DRUMSTICK VEGETABLE RECIPES

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CHICKEN DRUMSTICK SOUP | LEFTY SPOON



Chicken Drumstick Soup | Lefty Spoon image

A comforting bowl of chicken soup, with lots of vegetables for a flavorful broth.

Provided by Coco Morante

Categories     Soup

Number Of Ingredients 9

1 1/2 pounds chicken drumsticks (about five large ones)
2 large ribs celery (sliced)
2 medium carrots (peeled and diced)
1 large parsnip (peeled and diced)
1 medium rutabaga (peeled and diced)
1 small yellow onion (diced)
2 bay leaves
1/2 teaspoon cracked black pepper
1 quart chicken broth (or 1 quart water + 1 teaspoon salt)

Steps:

  • Instant Pot Pressure Cooker Instructions:
  • Stovetop Instructions:

BUTTERMILK ROAST CHICKEN RECIPE | NIGELLA LAWSON | FOOD ...



Buttermilk Roast Chicken Recipe | Nigella Lawson | Food ... image

Buttermilk chicken has long been one of my favourite alfresco summer suppers. My method of choice has usually been to spatchcock/butterfly a chicken - or rather, many chickens - and then cut them into feisty quarters to layer up on serving plates. I've altered this to make cooking speedier and conveying easier, by starting off with drumsticks.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Total Time 2 hours 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 8

12 chicken drumsticks (approximately 3 pounds total weight)
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, bruised and skins removed
1 tablespoon crushed peppercorns
1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt
1 teaspoon ground cumin
1 tablespoon maple syrup

Steps:

  • Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.
  • Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
  • Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
  • Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.
  • Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.
  • Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.

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