| Maple Mustard Drumsticks |
| For several years, boneless breast was the most desirable cut in the chicken. Recently, the thigh has been gaining popularity. But this recipe will show you how the drumstick should not be left behind. The juicy darker meat is so flavorful, and it is rich in protein and nutrients. The leg meat is a particularity good source of Selenium and Phosphorus as well as vitamin B-12. Pasture raised chicken is also higher in vitamin A and is lower in saturated fat. You will taste the difference! Drumsticks are one of Caroline’s favorite chicken cuts-they are flavorful, economical and easy to make. A simple and flavorful way to prepare the drumsticks is with our Maple Mustard Drumsticks below. This dish can be made in easily be made as one dish meal by adding carrots or other root vegetables. Ingredients: 1 Pack Hillacres Pride Chicken Drumsticks 4 Yellow Potatoes 3 T Olive Oil Salt & Pepper to taste 3 T Whole Grain Dijon 4 T Maple Syrup 1 T Vinegar of choice (Apple Cider, Balsamic, White Wine, etc) For the sauce (optional): 2 T Whole Grain Dijon 2 T Maple Syrup 1 tsp Vinegar of choice 1 tsp mayo Salt Pepper Instructions: Preheat oven to 450° F. Chop potatoes into 1″ cubes, place into baking dish and toss with 2 T olive oil, salt, and pepper. Pat chicken drumsticks dry and lay them on top of the potatoes. Then drizzle them with the remaining 1 T of oil before seasoning with salt and pepper. Combine mustard, maple syrup, and vinegar in a small bowl. Spread about 2/3 of this mixture on top of the drumsticks. Bake until the chicken reaches 165° F and the potatoes are tender, about 40 minutes. At this time drizzle the remaining glaze onto the chicken and broil for 3 or so minutes until the skin is golden brown and crisp. While the chicken broils mix up a quick sauce to serve on the side. Combine the whole grain dijon, maple syrup, vinegar, mayo, and salt and pepper to taste. |
