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Old 06-12-2007, 10:34 AM   #1
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Cooking chicken drumsticks

I have 4 left over from a BBQ - that are uncooked. I was thinking about doing the following:

- Heating an oven dish in an oven.
- Rubbing oil on the chicken, and putting lots of salt and pepper over them.
- Add these to oven dish
- Then add some freshly chopped basil to it and maybe some garlic.

Serve with rice.

What do you think.

I need to get rid of them, and want to do something nice with it.

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Old 06-12-2007, 10:43 AM   #2
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I wouldn't go too crazy with the s&p. If you were grilling them, alot of the seasoning would fall off. Usually chicken calls for woody herbs, rosemary thyme. But heck, give it a shot. Let us know how it comes out.
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Old 06-12-2007, 10:45 AM   #3
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red rabbit, that'd work but the garlic might burn depending on the oven temp, if the dish is covered, or if you chop it too small. leave the cloves whole, or just chopped in half, also rubbed with oil ansd s&p. the basil would best be kept to shred and sprinkle over the finished product.

we like to make oven bbq chicken. that is marinate the legs in bbq sauce (or whatever marinade you like), then put them under the broiler in the middle slot for just a few minutes, to slightly char and thicken the sauce, then put them in a baking dish, covered, for another 20 minutes or so, until they are cooked thru.
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Old 06-12-2007, 11:31 AM   #4
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I usually have a teriyaki marinade in the fridge for times like these.
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Old 06-12-2007, 11:51 AM   #5
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Fresh basil you need to add at the End.
if you add 1`st it goes black and tastes like nothing, basil is too delicate when fresh, Garlic will stand up to the punishment though :)

slash the drumsticks and rub your oil and spices in, that way you get right to the heart of the meat, marinade in Yougurt and chili and garlic is good too, like a Tandori type.
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Old 06-12-2007, 12:03 PM   #6
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Without heating the kitchen up too much, you could prepare them cacciatore-style. Brown them with a little salt and pepper in some olive oil. Remove to a plate and saute some chopped onion and minced garlic until tender. Deglaze the pan with some red wine and return the chicken to the pan. Add a can of diced tomatoes, with liquid, a can of tomato paste, some chopped oregano, sliced mushrooms, chopped basil, cover, and let simmer. Near the end, if you wish, add some sliced black olives and green pepper strips and cook until peppers are just tender. Serve this dish with polenta or the pasta of your choice.
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Old 06-22-2007, 08:51 AM   #7
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Quote:
Originally Posted by Katie E
Without heating the kitchen up too much, you could prepare them cacciatore-style. Brown them with a little salt and pepper in some olive oil. Remove to a plate and saute some chopped onion and minced garlic until tender. Deglaze the pan with some red wine and return the chicken to the pan. Add a can of diced tomatoes, with liquid, a can of tomato paste, some chopped oregano, sliced mushrooms, chopped basil, cover, and let simmer. Near the end, if you wish, add some sliced black olives and green pepper strips and cook until peppers are just tender. Serve this dish with polenta or the pasta of your choice.
Wow!!!!! this sound really good. Thank you for posting.
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Old 06-22-2007, 12:10 PM   #8
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Originally Posted by Paymaster
Wow!!!!! this sound really good. Thank you for posting.
It should be since it's sort of a classic. It could also be served over a bed of rice (saffron rice?).

Chicken paprikash is pretty good too but it might be more approriate for cooler weather.
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