Sheba
04-19-2006, 04:55 PM
Kroger has some amazing prices on leg quarters right now (.25 a lb). I loooooooooooove cheap meat. I hate slimy fatty thighs & sticks! EWWW! Unlike baking, this method keeps the meat firm, yet effectively gets rid of the slimy fat.
Separate drums from thighs with a big sharp knife, peel skin from both & any large masses of fat, rinse meat & set aside.
Make aluminum foil balls, about 12x12 squares LIGHTLY formed. You want to create a mass below your meat so it can drain & not sit in it's own juices as it's cooking. Set your roaster/dutch oven on high. Put in your aluminum foil balls & a few cups of water.
Place stripped chicken on top, don't stack. Douse liberally with dry seasonings of your your choice (or roll them before placing in the pot). Cover tightly & cook for 4 hours.
The balls let the extra juice & fat drain away without soaking into the chicken. The water steams while it cooks keeping it moist & tender.
:eat:
Separate drums from thighs with a big sharp knife, peel skin from both & any large masses of fat, rinse meat & set aside.
Make aluminum foil balls, about 12x12 squares LIGHTLY formed. You want to create a mass below your meat so it can drain & not sit in it's own juices as it's cooking. Set your roaster/dutch oven on high. Put in your aluminum foil balls & a few cups of water.
Place stripped chicken on top, don't stack. Douse liberally with dry seasonings of your your choice (or roll them before placing in the pot). Cover tightly & cook for 4 hours.
The balls let the extra juice & fat drain away without soaking into the chicken. The water steams while it cooks keeping it moist & tender.
:eat: