There is something relieving about not having to decide about which part to eat. Just drumsticks (chicken leg) here from several unrelated chickens.
Contemplate the chicken. Go to visit some. Once a politician declared that there would be “a chicken in every pot” the chicken became to be bred to satisfy this desire. Then, and it wasn’t so very long ago, if you ate chicken, it was mostly on Sunday. All sorts of horrific living conditions for chickens have since been revealed. Think about this before you purchase.
CHICKEN DRUMSTICKS WITH A MAPLE-RUM GLAZE
Serves
4-6
1/2 -
1 cup maple syrup, Grade A or B, preferably B
1/2 -
1 cup apple cider vinegar
1/4-1/2
cup dark rum
1/4-1/2
cup soy sauce
2-4
teaspoons freshly grated ginger
2-4
teaspoons garlic, finely minced
sea
salt to
taste
8-10 chicken legs,
preferably organic free-range
1
bunch scallions, chopped
Preheat
oven to 400° F.
Wash
the chicken legs in salty water then pat dry.
Mix
together the maple syrup, apple cider vinegar, dark rum, soy sauce, grated ginger and
minced garlic. Boil together, while stirring, in a saucepan until
slightly thickened. Add some sea salt and taste the mixture.
Bake
the chicken in a pan large enough to hold the legs for about 20
minutes. Then pour the glaze over the top. Using tongs turn the legs to
cover them with the glaze. Bake about another 20 minutes or until the glaze is
browned and golden. Be careful to not let it burn.
Garnish
with the chopped scallions. Serve hot with lots of napkins. Great served with oven-baked sweet potato fries and a squeeze of lime juice.
