How long to cook chicken thighs

Pour chicken legs with cold water and cook for 40 minutes after boiling. Chicken legs (2 pieces weighing 600-700 grams) in a double boiler cook for 1 hour.

How to cook chicken thighs

Chicken legs – 2 pieces
Water – 1 liter
Onions – 1 head
Carrots – 1 piece
Salt – 1 teaspoon
Peppercorns – 1 handful

How to cook chicken legs
1. Defrost chicken legs if they have been frozen and wash them under cold water.
2. Place the chicken legs in a saucepan and cover with cold water.
3. Put the pan with the legs on a high heat.
4. Bring the water to a boil and reduce the heat so that the water is only slightly bubbling.
5. If foam forms during cooking, remove it.
6. Peel onions and carrots and put them in a pan with chicken legs.
7. Salt and pepper the broth, cook chicken legs for 40 minutes.
Your boiled legs are cooked!

Legs boiled in milk

Chicken legs – 2 pieces (about 1 kilogram)
Milk – 1 liter
Ground ginger – 1 tablespoon
Dried basil – 1 tablespoon
Vegetable oil – 3 tablespoons
Ground black pepper – 1 handful
Salt – 1 teaspoon

How to cook chicken legs
1. Wash chicken legs, rub with salt, pepper, ginger and marjoram, refrigerate for 1 hour.
2. Heat the pan over high heat, pour vegetable oil on it, lay out the chicken legs and fry for 5 minutes on each side until a crust forms.
3. Reduce the heat under the saucepan, pour in the milk and cook the chicken legs for 30 minutes under the lid.

Tasty Facts

– Chicken legs can be served with sauce as a hot dish.

– Based on the broth, prepare a sauce or use in soup .

– Calorie content of chicken legs with skin – 170 kcal / 100 grams, without skin – 141 kcal / 100 grams.

– The cost of chicken legs for November 2016 is 180 rubles / 1 kilogram of fresh legs.

– The weight of a chicken leg is 300-400 grams.

– When choosing chicken legs, pay attention to the color of the skin – it should be even and evenly light, without bright pink shades and bruises.

How to remove the skin and bones from the leg
1. Cut off the membranes connecting the muscles to the meat.
2. Separate the lower leg from the thigh – bend the leg, breaking the bone with your hands, and directly cut the place of the fold along the cartilage with a knife with a sawtooth blade, avoiding the knife to hit the bone.
3. At the thigh, cut off the spine, keeping the knife as close to the bones as possible for the least loss of meat.
4. Make an incision in the thigh along the bone, cut out the bone.
5. Cut the leg along the bone, and remove the meat, helping with a knife.
Keep in mind that you can not cut the skin and bones towards your fingers, as this is very dangerous and can lead to cuts.