Cuisine – What’s cooking? – Clucking good

Let’s talk about drumsticks. No, not the kind you see in a band, I’m talking about the delicious, finger-lick’n pieces of poultry that are true rock stars of any meal, or the perfect snack with a bonus, as it comes with its own built in handle.

Drumsticks are not only delicious, they are packed with nutrients, relatively high in protein (essential for muscle repair, growth and overall health), keep your hungry family fuller for longer, and are budget friendly; so winners all around.

The key component to looking for and producing the optimal doneness/tenderness with chicken is a good temperature probe/thermometer. It’s not the chicken brand, not the rub or even how you cook it, it’s 100 per cent getting your chicken to the optimal internal temperature every time.

Ingredients
Chicken drumsticks
Olive oil of your choice
Rub of your choice (I like to use a mix of garlic salt, and dry chicken stock)
Oil spray

Equipment
Oven proof dish
Heat proof oven rack
PureQ Solo instant read thermometer

Method
Preheat your oven to a medium-high temperature, 190 degrees Celsius.
Pat dry your drumsticks and rub sparingly with olive oil.
Place your desired rub into a dish, and using your chicken ‘handle’ turn the chicken until it is fully coated with your rub – set aside.
Lightly spray the oven rack with oil and place your prepared drumsticks evenly spaced on the rack.
Bake for 15 minutes and then gently turn them over taking care not to disturb the crunchy outside that is being created.
Return to the oven and bake for a further 15 minutes, then using your PureQ Thermometer probe, check the internal temperature of your drumsticks. I aim for 85 degrees Celsius – this gives me the confidence that my chicken is going to be crispy on the outside, cooked throughout, and will still be tender, juicy and succulent on the inside (if it’s not there yet, return to the oven, and check in six minute increments).
Once the desired temperate has been reached, remove from the oven, set aside, and serve with your choice of sides – a fresh seasonal salad, slaw and garlic bread, with dipping sauce as part of a platter, mashed potato and gravy … the options are endless. My personal fave for the family is drummies, crisp roast potatoes, a delicious cheesy veggie bake and, of course, a side of oaky chardonnay.

Catch you next month.