Roast chicken legs

10 pounds of chicken leg quarters for $8.  That took about 3 seconds to decide.  Today, cooking day, it's taking longer than 3 seconds.

I am roasting 8 legs for the fams.   The rest went into the Instant Pot with some veg scraps and two quarts of the last stock we made.  When I run it, it will become pulled chicken and lots of super-duper-ultra stock.  Talking 'gel' chicken stock here.

For the roast legs, here is what is happening. The ingredients in the marinade include:

• Brown sugar
• Brown ground mustard
• Kosher salt
• Paprika
• Black pepper
• Turmeric
• Cayenne
• Garlic
• Enough rice vinegar to make it a thick marinade.

Whisk up the tasty things, and then slowly add rice vinegar while stirring till it's a nice thick and sticky marinade.

Two of the chicken legs were de-skinned for Herself, by request, and the rest just got a light trim. Then all were sliced up like they were in a Halloween slasher flick.  Now they rest a couple hours to finish thawing and let the marinade work it's magic.

I'll be roasting these in a 450 degree oven for 45 minutes to an hour, and expect them to come out golden brown and delicious, with crispy skin.