On Day 4 of the 30 days of #FarmsMatter, I am reminded why chicken farms are a gift from God. You see, I grew up gathering eggs at my grandparent’s house. And then butchering said chickens. When the chicken raising ended, I was sure I would never have to butcher a chicken again. WrONg! My dad then thought it would be a good idea to get a flock of chickens. That would require butchering. Let’s just say, I am grateful for Perdue and Tyson and all the other chicken farms for raising and processing the chickens that I can just buy at Kroger.
Drumsticks are the go-to chicken choice in our house when we eat chicken. I prefer dark meat any day of the week and of course the kids prefer eating legs over thighs! So, these packages literally can disappear quickly. The quickest recipe I have for baked chicken legs of course involves a few of my favorite things: garlic, butter, hot salt, and pasta sprinkle.
Once you have the butter melted, garlic added, follow up with hot salt and pasta sprinkle or some Italian herbs you have on hand. Then dip your legs in the butter. Dredge it through the butter and place on a jelly roll pan lined in foil. Then pour any extra over top of the legs.
Nothing pairs with chicken legs like macaroni and cheese, so go ahead and go make some of the microwavable pasta in the last 12 minutes the chicken is cooking.
This post is part of the 30 days series over on Prairie Farmer. Be sure to check out the five things Holly will be talking about all month long while you are there! Be sure to see all my 30 Days of #FarmsMatter posts.