Pour chicken legs with cold water and cook for 40 minutes after boiling. Cook chicken legs (2 pieces weighing 600-700 grams) in a double boiler for 1 hour.
How to cook chicken legs
Products
Chicken legs – 2 pieces
Water – 1 liter
Onions – 1 head
Carrots – 1 piece
Salt – 1 teaspoon
Peppercorns – 1 handful
How to cook chicken legs
1. Defrost chicken legs if they have been frozen and wash under cold water.
2. Place the chicken legs in a saucepan and cover with cold water.
3. Put a pot of chicken legs over high heat.
4. Bring the water to a boil and reduce the heat so that the water boils only slightly.
5. If foam forms during boiling, remove it.
6. Peel the onions and carrots and place in a saucepan with chicken legs.
7. Salt and pepper the broth, cook the chicken legs for 40 minutes.
Your boiled legs are cooked!
Legs boiled in milk
Products
Chicken legs – 2 pieces (about 1 kilogram)
Milk – 1 liter
Ground ginger – 1 tablespoon
Dried basil – 1 tablespoon
Vegetable oil – 3 tablespoons
Ground black pepper – 1 handful
Salt – 1 teaspoon
How to cook chicken legs
1. Wash the chicken legs, rub with salt, pepper, ginger and marjoram, refrigerate for 1 hour.
2. Heat a saucepan over high heat, pour vegetable oil on it, put chicken legs and fry for 5 minutes on each side until a crust forms.
3. Reduce heat under a saucepan, pour in milk and cook chicken legs for 30 minutes under a lid.
Delicious facts
– Chicken legs can be served with sauce as a hot dish.
– On the basis of the broth, prepare a sauce or use in a soup.
– Calorie content of chicken legs with skin – 170 kcal / 100 grams, without skin – 141 kcal / 100 grams.
– The cost of chicken legs for November 2016 is 180 rubles / 1 kilogram of fresh legs.
– The weight of a chicken leg is 300-400 grams.
– When choosing chicken legs, pay attention to the color of the skin – it should be even and evenly light, without hot pink shades and bruises.
How to remove skin and bones from a leg
1. Trim the membranes that connect the muscles to the meat.
2. Separate the lower leg from the thigh – bend the leg, breaking the bone with your hands, and carefully cut the place of the fold along the cartilage with a knife with a sawtooth blade, avoiding the knife hitting the bone.
3. Cut off the spine at a part of the thigh, keeping the knife as close to the bones as possible to minimize the loss of meat.
4. Make an incision in the thigh along the bone, cut out the bone.
5. Cut the leg along the bone and remove the meat using a knife.
Keep in mind that skin and bones should not be trimmed towards your fingers, as this is very dangerous and can lead to a cut.