Monday, August 18, 2008
Drum up some chicken
When big packages of chicken drumsticks are on sale, it’s tempting to get a lot of chicken for a low price. But the meat is only a bargain if it’s enjoyed. Fortunately, the versatility of drumsticks makes them perfect for the oven, slow cooker, or grill.
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Parmesan Chicken
12 chicken drumsticks
1 egg
2 cups grated Parmesan cheese
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
Preheat oven to 400 degrees; rinse drumsticks and pat dry. In a shallow bowl, combine cheese, pepper, and garlic powder. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 400 degrees until brown, about 45 minutes. Makes 6 servings.
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Skinless drumsticks can dry out easier than ones with an intact skin; however, the slow cooking in this recipe helps keep them moist.
Slow-Cooked Skinless Drumsticks
3 pounds skinless chicken drumsticks
1 8-ounce can tomato sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
1 teaspoon minced garlic
3 tablespoons cornstarch
1/4 cup cold water
Place drumsticks in a 5-quart slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar, and garlic; pour over chicken. Cover and cook on low until chicken juices run clear, about 5 to 6 hours.
Remove chicken and keep warm. Strain cooking juices. In a small saucepan, combine cornstarch and cold water until smooth; stir in juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken. Makes 6 servings.
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Lemon-Pepper Legs
18 chicken drumsticks
2 tablespoons vegetable oil
2 teaspoons lemon-pepper seasoning
Preheat grill for medium heat. Rinse drumsticks and pat dry. Rub with vegetable oil then sprinkle evenly with lemon-pepper seasoning on all sides. Place chicken on grill and cover. Cook, turning twice, until chicken juices run clear, about 30 minutes. When done, remove from heat and allow to rest for five minutes before serving. Makes about 12 servings.
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Pantry Pointers
When using a meat thermometer to check chicken breasts for doneness, make sure the internal temperature reaches 170 degrees.
Poach or bake chicken drumsticks until done and allow them to cool. Once cooled, pull the meat off the bone and use or freeze for later use in recipes calling for chopped, cooked chicken.
Chicken drumsticks are perfect for kids that like to eat food with their fingers. Add some chopped, fresh vegetables and their meal can be dunked in a dip.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com