Cheri reminded me on Tuesday that she had a lot of errands to run Wednesday after work. A doctor appointment for the youngest, a stop at her mothers, then Back to School night over at the high school were on the agenda. I volunteered to take care of dinner.
To that end I checked the freezer. Multiple packages of chicken legs met my gaze. I was puzzled until I remembered that we had purchased a 'grilling bundle' at one of the local supermarkets earlier in the summer. It had included such delicacies hamburgers, hot dogs, sausage, pork chops, chicken breasts - and drumsticks.
I do not care for drumsticks. As a kid, that's what we offspring were fed when we had chicken. Mom and dad got the better pieces like thighs and wings. We got the lowly drumstick. From that experience, it took me years before I really enjoyed chicken.
Regardless, here was a bag with three chicken legs in it. If there is anything I dislike more than drumsticks, it is wasting food. Maybe I could figure out how to make them to my palate's liking.
When I got home on Wednesday, the meat was thawed. I pulled out the deep skillet and lid and got the following ingredients ready:
I put water in the pan along with the chicken legs. I diced the green pepper and carrots on top, then added salt and pepper. Covering it, I put it in the oven at 375 for an hour.
After an hour, I removed the chicken legs from the pan and stripped the meat from the bones. I discarded the skin, but tossed the bones back in to steep in the water. In my opinion, this helps with the flavor. I also added a bit more water. Then I put it back into the oven.
While that was heating, I prepared some Bisquick drop biscuits, following the directions on the box. I also started making a roux with the butter, flour, and bouillon from the second part of the list in a small pan.
When the biscuits were ready, I put them on a cast iron griddle and popped them in the oven at 450. I also took approximately 1/2 cup of broth from the skillet and added to the roux on the stove top.
As the buzzer told me the biscuits were done ten minutes later, I removed the skillet and put on the stove top on medium heat. I emptied the roux into the pan and stirred. It simmered until it was thick enough for my liking.
Emptied into a serving bowl, the skillet and griddle cleaned with very hot water, dinner was served just in time for Cheri to grab dinner between appointments.