They had no idea that chicken came ON THE BONE. Mason kept asking me, "Okay, I get it, but how did you MAKE it?" I kept telling him that you buy it like this, it comes like this [I can't go too far into the "It came off the chicken" without puking in my mouth]. He kept saying, "Okay, I get it. BUT HOW DID YOU MAKE IT ON THE BONE?!"
Then Camden asked me, "Oh, wow. Cool, are these DOG BONES inside?"
Yoikes. Lesson learned. And here I thought I was doing a good job of exposing them to all kinds of food, cultures, etc. Obviously not.
This recipe is based on a recipe by our clevage baring gal, Giada de Laurentiis. [As a tip: If you bear your cleavage, your food tastes better. Or at least your husband will think so. Giada has years of culinary tv based solely on this fact.] Not that I'm jealous.
This recipe is fantastic. It's fairly foolproof, really easy, and economical. I didn't realize [obviously, because I never buy them], how cheap chicken drumsticks are! I got a huge package for $4 --- @ .89 cents a pound.
Balsamic Glazed Drumsticks
- 1/2 c. balsamic vinegar
- 1/2 c. honey
- 1/2 c. brown sugar
- 1/4 c. soy sauce
- 5 sprigs fresh rosemary
- 5 cloves garlic, peeled and cut in half
- 12-14 chicken drumsticks [Giada calls them drumettes--I feel stupid doing that. Maybe if I wore a lower cut shirt??]
- 2 T. toasted sesame seeds
- chopped parsley
- Combine the balsamic, honey, brown sugar, soy sauce and a splash of molasses. Whisk to combine. Take the sprigs of rosemary and kind of "beat them up" at bit--smash, twist, etc. This will help to release more of the flavor. I find if you don't do this, the rosemary taste is pretty much non-existent. Add rosemary and garlic halves to the sauce.
- Add chicken drumsticks into a large resealable plastic bag, pour sauce over the top. Seal bag and shake around to combine. Let marinate in fridge for at least 2 hours [I did most of the day]. Throughout the day, continue to rotate, shake and mix up the bag so the marinade coats all of the chicken.
- Preheat the oven to 450 degrees. Place the chicken on a foil lined [don't skip this step!] baking sheet. Bake until the skin is carmalized and very dark in spots, about 30 to 35 minutes.
- Meanwhile, place the marinade in a small saucepan. [At this point, I remove the garlic, mince it and add it back in you don't have to do this, but it will increase the garlic flavor]. Bring to a full rolling boil---this is VERY important. You MUST do this to kill any bacteria from the chicken. Continue to boil [not on high, but a constant bubble], until the sauce has reduced and is nice and thick. Remove rosemary. [This should take about 15 minutes.]
- Remove the chicken from the oven, and using a pastry brush, brush chicken with the thick sauce. Place chicken on platter and sprinkle with toasted sesame seeds and chopped parsley.