The skin on a piece of well-seasoned, well-fried chicken is the best part. That’s just a fact. If you disagree, I kindly ask ...

Spiced, schmaltzy rice and tender braised chicken legs cook together in one Dutch oven ... but also helps the skin achieve a walnut-colored hue when roasted at high heat.

These chicken legs are insanely decadent with a crispy skin you’ll go wild for – but are made with just salt, black pepper, ...

The pesto-rubbed chicken goes into the oven skin down, then is flipped for the last ten minutes of cooking so the skin gets crispy but not overdone. In less than an hour, you'll have juicy ...

Set a wide, heavy pot over medium-high heat and add 2 tablespoons canola oil. Add chicken legs, skin-side down, and sear until skin is golden brown, about 5 minutes. If necessary, sear in batches ...

To get around this, I remove the legs - thigh and ... After the chicken is cooked, it's plunged into a bowl of iced water, which tightens the skin and firms up the meat (this only works for ...

The legs, or brown meat, of a chicken have more flavour than the breast ... on the bone with the skin on; off the bone with the skin on; or boneless and skinless (called thigh fillets).

Choose inexpensive skin-on, bone-in legs and you'll have the base for many delicious recipes. F&W's guide to chicken legs has recipes that span the globe from Soy-Maple-Glazed Chicken Legs to ...