Two weeks ago Winn Dixie advertised 10 lb. chicken leg bags for $.25 a pound. Yes, you read that correctly, I nabbed a bag of chicken legs for $2.50. Well, I nabbed several bags of chicken legs, and now I'm inundated with legs of chicken. These legs are the most delicate, moist, succulent parts of the chicken.
Since then I've also nabbed a 3 lb. iced glazed bag of legs and another of thighs for only $2. I tell you, I'm in chicken heaven.
Since the weather is still cool, I send this out to all of you encouraging you to make a pot of hearth-warming chicken soup.
2-1/2 pounds bone-in chicken thighs
1-1/4 teaspoons pepper, divided
1/2 teaspoon salt
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1/2 teaspoon dried thyme
8 ounces kluski or other egg noodles
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Sprinkle chicken with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook 3-4 minutes or until dark golden brown. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
Add onion to drippings; cook and stir over medium-high heat 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, 25-30 minutes or until chicken is tender.
Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, 20-22 minutes or until noodles are tender.
Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper.