Caveman Pops (aka Roasted Chicken Legs)

The other night I posted on Facebook that I was going to make my Slow Cooker Balsamic Shredded Roast Beef for dinner. One of my friends commented that I should checkout "Pioneer Woman Cooks - her spicy beef, it is amazing and great comfort food for this cold weather". I checked out the site (link here) and I found so many amazing looking things! I also love how she talks about her cooking, its the same way I do, like I'm talking to my best friend about it. Oh and I have to give credit where credit is due, here is the original recipe from thepioneerwoman.com



Ingredients (Brine):
8 - Chicken Legs
8 - Cups Water
1/2 - Cup Brown Sugar
1/2 - Cup Sugar
1/3 - Cup Kosher Salt
2 - Tbsp Seasoning Blend
1 - Bay Leaf



Ingredients (Dry Rub):
2 - Tsp Seasoning Blend
2 - Tsp Paprika
2 - Tsp Onion Soup Mix
1 - Tsp Chili Powder

Directions:
Combined Brown Sugar, Sugar, Salt and Seasoning Blend

(Brown Sugar into bowl)

These next couple picture didn't turn out as nicely as I had hoped, I wanted the pouring mixture to be in focus not the stuff in the bowl.

(Sugar into bowl)

(Salt into bowl)

(Seasoning Salt into bowl - What a crappy photo!)

Pour the mixture into a pot with water, add the bay leaf and then bring to a boil

Once a rolling boil starts, remove from heat and let cool down to room temperature (like 30 minutes or so)

Pour the brine over the chicken legs, make sure they are covered, and refrigerate for 4 - 6 hours

While the legs are absorbing all the goodness in the brine, make the rub by combining seasoning salt, paprika, onion soup mix and chili powder

Rub the spices all over the chick legs, make sure you get it under the skin too!

On to a baking sheet and into the oven at 400 degrees for 20 minutes, then reduce the head to 300 and roast for another 15 minutes

Wrap the bottom of the legs in foil (This is probably the only reason why Evan ate this with me for dinner)

It looks good doesn't it!

I just had rice the other night and I really didn't want potatoes tonight so I went with two veggies. Canned Corn and Roasted Carrots in butter with brown sugar on it. oh, then garnished with some green onion but I only did that because I had an excess of green onion in my house and I wanted to use some up.