I'm in the mood for chicken drumsticks...
- y528s Aug 20, 2014 01:19 PM
What's your favorite recipe and what do you serve on the side?
Less of a recipe, more of a general technique:
With a sharp knife, slice the skin around the ankle. This causes the skin and meat to pull away from the ankle during cooking, which not only looks nice, it also gives you a clean bone to grab when eating. Be sure to cut completely through the ankle tendons, as these tendons can curl up and get tough during cooking if you leave them intact. Carefully peel the skin down from the top of the leg, but leave it attached near the bottom. Cut 2-3 diagonal slashes down to the bone in the thickest part of the meat. Apply marinade or dry rub, then refasten the skin back up with a couple of toothpicks. Marinade overnight, then grill or oven roast until the interior is 170F and the skin is crispy.
Peeling back the skin and slashing the meat before marinating exposes more surface area to absorb the marinade/rub, and you still get that crispy skin in every bite when you pin it back in place before cooking. This works with any kind of seasoning but I'm partial to WalkersWood jerk paste, thinned out with cider vinegar.
Jerk Chicken legs!! I have made I made my own jerk seasoning in the past - but it's not nearly as good as walkerswood (you can get it at costplus if you have one near).
I love this marinade also - I have used this on pork, chicken etc. If you can get Kaffir lime leaves (they keep forever in the freezer) this is a great and unique recipe (half the chicken base however).
Three Legged Chicken-
mom use to buy those packs of the cheap on sale drumsticks when we were little. For some reason The always had nine drumsticks in them and I somehow reasoned in my head they came from three legged chickens.
mix it up in a ziploc baggie
dump the legs in squish it around to cover and let sit for an hour or so
cook at 375
My favorite way to serve chicken drumsticks is to chop off the joint at the end and push the skin and meat down, exposing about half an inch of the bare bone. Then I marinate in soy sauce, garlic, ginger, and a little honey and then bake at 400 until it's crispy. (Line your pan well or it will be a major pain to clean afterwards!) The exposed bone becomes a handle for the chicken "lollipop" which is great hot or at room temp.