What are some good recipes for chicken hindquarters?

They're really cheap at the store right now so I'm buying a LOT of them lol 10lbs is going to my animals but I have 20lbs for BF and I.





I was thinking about boiling about 5lbs, deboning it and making chicken salad sandwiches with it. Not sure about the other 15lbs though.





So what's some good recipes you know of?What are some good recipes for chicken hindquarters?
CRISPY POTATO CHICKEN





1 lg. potato, peeled


3-4 tbsp. Dijon style mustard or prepared mustard


1 lg. clove garlic, minced


2-3 lb. chicken hindquarter, skinned


1 1/2 tbsp. cooking oil


Pepper


Dash of parsley, rosemary and chives; optional





Shred the potato, place in a bowl of ice water for 5 minutes. In a small bowl, combine the mustard and garlic; mix well. Rinse chicken and pat dry. Brush or spread the mustard mixture evenly on the chicken. Place the chicken on a foil lined, 15 x 10 x 1 inch baking pan. Drain potato. Pat dry with paper towel. Place in bowl; add oil and toss to mix. Top each piece of chicken. Sprinkle with pepper and herbs. Bake at 425 degrees for 35-40 minutes or until chicken is no longer pink and potato shreds are golden. Serve immediately. Makes 4 servings.





ROAST HOG (OR HOG ROAST)





1 hog, 100-150 lb. (140 to 200 lb. weight)


Roaster


10 roasting chickens or hindquarter of venison


10 big onions, approximately


6 (20 lb.) bags charcoal


20 lb. sweet wood chips - apple or cherry





Start roaster with hardwood and get good bed coals. Add 2 bags of charcoal and sprinkle with sweet wood chips (cherry or apple) that should be soaked the night before. Bring roaster to 350-400 degrees.


Prepare hog by stuffing with whichever meat or vegetables you like. The above ingredients are my favorite. Then sew stomach opening with lite gage steel wire, insert rotisserie roll (if roaster has rotisserie). Wrap hog in 1 inch chicken wire. Put hog in roaster. Cook 8-10 hours. Turning every 2 hours, if on rotisserie baste every hour.





BAKED CHICKEN AND WILD RICE





6 thawed, skinned chicken hindquarters


1 box (6 serving size) wild rice ';minute'; brand with spice pack, uncooked


2 3/4 c. water


2 tbsp. butter





Layer in a 9 x 13 inch baking dish. Spray with Pam in order above. Cover with foil and bake in a 375 degree oven for 1-1 1/2 hours or until tender. Stir rice before serving.





CHICKEN NOODLE SOUP





4 chicken hind quarters


1 onion (chunked)


1 stalk celery (chunked)


2 carrots (chunked)


3 qts. water


1 tbsp. dried parsley


2 tsp. garlic salt (McCormick's)


1 tsp. black pepper


1/4 tsp. cayenne


2 c. noodles





Purchase fryer hindquarters in bulk, they are cheaper and always include extra chicken fat, freeze what you don't use. Put hindquarters in stew pot with vegetables and water. Bring to a boil. Reduce heat, cover and simmer until meat is tender and can easily be removed from the bone. Remove the meat and any chunks of fat. Set aside to cool, discard fat. Skim off fat from top of soup and discard.


Remove vegetables with a slotted spoon and place in a blender. Add 1 cup of the liquid. Chop vegetables, return to pot. Discard skin and fat from chicken and remove meat from the bone. Cut chicken into small chunks by slicing across grain, add to pot. Stir in seasonings. Bring back to a boil. Add noodles and cook (stirring occasionally) until done (about 15 minutes).





yummy!!!


happy to help!!!!!What are some good recipes for chicken hindquarters?
Freeze, make stock, bake whole pieces and get your chicken meat too!


';Hindquarters'; is not a term I see used for chicken (chef 30 years) so I'm presuming you mean legs and thighs.





Simply season them with salt and pepper, maybe garlic, onion powder or some herbs and roast in a 350 degree oven till no pink juices are present.





Very important: Please don't ';boil'; them. It will diminish the flavor. Just bring the chicken pieces covered in water to a slow boil and turn down to simmer. Toss in some onion halves, a whole bulb of garlic cut in half, a few whole peppercorns, some salt, a few bay leaves and sprigs of fresh thyme or oregano if you have it. Let it simmer, skimming off the surface now and then for at least an hour and up to 3. Remove the chicken and pick off the meat for soup, salad casserole, whatever. Strain the broth, let it cool completely, then remove the congealed fat from the top. Package into containers and freeze. Your chicken recipes that use broth will be vastly improved.





Freeze some of the pieces in smaller packages for later use.





Chicken Pot Pie


Chicken Noodle Casserole


Chicken Noodle Soup


Chicken and Dumplings


Chicken Salad (add walnuts, grape halves and cubed granny smith apples for a chicken waldorf salad)
I like to take a 4 pound whole chicken, cook it two quarts of water, most of the day in the crock pot, remove bones (it takes about half an hour to cool, just so you know), throw the meat back in the broth, add home made egg noodles (actually really easy to make), add carrots, peas, and other things (like salt and pepper) to taste, cook for another hour or night, and you have the best chicken noodle soup you've ever had. If you're doing 1/8th inch thick noodles, for every quart, you'll want about 1 square foot or 144 square inches flat prior to cutting. When cutting noodles, they make fancy noodle cutters, but you can get a metal ruler and a cheap pizza cutter so much cheaper. If you have one of the nice stainless steel laser engraved engineering scales, those work awesome because the pitch helps guide the wheel, but that's kind of a long shot chance.





I normally use a whole chicken, but I'll have to check at the store tomorrow (planned going anyway) for hindquarters as I actually prefer dark meat. Thanks for the tip.
i see some really good recipes already as far as buying too much i saw some suggested freezing them even one per package you can pul as many out at a time as you want but they will make good soup chicken and dumplings fried baked. but their not called hind quarters, their called leg quarters chickens only have one set of legs cows and pigs have hind quarters. try chicken and rice cook chicken until almost done add rice let cook until rice is done and serve get a cook book almost any recipe for any chicken will work for them
if you have a grill heres one.


take about 4 pieces of them let them out of the fridge for about a 1/2 hour to come up close to room temp.


marinade...


4 cups of oil (veg. oil)


a stick of butter melted


2 tablespoons garlic powder


2 tablespoons of salt


3 tablespoons of pepper


1/4 cup of paprika


mix it up.





heat grill to medium low heat


throw on chicken brush on marinade. your going to want a spray bottle of water it will flame up but thats a good thing. brush on marinade about every 5 minutes turn chicken every 10 minutes till cooked through. it will be crispy and delicious.
you can put compound cutter under the skin and pan fry it(stick it in a cast iron skillet and then stack another one on top of it will really help make the chicken really juicy and give it a crisp skin), I like to use butter and rosemary with a little garlic powder, but whatever herb you like will be good.
These are the best deal!





First of all, put them into bags of useable sizes and freeze (2-3 in each bag). You can freeze marinades and spices with them...makes a very easy dinner. I love the hind-quarters on the grill, in enchiladas, chicken and noodles, chicken/veggie soup, cheesy chicken and rice... Anything you can dice up a breast for, you can use the better tasting thigh and leg. You can grill, bake/roast and boil. Very easy to cook and will teach you alot on how to cook other meats.
for the thighs, I love them when you debone them. skin them and then grill them and make teriyaki chicken. The meat stays so moist and tender. Served with steamed white rice and steamed veggies





my fave teriyaki sauce recipe is


1/2 cup low sodium soy sauce


1/2 cup white sugar


1 teaspoon minced fresh garlic


1/2 teaspoon minced, fresh ginger


2 teaspoons mirin


1 teaspoon corn starch





mix the mirin and the cornstarch till smooth and no lumps. then add it to all the rest and simmer gently till thick. It just needs to come to a boil and then boil for 30 sec to a minute.





its awesome like this, but you can add red pepper flake for a bit of heat. Or some strips of orange zest for a different flavor.





cool it, then brush it on at the end of the grilling.





I always make at least a double batch. It last several weeks in the fridge.





I take the chicken thighs and I dump them in a zip lock bag. I toss in a bit of soy. a teaspoon or so of veggie oil, some minced ginger and minced garlic. If I have it, I add a dash or so of liquid smoke. I then toss it around to coat the chicken. I pop it in the fridge and let marinate several hours.





grill, brush with teriyaki sauce. serve with rice
Too many to list here but I think there are about 100 recipes for dark meat (or that can be easily switched to dark meat) on our site.





Enjoy!


Marty


Chicken Farmers of Canada
Chicken Tinola or Chicken Soup or Fried Chicken or Grilled Chicken
bake some chicken cook some egg noodles add some cream of mushroom to the noodles and serve the chicken under it
Swiss Chicken





5 or 6 boneless chicken breasts


6 slices Swiss cheese


1 can cream of chicken soup


1/4 C. milk


2 C herb seasoned stuffing mix, crushed


1/2 C melted butter





Place chicken in greased 13 X 9 dish. Season with garlic powder and pepper.


Top each breast with a cheese slice


Combine soup and milk... pour over chicken


Sprinkle stuffing mix over all.


Drizzle with melted butter


Bake at 350 for 50 minutes . Let sit for 5 minutes before serving.








Chicken Dumpling Pie





3 C. cooked , chopped chicken


2 cans cream of chicken soup


1 can chicken broth ( 10 1/2 oz)


1 15 oz can mixed vegetables, drained


2 C Bisquit mix


1 8 oz carton sour cream


1 C milk





Combine chicken and next 4 ingredients. Pour into a greased 13 X 9 pan.





Combine biscuit mix, sour cream, and milk. Stir well and pour over the chicken mixture.





Bake at 350 for 50-60 min. or until your pie is golden


==========





12 chicken breast halves


1/4 cup lemon juice


1 tsp. salt


1/2 tsp. black pepper


1/4 tsp. celery salt


1/4 tsp. paprika


10 3/4 oz. can cream of mushroom soup


10 3/4 oz. can cream of celery soup


1/3 cup dry sherry, or white wine


grated Parmesan cheese





1. Mix together lemon juice, salt, black pepper, celery salt, and paprika in medium-sized bowl. Stir in mushroom and celery soups and sherry or wine.





2. Dip each chicken breast half in seasoned soup mixutre, then place chicken pieces in slow cooker.





3. When all chicken is in cooker, pour remaining soup mixture over chicken. Sprinkle with cheese.





4. Cover. Cook on low 8-10 hours.





5. Serve with rice


--------------------------------------鈥?br>




6 chicken breasts


bacon


1 cont. sour cream


1 can cream of mushroom


1 can cream of chicken


1 jar dried beef


paprika





Pre-heat oven to 350. Place dried beef on bottom of pan. Wrap a piece of bacon around each piece of chicken and secure with a toothpick. Place chicken on top of dried beef. Mix soups and sour cream and cover chicken with mixture (you may not need to use it all) sprinkle with paprika and cook for 1 hr.





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Yummy Chicken





5 boneless skinless chicken breasts


1/2 cup grated parmesan cheese


3 eggs


1 cup breadcrumbs


1/4 cup oil (for browning)


1/2 lb mushrooms


1 cup white wine


1/2 lb monterey jack cheese





Preheat oven to 350 degrees.


Beat eggs and leave in bowl.


Pour parmesan cheese on to a small plate (for dipping).


Pour bread crumbs on to small plate (for dipping).


Pound chicken breasts to 1/8 thick (to tenderize).


Heat a small amount of oil in frying pan, just enough to cover the bottom.


Dip breasts first in parmesan cheese, then in egg, then in bread crumbs.


Brown to a nice golden brown on both sides and remove to a 9x13 cassarole dish.


Wash and slice mushrooms (1/2 lb was an estimate, use as mamy mushrooms as you like or none at all).


Saute mushrooms in same frying pan- just until soft.


Add the wine to the mushrooms (Just to cook off the alcohol) approx 5 minutes.


Cover the chicken breasts with the mushrooms and the wine.


Cover with cassarole dish with foil.


Bake at 350 degrees for 45 minutes.


Remove from oven, remove foil and place one large slice of jack cheese on each breast.


Cover with foil and return to oven for an additional 10-15 minutes or until cheese has melted.


Most of my amounts were estimates as I now make this from memory, but you can see, they are easily adjusted to suit your family size