I have taken chicken drum sticks out of the freezer to make for dinner, anyone have a yummy,easy recipe?!
thank you for sharing!!Www@FoodAQ@Com
Answers:
I have made this many times and love using drumsticks!.
Garlic Parmesan Chicken Drumsticks
1 c!. Italian seasoned bread crumbs
2/3 c!. grated parmesan cheese
1/4 c!. chopped parsley (or about a 1-2 tbsp dried parsley flakes)
1 clove garlic, minced (or 1-2 tsp garlic powder, use as much as you like)
8 frying chicken drumsticks
1/3 c!. melted butter
Combine bread crumbs, Parmesan cheese, parsley and garlic!.
Dip drumsticks in melted butter; roll in crumb mixture!.
Place pieces, skin side up in greased pan!. Sprinkle with remaining butter and crumbs!. Bake at 375 for about 1 hour or until done, don't turn!.Www@FoodAQ@Com
Garlic Parmesan Chicken Drumsticks
1 c!. Italian seasoned bread crumbs
2/3 c!. grated parmesan cheese
1/4 c!. chopped parsley (or about a 1-2 tbsp dried parsley flakes)
1 clove garlic, minced (or 1-2 tsp garlic powder, use as much as you like)
8 frying chicken drumsticks
1/3 c!. melted butter
Combine bread crumbs, Parmesan cheese, parsley and garlic!.
Dip drumsticks in melted butter; roll in crumb mixture!.
Place pieces, skin side up in greased pan!. Sprinkle with remaining butter and crumbs!. Bake at 375 for about 1 hour or until done, don't turn!.Www@FoodAQ@Com
Spicy Chicken Drumsticks Recipe
10 scallions, white and green parts, chopped
1/2 habanero or Scotch Bonnet chile (or 3 serrano chilies), seeded and chopped
2 Tbsp white wine vinegar
1 Tbsp fresh thyme
3 cloves garlic, chopped
1 1/4 teaspoon ground allspice
1 teaspoon kosher salt, plus more for additional seasoning
1/2 teaspoon freshly ground pepper
10 chicken drumsticks (3 1/2 lbs)
Olive oil or grapeseed oil
Purée the scallions, chilies, vinegar, thyme, garlic, allspice, salt and pepper to a thick paste in a food processor!. Put chicken drumsticks in a large bowl!. Coat drumsticks with chile paste!. Let stand 10 minutes!.
Position oven rack in the center of the oven and heat the broiler to high!. Coat the bottom of a broiler pan (remove the perforated top part of the pan) with oil!. Arrange drumsticks on the pan!. Sprinkle generously with salt!. Broil chicken in the center of the oven!. Turn once after about 10 minutes!. Broil until fully cooked and nicely browned, about 20 minutes total!. Note that some pieces may cook faster than others!. Remove the pieces that are done and continue to cook the rest until cooked through!.
nfd?Www@FoodAQ@Com
10 scallions, white and green parts, chopped
1/2 habanero or Scotch Bonnet chile (or 3 serrano chilies), seeded and chopped
2 Tbsp white wine vinegar
1 Tbsp fresh thyme
3 cloves garlic, chopped
1 1/4 teaspoon ground allspice
1 teaspoon kosher salt, plus more for additional seasoning
1/2 teaspoon freshly ground pepper
10 chicken drumsticks (3 1/2 lbs)
Olive oil or grapeseed oil
Purée the scallions, chilies, vinegar, thyme, garlic, allspice, salt and pepper to a thick paste in a food processor!. Put chicken drumsticks in a large bowl!. Coat drumsticks with chile paste!. Let stand 10 minutes!.
Position oven rack in the center of the oven and heat the broiler to high!. Coat the bottom of a broiler pan (remove the perforated top part of the pan) with oil!. Arrange drumsticks on the pan!. Sprinkle generously with salt!. Broil chicken in the center of the oven!. Turn once after about 10 minutes!. Broil until fully cooked and nicely browned, about 20 minutes total!. Note that some pieces may cook faster than others!. Remove the pieces that are done and continue to cook the rest until cooked through!.
nfd?Www@FoodAQ@Com
“Get Yo’ Man” Stewed Chicken
2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14!.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat!.
Pat chicken dry with a paper towel and season with salt and pepper!. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side!. Transfer to a plate to reserve!.
Pour off all but 1 tablespoon of oil from the pan!.
Add onion to the pan and saute until tender, roughly 3 minutes!. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan!. Turn heat to high and reduce by half, about 3 minutes!. Pour in the crushed tomatoes and add the dried herbs and lemon pepper!. Add the chicken thighs back in!. Cover and cook on medium low for 40 minutes!.
Remove chicken from liquid and serve on hot buttered rice!. Ladle the sauce on top and garnish with fresh chopped parsley!.
--Down Home w/ the Neelys
---------------------
Indonesian Ginger Chicken
? 1 cup honey
? 3/4 cup soy sauce
? 1/4 cup minced garlic (8 to 12 cloves)
? 1/2 cup peeled and grated fresh ginger root
? 2 (3 1/2 pound) chickens, quartered, with backs removed
?
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted!. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce!. Cover the pan tightly with aluminum foil!. Marinate overnight in the refrigerator!.
Preheat the oven to 350oF!. Place the baking pan in the oven and bake for 30 minutes!. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375oF!. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown!.
--The Barefoot Contessa CookbookWww@FoodAQ@Com
2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14!.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat!.
Pat chicken dry with a paper towel and season with salt and pepper!. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side!. Transfer to a plate to reserve!.
Pour off all but 1 tablespoon of oil from the pan!.
Add onion to the pan and saute until tender, roughly 3 minutes!. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan!. Turn heat to high and reduce by half, about 3 minutes!. Pour in the crushed tomatoes and add the dried herbs and lemon pepper!. Add the chicken thighs back in!. Cover and cook on medium low for 40 minutes!.
Remove chicken from liquid and serve on hot buttered rice!. Ladle the sauce on top and garnish with fresh chopped parsley!.
--Down Home w/ the Neelys
---------------------
Indonesian Ginger Chicken
? 1 cup honey
? 3/4 cup soy sauce
? 1/4 cup minced garlic (8 to 12 cloves)
? 1/2 cup peeled and grated fresh ginger root
? 2 (3 1/2 pound) chickens, quartered, with backs removed
?
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted!. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce!. Cover the pan tightly with aluminum foil!. Marinate overnight in the refrigerator!.
Preheat the oven to 350oF!. Place the baking pan in the oven and bake for 30 minutes!. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375oF!. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown!.
--The Barefoot Contessa CookbookWww@FoodAQ@Com
You can grease a 9 x 13 baking dish with non-stick spray and bake them in butter and your choice of seasonings like thyme or marjoram!.!.!.and salt and pepper to taste!.!.!.bake them for about 35 minutes like that!.!.!.then after that add some chicken broth and a small can of cream of mushroom soup!.!.!.enjoy :)Www@FoodAQ@Com