Recipe: Orange-Lemon Roasted Chicken Drumsticks

As I was cleaning out my freezer, I found a bag of drumsticks that I bought a while back. I would usually buy frozen meats especially if they were on sale. They’re cheap, lasts really long in the freezer and taste awesome if treated nicely. The secret was to thaw them gently in the refrigerator and marinade them for at least 24 hours. I personally find that they taste best if left to marinade in the fridge for 2 days before roasting them in the over. That way the seasoning gets bone deep.

This recipe is not a sacred pass me down or some fancy instructions I got from a book. It was simply sort of a KITCHEN RAID RECIPE. You know, the sort that you go through your kitchen and find food hanging around that just might complement each other. So the following ingredients are what I found in my kitchen, fell free to improvise with what you have. Kitchen raids are a fun treat. It feels like weaving (in this case, cooking) out of thin air.

Ingredients:

A bag of chicken drumsticks (2kg) – thawed

3 shallots and a whole onion pounded

2 tablespoon of Oyster Sauce

1 tablespoon of Brandy

1 tablespoon sugar

1 teaspoon Himalayan Salt (I love pink salt!)

1 tablespoon dark soya sauce (Optional: I just like the caramel colour it gives the chicken)

A lemon and an orange worth of zest chopped finely for garnish. I also like the citrusy aroma it gives off when you bite into the chicken.

1. Put all the ingredients (except the lemon & orange zest) into a big container and marinade for at least 24 hours in the fridge.

2. Pan fry chickens briefly in shallow oil then pop them into the oven. 30 minutes on 190C, then followed by another 20mins on 160C.

3. Let the meats rest covered with aluminium foil for 10 minutes while preparing the sauce.

4. Boil remaining liquid marinade then sieve the sauce.

5. Return the sauce to boil again. Taste if more sugar or salt is required. Thicken sauce with a mixture of 1 teaspoon corn flour and a little water.

I served the chicken on a stack of roasted purple and yellow sweet potatoes. Then garnished it with coriander leaves and orange-lemon zest. An easy peasy lemon squeezy treat for the family dinner.

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