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I like to make what I call “stuffed” chicken legs. I remove the skin, and I coat them in chicken broth instead of melted butter (if using no-salt-added broth, spice it up with some garlic or curry). Then I roll the legs in crushed stuffing mix before baking. The result is not as rich as when you use butter, but it’s still very tasty. Pat F., Stratford, Connecticut
Coating a baking dish or pan with nonstick cooking spray can be messy. The “overspray” often…
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On a low-salt diet, I’m allowed just 1,000 mg of sodium per day. So I use Mrs. Dash Salt-Free…
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