Many cooks have difficulty finding just the right degree of doneness with chicken legs. If you're going to bake or roast them in the oven, grill them or broil them, it's all too easy to end up with chicken that's blackened on the outside, but still raw or undercooked near the bone. Par-cooking the legs by simmering -- not boiling them...
Posted: 9 years, 4 month(s) ago
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