To boil chicken legs

Cup of Yum
1. Wash and chop the carrot and quarter the onion.
2. Add carrots, onions, peppercorns, bay leaves, thyme, salt, pepper, and chicken legs to a large Dutch oven or stock pot.
3. Cover with water and boil for 19-25 minutes or until chicken is fully cooked. The internal temperature should be at least 165 degrees F / 74 degrees C).
4. Remove chicken and strain out the broth.
5. If desired, brush with BBQ sauce before serving.

To finish boiled chicken legs in the broiler, oven, or air fryer

1. After removing boiled chicken legs from the broth, pat them dry with paper towels.
2. Then toss with preferred seasonings and coat with BBQ sauce (or other sauce).
3. Place on a baking tray in a single layer and put under the broiler for a couple of minutes per side, until the skin is brown and crispy.
4. You can also place the baking sheet in an oven preheated to 400 degrees F / 200 degrees C for about 10-12 minutes. Turn legs halfway through so both sides crisp evenly.
5. To finish in the air fryer, preheat to 400 degrees F / 200 degrees C, then place drumsticks in a single layer in the air fryer basket and air fry for about 5-7 minutes, flipping them over halfway through cook time.

To boil frozen chicken legs

1. Wash and chop the carrot and quarter the onion.
2. Add carrots, onions, peppercorns, bay leaves, thyme, salt, pepper, and the frozen chicken legs to a large Dutch oven or stock pot.
3. Cover with water and boil for 25-35 minutes or until chicken is fully cooked. The internal temperature should be at least 165 degrees F / 74 degrees C).
4. Remove the chicken legs and follow instructions above for finishing.