Mock Jerk Style Chicken Legs Recipes

Steps:

• In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.

Steps:

• Place 1 inch pieces of pork and veal alternately on skewers, almost 5 pieces per stick.
• Season with flour, salt and pepper.
• Brown in butter; do not crowd; turn often to brown evenly.
• Place in a roasting pan.
• Pour 2 cans of cream of mushroom soup over top.
• Cover and bake at 325 degrees Fahrenheit for 2 hours.

Steps:

• Mix all liquids: tea, grapefruit juice, corn syrup and oil together, put in blender with ginger and blend. place this liquid in ziplock bag with the chicken and marinate 1 hour.
• mix all remaining spices together well*. add to chicken and marinade. allow to marinade for another hour.
• * if you like really spicy food, save some of the spice mixture and sprinkle on chicken right before roasting.
• preheat oven to 350 degrees and bake chicken legs on a rack over cookie sheet or roasting pan for 45-60 minutes.

Steps:

• Melt butter; blend in flour salt and pepper.
• Add milk gradually, stirring constantly until mixture thickens, then cook about a minute longer.
• Add the meat to the white sauce followed by the seasonings and bell pepper.
• Spread on a plate to cool.
• Shape like chicken legs and insert a wooden skewer.
• Roll in crumbs, egg, then crumbs again.
• Fry in deep hot fat (380F) and drain on paper towels.

Steps:

• Heat/melt shortening in frying pan, low heat.
• Place pork & veal cubes alternately on 6" skewers.
• Dip skewered meats in to egg.
• Roll meats in bread crumbs.
• Cook skewed meats in shortening about 60 minutes.
• Turn meats occasionally for even cooking.
• Remove from pan, drain on paper towels.

Steps:

• Saute onion in butter until clear.
• Add tomatoes.
• When tomatoes are softened, add mixed herbs, salt and pepper.
• Remove from heat.
• Add beaten egg.
• Return to heat and cook until thickened.
• Serve on savoury biscuits.

Steps:

• Combine ground pork, ground veal, salt, paprika, green pepper and pineapple. Shape like a chicken leg around a wooden skewer. Roll in bread crumbs, then in egg slightly beaten with 1 tablespoon water and again in bread crumbs.
• Let stand 30 minutes in the refrigerator. Brown in frying pan in hot fat, add a little water, then reduce temperature. Cover tightly and let cook slowly for 45 minutes.

Steps:

• Preheat oven to 425°F. Whack cinnamon stick with the back side of a chef's knife to break into small pieces. Toast cinnamon, allspice, peppercorns, and cloves in a dry small skillet over medium-high, tossing, until fragrant, about 2 minutes; let cool.
• Grind spices, brown sugar, thyme, and cayenne in spice mill or with mortar and pestle to a fine powder. Mix oil and 2 Tbsp. spice rub in a small bowl (save remaining rub for another use). Rub chicken legs with jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30-35 minutes.
• Do Ahead
• Jerk spice can be made 3 months ahead. Store airtight at room temperature.