Toss chicken legs in vegetable oil seasoned in equal amounts with black pepper, paprika, sage, and salt. Cook on a rack at 300 for about an hour, turning to brown evenly.
A Southern Gallimaufry
A Southern Gallimaufry
Toss chicken legs in vegetable oil seasoned in equal amounts with black pepper, paprika, sage, and salt. Cook on a rack at 300 for about an hour, turning to brown evenly.