Chicken Gabriella - This is a keeper. I've been making this for over 25 years. Now I only use leg quarters as they reheat so much better than white meat. Just make sure to remove as much skin as possible but leave bone in.
Chicken is extraordinarily versatile, but you can only have so many baked, grilled or fried recipes. Luckily, we've compiled our most out-of-the-box ideas, from adding it to biscuits to stuffing it with sausage. You'll never eat boring chicken again!