At the weekend I thawed out what I thought was some chicken leg quarters, but what ended up to be chicken drum sticks. I remember when I first moved into my place there was a good special on whole roasting chickens so I bought a couple of them and cut them up into pieces for freezing.
This is actually quite an economical way to buy and eat chicken. $15 might seem like a lot to pay for a chicken, but when you break it down into pieces it becomes much more reasonable.
One small roasting chicken will give you four chicken breast quarters, two drumsticks, two thighs, two whole unsplit wings and pieces to make soup such as the back and center breast.
For a person living on their own, that equates to about 6 meals, which is a great economy. Anyways, I must have cut up two chickens so when I thawed the package out there were four drumsticks in the package. Just enough for two hungry eaters, or four small eaters. (depending on what you choose to serve with them)
I confess the drumstick itself has never been one of my favorite parts of the chicken. I favor the thigh or the breast, and always the wing. I am not sure why that is.
I had to cook them though. I was actually really pleased with the results. They were tender, juicy and flavorful. Perfectly cooked. I ate two on the day and then stripped the other two to make Chicken Fried Rice the day after.
They really were perfectly cooked. The skin nice and crisp. The meat juicy.
They were also very well flavored with a nice mix of seasonings and spices. Garlic, onion, paprika, oregano, salt, pepper and chipotle chili for a bit of a spark. I would even go to far as to call them finger licking good!
WHAT YOU NEED TO MAKE BAKED CHICKEN DRUMSTICKS
Its very simple really. There is nothing complicated here. You can amp everything up to feed more if you wish, but quantities are given for four drumsticks, enough to feed two people.
- 4 chicken drum sticks (bone in, skin on)
- 1/2 TBS paprika
- 1 tsp salt
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp oregano flakes
- 1/4 tsp chipotle chili powder
- 1/4 tsp black pepper
- 2 TBS light olive oil
Do make sure you use the powders for the onion and garlic, and not the salt. Using salt would make them far too salty. I did use sweet paprika.
Chipotle chili powder is a bit smoky, which is a nice touch, but you can use regular chili powder if that is all you have. I used leaf oregano. If you have powdered oregano, cut the quantity in half at least.
It truly is much cheaper to buy whole chickens and cut them up yourself. I have been doing this for years. Its really very easy when you have a good pair of kitchen scissors and some good knives.
I keep saying I am going to do a tutorial here on how to do that and I never get to it. Watch this space! It is something which I learned how to do in college and I have been doing it ever since.
Once you learn how to cut up your own chickens you will never look back. Trust me on this. In the meantime you can get some excellent instructions on how to do that here.
There is even a video, which is more than you will get here. I wish I did know how to do videos, but alas, I don't.
HOW TO MAKE BAKED CHICKEN DRUMSTICKS.
Nothing could be easier really. You could apply this method to any cut of chicken although the times would vary greatly.
Small bone in chicken breasts will take 40 minutes (large 50).
Small bone in thighs will take 35 minutes (large 45)
Small bone in legs will take 40 minutes (large 55)
The important thing is that the inside temperature measures 165*F/74*C at its thickest point, and the juices run clear.
For this recipe I am using just the drumstick portion. Begin by preheating your oven to 400*F/200*C/ gas mark 6.
Line a small baking sheet with aluminum foil and set aside.
Mix together all of the seasonings and the oil. Rub this mixture into the chicken pieces, pushing some of the mixture underneath the skin where possible so that the flavors really penetrate.
Put the chicken onto the lined baking sheet and roast in the preheated oven for 40 minutes, turning them over at the halfway point.
They are done when they are golden brown and the juices run clear. They will measure a temperature of 165*F/74*C. The skin should be nice and crisp.
Serve whilst hot with your favorite side dishes.
On this particular day I had sweet potatoes and a mix of cauliflower and broccoli. It really was delicious. That is saying something coming from me who normally doesn't like this cut of chicken.
I really hope you will be inspired to want to try cooking your chicken pieces in this way. I think it will become a meal that your family requests often!
Baked Chicken Drumsticks (for two)
Yield: 2
Prep time: 5 MinCook time: 40 MinTotal time: 45 Min
These chicken drumsticks are a nicely spiced, baked in the oven, and make for a delicious dinner option. Serve with your favorite vegetables for a simple and easy supper for two.
Ingredients
- 4 chicken drum sticks (bone in, skin on)
- 1/2 TBS paprika
- 1 tsp salt
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp oregano flakes
- 1/4 tsp chipotle chili powder
- 1/4 tsp black pepper
- 2 TBS light olive oil
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a small baking tray with aluminum foil.
- Mix the oil and spices together. Rub these into the chicken all over. I use my hands and I try to get some under the skin without tearing the skin, making sure that all of the flavors really penetrate the chicken.
- Place the chicken drum sticks on the baking sheet and pop into the preheated oven.
- Roast for 40 minutes, turning the drumsticks over halfway through the bake time. When done they will be golden brown and the juices will run clear. Serve hot with your favorite vegetables on the side.
Have a wonderful day! Happy Cooking!
I had been eyeballing this recipe on Bunny's Warm Oven for a few weeks now. Glazed Cherry Coffee Cake. It looked fabulously delicious!
I love LOVE cherry anything. Pie, cake, cookies, cheesecake, etc. Especially if it involves cherry pie filling! I always have a can of that in my cupboard and have been known to eat it right out of the tin, glutton that I am!
I decided that I was going to make it this past weekend and on Saturday I went to get everything out to do it. I was so looking forward to it. Alas, no cake mix.
The recipe used a cake mix and I had none. Well, I had a lemon one, and it might have worked well, but I didn't want to take the chance. I was all in by then though . . . I was like a dog with a bone!
I had passed the point of no return. I HAD TO BAKE THIS CAKE! But I didn't want to go to the store. What to do, what to do! (Sorry for shouting!)
I decided to make my own cake mix. Yep. I have an old handwritten book in which I have gathered together all kinds of mixes and one of the recipes is for a two layer plain cake mix.
I know I was really taking a bit of a chance doing this. I had no way of knowing for sure if it would turn out or not. But I was already so far into this that I just took a leap of confidence and went with it.
Thankfully it turned out beautifully! I was very pleased with the end results!
I only wish my photographs were nicer, so that you could see how truly delicious this cake looks. It was very cloudy on the day and so they are not as attractive as they might have been.
So don't be put off by the look. It is a delicious cake regardless of the lighting or whatever!!
WHAT YOU NEED TO MAKE GLAZED CHERRY COFFEE CAKE
To those of you visiting in the UK, a North American Coffee Cake does not involve the use of any kind of coffee in the making of it. It merely means a cake that is meant to be enjoyed for breakfast or brunch with a hot drink alongside!
With the exception of the tin of pie filling, it uses very simple every day ingredients.
For the cake:
1 1/4 cups (175g) plain all purpose flour
3/4 cup (150g) granulated sugar (In the UK use castor)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup (240g) dairy sour cream (I use full fat)
1/3 cup (60ml) water
3 large free range eggs
1 can cherry pie filling (4 serving/1 pie size)
4 TBS flaked almonds
For the glaze:
2 TBS milk
1/4 tsp almond extract
If you are not fond of almond extract you could certainly use vanilla. I just happen to think that almond flavor goes particularly well with cherries.
HOW TO MAKE GLAZED CHERRY COFFEE CAKE
The original recipe called for it to be baked in a jelly roll tin, I suppose that is a small sheet tin with sides? I am not sure. In any case I used a 9 by 13 inch baking tin and it worked very well.
This actually goes together and bakes rather quickly., which makes it great for entertaining. You could actually have all of the dry ingredients assembled the night before and then just combine quickly with the wet when you get up in the morning, ready to pop in the oven and bake for your family.
Preheat the oven to 350*C/180*C/ gas mark 4. Butter and flour a 9 by 13 inch baking dish, tapping out any excess flour. Set aside.
Whisk the eggs, sour cream, and water together in a bowl until smooth.
Sift the flour, soda , baking powder and salt together into a bowl. Beat this mixture into the wet ingredients. Mix together to combine. It will be lumpy, but that's okay. Spread into your prepared pan.
Drop the pie filling by large dollops on top of the batter, leaving a bit of space in between each. Sprinkle the almonds over top.
Bake in the preheated oven for 30 to 35 minutes or until the cake tests done. A toothpick inserted into the cake part should come out clean and the cake will have started to pull away from the sides of the pan.
Whisk the glaze ingredients together while the cake is baking. Whisk everything in a bowl until smooth and of a drizzle consistency.
Let the cake cool for 10 minutes, then drizzle the glaze over top decoratively. Serve warm and cut into squares, along with your favorite hot drink on the side!
This is really a delicious breakfast cake. One that the whole family will enjoy. I sent some of it next door to my neighbor Sheila and then gave another slab of it to my daughter for she and her husband to enjoy.
Sheila called me up to say how very much she was enjoying it. That made me happy. I really enjoy sharing the fruits of my labors, be it in word or in deed!
I really hope that you will be inspired to want to bake this cake yourself. I think that this is something you, and your family will also enjoy! Bon Appetit!!
Glazed Cherry Coffee Cake
Yield: makes one 9 X 13 inch cake
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This is a fabulous breakfast cake. It goes together quickly and tastes delicious!
Ingredients
- 1 1/4 cups (175g) plain all purpose flour
- 3/4 cup (150g) granulated sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (240g) dairy sour cream
- 1/3 cup (60ml) water
- 3 large free range eggs
- 1 can cherry pie filling (4 serving size)
- 4 TBS flaked almonds
For the glaze:
- 1 1/2 cups (195g) icing sugar, sifted
- 2 TBS milk
- 1/4 tsp almond extract
Instructions
- Preheat the oven to 350*C/180*C/ gas mark 4. Butter and flour a 9 by 13 inch baking dish, tapping out any excess flour. Set aside.
- Whisk the eggs, sour cream, and water together in a bowl until smooth.
- Sift the flour, soda , baking powder and salt together into a bowl. Beat this mixture into the wet ingredients. Mix together to combine. It will be lumpy, but that's okay. Spread into your prepared pan.
- Drop the pie filling by large dollops on top of the batter, leaving a bit of space in between each. Sprinkle the almonds over top.
- Bake in the preheated oven for 30 to 35 minutes or until the cake tests done. A toothpick inserted into the cake part should come out clean and the cake will have started to pull away from the sides of the pan.
- Whisk the glaze ingredients together while the cake is baking. Whisk everything in a bowl until smooth and of a drizzle consistency.
- Let the cake cool for 10 minutes, then drizzle the glaze over top decoratively.
- Serve warm and cut into squares.
Thanks so much for visiting! I hope you come again!
Here we are on the eve of what is known as Valentines Day. Of course I no longer have a Valentine, but I do have people that I love and care about and so I thought I would bake some Valentine Cookies to share with them!
This is a lovely sugar cookie recipe. Crisp edged and sweet, chewy in the middle. Very easy to make. There is no rolling or faffing about involved. In short, my kind of cookie!
The original recipe made 36 largish cookies. I no longer need 36 largish cookies and so I cut the recipe in half. I small-batched it to make only 18 delicious cookies.
Have you been watching Love is Blind on Netflix? I totally loved the first series of it. I really enjoyed each of the couples that were participating in it. This time around I am not so sure how I feel about it.
Not very many of them seem very sincere. I think there are a lot of playa's peppered in the bunch and I predict some very broken hearts.
I am not sure why these people went on the show, but I don't think their motives were pure from the start. I have seen tons of red flags, and out of all the couples who finally matched up, there is only one that I think has a snowball's chance in hell of making it through to the end.
Of course I could be wrong, and I hope that I am. Anyways if you are watching it also, I would be very interested in hearing what you think of this latest crew.
I am also watching the Japanese version of the show. I usually don't watch things like this, ie. the Batchelor or Batchelorette, Survivor, etc. But I do enjoy this particular series.
Do I think Love is really blind? I do believe that it is possible to make a completely emotional attachment to someone and to have all those feelings of love for them without ever seeing them. But sooner or later the physical has to enter into the relationship, and I am not sure if a week is long enough to form a strong enough emotional attachment to ensure that the physical doesn't matter.
WHAT YOU NEED TO MAKE VALENTINE SUGAR COOKIES
Simple every day baking ingredients. These measurements are for the small batch and make 18 cookies.
For the cookies:
- 1/2 cup (120g) butter, room temperature
- 3 fluid ounces (85g) vegetable oil (I used canola)
- 3/4 cup (150g) white sugar
- 6 TBS icing sugar
- 1 TBS water
- 1 large free range egg
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 2 1/4 cups (315g) plain all purpose flour
For the frosting:
- 3 TBS (43g)butter at room temperature
- 1/4 cup (30g) sour cream
- 1 1/2 cups (195g) icing sugar
- 1/4 tsp salt
- 1 1/2 - 2 TBS milk
- 1/4 tsp almond extract
- drop of red food coloring
You will also need:
- candy cake decorations (optional)
You don't have to tint the frosting pink if you don't want to, or even use cake sprinkles, but I think for an occasion such as Valentines day, they really add a special touch!
Oh how I wish my grandchildren lived closer so that I could bake them some Valentine treats! That would be so much fun!
HOW TO MAKE VALENTINE SUGAR COOKIES
No special experience is needed to make these. If you have an electric mixer, hand or stand, you are in like flyn!! It really makes short work of the job! You can of course beat everything by hand if you don't, but it will take appreciably longer!
Pop the butter, sour cream, oil, both sugars, water and egg into a bowl. Mix for a few minutes with an electric hand mixer until well combined.
Whisk together the dry ingredients and slowly beat into the creamed mixture until everything is combined. The dough will be soft but not sticky.
Shape the dough into 1 1/2 inch balls. Place onto the baking sheets leaving about 4 inches between each. Press each ball down using the bottom of a measuring cup dipped in sugar to 2 1/2 to 3 inch circles.
Bake for 10 minutes. The cookies should be light brown on the bottom. Remove from the oven and allow to cool completely before proceeding.
Place all of the ingredients for the icing into a bowl and beat together with an electric whisk until you have a smooth fluffy frosting. (Use the lesser amount of milk at first. Only add more if your icing is too thick.)
Spread the icing generously on top of the cooled cookies and sprinkle with some cupcake sprinkles if using. Allow to set completely before serving.
Store any leftovers in the refrigerator because of the sour cream in the frosting. I placed wax paper between the layers to help maintain the integrity of the decorations.
If you want a crisper cookie, you can leave the cookies in the oven for up to 15 minutes if you wish when first baking. I did half of them this way.
Also they will soften once decorated, so if you want them to stay crisper, don't decorate until just prior to serving them.
So do you love to watch romantic films? I am so-so with those. I like a good romantic comedy. I think of all that I have seen When Harry Met Sally is my favorite one.
Billy Crystal and Meg Ryan make the cutest couple. You find yourself wondering why they waited for so long to get together!!
I just love these cupcake sprinkles I got from Sweepolita. I bought them a few months ago. This is actually two different ones. I got a bottle of big candy hearts (about 1/3 inch) and a bottle of mixed reds, pinks and whites, in candy shot and non-pareils. They also have the odd hearts and balls in them. Very pretty. I love the blue hearts.
These were perfect for decorating these cookies. I think they made them quite pretty. I can't wait to give them to my daughter and her husband!
In the meantime, Happy Valentines Day to you all! May it be filled with love and fun and good food!
Valentine Sugar Cookies
Yield: makes 18 cookies
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Sweet, delicious and covered with a rich sour cream frosting. Both together are amazing.
Ingredients
For the Cookies:
- 1/2 cup (120g) butter, room temperature
- 3 fluid ounces (85g) vegetable oil
- 3/4 cup (150g) white sugar
- 6 TBS icing sugar
- 1 TBS water
- 1 large free range egg
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 2 1/4 cups (315g) plain all purpose flour
For the frosting:
- 3 TBS (43g)butter at room temperature
- 1/4 cup (30g) sour cream
- 1 1/2 cups (195g) icing sugar
- 1/4 tsp salt
- 1 1/2 - 2 TBS milk
- 1/4 tsp almond extract
- drop of red food coloring
You will also need:
- candy cake decorations (optional)
Instructions
- Make the cookies first. Preheat the oven to 350*F/180*C/ gas mark 4. Line a couple of baking sheets with baking paper.
- Pop the butter, sour cream, oil, both sugars, water and egg into a bowl. Mix for a few minutes with an electric hand mixer until well combined.
- Whisk together the dry ingredients and slowly beat into the creamed mixture until everything is combined. The dough will be soft but not sticky.
- Shape the dough into 1 1/2 inch balls. Place onto the baking sheets leaving about 4 inches between each. Press each ball down using the bottom of a measuring cup dipped in sugar to 2 1/2 to 3 inch circles.
- Bake for 10 minutes. The cookies should be light brown on the bottom. Remove from the oven and allow to cool completely before proceeding.
- Place all of the ingredients for the icing into a bowl and beat together with an electric whisk until you have a smooth fluffy frosting. (Use the lesser amount of milk at first. Only add more if your icing is too thick.)
- Spread the icing generously on top of the cooled cookies and sprinkle with some cupcake sprinkles if using. Allow to set completely before serving.
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com
Thanks so much for visiting! I hope you come again!
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