Sometime during the low-fat health craze of the 1990s, chicken breasts overtook chicken legs as America's go-to poultry. Luckily home cooks are now revisiting chicken legs, which are easy to cook ...

Yes, chicken leg confit can be made ahead of time. After cooking, let the confit cool to room temperature, then refrigerate it in its cooking fat or oil. This can extend its shelf life for several ...

These glossy weeknight-friendly chicken legs strike the perfect balance between ... (Be patient, as the skin will have a tendency to stick until the fat is properly cooked out.) ...

632 kcal, 50g protein, 46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates ... and freshly ground black pepper. Rub the chicken legs with the mixture to coat.