Karen's Cave Kitchen
Mighty Fine Drumsticks
I guess 20 may sound like a lot of drumsticks. But if you are using free range and pastured chicken, then you know that the pieces are smaller. The drumsticks from this recipe are only a few bites per drumstick. So a hearty serving for one person may be 3 to 4 drumsticks. That's why the large number. And these are so delicious that I love to have them left over for another meal. You can certainly half the recipe, but I bet you'll be sorry if you don't cook all 20! I do not recommend this recipe with the white meat of a chicken… I am certain it will dry out and I know that the dark meat will not. I love this chicken! It's a "winner winner chicken dinner" every time!
20 Drum Sticks, skin on (free range and pastured)
2 Fresh Leeks, thinly sliced
2 Tblsp Shallots, finely diced
1/2 cup White Onion, finely diced
10 Shiitake Mushrooms, diced
1/2 cup Champagne Wine Vinegar
1/2 cup Coconut Oil
1/4 cup Coconut Aminos
1/4 cup Red Boat Fish Sauce
1 tsp Sea Salt
1/2 tsp White Pepper
1/2 tsp Cayenne Pepper
1 Meyer Lemon (only the juice and pulp)
Preheat oven to 350°.
Halve avocados with a knife. Remove the pits. Then score the flesh of the avocado with a knife and gently scoop out the meat with a spoon. Place into a medium mixing bowl. Reserve the shells of the avocado. These are what you will stuff your mixture back into.
Preheat oven to 375°
Place drumsticks in a large casserole (mine fit perfectly in my lasagna pan) and pour the marinade over the top of chicken.
Bake for 30 minutes. Remove from oven and turn the drumsticks over to the opposite side. Place back in the oven for 20 minutes more. Next turn oven to Low Broil and cook an additional 10 minutes to beautifully brown. Remove from oven.
Place the drumsticks on a large serving platter.
Put the sauce that the chicken cooked in to a large nonstick skillet. Reduce the remaining sauce over medium heat until thickens to a gravy-like consistency. Pour over drumsticks and serve hot!