Fabulous Freezer Drumsticks
This is sort of a dump type chicken. My son who is going to a local college loves me to fix this for his lunch to have with a salad. When I freeze them I make smaller quart bags with four drumsticks in each and divide the marinade for the number of drumsticks (if making a batch of 12 then three bags of 4 and I divide marinade in thirds). I keep bread crumbs in an airtight container in my freezer and just spoon some out or I simply use breadcrumbs that I buy that are in a container. I cant remember where I found this recipe. I left the original instructions in tact. For the garlic I usually just use granulated or powdered instead of fresh and I use olive oil instead of vegetable.
This is sort of a dump type chicken. My son who is going to a local college loves me to fix this for his lunch to have with a salad. When I freeze them I make smaller quart bags with four drumsticks in each and divide the marinade for the number of drumsticks (if making a batch of 12 then three bags of 4 and I divide marinade in thirds). I keep bread crumbs in an airtight container in my freezer and just spoon some out or I simply use breadcrumbs that I buy that are in a container. I cant remember where I found this recipe. I left the original instructions in tact. For the garlic I usually just use granulated or powdered instead of fresh and I use olive oil instead of vegetable.
- Carbohydrate 343.558370358738 g
- Cholesterol 1419.12 mg
- Fat 296.134610177203 g
- Fiber 39.7864002985408 g
- Protein 414.341800111719 g
- Saturated Fat 55.613423265697 g
- Serving Size 1 1 Recipe (3732g)
- Sodium 17950.1210245819 mg
- Sugar 303.771970060197 g
- Trans Fat 23.3370642575083 g
- Calories 5727 calories
Step-by-step
- To prepare the drumsticks, divide 12 drumsticks between two large resealable bags.
- In a bowl whisk together onions, oil, garlic, soy sauce and about 1/2 teaspoon cayenne pepper.
- Divide the onion mixture between the two bags, then add in 12 drumsticks in each bag. Seal the bags, then turn to coat the drumsticks in the marinade.
- Place in the refrigerator overnight, then the following day place in the freezer (or you can cook them!).
- When ready to cook 12 drumsticks, set oven to 375 degrees.
- Prepare a foil-lined baking sheet.
- Remove the thawed drumsticks from the marinade and scrape off any onion and garlic.
- Place the drumsticks in a large bowl.
- In another bowl whisk together mustard and wine; drizzle over the drumsticks; toss well to coat.
- Sprinkle the drumsticks with salt and pepper.
- Coat each drumstick in the fresh breadcrumbs (coating lightly but evenly).
- Place on prepared baking sheet.
- Bake for 35 minutes.
- Increase the oven heat to 400 degrees and bake for another 15 minutes longer.
Scaling Quantities Safely
Dividing bulk meat into smaller quart-sized bags containing four pieces each ensures proper temperature control during the overnight thaw. Allowing poultry to sit in liquid overnight jumpstarts flavor penetration. Double batches demand strict adherence to container limits to prevent cross-contamination in home refrigerators. Whisking mustard and dry white wine right before the final breading step creates an acidic binder that helps adherence. Substituting chicken broth for wine alters the moisture balance slightly, requiring a lighter hand during the final drizzle.Managing Texture and Moisture
Excess surface moisture destroys crust integrity during baking. Scraping away clinging onion and garlic pieces prior to breading prevents soggy patches from forming on the skin. Baking initially at 375 degrees cooks the interior thoroughly without scorching the crumbs. Elevating the oven temperature to 400 degrees for the final fifteen minutes triggers rapid browning and renders subcutaneous fat completely.
