Posted in Oven Baked, Poultry

Honey Balsamic Drumstick Intro I buy a lot of rotisserie chickens from Costco.  Like, I never have them on my list, and I never really need them for anything, I purely just like to buy them to eat like a carnivorous madman.  Clearly I’ve rubbed off on my children who ravage though the groceries the moment I get home and upon discovering the chicken, immediately start fighting over who gets the drumstick.  Because we all want the drumsticks.  I remember as a kid always fighting with my siblings over who got the coveted drumstick from the bucket of fried chicken so it’s not surprising to me that my kids have somehow discovered the value of the prized piece.  One night after a particularly heated chicken battle, I decided to just make a whole stinking pan of drumsticks for dinner.  You should have seen the looks on my kids’ faces when they saw that they were ALL DRUMSTICKS.  It’s now their favorite meal so I’ve come up with about 402 ways to prepare them.  This is one of our favorites lately!

Now, there are different sizes of drumsticks.  This recipe is for about 2 – 2 1/2 pounds, and for best results, look for the ones that are about 3-4 inches long and give you 5-6 drumsticks per pound or so.  They’re on the smaller side, but not tiny like chicken-wing-size.  I don’t really like the giant, meaty ones here.  You could also use boneless, skinless chicken thighs.  Don’t use boneless skinless breasts or tenderloins.  It will hurt my recipe’s feelings.

Chicken Drumsticks

Start by rinsing the chicken in cold water and patting dry with paper towels.  If there is any excess fat hanging off, use a pair of sharp kitchen shears to snip it off, but don’t remove all of the skin. That layer is what holds everything to the bone and they’ll fall apart without it.  I trim it down about 1/3 of the way from the top, if it needs trimming.  I didn’t trim these ones in the photo at all because they were very well trimmed.

Whisk up a quick spice rub of kosher salt, black pepper, onion powder and paprika.

Honey Balsamic Seasoning Mix

Give the drumsticks a little drizzle of olive oil and then sprinkle with the spice mix.

Seasoned Drumsticks

Use your hands (c’mon, be brave) to rub it all in and coat all of the pieces.  While you’re doing this, have a large dutch oven heating up on the stove.

Seasoned Drumsticks prebaked

Drizzle in a little more oil and place your chicken in to sear for a few minutes on each side.

Browning Drumsticks

While chicken is searing, mix up the quick sauce.  The chicken will cook in this sauce and soak up a lot of the flavor, and then we’ll thicken it up for the glaze at the end.  Start with a big drizzle of honey,

Honey

Add a splash of balsamic vinegar,

Balsamic in Honey

a squeeze of ketchup, and several cloves of fresh garlic.

Honey Balsamic Sauce

Whisk it up and pour it over the chicken.  Use a rubber spatula, or a good set of tongs, to toss the chicken around in the sauce, making sure each piece gets coated.  Place a lid on the pan and pop it in a 350 degree oven.

Browning drumsticks with sauce

The chicken will cook in that sauce and stay super moist and flavorful.  When it’s done, carefully remove the drumsticks (they might be falling off the bone) and cover them with foil to keep warm.

Broiled Drumbstics

Put your pan on the stove top and bring that sauce to a simmer.  You just want to reduce it to a nice glaze-y consistency.  It only takes about 5 minutes and you’ll see it thicken up so you can scrape the bottom of the pan like this and it almost has the consistency of a thin BBQ sauce:

Simmering Sauce

Toss that chicken back in and get it all coated in the sweet, sticky glaze.

Glazed Drumsticks

You can put them on a platter and drizzle all of the extra glaze right over the top or serve them right out of the pan.

Honey Balsamic Glazed Chicken

We love it with rice so it can sop up the sauce, but it’s great as a lean meal just over veggies.  It’s a terrific week night dinner and nice enough to serve to guests (if they’re the kind of guests that don’t mind getting their hands dirty.)

Honey Balsamic Drumsticks

 

 

OBB Extra Virgin Sale

 

 

Mint-Basil Pesto

So you guys may know that when it comes to plants, I kill them. Not on purpose. But I just cannot keep them alive (I also once accidentally killed a pair of canaries, but that’s another story. Birds and plants are not my thing.) But I love to grow herbs because I use them so frequently that it’s so much cheaper and more convenient to have a pot of them on my back patio than to buy those tiny little …

read more...
How To: Make Brown Butter

Happy Friday!  I’ve got a quick tutorial today, that we’ve had quite a lot of requests for over the past few years.  As if butter isn’t great enough on it’s own, browned butter takes it to a whole new level.  Butter is basically emulsified water and fat, with milk protein solids in it.  When you melt butter down and let it simmer, the water evaporates and those little milk solids are freed.  As they cook in a pan, they turn …

read more...
Lemon-Lime Soda Bundt Cake

First of all, thank you guys so much for helping me wish Sara a happy early birthday! She totally wasn’t in on the surprise, so it was so fun that you guys knew what was in her birthday box before she did! The winner is #894, Trish May. Trish, I’ve sent you an email, so if you haven’t checked it, go! Now! Trying to be too bossy here, just excited. So Easter is happening. On Sunday. If you haven’t figured …

read more...
Chile Cheese Souffle Squares

Have I ever showed you guys my very first cook book?  Long before our bestselling hardback, and before the days of easily-generated hardback photo books, and food blogs where you could store your favorites.  This was back in the day where you formatted documents in Word, then printed them out one by one, sliced each page by hand, and took everything to your local Kinkos to copy and bind.  Talk about labor of love! For Christmas one year I gathered …

read more...
Related Posts Plugin for WordPress, Blogger...