Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour


Beat the drumsticks for chicken legs

Time was when there was a very large difference between the white meat and the dark meat of chicken. But now, with your eyes closed you probably couldn't tell the difference between white and dark meat in most of the chicken we buy. However, there is a difference in price if you are buying chicken pieces and not the entire bird. That's where the cooking method makes the difference.

In today's world you can make those inexpensive chicken legs as great a treat as the whitest of breast meat. It's all in the seasonings and cooking methods. As with all recipes (except pastries) you can do your own thing with almost any recipe you find. In the recipes below you can change the spices and herbs, make substitutions to fit your pocketbook or your freezer, just add and subtract according to your family's taste buds.


Drumstick Crown Roast

A clever way to turn a sow's ear into a silk purse. Chicken drumsticks stand on their fat ends to form a circle filled with stuffing. A bread or cornbread stuffing works best.

16 chicken drumsticks (4 pounds), about equal size
2 tablespoons flour
1 tablespoon paprika
1 1/2 teaspoons salt
1/2 teaspoon pepper
Stuffing

Thread about 4 feet of white cotton string through a needle. About 1/2 inch from the large end of one drumstick, push needle through flesh, perpendicular to and against the bone; pull string through (if needle gets slippery grab it with pliers). Repeat to thread the remaining drumsticks together, keeping larger, curved sides aligned in the same direction. Leave equal lengths of string loose at both ends of drumsticks. Thread needle with another 4 foot length of string. About 1 inch from narrow end of drumsticks, on the same side of bones where the first string is threaded, push needle through flesh, perpendicular to and against bones; pull string through, leaving equal lengths of string loose at ends. Mix together flour, paprika, salt and pepper, rub evenly over drumsticks. Set in a round, straight sided, ovenproof pan about 2 1/2 inches tall, placed in the center of a pizza pan. Lean drumsticks, narrow ends up, against and around the dish. Tie bottom string ends snugly to hold drumsticks close to dish, and then tie top string ends together to keep stable. Adjust drumsticks so they are equally spaced. Set pan on a rack in the lower half of preheated 375 F. oven. Bake until well browned, 55 to 60 minutes. With oven mitts firmly hold drumsticks against dish and transfer to a platter. Mound hot dressing in the center of the crown. To serve snip the string and pull off the drumsticks. (You may want to show the "crown" to your guests and serve it in the kitchen.) Makes 8 or more servings.

Thread about 4 feet of white cotton string through a needle. About 1/2 inch from the large end of one drumstick, push needle through flesh, perpendicular to and against the bone; pull string through (if needle gets slippery grab it with pliers). Repeat to thread the remaining drumsticks together, keeping larger, curved sides aligned in the same direction. Leave equal lengths of string loose at both ends of drumsticks. Thread needle with another 4 foot length of string. About 1 inch from narrow end of drumsticks, on the same side of bones where the first string is threaded, push needle through flesh, perpendicular to and against bones; pull string through, leaving equal lengths of string loose at ends. Mix together flour, paprika, salt and pepper, rub evenly over drumsticks. Set in a round, straight sided, ovenproof pan about 2 1/2 inches tall, placed in the center of a pizza pan. Lean drumsticks, narrow ends up, against and around the dish. Tie bottom string ends snugly to hold drumsticks close to dish, and then tie top string ends together to keep stable. Adjust drumsticks so they are equally spaced. Set pan on a rack in the lower half of preheated 375 F. oven. Bake until well browned, 55 to 60 minutes. With oven mitts firmly hold drumsticks against dish and transfer to a platter. Mound hot dressing in the center of the crown. To serve snip the string and pull off the drumsticks. (You may want to show the "crown" to your guests and serve it in the kitchen.) Makes 8 or more servings.


Cornbread & Candied Pecan Dressing

For the cornbread use your own recipe or a mix. You can toast the cubes 1 day ahead, let cool in a pant and wrap airtight.

8 cups cornbread 1/2-inch cubes
2 tablespoons butter
1 1/2 cups pecan halves
2 tablespoons granulated sugar
1/4 cup white wine vinegar
6 bacon slices, diced
1 onion, peeled and chopped
1/2 teaspoon dried thyme
1/2 teaspoon nutmeg
1 cup minced parsley
2 cups chicken broth

Preheat oven to 375 F. Spread cornbread cubes in a pan and bake until lightly toasted, 20 to 25 minutes, turning cubes occasionally. Meanwhile, lightly butter 1 side of a 12-inch long sheet of foil. Lay foil flat on a counter, buttered side up. In a frying pan over high heat, stir 2 tablespoons butter, pecans, sugar and 2 tablespoons vinegar just until liquid is evaporated and sugar mixture is dark brown, 4 to 5 minutes. Scrape nuts onto foil and push apart. Rinse pan and wipe dry. Return to medium-high heat and add bacon, stir often until well browned, 5 to 8 minutes. Transfer bacon to paper towels. Discard all but 2 tablespoons vinegar and stir until liquid is evaporated about 1 minute. Add thyme and nutmeg and mix; add parsley and stir until wilted, about 1 minute. Pour toasted cornbread into a large bowl. Add onion mixture and mix well; add 2 cups broth and mix well. Mix in 1/2 cup candied pecans and salt to taste. Return mixture to baking pan; spread level. Bake until hot, about 10 minutes. For a more moist dressing; add more chicken broth. Spoon hot dressing into center of drumstick crown. Garnish with remaining pecans. Makes 8 servings.


Sesame Drumsticks with Oven Hash

Serve the hot potatoes with sour cream and chopped chives.

6 cups diced, peeled, thin-skinned potatoes (about 2 1/2 lbs.)
1 onion, peeled and chopped
1 teaspoon chopped rosemary leaves or 1/2 teaspoon dried
5 tablespoons plus 2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons, or more, soy sauce
1/2 cup toasted sesame seeds*
8 chicken drumsticks, about equal size (about 2 lbs.)
1 1/2 cups seasoned croutons

Preheat oven to 425 F. Mix potatoes, onion, rosemary, olive oil, salt and pepper and spread in a single layer in a 12- by 17-inch pan. Bake on upper rack 10 minutes. Meanwhile, oil another pan to hold chicken. Mix soy sauce and 2 teaspoons oil. Put toasted sesame seeds on a plate. Roll drumsticks in soy mixture and then in sesame seeds to coat. Lay drumsticks well apart in pan. When potato mixture has baked 10 minutes, place chicken on lower rack in oven and bake until well browned, 30 to 35 minutes. When potatoes begin to brown at pan edges, turn and rearrange moving browned legs to center. Bake until potatoes are tender, 15 to 18 minutes longer. Meanwhile, put croutons into heavy bag and coarsely crush; mix with remaining 2 tablespoons olive oil. When potatoes are done, mix in crushed croutons and bake until browned, 5 or more minutes. Makes 4 servings.

*Note: Toast sesame seeds by heating in a heavy frying pan, shaking and stirring often until browned.


Greek Garlic Chicken

Very easy and nice served with rice or small pasta.

8 chicken legs with thighs attached or 16 legs
2/3 cup minced garlic
1/2 cup lemon juice
1/4 cup olive oil
2 1/2 teaspoons dried oregano
2 tablespoons coarse-ground pepper
1 to 2 teaspoons salt
1/4 cup chopped parsley

Preheat oven to 375 F. Rinse and dry chicken, discard lumps of fat and put in 12- by 17- inch pan. Combine remaining ingredients, except parsley. Smear mixture evenly over chicken, and then arrange legs with thighs, cut side down, in a single layer. Bake until skin is well browned, about 1 1/2 hours. After 45 minutes, baste chicken with pan juices every 10 to 15 minutes. Transfer chicken to warm platter. Skim and discard fat from drippings. Add 1/2 cup boiling water to pan, stir to loosen browned bits, and pour sauce into a bowl. Scatter chopped parsley over chicken. Add sauce to taste. Makes 8 servings.

Those chicks have great legs!

Untitled
Ingredient
Title
Chef
Category

All Aboard Harvest
Untitled
PAST RECIPES FROM BEV BARBOUR
Soup can be the secret to homemade meals in minutes
Soups on!
Put the bits and pieces to work in soup
Beat the cold with hot soup
Soups travel well
Bossy soups
Soup's on!
Soups for summer
Soups: Some like them hot--some do not
End of the garden summer soups
Soup is a near perfect food!
Ever heard of rock soup?
More cold comfort
Leftovers rolling around the refrigerator and on the hips
Chicken comes up to scratch
"Tis the season to be jolly" has ended; Now "Tis the season to be frugal"
Lewis and Clark's way of cooking
Meal completers
Asparagus spears have charged into the market
Don't let those pumpkins scare you
Cereal based cookies are a good Halloween trick
All of the little Halloween haunts are hungry
Healthy Halloween treats
Make holiday breakfasts special
There is a nut that is not nutty
Old favorites in new pots
Kiddie Christmas cookies
Halloween may be time to try some scary new recipes
It's time to think spring
Autumn is when cookies fall into cookie jars
No trick treats
Puddings that Mom never made
Cookies, Cookies Everywhere
Home for the holidays coffee cake
Fruitcakes can no longer be used as door stoppers
Cookies
Totally cool
Halloween is a pumpkin scene
Cookies for kiddies to make all by themselves

Google
 
Web hpj.com

Copyright 1995-2014.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com