I am new here
and I am having a little difficulty cooking drumsticks in a pan (not an oven).Some professional precise advice would be great.
I was experimenting with cooking drumsticks in a pan, and they turn out pretty well except for the very internal part. The bone often still has a little pink-ish color. The meat is extremely tender and the skin is nice crispy but I just can't seem to cook it perfectly so that the bone is not pink-ish any more.
At the moment. I take a drumstick at room temperature. put it in a little flour with some salt and fry it at both sides in olive oil for 4 minutes sharp (so 8 min) so they are nice golden and crisp at both sides than i add some thyme garlic and butter and glace the chicken for about 1 minute. Than i let the chicken rest for 3 minutes.
All and all it taste great but the pink bone part i am not happy about. I have seen some people pouch the chicken, but I am really afraid that will make it dry as hell.
If anyone has ideas tips and or tricks please let me know. Oh and as said, I want to do this in a pan not an oven. Thanks in advance!