CHICKEN DRUMSTICK CROCKPOT RECIPES RECIPES

Steps:

• Preheat oven to 400F. Grease a cookie sheet or baking tray with oil and set aside.
• Pat dry the chicken pieces with a paper towel and rub the spice mix onto the chicken pieces. Arrange the chicken on the prepped tray.
• Drizzle the oil mix on the spice coated chicken (on both the sides).
• Bake at 400F for 30-35 minutes or until cooked through and there is no pink inside (180 degrees). Turn once halfway (after about 15 minutes).
• Broil for couple of minutes on each side until the skin browns and crisps up.
• Serve. Refrigerate leftovers.

Steps:

• Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
• Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
• Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
• After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.