How to Cook Delicious Baked Chicken Drumstick Served with Carrot Puree and Blanch Broccoli

Baked Chicken Drumstick Served with Carrot Puree and Blanch Broccoli. Baked drumsticks are smothered in a quick homemade barbeque sauce. After a quick marinade, these drumsticks bake in the oven in no time and stay extremely tender and juicy. The high heat helps the skin get nice and Don't be afraid to mix up the marinade on these drumsticks.

Baked Chicken Drumstick Served with Carrot Puree and Blanch Broccoli I wanted a basic way to cook drumsticks since they are cheaper than the breasts. I didn't want alot of spice or sauce on it so if you are looking that, this is not the recipe for you. These Crispy Baked Chicken Drumsticks are so super easy, and they are great for the whole family. You can have Baked Chicken Drumstick Served with Carrot Puree and Blanch Broccoli using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Baked Chicken Drumstick Served with Carrot Puree and Blanch Broccoli

  1. You need 1 of Chicken Drumstick.
  2. It’s 1 of Peeled Carrot.
  3. Prepare 1/2 of Broccoli.
  4. You need of Salt.
  5. Prepare 50 ml of Cream.
  6. Prepare of Unsalted Butter.
  7. It’s of Olive Oil.
  8. Prepare 2 Tablespoons of Sugar.
  9. It’s of Water.

And while I still wouldn't classify them as healthy, they are a lot better for you then the deep fried versions! How to remove skin from chicken drumsticks. So, I have made this chicken recipe with. For these baked chicken drumsticks, I chose my two most common ways of seasoning: one version with paprika and one with curry powder.

Baked Chicken Drumstick Served with Carrot Puree and Blanch Broccoli instructions

  1. Season the Chicken with Salt and Olive Oil. Pre heat oven 180 degrees. Bake Chicken approximately 30 – 40 minutes..
  2. Cut Carrots into cubes. Boil Carrots around 10 minutes or till soft. Blend Carrots then cook them with Cream and season them with Salt. Once cook, off the heat and add 1/2 tablespoon Butter. Mix well till binds..
  3. Heat up Water and Sugar together to boiling point. Put the Broccoli in. Blanch around 60-90 seconds. Strain them and place in a mixing bowl. Season them with Salt and add in Butter. Lastly plate them up and ready to eat..

Most of the time I simply use a mixture of salt, pepper, and paprika stirred with a little oil. I grew up eating chicken flavored this way, my grandmother never used. Blanch broccoli until bright green and just tender To serve, spoon broccoli purée onto center of each plate. Rest a chicken roulade on top of broccoli purée. Paprika Chicken Drumsticks an easy baked chicken drumstick recipe, quick to prepare, succulent to eat.

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