Most of the time when I prepare meals, I’d think of using chicken simply because chicken is one of my family’s favourite foods. It’s not expensive, a good source of protein, last but not least, it’s versatile. It could be roasted, broiled, grilled or poached, and combined with a wide range of herbs and spices, or whatever I can try.
Amongst all parts/cuts of chicken, drumsticks contain less fat and are cheaper than chicken breast. When it comes to baking, I like drumsticks. The meat of drumsticks is juicier. My family tends to prefer baked drumsticks to chicken breast. Previously, I grilled organic drumsticks, that was a hit in my family. This time, I also adapted the previous method, baked them after a brief pan-frying. This method shortened much cooking time. The browning of chicken skins was easier to be controlled. All the juice was coated inside and kept the drumsticks moist after baking. The marinade I used for the chicken is of oriental taste.
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