Chicken legs around 10 or more
Italian bread crumbs
Salt, pepper to taste
Optional flavors: Ranch dressing, Catalina dressing, Teriyaki sauce, Lemon juice and Italian herbs, Hot sauce. One last tip: dip the legs in mayonnaise, then into sesame seeds and bake.
First boil the chicken in a big stock pot around 1 hour making the chicken broth. Skim any fat that is on top and discard. Remove chicken to a big plate. Reserve the broth and freeze in containers.
Arrange chicken on parchment lined cookie sheets. Preheat oven to 400 degrees.
Dip in olive oil first, dredge in Italian flavored breadcrumbs, Italian seasoning herbs and granulated garlic. Sprinkle with grated cheese. Bake at 400 degrees on cookie sheet.
For all or other flavors follow the same instructions except for sauces, pour barbecue, dressing of choice or hot sauce on them and proceed with same instructions.
See options above for other flavors and bake the same way.
Freeze chicken broth for future recipes to use in stews, soups, etc.
If you have any leftover chicken, remove off the bone to make chicken salad. Add mayonnaise and chopped celery. Perfect for sandwiches.