No matter where you live or what your food budget, you’ve been affected by the sweeping rise in costs at the grocery stores. In the U.S., the basic increase is at about 10% over the last year — somewhat less for produce and somewhat more for meat. To make it through the check-out line without crying, folks have resorted to all sorts of strategies, many of which include reducing meat purchases much of the time. (I’m a constant store cart snooper and am both amazed and saddened by by what shoppers have resorted to in order to feed their families.) While I’ve got the cash to feed our small family of two plus doggies, I, too, have been forced to cut back or at least look at the best buys to keep us fed. Chicken is always a hugely popular dinner yet the ubiquitous boneless breasts many people (not me) have lived on are now sometimes simply out of sight. I did just hear their prices seem to be beginning to drop; thank goodness. What’s available for a song (Why is a song cheap?), however, are the drumstick portions of chicken legs and how wonderful, how easy, and how delectable they are. Chicken legs are not just for kids any longer!! I’ve got a few ways to show you to cook and serve them, including the simplest way, which is to only brown them stove top and finish them in the oven. Sure there are sauces or rubs and great sides like grilled corn or a filling vegetable salad (see above) and only you know exactly how YOU’d want to eat them.