Found some leg 1/4's for a good price . Perdue brand . I don't buy the cheap leg 1/4's in the bag . Those look like they were processed with a chainsaw . These come on a tray of 4 . I bought 2 trays for $3.95 each .
A tray of 8 legs , or thighs were $14.00 each . So I always buy 2 trays of 1/4's and break them down myself . That gives me 8 legs and 8 thighs for around 8 bucks .
So I decided to do something different this time . I've deboned a lot of thighs , but never a leg or whole 1/4 .
I started by trimming and cleaning them up .
Then I dry brined them under vacuum overnight in AC Leggs 109 hot pork sausage seasoning .
Squeeze of lemon and some olive oil .
Hard to get pics of this part without getting chicken swill everywhere .
Using a sharp knife , I make a cut at the knuckle on the leg . You want to cut through the skin ,
and the tendons . Then grab the thigh with one hand , and the leg with the other .
Flex the joint between the 2 until it pops . Then slide the bone out .
Then cut the tendons from the knuckle on the thigh .
Using your knife , scrape downward towards the leg . Keep the blade
90 degrees to the bone . Just enough pressure to clean the meat
from the bone .
Cut through the remaining connection at the joint . Remove the thigh bone
and the middle knuckle .
So now you have a completely boneless leg 1/4 .
No pics , but I then go back and use a knife and my thumb to remove
the tendons . Then I put them back in the fridge until I'm ready to cook .
Made up a bag of Knorrs chicken rice , and let it completely cool .
Everything above was done early . Counter tops , boards , knives and trays
all cleaned and put away .
So pull the chicken from the fridge and get ready to stuff .
I take enough rice from the pot and use that amount to stuff with ,
and push it into the leg .
Then I add some to the thigh sections . Roll that up and tie it off .
I put the extra rice in the bottom of the dish , and chicken on top .
Plan was to go on the kettle , but I didn't have a foil pan .
So I started in a 425 degree oven for 15 minutes .
That's to get the skin going in the right direction .
I pull them out and add some chicken stock to the rice .
Then back in the oven at 375 until the IT was 185 in the middle .
Fully cooked and resting .
Plated up with some steamer corn , Stove top stuffing , jarred gravy
and instant mashed potatoes .
Cut open .
The " instant " sides makes the coming together easy .
Really good meal . The Leggs 109 seasoning is pretty warm . I used it because I was after the sage .
It had everything I needed , salt , sage and black pepper . Just easier than mixing something up .
Next time I'll be using a bulk sausage stuffing and going on the grill . Maybe and Italian sausage rub on the chicken .
Just something a little different .
A tray of 8 legs , or thighs were $14.00 each . So I always buy 2 trays of 1/4's and break them down myself . That gives me 8 legs and 8 thighs for around 8 bucks .
So I decided to do something different this time . I've deboned a lot of thighs , but never a leg or whole 1/4 .
I started by trimming and cleaning them up .
Then I dry brined them under vacuum overnight in AC Leggs 109 hot pork sausage seasoning .
Squeeze of lemon and some olive oil .
Hard to get pics of this part without getting chicken swill everywhere .
Using a sharp knife , I make a cut at the knuckle on the leg . You want to cut through the skin ,
and the tendons . Then grab the thigh with one hand , and the leg with the other .
Flex the joint between the 2 until it pops . Then slide the bone out .
Then cut the tendons from the knuckle on the thigh .
Using your knife , scrape downward towards the leg . Keep the blade
90 degrees to the bone . Just enough pressure to clean the meat
from the bone .
Cut through the remaining connection at the joint . Remove the thigh bone
and the middle knuckle .
So now you have a completely boneless leg 1/4 .
No pics , but I then go back and use a knife and my thumb to remove
the tendons . Then I put them back in the fridge until I'm ready to cook .
Made up a bag of Knorrs chicken rice , and let it completely cool .
Everything above was done early . Counter tops , boards , knives and trays
all cleaned and put away .
So pull the chicken from the fridge and get ready to stuff .
I take enough rice from the pot and use that amount to stuff with ,
and push it into the leg .
Then I add some to the thigh sections . Roll that up and tie it off .
I put the extra rice in the bottom of the dish , and chicken on top .
Plan was to go on the kettle , but I didn't have a foil pan .
So I started in a 425 degree oven for 15 minutes .
That's to get the skin going in the right direction .
I pull them out and add some chicken stock to the rice .
Then back in the oven at 375 until the IT was 185 in the middle .
Fully cooked and resting .
Plated up with some steamer corn , Stove top stuffing , jarred gravy
and instant mashed potatoes .
Cut open .
The " instant " sides makes the coming together easy .
Really good meal . The Leggs 109 seasoning is pretty warm . I used it because I was after the sage .
It had everything I needed , salt , sage and black pepper . Just easier than mixing something up .
Next time I'll be using a bulk sausage stuffing and going on the grill . Maybe and Italian sausage rub on the chicken .
Just something a little different .
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