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