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Baked chicken drumstick

Baked chicken drumstick


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Ingredients for Cooking Baked Chicken Drumsticks

  1. Chicken drumstick 8 pieces
  2. Shallots (onions) 5-7 pieces
  3. Medium-sized garlic 3-4 cloves
  4. Fresh thyme leaves 1 tablespoon
  5. Ground black pepper to taste
  6. Salt to taste
  7. Dijon mustard 70-90 grams
  8. Olive oil 2-3 tablespoons
  • Main Ingredients Chicken
  • Serving 8 servings

Inventory:

Kitchen knife, Cutting board, Garlic bowl, Plate - 3 pieces, Bowl - 2 pieces, Tablespoon, Paper towel, Refrigerator, Lid, Baking tray, Oven, Food foil, Kitchen gloves, Toothpick, Kitchen metal shovel, Wide serving dish

Cooking Baked Chicken Drumsticks:

Step 1: prepare the garlic.

Pressing the handle of the knife on the cloves of garlic, we clear our ingredient from the husk. Using the same sharp inventory, finely chop the garlic cloves on a cutting board and transfer to a free plate. You can also grind our garlic ingredient with the help of the garlic.

Step 2: prepare the shallots.

Shallots are much more tender and aromatic than onions. Both small onions and young leaves are consumed. For our marinade we will use onions. Therefore, we clean our ingredient with a kitchen knife from the husk and transfer it to a cutting board. Using the same sharp inventory, finely chop the onion into pieces and transfer it to a free plate.

Step 3: prepare thyme.

Thyme leaves are washed under running water and, having shaken off water, we shift to a cutting board. Using a kitchen knife, finely chop our fresh spice and transfer it to a plate. Attention: since thyme has not only a strong smell, but also a sharp bitter taste, to prepare the marinade of this ingredient, it is enough to put one tablespoon.

Step 4: prepare the marinade.

In a separate bowl we transfer Dijon mustard, chopped garlic, shallots and thyme leaves. Salt and pepper to taste. Then, using a tablespoon, mix all our ingredients together to form a homogeneous mass.

Step 5: prepare the chicken drumstick.

Wash the chicken drumstick well under running water and wipe it dry with water using a paper towel. Attention: if the chicken drumsticks are frozen, then first they must be thawed to room temperature before marinating. It is not recommended to defrost our ingredient with a microwave or by putting it in hot water.

Step 6: prepare the baked chicken drumstick.

So, we spread the chicken meat in a free bowl and manually rub it well with marinade on all sides. After this container is tightly covered with a lid and put it in the refrigerator marinate for 1-2 hours. We cover the baking sheet with foil so that the chicken drumsticks are on the shiny surface of the foil during baking, as this surface retains heat better and thereby the process of baking our dish will be accelerated. We get the pickled chicken drumsticks from the refrigerator and transfer them to the surface of the foil. Do not forget about the marinade, which you need to water every drumstick with a tablespoon. Then, evenly lightly pour chicken meat with vegetable oil and put the baking sheet using kitchen oven mitts in a preheated oven to a temperature 230 ° C and bake our dish for 20 minutes. After this time, reduce the temperature to 180 ° C and bake the drumsticks for another 10-15 minutes. During this time, we take out the baking sheet with the dish several times from the oven and, using a tablespoon, evenly pour the juice over the meat. In order for all chicken drumsticks to fry equally, the baking sheet with the dish must be placed once the other side in the oven. The shins themselves do not need to be turned over to the other side during baking. When the chicken gets a golden brown crust, turn off the oven, and leave our dish still for 10-15 minutes in the oven so that it is saturated with marinade and spices. The readiness of the chicken drumstick can be determined not only by its characteristic appearance, but also with the help of a toothpick. If we pierce one of the legs and the reddish liquid does not come out of the hole, but the transparent juice flows out, then our dish is ready.

Step 7: Serve the baked chicken drumstick.

We take out the baking sheet with the chicken dish from the oven and with the help of a metal kitchen spatula we transfer it to a wide dish. Garnish baked chicken drumsticks with chopped green onions. Well, you can serve our dish with various side dishes: fried potatoes or mashed potatoes, buckwheat or rice porridge. Our dish goes well with any vegetable salads. Especially if these vegetable salads will be from fresh tomatoes and cucumbers. Good appetite!

Recipe Tips:

- - To quickly peel the husks from shallots, it is enough to put it in hot water for 5-8 minutes.

- - For the preparation of marinade, you can also use onions instead of shallots.

- - If you do not have fresh thyme leaves, you can use dried spice. However, you need to remember that one tablespoon of fresh seasoning is equal to one teaspoon of dry thyme.

- - For the preparation of our dish, it is best to use broiler chicken legs, since the meat of such chickens is more fleshy and juicy.

- - Dijon mustard, which in its taste is more fragrant and soft, can be replaced by a regular spicy one. Then I advise you to add a few tablespoons of cream or sour cream to the marinade to soften the sharpness of ordinary bitter mustard.

- - For the preparation of marinade, you can use other seasonings to your taste, which are suitable for meat in terms of taste.