|Fried Chicken: An American Story|
|by John T. Edge|
With Fried Chicken, acclaimed writer John T. Edge launches a series of unforgettable short books on selected icons of American food - the foods th...
1 - 10 of 109 for chicken legs broth
This is a ... Plan on one chicken leg per person. Other ... other side. Chicken legs only need to ... pan. Stir in broth. Be careful ... leaves before serving. Enjoy!
Fry out chopped ... or brown whole chicken legs if using chicken. ... keep meat in broth. A half ... escarole, and black-eye peas for the cannellini beans.
Saute onion, garlic, and curry in oil about 2 minutes. Push aside in pan and brown lamb. Add liquid and seasonings. Cook gently until lamb is tender ...
Peel and chop ... and dry the chicken legs. Add salt ... minute. Add the broth and chicken legs ... Stir in coconut cream. Garnish with parsley. Serves 6.
Saute bacon and ... Discard garlic. Add chicken and brown on ... seasonings, mushrooms and broth. Cover and ... Top with sauce and dollops of sour cream.
Have your butcher bone the leg of lamb, pull ... rosemary, wine and chicken broth and pour over ... around the roast and a ball of mint jelly in the middle.
Melt stick of ... stuffing mix. Add chicken. In separate bowl, combine soups and broth. Reserve approximately ... top and bake at 350°F for 30 minutes.
Trim fat from ... platter. Heat sugar, broth, vinegar, 1 ... until thickened. Stir in tomatoes, bell pepper, and pineapple. Heat to boiling, pour over pork.
Rub chicken with butter and ... Mix soup and broth, pour over ... cover. Bake casserole at 400 degrees for 1 hour (or crock pot - medium - several hours).
Put the chicken broth and water in a kettle; add the chicken legs and thighs to ... from the heat. Sprinkle with black pepper and serve. 6 to 8 servings.
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