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    Recipes — chicken drumsticks

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    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/

    Breaded Baked Chicken Drumsticks Recipe

    These breaded, baked chicken drumsticks are crunchy on the outside and super tender on the inside. The garlic mustard sauce is delicious! There's no need to marinate or wait since the breading seals in all of the amazing flavor so it basically bastes itself. Crunchy on the outside; super tender and bursting with flavor on the inside. This is a no-nonsense recipe and these drumsticks also re-heat really well. I tossed them onto a lightly oiled skillet the next day and toasted over medium heat until they were crisp again. This recipe can easily be cut in half to feed a smaller crowd.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 58 minutes
        •    Yield: Serves 8-12

    Ingredients

        •    4-4.5 lbs. chicken
        •    drumsticks about 14-16
        •    Sea Salt & Pepper
        •   
    1/2 cup dijon mustard grey poupon is my favorite
        •   
    1/2 cup real mayo or vegenaise
        •   
    4 garlic cloves pressed
        •   
    2 cups seasoned italian-style bread crumbs I used Progresso brand

    Method

    1. Preheat Oven to 350˚F. Line a baking sheet with foil if you want to save yourself some clean-up time.

    2. Rinse chicken in cold water then pat dry with paper towels and season both sides of the drumsticks with salt and freshly ground black pepper.

    3. In a separate bowl, whisk together 1/2 cup dijon with 1/2 cup mayo and 4 pressed garlic cloves.

    4. Place 2 cups seasoned breadcrumb in a separate bowl with a wide enough base to accommodate a drumstick. Now you have your assembly line ready.

    5. Roll or Brush your mustard mixture onto all sides of the drumsticks and double roll each of them into just the bread crumbs to get a nice coating on them.

    6. Transfer breaded drumsticks to a baking sheet and bake at 350˚F for 50-60 min (min were in there 55 min + 3 min broiled) . Don't crowd drumsticks or they won't crisp on the bottom like they should; for extra crispness on all sides, bake on a wire rack set inside of a rimmed cookie sheet). Bake until chicken is cooked through. If you want the skin crispy, put it under a hot broiler 3 min or so or until desired crispness (not blackness) is achieved.



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

    Southern Barbecue Chicken Drumsticks

    Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 50 minutes
        •    Yield: Serves 4-5

    Ingredients

        •    2 tbsp brown sugar
        •    2 large cloves garlic, chopped
        •    2 tsp salt
        •    1 tsp black pepper, freshly ground
        •    10 chicken drumstick
        •    3 tbsp vegetable oil
        •    1 cup onions, finely chopped
        •    1 12 cup ketchup
        •    14 cup white wine vinegar
        •    14 cup Worcestershire sauce

    Method

    1. Mash together brown sugar, garlic, salt, and black pepper in a mortar and pestle to form a paste. Spoon the paste into a resealable plastic bag. Add chicken, coat with paste, squeeze out any excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
    2. Heat oil in a saucepan over medium heat. Add onion and saute until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce, bring to a simmer, and cook until the flavors blend, about 7-10 minutes.
    3. Preheat grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
    4. Grill chicken until lightly browned on all sides. Turn off one of the burners or move the coals and arrange the chicken so there is no heat source directly below it. Baste drumsticks with sauce and cook for another 10 minutes; turn again and baste with sauce. Continue to grill the chicken until the juices run clear, 10 to 15 minutes more depending on the size of the drumsticks. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).



    This great family recipe is thanks to Kitchme Recipes at http://www.kitchme.com/recipes/southern-barbecue-chicken-drumsticks