CHICKEN DRUMSTICK RECIPE

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. This glaze can be used for roasted vegetables, beans and tofu products. I won’t hold it against you if you decide on chicken.

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. If you are in a hot and spicy mood, add some Tabasco or cayenne pepper to this recipe.

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.