If you had 4lbs of drumsticks....
For the sake of conserving money, I finally pulled the 4lb package of chicken drumsticks out of the freezer, and now I'm debating what to do with them. I was considering bbq sauce..or baking them with lemon and pepper seasoning..but I'm kind of stuck..and indecisive. They don't all have to be used, but I need healthy inspiration (Dad has high BP and cholesterol). What would you do??
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16 Comments:
You could stew them with seasonal veg; that's what I would do. Sometimes I'll do this with thighs.
I'd suggest doing a marsala wine sauce, lots of shallots, fresh mushrooms (wild would be awesome) maybe some greeens in a roasting pan.
THEN you can prepare a nice potato side dish like some creamers with a garlic-cream-dill sauce. mmmmm....
hungrychristel at 9:46AM on 08/20/09
One of my fav ways to use drumsticks (and the easiest) is Honey Curry Chicken. It calls for butter, but you could reduce.
Basically, mix 6 tbsp curry powder (i use a hot madrasi blend), about a half-3/4 cup of honey, a quarter cup mustard and enough butter (or a healthier fat) to make a slightly gloopy covering. toss about 1-2lbs ofthe chicken in it and lay out in a lasagna pan and bake at 350 for about 40 minutes under foil, and then another 15-20 uncovered. The sauce should thicken and be spicy and sweet and a little carmelized. If you make al ittle extra sauce, adding a can of canellini beans and some cauliflower florets to the baking dish (equally gloop covered) makes a delicious and slightly more rounded meal.
Serve on rice or I guess even egg noodles. Even better the next day. REmove the skins before cooking to cut the cholesterol further.
BananaMonkey at 9:46AM on 08/20/09
How about making Jamaican jerk chicken?
There was a recipe for chicken papriska on the site a while back and a chicken adobo recipe you could try.
Hell it's summer, but chicken soup is great too.
joeqboo at 10:13AM on 08/20/09
I braise them in soy, ginger, black tea, and honey.
shoneyjoe at 11:00AM on 08/20/09
Coq au Vin
bessfour at 11:16AM on 08/20/09
@bananamonkey - now that sounds pretty good .... i'll have to try it.... i hope you line your pan with foil, because i bet it gets pretty hard to clean with the honey....? i like spicy-sweet .... but i don't like bbq sauce all that much. the curry is a welcomed flavor.... thanks.
pooch at 11:32AM on 08/20/09
How about a nice bulgogi marinade and then onto the grill. I use a grill pan, but if you have an outside grill, yum.
zilli at 12:03PM on 08/20/09
Stuffed chicken legs. Google Mario Batali stuffed chicken legs. They rock!
derosa at 12:18PM on 08/20/09
How about spicy roasted chicken legs aka The Pioneer Woman's way? Here 's the recipe... Again, there's butter but I'm sure you can reduce.
honeybaby789 at 1:42PM on 08/20/09
I would devil them and then roast them. Epicurious has a good recipe here. I do something similar, although I add a few dashes of Worcestershire sauce.
Amandarama at 1:47PM on 08/20/09
Yellow mustard and lemon pepper make an outstanding seasoning for BBQ chicken.
The grill will cook off the strong taste of the mustard leaving a delicious flavor, it's one of my favorite seasoning mixes to put on drumsticks.
You dont really need to measure, just rub the drumsticks in mustard until they have a nice even thin coat, sprinkle with lemon pepper and grill.
It's cheap and delicious!
AyeEat at 2:59PM on 08/20/09
@pooch--I usually just spray the dish with Pam, but I rarely do foil, that would likely make my life easier. THe consistency should be that of a thick bbq sauce when it goes on, the sauce will sort of thin out as the chicken gives off some liquid in the covered baking, and then thicken up again when the foil comes off. You can marinate the chicken in the mixture for a few hrs-overnight, makes it even better.
BananaMonkey at 3:38PM on 08/20/09
I would make a pot of chicken adobo.
pjracz10 at 5:35PM on 08/20/09
Marinate them in your favorite hot wing sauce for a few hours and then grill them very slowly.
Simple and yummy
happyeats at 5:46PM on 08/20/09
I'd marinate them in soy, white wine and garlic, wrap them in bacon, then chuck them on a low grill while I drank a few beers. But that's just me.
NotAmerican at 7:33AM on 08/21/09
When I have a large amount of meat like that I like to take a portion of it and simply season it with salt and pepper and roast. Once they've cooled I'll shredd the meat and freeze it so I always have some ready to use as ingredients to make weekday meals quicker and easier. From there you can add it to soups, salads, make sandwiches out of them or even have it on hand to whip up appetizer's for unexpected guests.
Martini Me at 12:11PM on 08/21/09