LITTLE DRUMSTICKS
These hors d'oeuvres aren't chicken legs but fried pouches filled with chicken breast meat.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 6 dozen
Number Of Ingredients 17
Steps:
- Make filling: Heat 3 tablespoons olive oil in a large saucepan over medium heat until hot but not smoking. Add half the onion and garlic, and cook, stirring, until onion is translucent, about 3 minutes. Add chicken, 2 teaspoons salt, and 1/4 teaspoon pepper; cook 2 minutes more. Cover with water (about 4 cups), and bring to a boil. Reduce heat; simmer until chicken is cooked through, about 30 minutes.
- Transfer chicken to a plate; set aside. Pour stock through a fine sieve into a bowl, and discard solids. Set aside. When chicken is cool enough to handle, finely shred meat; discard bones. Set aside.
- Heat remaining 2 tablespoons oil in a large skillet over medium-low heat until hot but not smoking. Add the remaining onion and garlic, and cook, stirring, until onion is translucent, about 3 minutes. Add the tomato, parsley, and reserved chicken. Stir in cayenne and 1/2 cup reserved stock, and simmer 3 minutes. Season with salt and pepper. Transfer to a bowl to cool.
- Make dough: Bring milk, butter, salt, and 2 1/4 cups stock to a boil in a large saucepan. Remove from heat, and add all flour at once. Stir with a wooden spoon until mixture forms a slightly sticky mass. Transfer to a bowl.
- Roll a generous tablespoon of dough into a ball, then flatten into a 3-inch round about 1/8 inch thick. Put about 1 teaspoon filling in center; bring edges up to form a 1 1/2- to 2-inch high teardrop shape. Repeat with remaining dough and filling.
- Fry drumsticks: Heat canola oil in a large saucepan until it registers 360 degrees on a deep-fry thermometer. Line a baking sheet with paper towels. Beat eggs and milk in a shallow bowl. Working with one at a time, dip drumsticks in egg mixture, then roll in breadcrumbs.
- Working in batches to avoid crowding, fry drumsticks, turning them occasionally, until golden brown, about 1 minute. With a slotted spoon, transfer drumsticks to lined baking sheet to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.) If not serving drumsticks immediately, keep warm in a 275 degree oven up to 30 minutes.
EASY BAKED CHICKEN DRUMSTICKS
These easy baked chicken drumsticks are crispy on the outside, and moist on the inside--a flavorful, cheap meal to make any time!
Provided by Le12ahw
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a glass baking dish with aluminum foil.
- Spread 1/4 cup of olive oil over the bottom of the prepared baking dish and line up drumsticks on top, alternating directions so that they fit. Top with 1 tablespoon of butter each, on the thick part of the chicken. Sprinkle with garlic salt, seasoned salt, salt, and pepper.
- Bake in the preheated oven for 35 minutes. Cover chicken with remaining olive oil; continue to bake until juices run clear and chicken is no longer pink in the centers, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 0.1 g, Cholesterol 97.3 mg, Fat 34.5 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 155.4 mg
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