The protein that never fails!
I have only covered red meat and have never talked about white meat before. However, on this occasion I want to cover a bone – in meat protein that is:
- Affordable
- Incredibly healthy due to its bone properties
- Perfect for dinner parties
- Easy to use as leftovers and they become more flavoursome the more they are left over
- Always readily available at butcher shops and supermarkets
We are living in challenging economic times. High cost of living is causing many of us to rethink our spending habits.
Can you still have a wholesome, delicious, and tender protein rich meat dish (that would otherwise cost a premium if you were to eat out) at an incredibly affordable price?
Yes of course you can!
Hence the chicken drumstick!
At $6/kg you’d be crazy not to have this as part of your home dinner menu!
I know what you’re thinking: ‘It’s cheap because of the bone’. Well, that is true, but the bone has enormous benefits – benefits that no one will ever charge you for!
- Bones contain minerals and phosphates that, when cooked, slowly permeate into the meat.
- Bones contain gelatine. When cooking the drumsticks, the gelatine is released from the bones and permeates into the meat and the sauce during the braising process. I always advocate cooking drumsticks in your own sauce that includes an acid such as tomato paste (please see cooking guideline below).
The slower the cooking the more gelatine from the bones is released. Gelatin is great! It creates terrific texture as well as moisture in the meat and sauce.
- If the chicken drumsticks are being braised (cooked in the oven on a low heat, in a liquid that includes an acid such as tomato paste) then the meat becomes so tender and easily falls off the bone which makes for a great eating experience. The reason why you include acid is because it helps to release gelatin as well as for taste.
- The bones act as an insulator. They slow down the cooking of the meat that is closest to the bones. The slower the cooking the more the gelatine is released.
So how to cook drumsticks to really get the most out of them? Below isn’t a recipe but a guideline.
- Bring them to as close to room temperature as possible.
- Place a nonstick heavy base metal tray (that you intend to cook them) over your 4-burner unit (if that is possible)
- Turn on the heat (of all 4 stove tops) and when hot enough, add oil. Spead around the base of the tray before placing in the drumsticks. Make sure you hear that sizzling sound!
- While the drumsticks are sizzling (browning underneath) season the drumsticks (facing upwards) and use this opportunity to add any of your favorite spices. I use Cajun spices. It imparts so much flavour!
- When browned enough on the side underneath, turn over and repeat with the seasoning and spices. Regarding the spices, you can be so creative! Play around with them and even create your own blends unique to you. It’s all flavour!
- In the meantime (while the chicken is browning), slice onions and even baton some carrots.
- Once you are happy with the browning of the drumsticks, remove and place in a large bowl.
If the fat, juices, and sediments in the tray are burnt then rinse the tray.
- Heat the tray again. Once the tray is hot, add the oil. Once the oil is hot spread it around the tray and add the onions. Fry it off until soft. Season in the meantime. Once soft, add the carrots.
- At this stage you can make a sauce. Turn off the heat and add about 4 – 5 tbsp flour.
- Coat the vegetables in the flour ensuring that there are no dried flour particles. If you find you cannot coat the flour with enough fat then add more oil – enough to ensure that the flour is well and truly coated.
- Have a jug of water on hand (about 1L/0.26 gallon)
- Turn the heat back onto high and add a little of the water. Let that come to the boil and thicken.
- Once thickened add a little more water and repeat the process. Add enough water to come up to about ¾ of your tray.
- Thoroughly coat the drumsticks in tomato paste. The drumsticks may be hot, and this may be messy on your hands so, if you have, use disposable gloves.
- Place the drumsticks neatly into the tray. And coat into the liquid.
- Cover with aluminum foil and place in the oven. Start on a high heat at 180 degrees C/356 degrees F for about an hour before lowering the heat to 120 degrees C/248 degrees F. Leave for 3 hours.
- In about 3 hours test for doneness by checking any of the drumsticks to see if the meat is falling off the bone.
- Once you are happy that the meat is falling off the bone then the dish is ready.
Important note:
- It is best to serve this at least a day later. In other words, let refrigerate overnight.
Summary:
At $6/kg I genuinely find this is such an inexpensive means of producing a wonderful protein rich meal at a dinner party. Cooking it at least a day ahead means that, on the day you are having people over, you don’t have to worry about the meat dish.
You can cook a large amount and reheat it for several days after (saving you the time and money to shop and create dinner the following nights).
It’s a win win!
For more on meat cooking