Eric,

No idea what you're talking about, Lol.

I have a Trader Joes not too far from me. I will check it out.

And the idea of cooking the wild rice in chicken broth sounds very good.

I am learning more and more each day about this stuff.

Wayne

I use chicken stock from Costco, just measure it out instead of water. Some folks consider 'stock' different from 'broth', I interchange the two.

A little black pepper when done, yum.

Windsor,
That sounds very good!!! I was under the assumption that all rice was not good for diabetics.

I have now learned that brown and wild rice (not the instant kind) is very beneficial.

Wayne

Fried chicken thighs tonight in my Griswold #9 Dutch oven. Salad =Cucumber/tomato/oinion/garlic/sweet basil, olive oil, vinegar, sugar, salt pepper.

Pap

Pappy,
That looks nice!!!

I tried making wild rice the other evening. Turned out pefect,I used chicken broth and simmered for 1 hour. Forze the unused portion for future use.

Wayne

Looks real good Pappy!

Chicken thighs are hard to beat.

I cooked a big batch of them on the charcoal grill last weekend. They smoked up the whole neighborhood.

Rob
If cooking chicken thighs on the grill, get the skinless boneless ones and marinate in Italian dressing for 2 hours. Not near the smoke and take them off when the internal temperature reaches 155.

Pap

Pap,

I cook marinated leg quarters all the time on a Weber kettle grill. Key to preventing flare-ups is to cut off the O2 source until the fat burns off. I put the cover on and close it down for a few minutes till things calm down.
Been doing it a long time and it always comes out great. Skin is nicely browned but not burned. Baste the last 10 minutes for best results.