I’ve been thinking a lot about family and traditions. I especially have been thinking about my mother who passed away just before my son Michael was born. She was creative, adventurous, and incredibly funny. This got me to thinking about some of her dishes. One in particular: Lee’s Legs.
Lee was my mom’s nickname, so hence the name of the dish. Did I say she was funny? She knew anyone who heard the name would automatically think of her legs. And, no, I don’t think they looked like chicken legs!
My mom would serve this dish when she wanted something easy to make, but she also started a tradition in having a warm dish to go with our sandwiches and salads on Christmas Eve. My mom wanted something else to have because some people new to the family didn’t like sandwiches or salads. I’m not going to say whom, but you know who you are.
Anyway, like I said, Lee’s Legs is extremely easy to make. With a mixture of salty and sweet, it satisfies the sweet tooth and get’s you some protein as well. I’m not saying it is “healthy”, but if you bring this dish to a potluck dinner, it will be a hit.
I adapted her recipe, as she wasn’t big on giving ingredients, amounts, or directions. My one note is be careful pulling the pan out of the oven, as it will be full of liquid. Also, drain some of the liquid out of the pan if you are taking it to a potluck. I forgot to do this once and only had a tinfoil tent over the dish. Let me say, I was cleaning my car seat and floor for hours!
Until next time do what Chef Dina does: make life a delicacy!
by Dina Barton Puleo
Note: This dish is easy and tasty. A great potluck dish. Be careful when legs are finished cooking, as there will be a good amount of liquid in the pan.
Servings: 6-8 main dishes 12-16 appetizers
Prep time: 5 minutes
Cook time: 1 to 1 1⁄2 hours
12-16 chicken drumsticks (not drumettes)
1⁄4 - 1⁄2 cup garlic salt
1 box brown sugar
8 tablespoons unsalted butter, plus some for buttering pan
Preheat oven to 350.
Butter a 9x13 baking pan. Wash and dry chicken and lay in a single layer in baking pan. Sprinkle a generous amount of garlic salt over the chicken. Scatter about 1⁄2 to 1 box of brown sugar on top of garlic salt. Dot with the butter.
Bake uncovered for 1-1 1⁄2 hours. Do not cover or turn.
Carefully pull out of oven watching that the liquid does not spill over the pan. Serve.