Wednesday, October 23, 2013

Baked Chicken Drumsticks :>

Evidence I still know how to cook... :>

Since Mom's been away, I've actually cooked a little more than I thought I would. Honestly, I haven't cooked meat in a real long time. I only started eating it again when I got pregnant and before that I was vegetarian for nearly a decade. While I enjoy meat now, I realized why falling into vegetarianism was so easy.

In college, I was able to go the local market in NYC and buy a quarter pound chicken breast— it fresh for one sitting and I'd be done with it. Here, in the burbs, that is just not possible. I picked out the smallest package I could find but, still, it had 5 drumsticks. Between me and my daughter, we're not going to eat it all in one sitting and honestly, I'm not a huge fan of leftover chicken. I just don't think it keeps well. I'm sure there are a ton of crafty ways to deliciously reuse it but frankly, like in college, I want to eat it, cook it, and move on. Tomorrow is another day, full of potential, and the last thing I need is to have to deal with leftover chicken. Dramatic, I know, but really, vegetarianism is much easier when you're single (and lazy).

So, the recipe is simple.

Baked Chicken Drumsticks

Preheat the oven to 425degF.
Heat a pan with oil— medium-to-high heat.
Rinse and pat dry the chicken.
Carefully place in pan, covered or slightly covered.
Brown on all sides. My mom does 4 sides, I did 3-4.
Place on parchment-lined baking sheet after browned.
Sprinkle with some ground black pepper and the tiniest bit of salt.
Pop in oven and cook it until it reaches a safe-to-eat temperature (180degF).

Suggested accompaniments: buttered corn, corn bread, pan-roasted broccoli, bread and butter, caesar salad.

What would you eat with this chicken?

Share in the Comments below, we'd love to hear! :>

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