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    Recipes — chicken drumsticks

    Food Allergy Mums' Chicken Drumsticks

    Prep Time

        •    Prep and Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 lemon
        •    1 small bay leaf
        •    1/2 a red pepper
        •    1/2 a yellow pepper
        •    1/2 an orange pepper
        •    6-8 chicken drumsticks
        •    1 small handful of fresh parsley
        •    200ml fresh organic chicken stock

    Method

    1. Preheat the oven to 200°C/400°F/gas 6.

    2. Heat a little oil in a frying pan over a medium to high heat and add the chicken drumsticks. Cook for a few minutes, just to allow the skin to take on a bit of colour.
    3. Deseed and slice the peppers and cut the lemon into quarters.

    4. If your frying pan is ovenproof, add the rest of the ingredients (apart from the parsley) to the pan. If not, just transfer the chicken drumsticks to a roasting tin and then add the rest of the ingredients (apart from the parsley).

    5. Season with freshly ground black pepper to taste. Pop in the oven for 30 to 35 minutes to cook. The chicken skin should be golden and the flesh cooked through (check by cutting into a thick piece of the drumstick to see that the juices are clear), the stock will have reduced to make a nice sauce, with a subtle lemon taste. If you prefer a thicker sauce, you can reduce it a little further on the hob.

    6. Remove the lemon quarters and bay leaf. Chop the parsley and sprinkle over before serving.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-recipes/food-allergy-mums-chicken-drumsticks/

    Sticky Korean Chicken

    Sticky Korean Chicken recipe owes it delicious taste to a flavorful marinade bursting with sweet, sour and savory notes. For best results, marinate at least 2 hours or overnight.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 6

    
    Ingredients

    For the Marinade:

        •    1/2 cup honey
        •    4 cloves garlic
        •    1/4 cup soy sauce
        •    1 tbsp vegetable oil
        •    1/2-1 tsp red chilli flakes
        •    1 tbsp grated fresh ginger


    For the Korean Chicken:

        •    4 green onions
        •    3 lbs chicken legs
        •    1 tbsp sesame seeds


    Method

    1. In a large bowl combine honey, soy sauce, ginger, garlic, oil and red chilli flakes.

    2. Then add chicken pieces, making sure chicken is fully submerged in the marinade. Cover with a lid or plastic wrap and let it marinate in the refrigerator for at least two hours or overnight.
    3. Preheat the oven to 375F/200C. Take the chicken pieces out of the marinade and place them on parchment lined shallow baking pan. Reserve the marinade.
    4. Cook the chicken in the oven for 35-40 minutes or until juices run clear and the skin is dark and slightly blistered. (Internal temperature 180F/82C) Baste with the marinade half way through the cooking for deeper flavour.
    5. Take the chicken out of the oven and remove to a serving plate, sprinkle with sliced green onions and sesame seeds before serving.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/sticky-korean-chicken/

    Soy-Glazed Chicken Wings

    For this version of everyone's favorite messy finger food, we ditch the buffalo sauce and bring in Asian flavors. Here, a rich, thick caramel made of honey and soy sauce coats ginger- and mirin-marinated chicken wings. With their perfect balance of sweetness and saltiness, these chicken wings are dangerously addictive.

    Prep Time

        •    Prep time: 15 minutes, plus marinating time
        •    Cook time: 25 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    ½ cup honey
        •    1 cup rice flour
        •    2 tbsps sesame oil
        •    canola oil, for frying
        •    1 cup mirin, divided
        •    8 garlic cloves, minced
        •    lime wedges, for serving
        •    1 cup soy sauce, divided
        •    toasted sesame seeds, for garnish
        •    one 4-inch piece ginger, peeled and minced
        •    3 pounds chicken wings, separated at the joint, wings tips removed

    Method

    1. In a large bowl, toss together the chicken wings, ¼ cup of the mirin, ¼ cup of the soy sauce, the sesame oil, garlic and ginger. Cover and chill for 1 hour.

    2. In a medium saucepan, combine the remaining ¾ cup of mirin and ¾ cup of soy sauce with the honey, and bring to a boil. Reduce the heat to a simmer and cook until reduced by half, 20 minutes. Set aside and keep warm.

    3. In a 6-quart pot or Dutch oven, heat 2 inches of canola oil over medium heat until a deep-fry thermometer reads 325°. Line a plate with paper towels and set aside. Right before frying, drain the wings and toss with the rice flour, shaking off any excess. Working in batches, fry the wings until golden brown and crisp, 5 to 6 minutes. Transfer the wings to the paper towel-lined plate to drain.

    4. In a large bowl, add the reserved sauce and the wings, and toss to coat. Transfer to a platter and sprinkle with toasted sesame seeds. Serve with lime wedges.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/soy-glazed-asian-chicken-wings-fried-appetizer

    Chicken Adobo

    Chicken Adobo is probably one of the most well-known Filipino dishes, and rightfully so. Meat is simmered in a rich broth of stock with soy sauce and vinegar for a tangy and salty braise.

    Prep Time

        •    Prep time: 25 minutes, plus overnight brining
        •    Cook time: 1 hour and 45 minutes
        •    Yield: Serves 4-6


    Ingredients

    For the Brine:

        •    1 cup kosher salt
        •    1 cup light brown sugar
        •    16 cups cold water, divided
        •    ½ cup calamansi juice, or lime juice


    For the Adobo:

        •    2 bay leaves
        •    ½ cup soy sauce
        •    ¼ cup vegetable oil
        •    12 cups chicken stock
        •    ¼ cup all-purpose flour
        •    16 garlic cloves, peeled
        •    ¾ cup Datu Puti vinegar
        •    Steamed rice, for serving
        •    1 stick unsalted butter, softened
        •    6 chicken legs, thighs and drumsticks separated


    Method

    1. Make the brine: In a large pot, heat 4 cups of the water with the salt, brown sugar and calamansi juice over high heat. Cook until the salt and sugar have dissolved, 1 to 2 minutes, then remove from the heat and add the remaining 12 cups of cold water to cool the brine.

    2. Make the adobo: Place the chicken thighs and drumsticks in the cooled brine. Cover with a lid or plastic wrap and refrigerate overnight.

    3. The next day, remove the chicken from the brine and pat dry. Discard the brine, clean the pot and return it to the stovetop. Add the oil and heat over medium-high heat. Working in batches, sear the chicken, turning as needed, until golden brown, 5 to 7 minutes per batch, then transfer to a plate.

    4. Once all the chicken is seared, add the garlic and cook until lightly golden, 1 to 2 minutes. Slowly add in the chicken stock, using a wooden spoon to scrape off any of the fond on the bottom of the pan. Add the seared chicken with the vinegar, soy sauce and bay leaves, then bring to a simmer.

    5. Cook, uncovered, until the stock has reduced slightly and the chicken is fall-off-the-bone tender, 1½ hours. Transfer the chicken to a large bowl and discard the bay leaves.

    6. In a small bowl, combine the flour and butter. Using your hands, mix together until a thick paste forms. Working with a tablespoon at a time, whisk the flour mixture into the simmering liquid until it is incorporated, adding body to the broth. Ladle the broth over the chicken, then serve with rice.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/chicken-adobo-recipe-filipino

    Baked Chicken Legs with Garlic and Dijon

    Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. The longer you marinate this, the better (at least 6 hours and ideally overnight).

    Prep Time

        •    Prep time: 6 hours
        •    Cook time: 50 minutes
        •    Yield: Serves 14

    Ingredients

        •   4 lbs 14 count Chicken Legs or drumsticks
        •  
    1/4 cup olive oil (Use light oil, not extra virgin)
        •  
    4 garlic cloves pressed or minced
        •  
    4 Tbsp fresh parsley finely chopped
        •  
    3 Tbsp lemon juice from 1 large lemon
        •  
    2 Tbsp dijon mustard
        •  
    1 Tbsp salt
        •  
    1/2 tsp black pepper

    Method

    1. In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended.
    2. Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
    3. Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*
    NOTE: For extra flavor, brush chicken legs with the lemony sauce drippings in the pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.

    Note: Much of the oil and marinade will end up in the bottom of the pan and discarded after baking which makes it difficult to gauge the nutrition facts on this recipe.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/baked-chicken-legs-with-garlic-and-dijon/