Ingredients
-
2
-
1
-
1/2
-
1/2
-
1/2
-
2
-
1
-
2
-
8
-
1
-
-
-
-
-
Directions
Deviled Drumsticks, Devilling is the process of applying a highly flavoured paste, or mixture of dry condiments, to legs of poultry, game, fish roes etc , and then grilling them or coating them with breadcrumbs and frying them Various mixtures of condiments are used but they usually include some very hot ingredients and something piquant; mustard is often used , This overall was very good with good strong flavours The DH was o’kay but the real surprise was the DM, normally a hint of curry and forget it refuses to eat but she devoured it and said there was no curry in it I must have forgotten it [and possibly to other spices too which she normally woudn’t touch – go figure) I did digress from the recipe in that I quartered a medium chicken and baked it in the oven I mixed up the dry spices with the dijon mustard and rubbed into the quartered chicken pieces (which I had slitted) and then realized I hadn’t added half the butter, so lifted the skin on the chicken pieces and divided the butter between them, spread and covered them with the skin I did have to melt another ounce of buter for drizzling purpose to cover Put into a 175C fan forced oven and baked for one hour but in all the activity going on I forgot to baste with the juices but we were left with a very juicy chicken that we enjoyed The photo I have posted reflects what was in the baking dish the quartered chicken Thank you Mille(R), made for Healthy Choices Tag
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Steps
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1
Done
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Mix the Mustard Powder With Half the Salt, Pepper, Cayenne and Paprika, the Curry Powder and French Mustard and Work to a Paste. |
|
2
Done
|
Add Half the Butter and Work Until Smooth. |
|
3
Done
|
Make 4 Slits Down the Length of Each Chicken Leg and Spread a Little of the Devil Mixture Into Each. |
|
4
Done
|
Season the Flour With the Remaining Salt, Pepper, Cayenne and Paprika. |
|
5
Done
|
Use to Dust the Chicken Legs. |
|
6
Done
|
Melt the Remaining Butter and Brush Over Each Leg. |
|
7
Done
|
Place Under a Preheated Hot Broiler and Broil the Joints For 6 Minutes, Turning to Brown on All Sides. |
|
8
Done
|
Baste With the Pan Juices Once or Twice. |
|
9
Done
|
Serve the Chicken Legs at Once on Strips of Hot Buttered Toast. |
