-=> Quoting Dave Drum to Jim Weller <=-

 DD> Drumsticks are beginning to be "featured" as giant 'Buffalo Drum'

I've been seasoning them that way for years. Wings may taste better
but drums are better value, both in the meat to bone ratio and the
price per pound.

Marketing gimmick; When Alberta's Lilydale Poultry Processors was
renamed Lilydale Farms their smoked turkey legs became pterodactyl
wings and jumped a dollar a pound in price.


 DD> I note that the New York Times recipes call for dark meat chicken much
 DD> more often than white/breast chicken. And often there is a note or two
 DD> in the accompanying text about "better flavour".

Yeah, I wish they'd quit doing that!


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wild Legs
 Categories: Chicken, Rice, Stuffing
      Yield: 8 Servings
 
      1 c  Uncooked wild rice
      4 c  Water
      1    Chicken bouillon cube
    1/8 ts Cayenne pepper
      1 sm White onion; diced
      1    Stalk celery; diced
      1    Carrot; diced
      1 sm Apple; diced
      1    Clove garlic; minced
      1    Egg; beaten
           Salt and pepper
      8    Chicken legs
           Melted butter; for
           Basting
 
  In a large saucepan, bring water, bouillon, and cayenne pepper to
  a boil. Add wild rice, stir and cover.  Reduce heat; simmer 45-50
  minutes or until rice is tender.  Drain any excess liquid; cool.
  Add onion, celery, carrot, apple and garlic.  Add egg to bind
  mixture. Salt and pepper to taste.
  
  Create pocket for stuffing chicken leg.  Bone down legs, cutting
  all but one inch of bone; leave foot knuckle attached.  Stuff
  chicken legs with the mixture.  Broil on middle shelf, basting
  every 5 minutes with melted butter until legs are golden brown.
  Or barbecue in a covered grill.
  
  Recipe by: Bill Van Laak - Bumey, CA
  1992 International Wild Rice Association Cooking Contest Winners
  www.barronspecialties.com
  From: Barb At Pk
 
MMMMM

Cheers

Jim


... Turkey is cheaper than chicken because chickens are union.

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