Raspberry Chicken Drumsticks
If you have a busy lifestyle, like to shop in bulk and love food, this easy chicken recipe is for you. We bought tonnes and tonnes of chicken drumsticks and wrapped them up in portion sizes before placing them in the freezer. Every week we have a drumstick meal and after getting bored with the plain roasted version I remembered making this recipe months ago. It took me no more than five minutes extra to make this sauce instead of just cooking the chicken plain. My taste buds can assure you that it was worth every second.
If you have a busy lifestyle, like to shop in bulk and love food, this easy chicken recipe is for you. We bought tonnes and tonnes of chicken drumsticks and wrapped them up in portion sizes before placing them in the freezer. Every week we have a drumstick meal and after getting bored with the plain roasted version I remembered making this recipe months ago. It took me no more than five minutes extra to make this sauce instead of just cooking the chicken plain. My taste buds can assure you that it was worth every second.
- Carbohydrate 70.0958700219249 g
- Cholesterol 147.825 mg
- Fat 16.5550900003835 g
- Fiber 3.17040006622469 g
- Protein 55.6667200403007 g
- Saturated Fat 4.47896000004218 g
- Serving Size 1 1 Serving (479g)
- Sodium 10737.7650214226 mg
- Sugar 66.9254699557002 g
- Trans Fat 1.93793000010737 g
- Calories 654 calories
Step-by-step
- Preheat the oven to 140°C/fan 120?C/285°F/gas mark 1.
- In a small saucepan, combine the jam, vinegar, soy sauce and pepper over medium heat.
- Stir until smooth.
- Lightly oil a large baking dish.
- Season the drumsticks with salt and pepper and arrange in the dish in a single layer.
- Pour the sauce over the chicken making sure everything is thoroughly coated then cover with foil and bake in the oven for 40 minutes.
- Take the chicken out of the oven and increase the temperature to 180°C/fan 160°C/350°F/gas mark 4.
- Turn the chicken pieces over and coat with the sauce in the baking dish.
- Return the chicken to the oven and bake for another 20 minutes, turning several times, until the chicken is tender and nicely glazed.
- Let the chicken rest for a few minutes before serving.
Judging Doneness Without a Probe
Chicken bone-in cuts release clear, pale juices when pierced deeply near the joint with the tip of a paring knife. Pink tinges indicate raw tissue requiring further roasting. Pull the baking dish from the oven when the meat yields easily to pressure and registers an internal temperature of 74 degrees Celsius if using a digital probe.
Managing the Glaze Consistency
High sugar content from seedless raspberry jam chars rapidly under direct heat. Cover the baking dish tightly with aluminum foil for the first forty minutes to trap steam, which cooks the interior gently. Increase the oven to 180 degrees Celsius during the final twenty minutes, removing the foil so the vinegar and soy sauce reduce into a thick, clinging lacquer. Turn the pieces every five minutes to prevent scorching.
