very good basic foundation recipe to build upon or make it how you like it. omitted the sour cream and cracker crumbs, added sauteed celery, green pepper, and onion. would have given it 5 stars, but since i didn't make it as written, couldn't really judge the recipe fairly. used cream of chicken soup and cream of broccoli soup. *****very important! if you have the time, bake chicken legs and thighs (simply rinsed and unseasoned) with skin on at 425* 1 hour, on a grill or rack to drain all the fat off, turning the legs after 30 minutes to continue cooking on the other side. let the legs completely cool then take meat off the bone. The skin crisps up so nicely it just flavors the juicy chicken unbelievably, even without salt and seasonings, trust me! It is better not to salt the meat because the soups are salty enough anyway. the skin comes off easily, too, when you are taking the meat off the bone. This is Chef Alton Brown's method of crispy roasted chicken legs or wings, and he is famous for a reason! Overall, very happy with this recipe and will make it again, for sure!
Was this review helpful?
3 users found this review helpful
very good basic foundation recipe to build upon or make it how you like it. omitted the sour...