Fresh Chicken Drumsticks
Fresh Chicken Drumsticks come from the lower leg, Cut between the tibia and femur, the thigh is removed and you are left with the drumstick. The Drumstick is consider a dark meat because of the slightly higher fat content. Additionally the darker meat will tend to be more tender and moist which is harder to overcook and dry out. Cook on the BBQ, oven or slow cook with your own recipe or try one listed below.
Sticky Lemon Chicken:
Slow-Cooked Country Chicken:
- Total Time: 8 hr 50 min
- Prep Time: 20 min
- Cook Time: 8 hr 30 min
- 4 tbsp Flour seasoned with salt and pepper
- 8 Free Range Chicken Drumsticks
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 4 Rashers Streaky Bacon, roughly chopped
- 1 Onion, peeled and sliced
- 2 Cloves Garlic, peeled and diced
- 3 Carrots, peeled and cut into slices
- 150g Mushrooms, roughly chopped
- 400g tin of Crushed Tomatoes
- 1 cup Chicken Stock
- ½ cup Chopped Italian Parsley plus extra to garnish
- 3 tblsp Cornflour & 3 tbsp Cold Water
- Turn the slow cooker onto low.
- Place the seasoned flour into a clean plastic bag with the chicken pieces and shake the bag so that the chicken is evenly coated.
- Heat the butter and oil in a large frying pan. Place the floured chicken in the pan and brown the pieces on all sides.
- Remove the chicken from the pan and add the bacon, onion, garlic, carrots and mushrooms.
- Sauté for 2-3 minutes then remove the vegetable mix from the pan and place it in the slow cooker.
- Top the vegetables with the chicken pieces and add the tomatoes, stock and parsley.
- Cook on low for 8 hours, or high for 4 hours.
- Remove the chicken from the cooker and keep warm.
- Make a smooth paste from the cornflour and water and stir the paste into the chicken juices.
- Cover the cooker and cook for 15 minutes on high so that the juices thicken.
- Serve the chicken drizzled with the thickened juices.
Tips for handling and cooking Chicken:
- Make sure you defrost/store in the fridge on the bottom shelf to prevent leakage. Do not defrost in the mircowave or bench as the chicken will reach a unsafe temperature.
- Avoid cross-contamination by using separate utensils until cooked. Once cooked do not use utensils that were used prior to cooking unless they have been washed thoroughly.
- Cook chicken to atleast 75˚C, use a meat thermometer and insert into this thickest part of the chicken insuring you have reach the desired temperature.
- Make sure there is no blood when your cut into it and the juices are clear.
This recipe were taken from:
Contact M&M Master Butchers for advice on this product here: