Moreish Chicken Drumsticks
Directions:
If you are competent at your knife skills, chop the knuckle end (thin end) of the drumstick (1/2 inch) with one hefty blow from a heavy knife – this allows the meat to shrink neatly when cooked leaving an exposed piece of bone. It's a cheffy thing, but it looks good. Pierce the flesh in about 4 places to allow the marinade to permeate.
Combine the remaining ingredients, arrange the drumsticks neatly in a foil tray, then pour over the marinade. If time allows, leave for 3 hours turning the chicken from time to time, cover with foil.
Remove foil cover and place the chicken in its foil tray under the grill, cook for 15 – 20 minutes, turning and basting regularly until you build up a shiny glaze.
Serve with rice or mashed potato or just as a delicious snack.
Ingredients:
- BacoFoil® Roasting tray and BacoFoil Classic to cover the tray
- 8 free range chicken drumsticks
- 2 tablespoonn Worcestershire Sauce
- 2 tablespoonn tomato ketchup
- 1 tablespoonn Dijon mustard
- 1 tablespoonn soft dark brown sugar
- 1 teaspoon fennel seeds
- ½ teaspoon dry chilli flakes
- 1 tablespoonn vegetable oil
- Salt and ground black pepper