Moreish Chicken Drumsticks
This is an old foil recipe from a 1968 cookery book by Fanny and Johnnie Craddock, updated for BacoFoil by Anthony Worrall Thompson.Serves 4
220kcals, 6g fat, 1g sat fat, 7g sugar, 1.1g salt
Ingredients
- 8 free range chicken drumsticks
- 2 tbspn Worcestershire Sauce
- 2 tbspn tomato ketchup
- 1 tbspn Dijon mustard
- 1 tbspn soft dark brown sugar
- 1 tspn fennel seeds
- half tspn dry chilli flakes
- 1 tbspn vegetable oil
- Salt and ground black pepper
- BacoFoil Roasting tray and BacoFoil Classic to cover the tray
Method
- If you are competent at your knife skills, chop the knuckle end (thin end) of the drumstick (1/2 inch) with one hefty blow from a heavy knife – this allows the meat to shrink neatly when cooked leaving an exposed piece of bone. It’s a cheffy thing, but it looks good. Pierce the flesh in about 4 places to allow the marinade to permeate.
- Combine the remaining ingredients, arrange the drumsticks neatly in a foil tray, then pour over the marinade. If time allows, leave for 3 hours turning the chicken from time to time, cover with foil.
- Remove foil cover and place the chicken in its foil tray under the grill, cook for 15 – 20 minutes, turning and basting regularly until you build up a shiny glaze.
- Serve with rice or mashed potato or just as a delicious snack.
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