I'm currently back home in the UK for my Father in law's 60th birthday and my wife and I were asked to help out with some of the catering for the buffet.
Having been the victim of awful, dry and tasteless chicken in the past at buffets I quickly decided I wanted to make some drumsticks with a difference. They would be served cold but I wanted them to be not only succulent and moist but also have a unique flavour.
The secret here is not just the marinade but also several bastes with the juices during the cooking as well as turning the drumsticks.
Equipment:
- ZipLoc bags or a large, lidded bowl - to marinade the chicken.
- A roasting tray - or several depending on the amount you're cooking.
- A cooling rack.
- Some tin foil (alu foil).
- Glass jug.
- Basting pump thing - I don't bother with one of these I tend to pour the juices from the tray into the jug and then pour it back over maybe giving it a brush too.
Ingredients:
For the marinade - for 80 drumsticks
- 2 litres apple juice
- 1 bottle maple syrup
- 3 sticks cinnamon roughly broken
- 2-3 tablespoons muscavado sugar dissolved in hot water
- 10-20 cloves of garlic - up to you how garlicky - peeled or unpeeled and crushed
- Olive oil - a good splash - maybe 4 to5 tablespoons
- Soy sauce - 4 to 5 tablespoons
- Malt vinegar - 1 to 2 tablespoons
Method:
1) Mix all the marinade ingredients together in a large bowl.
3) Leave for 24 hours in the refrigerator.
4) Pre-heat the oven to 200C (gas mark 6).
5) Place the chicken into the baking tray/s and place in the oven for 20 minutes.
7) Return to the oven for another 20 minutes.
8) Remove from the oven again and pierce the thickest part of the largest drumstick with a sharp knife, if the juices are clear the chicken is done.
9) Remove the chicken from the baking tray/s and place on the cooling rack.
Enjoy.
ps The marinade also works great with pork steaks, ribs etc
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