Chicken Legs, questions

[frogpond]

This may be a dumb question, but I have a big 4 lb bag of chicken drumsticks that I'd like to try in the TBE. How long would they typically take to thaw in the fridge you think? Also, after I rub them down with seasoning, I've heard some say they refrigerate them again. How long for that? Thanks!

I know this is elementary kinda stuff, just trying to make sure I get things right

[tomcrete1]

Well,,can't tell you about how long to defrost but I would say overnight. I did legs on the SRG tonight fresh from the grocery store and they were frozen I coated with olive oil and seasoned with some natures seasoning and hung them on the leg rack with a tray of Tator tots on the bottom took about an hour on high, Sorry no pics, but I do believe I have video showing this in the video section. Good luck!

[TMB]

This may be a dumb question, but I have a big 4 lb bag of chicken drumsticks that I'd like to try in the TBE. How long would they typically take to thaw in the fridge you think? Also, after I rub them down with seasoning, I've heard some say they refrigerate them again. How long for that? Thanks!

I know this is elementary kinda stuff, just trying to make sure I get things right

First off there  are no dumb questions 

As for thawing, most times overnight should do it but if dealing with a large bag it might take two days. I have been known to make a brine and add the frozen chicken to the brine set in freezer and thaw it that way

Just remember when prepping the legs (or any chicken) wash well, dry the skin and use oil on skin before cooking this will help insure crispy skin.   

[CDN Smoker]

I have requested help on what may sound simple to most but provide invaluable answers to others.  This is what makes this site "Great"

This may be a dumb question, but I have a big 4 lb bag of chicken drumsticks that I'd like to try in the TBE. How long would they typically take to thaw in the fridge you think? Also, after I rub them down with seasoning, I've heard some say they refrigerate them again. How long for that? Thanks!

I know this is elementary kinda stuff, just trying to make sure I get things right

First off there  are no dumb questions 

As for thawing, most times overnight should do it but if dealing with a large bag it might take two days. I have been known to make a brine and add the frozen chicken to the brine set in freezer and thaw it that way

Just remember when prepping the legs (or any chicken) wash well, dry the skin and use oil on skin before cooking this will help insure crispy skin.   

Q: You add the frozen chicken to the brine and place "Back" into the freezer? I agree the brine would not freeze but would that not take a very long time to thaw the chicken? I just deep fried up bunch of winter wings and I could have tired this.

[TMB]

I have requested help on what may sound simple to most but provide invaluable answers to others.  This is what makes this site "Great"

This may be a dumb question, but I have a big 4 lb bag of chicken drumsticks that I'd like to try in the TBE. How long would they typically take to thaw in the fridge you think? Also, after I rub them down with seasoning, I've heard some say they refrigerate them again. How long for that? Thanks!

I know this is elementary kinda stuff, just trying to make sure I get things right

First off there  are no dumb questions 

As for thawing, most times overnight should do it but if dealing with a large bag it might take two days. I have been known to make a brine and add the frozen chicken to the brine set in freezer and thaw it that way

Just remember when prepping the legs (or any chicken) wash well, dry the skin and use oil on skin before cooking this will help insure crispy skin.   

Q: You add the frozen chicken to the brine and place "Back" into the freezer? I agree the brine would not freeze but would that not take a very long time to thaw the chicken? I just deep fried up bunch of winter wings and I could have tired this.

no sorry I place in the fridge and let it sit overnight

[Pam Gould]

If it's not thawed all the way I put in a 5 gallon bucket in the brine and add a lotta ice to keep it cold. I take the temp every few hours so I know how cold it is. I do this with turkey too. Thank god for cold garages in the winter.  .☆´¯`•.¸¸. ི♥ྀ.   

[frogpond]

They're thawed, dried, oiled, seasoned and now going into the fridge for a few hours to rest! Plan on setting them down in the TBE in about 2.5 hours!

Thanks for the help everyone!

[frogpond]

[TMB]

Looks good from here 

[frogpond]

Also ended up with this   

[Pam Gould]

Yikes..and ouchie..been there and done that..don't pick up the lid with bare hands..had marks for months..poor baby..you won't do that again..promise..but your gonna be sore for a while..heal soon...☆´¯`•.¸¸. ི♥ྀ. 

[tomcrete1]

The chicken looks great! Sorry about your fingers! Ouch! Good reminder for all of us and for me especially since I have a new TBE waiting for me in Florida

[TMB]

True sign of a Big Easy user burned fingers 

Been there many a time, I'm a slow learner 

[frogpond]

Yea that definitely wasn't fun!  Those fingers are still a little numb.  The wife and I were happy with how the chicken turned out though!  Crispy on the outside, but tender and juicy in the middle..and came right off the bone easily.  They actually cooked for a good 10 minutes longer than I wanted.  I burned my fingers at about the 45 minute mark and they were close to being done then.  But I had to run my fingers under cool water for 15-20 minutes immediately after that, so they didn't come off until about the hour mark.  But even with them being a little overcooked, they were still very good!

All I used for seasoning after I coated them with oil was Tony Chachere's Creole Seasoning and S&P.  I'll experiment with some others soon, but I had this on hand already and here in Louisiana, we put that stuff on nearly everything.  So I knew we would like it. 

https://www.tonychachere.com/Original-Creole-Seasoning-Multi-Pack-P1268.aspx

[muebe]

They look great!