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Recipe File: Sneak Peek: Chicken
Stuffed Drumsticks
When drumsticks are on sale for $1.99/kg or less I stock up. I usually buy 20 kilos and portion them into meal sizes, vacuum seal the parcels and toss them in the freezer.
They are handy to have for a quick dinner. Drumsticks only take about 30 - 35 minutes to cook. By the time you've done the veggies or tossed the salad and set the table they will be ready to serve.
One of our favourite ways to eat them is stuffed and baked, with roast vegetables. I love this cheat's version of a roast dinner because its quick, easy and everyone loves chicken drumsticks.
Stuffed Drumsticks
Ingredients:
6 slices bread, crumbed*
1 small onion, grated
1 egg, beaten
1 tomato, cut into small dice
1 tsp mixed herbs
10 drumsticks
1tbsp butter, melted
Method:
Pre-heat oven to 190 degrees Celsius.
Combine the breadcrumbs, grated onion, mixed herbs, diced tomato and the beaten egg. Mix well.
Grease a baking dish.
Take a drumstick and using your fingers push between the skin and the meat to form a pocket. This is easy to do. Push a small amount of the stuffing mixture under the skin. Wriggle it around to make sure the pocket is full. Repeat with the remaining drumsticks.
Lay the drumsticks in the greased baking dish. Brush them all over with the melted butter.
Bake in a pre-heated oven for 30 minutes, turning after 15 minutes. Test to make sure they are cooked through. If not cook a further five minutes and test again.
Serve hot with cooked vegetables or cold with salad.
Notes:
Use day old bread to make the crumbs. Dried breadcrumbs won't work for this recipe.
If you don't want to brush the drumsticks with butter, don't, but you won't have that beautiful, golden, crisp skin.
The drumsticks can be prepared up to the cooking stage and then frozen. To cook, thaw overnight in the fridge then cook as above.
There are more delicious chicken recipes in the Chicken Recipe File
They are handy to have for a quick dinner. Drumsticks only take about 30 - 35 minutes to cook. By the time you've done the veggies or tossed the salad and set the table they will be ready to serve.
One of our favourite ways to eat them is stuffed and baked, with roast vegetables. I love this cheat's version of a roast dinner because its quick, easy and everyone loves chicken drumsticks.
Stuffed Drumsticks
Ingredients:
6 slices bread, crumbed*
1 small onion, grated
1 egg, beaten
1 tomato, cut into small dice
1 tsp mixed herbs
10 drumsticks
1tbsp butter, melted
Method:
Pre-heat oven to 190 degrees Celsius.
Combine the breadcrumbs, grated onion, mixed herbs, diced tomato and the beaten egg. Mix well.
Grease a baking dish.
Take a drumstick and using your fingers push between the skin and the meat to form a pocket. This is easy to do. Push a small amount of the stuffing mixture under the skin. Wriggle it around to make sure the pocket is full. Repeat with the remaining drumsticks.
Lay the drumsticks in the greased baking dish. Brush them all over with the melted butter.
Bake in a pre-heated oven for 30 minutes, turning after 15 minutes. Test to make sure they are cooked through. If not cook a further five minutes and test again.
Serve hot with cooked vegetables or cold with salad.
Notes:
Use day old bread to make the crumbs. Dried breadcrumbs won't work for this recipe.
If you don't want to brush the drumsticks with butter, don't, but you won't have that beautiful, golden, crisp skin.
The drumsticks can be prepared up to the cooking stage and then frozen. To cook, thaw overnight in the fridge then cook as above.
There are more delicious chicken recipes in the Chicken Recipe File
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