Bone-In Chicken Recipes

Have you heard? Bone-in chicken parts are on sale here at Whiffletree! Leg/thighs are one of our family's favorite cuts because they are so moist and flavorful with lots of crispy skin and tender bits close to the bone.

Fun facts about leg/thighs:

1. The price is right! (Plus, Whiffletree offers further bulk pack savings!)
2. You can swap in leg/thighs for any recipe that calls for drumsticks or thighs (bone-in or boneless).
3. If you prefer smaller portions, you can easily cut the leg and thigh apart after cooking. (Check out Bethany's tutorial video!) Just wiggle your knife around in the joint, and you will find a little space between the bones where it is easy to cut, especially after cooking has loosened everything up.
4. Packaged in bags between one and two pounds, these thaw quickly in a bowl of cold water for last-minute dinner prep.

A few ideas for how to use your Whiffletree bone-in chicken:

Marinade

Use any favorite marinade such as leftover salad dressings (feel free to use a little extra oil to stretch them!). Some of my favorites are:

*Equal parts olive oil and balsamic vinegar, 1/2 as much soy sauce, a bit of mince garlic and honey

*Equal parts lime juice and olive oil, minced garlic, cumin, oregano, salt, and pepper

*1/2 cup olive oil, 2 tablespoons plus 2 teaspoons red wine vinegar, 1 teaspoon Dijon mustard

Butter-Based Sauce

Cover with a simple butter-based sauce. Melt about 2 tablespoons of butter for each leg/thigh, then mix in some Dijon mustard, harissa, barbecue sauce, or marinara sauce until it is nice and thick. Add some fresh or dried herbs if you like. Bruch sauce on the chicken pieces. Grill or roast at 375 until the chicken reaches 165 degrees and the skin is brown and crispy.

The marinara sauce option makes a simple "Chicken Parmesan" if you sprinkle some shredded cheese on top after removing them from the oven. Serve the extra marinara on the side.

You can even roast veggies right in the pan with the chicken. Toss the veggies in a little extra fat to begin; the chicken juices will add more flavor. Check the veggies and stir occasionally to prevent burning. Potatoes, sweet potatoes, carrots and brussel sprouts all do well with this treatment!

Slow-Cooker

Start frozen or thawed and cook in the slow-cooker. Pop the leg/thighs in the crock pot and sprinkle with salt, pepper, and garlic powder or with any favorite spice rub. Add about a cup of broth to the bottom of the slow-cooker. Cook on low for at least four hours until the chicken has reached 165 degrees. Starting from frozen might take up to 6 hours, depending on how many leg/thighs you are using. this meat will be moist, juicy, and falling off the bone.

Serve over rice as-is or shred to use for tacos, enchiladas, chicken salad, soup, etc. You might prefer this to the messier work of preparing a whole chicken in the same way, and you still will have a pile of bones to return to the slow-cooker to make broth.

Shannon Hayes Recipe

I have not personally made Shannon Hayes' "Chicken Roasted with Caramelized Onions, Apples, and Cheddar" from Long Way on a Little, but it sounds amazing! Shannon Hayes is a farmer of grassfed and pastured meats in New York state who has written numerous books and cookbooks. We love Long Way on a Little in particular!

Now that you know what to do, come on into the farm store and stock up on leg/thighs, a great cut for simple weekday meals and weekend feasts alike-now at an especially great price!

-Liz