Chicken legs are a favorite for the kids at my house. They were happy when I brought some home recently from River Ridge Farms
. Dave Waters and his wife, Verlinda, had been telling me all about their small, family farm operation. I could see for myself that the animals there thrive on fresh air, clean water and grass underfoot. I think it was part hospitality and part pride that motivated the Waters to make sure I sampled a taste of their farm food.
I used no recipe, but simply washed the meat, dipped it in milk and rolled it in a crumb mixture. I combined a little cornmeal, salt, pepper, garlic and Parmesan to create that mixture. I oven baked the chicken legs for a lower-fat, pseudo fried chicken effect, until they were golden brown.
The chicken legs were fresh-tasting and fabulous, with a hint of crunch from the crumb mixture. Even my husband, who's not the biggest chicken leg fan, admitted that they were wonderful.
Tomorrow: family farming, free-range turkeys and fresh beginnings!
Labels: eating better, farm, natural