My Favorite Tips and Recipes for Goosemobile Chicken

The Goosemobiles chicken breast gets rave reviews and sells out quickly.

But remember, there is more to a chicken than just breasts! The dark meat on the thighs and drumsticks is tender, juicy, and more forgiving to cook than breasts. The wings and ground chicken are super fast to thaw and cook when you need dinner on the table ASAP.

While dark meat is slightly higher in fat, this pasture raised animal fat is not the enemy! The same food industry that tells us that animal fat is bad for us is the same food industry that tries to convince us that highly processed seed oils (like canola, soy, and corn oil) are good for us and they have everything to gain from promoting ultra-processed foods.

Pasture raised animal fats are a beneficial part of our diet. Plus, dark meat is higher in nutrients like iron, zinc, and B vitamins than white meat.

While all parts of the chicken from the neck to the feet have great uses, this blog post will focus on using legs, wings, and ground chicken.

The Best Chicken Brine

Let's start with my favorite brine. Every cut of chicken is better brined! This is my first secret to juicy and flavorful chicken.

1 1/2 cups water
1/4 cup apple cider vinegar
2 T salt
1 T sugar (I use coconut sugar)

Combine all ingredients in a large bowl and whisk until salt and sugar are dissolved. Submerge meat and brine for at least 30 minutes and up to several hours.

This makes enough brine to cover 1 package of Goosemobile thighs, legs, or wings. If you need enough brine for 2 packages of meat, just add a little more water.

Drain brine and pat meat thoroughly dry with paper towels before cooking. Proceed with the recipes below for drumsticks or wings or use this brine before cooking Goosemobile thighs or breasts too!

Note: I find that brining the meat seems to make it cook a little more quickly. Make sure you check the meat with a thermometer towards the end of cooking.

Legs (Drumsticks)

The Best Way to Cook Chicken Legs in the Oven

One Pan Dinner: Crispy Chicken Drumsticks with Potato Wedges, Cherry Tomatoes, and Ranch

Wings

Air Fryer Chicken Wings

Baked Chicken Wings

Here are 2 tips from the Goosemobile for serving wings:

1- Easily debone wing flats: After cooking, allow meat to cool for 2-3 min. Use a kitchen scissors to snip between the two bones on the smallest end of the flat. Twist and pull the bones from the meat. The meat falls completely away from the bone.

2- Serve wing drumettes dipped in sauce: Use a scissors to cut the meat away from two sides of the bone. Fill bowls with different dipping sauces (BBQ, melted butter, honey-garlic) and place the chicken in the sauces. Cutting open the drier white meat allows it to soak up more of the delicious sauce. Yum!

Ground Chicken

Forgot to take meat out to thaw ahead of time? Ground chicken to the rescue! It will thaw in about 10 minutes in a sink full of hot water.

Crispy Chicken Fritters with Sourdough Starter I use sourdough starter in my recipe for chicken fritters, but I'm also sharing recipes below for fritters made with breadcrumbs or almond flour.