If you know me you know.... I have a fear of eating foods "off the bone". I started taking baby steps back in the summer as to killing my fear. I would sneak a bite from one of Bradley's extra meaty chicken drummies. If my teeth didn't hit bone, I was ok. As much as I want to be that girl in the bar eating wings and yelling at the ref's on tv with the guys.... I just can't. There are things attached to that bone that I do not want to bite down on. Not to mention it gets stuck in my teeth and don't get me started on the close relation I feel that it has to cannibalism. I know... I'm weird. But you knew that, too!
I also have a fear of eating most meats not prepared by me. I will not go into a restaurant and order chili. I don't know if they prepared the meat right or not. So I applied this to my bone fear and thought, "I bet I could cook chicken drumsticks that even I would be tempted to eat." And I did, and you will be tempted to eat them also.
This recipe is number one, VERY easy and number two, VERY versatile. You can change it up however you like to fit your taste. I was feeling a little spicy last night, so I went with that.
Start out with however many chicken drumsticks you think you can eat. I chose ten, thinking that it would be a good lunch for both of us the next day. Rinse them and make sure there are no... gulp.... feathers still stuck to them, and place them in a bowl to sit quietly until you are ready for them.
Now you need to melt one stick of butter...
Add in about a 1/3 cup lemon juice...
And one tablespoon of seasoning... your choice! I chose a creole seasoning.
Let that get hot and blended. Then one by one, swirl the chicken legs around in the mixture with your favorite pair of tongs.
Repeat the process until all legs have taken a butter bath and are resting peacefully on a rack inside your favorite roasting pan. You should have some butter mixture left over when you finish, so grab a basting brush and go to town!
You can start cooking these now or you can be like me and want to continue spicing them up. I could of just sprinkled more creole seasoning on top of them, but I opted for my favorite seasoning salt, "Season All"
Just give each one a little sprinklin'...
and put the pan into a 400* over for about an hour. You'll know they're finished if you can press on them and no, gag, pink juices flow out. You'll want them to get golden brown, also! Once they are finished all that is left to be done is plate them up!
This is such a great dish because it keeps the juices inside the chicken. They are tender and flavorful. And while I still couldn't bring myself to just pickin' up a leg and chowin' down like I was having dinner around the campfire, I did thoroughly enjoy them.
***STAY TUNED*** next week I will be giving away my secret scampi recipe and posting up pictures of the new house!
Blog number two.... it might explain my current lack of enthusiasm for blog number 1