Sunday, March 11, 2012

Special Garlic/Rosemary Breaded/Baked Chicken Drumstick...My Concoction!!

Unfortunately nobody has invented chickens with 4 legs. Everybody likes to eat the drumstick off the chicken and unfortunately there are only two. So we bought two already nicely packed trays of  five chicken drumsticks each  from the supermarket we trust and kept them for Sunday when we usually have a special lunch whether we have guests or not.....

To make this recipe of mine you will need:
 Serves  4-5
 -  10 Chicken drumsticks
-  ½ cup Soy sauce to soak chicken in.
 -  3 whole big eggs beaten.
-  2 full tsp. pressed garlic and fresh ginger root in oil. (Home made in a refrigerated jar).
-  1 full tsp. of coarsely broken black pepper corns.
-  1 full tsp. of salt.
-  1 to 1½ cups of plain flour.
-  2 cups very fine bread crumbs mixed with 1cup of finely chopped rosemary.
-  3  bowls.

Method:
-  Preheat your oven to 200 degrees C.
-  Arrange the three bowls in front of you.
-  Break the three eggs in one bowl, add the garlic, pepper, and salt.  Beat and mix well.
-  Add the flour in the second bowl.
-  Combine the fine bread crumbs and rosemary and mix well.
-  Soak each drumstick with the soy sauce.
-   Coat well with flour.
 -  Coat well with egg mixture.
-  Coat well with bread crumb mixture.
-  Place on wet baking paper lined oven dish.
-  Bake at 200 degrees C for 40 minutes.
Note: Overturn chicken legs at half time to get an even bake.
-  When time is up, check doneness of chicken legs by driving a skewer into the thickest part of the thigh. If juices come out clear, it is done, red, not yet, nothing at all, it is fully cooked and dry.
-  There are two things you can do before serving:

a) Brush some Chinese chicken hot sauce to make them shine or
b) Serve them the way they are.
Enjoy with beer, mashed potatoes, and a salad.
Stelio
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