Ingredients
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8
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2
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3
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2
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4
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Directions
Grilled Chicken Legs with Gubbins Sauce, Nathaniel Gubbins, a great English gourmet of the turn of the century, invented many spicy dishes and sauces, of which this is one of the most delicious , What can I say about this recipe, it was great I did steam my chicken legs felt they didn’t need to be grilled Now the sauce is different to any I have had, usually use a dijon mustard in sauces, well to me english mustard is hot english mustard and that is what used Not sure how to describe it, but I loved it, it had oomph Will use this sauce quite a bit , Nathaniel Gubbins, a great English gourmet of the turn of the century, invented many spicy dishes and sauces, of which this is one of the most delicious
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Steps
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1
Done
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'----Gubbinssauce----. |
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2
Done
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Make the Sauce in the Top of a Double Boiler Over Gently Simmering Water That Should Be Low Enough not to Touch the Base of the Top Pan. |
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3
Done
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Melt the Butter, Stir in the Mustard, the Vinegar and Lastly the Cream. |
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4
Done
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Season With Salt and Pepper and Keep the Sauce Hot Over the Simmering Water. |
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5
Done
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'----Chicken----. |
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6
Done
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Brush the Chicken Drumsticks With Oil, Season Them With Salt and Pepper and Cover the Ends of the Leg Bones With Kitchen Foil. |
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7
Done
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Broil Under a Hot Broiler (or Grill Them Outdoors) For 20 Minutes, Turning Occasionally. |
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8
Done
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Test by Piercing With a Skewer at the Fattest Part of the Leg, If a Colourless Bead of Liquid Falls It Is Done, If Rose-Red It Needs a Little Longer. |
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9
Done
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When the Chicken Legs Are Done Serve Them Immediately With the Gubbins Sauce Poured Over Them. |
