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6.3.13

GLAZED DRUMSTICKS



I developed the skill of roasting succulent, crispy chicken breasts so well that we had it at least once a week. Then about a year ago the breast packs [with the skin on] started to disappear from my favourite market and I had to turn to drumstick packs. This called for improving the flavour and the texture of the drumsticks. I always enjoyed buffalo sauce roasted drumsticks, but they make a dreadful mess in the roasting pan. So I thought why not use less sauce? I now roast the drumsticks on a bed of sliced onions and when they are tender I brush them with a buffalo sauce inspired glaze and then just finish crisping them up. This way there is less sauce, but the chicken caramelizes and tastes just the same and the best part is it leaves a minimal mess in the roasting pan.
 
6 chicken drumsticks
1 onion, sliced
salt and pepper to taste
 
Glaze:
1/8 cup ketchup
1/4 tsp Tabasco sauce
1 tsp onion flakes
1/2 Tbsp liquid honey
 
• Set the oven to 350F.
• Line a baking pan with parchment paper.
• Wash the drumstick and dry them with paper towels.
• Peel the onion and slice it.
• Scatter the onion slices on top in the parchment lined baking pan.
• Place the drumsticks on the top of the onions.
• Sprinkle with salt and pepper.
• Place a sheet of foil over the baking pan, sealing it well.
• Place the pan in the oven and roast for a couple of hours or until the top of the drumsticks are beginning to get a nice golden colour. The bottoms will still be just cooked.
• Turn the drumsticks over and reseal the pan with the foil.
• In about half an hour, remove the foil and discard.
• Brush the drumsticks with the glaze and put back into the oven to bake until the glaze has baked onto the skin.
• Turn the drumsticks over and glaze the tops.
• Bake until the tops are crispy and serve.

7 comments:

  1. We generally eat only the white meat from the chicken and I always remove the skin to help mitigate the calories. I have found that adding a dry rub to the flesh develops into a lovely 'skin' even without the fat to crisp up! I really wish I could because I would likely devour two or three of these drumsticks in no time!

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  2. I love every part of the chicken and these sweet tangy drumsticks wouldn't last long at my house.

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  3. These drumsticks look very tempting. Of course, as someone obsessed with fiery food, I would add lots of chili to the glaze. Hot and sweet is my favourite flavours combination. This is probably one of the main reasons I love Korean food.

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  4. Eva I don't like skin, not even if it's crispy. But I like the flavour it gives to chicken and that it keeps it succulent. But I always remove it. I could never eat chicken paprika with the skin on. Actually I find that revolting. In my very large extended family I think I only had one aunt who made chicken paprika with the skin on.

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  5. Ah Sissi I knew you would [make it fiery] :D

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  6. Well these look fingerlicking good!!! I love the idea of placing the drumsticks on top of the onion slices. Beat those onions are as delicious as the chicken! I'm right there with Sissi - nothing better than hot and spicy! Love it!

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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