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| From what I'm eating |
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| From what I'm eating |
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(C) Laura Springer
Bacon-wrapped Chicken Legs
For lunches this week, I wrapped some skinned chicken legs in thick-cut bacon and roasted them to yummy succulence. Here, they're served with butter poached Brussels sprouts.
The chicken skin did not go to waste: I soaked it in brine for a bit and then deep fried it in evoo to make chicken cracklins. Darn yummy.
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(C) Laura Springer
Twitter - Facebook
(C) Laura Springer
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