GRILLED DRUMSTICKS WITH ONION MARMALADE
Adapted from a recipe by Philippe Wettel, Executive Chef, Westin Hotel, Ottawa, Ontario.
12 chicken drumsticks
1 clove garlic, minced
1/2 cup soy sauce
1/4 cup chicken stock
1/2 teaspoon minced fresh gingerroot
1 tablespoon brown sugar
Onion Marmalade (recipe follows)
Put drumsticks in a re-sealable plastic bag. Combine remaining ingredients and pour over drumsticks. Close bag and turn it so the marinade coats each drumstick. Refrigerate overnight.
WHEN READY TO COOK:
Preheat barbecue on medium. Grill drumsticks, with the lid closed, until a thermometer inserted into the drumstick reads 170 degrees F (about 20 minutes).
Serve with Onion Marmalade.
ONION MARMALADE
May be served hot or cold.
1 tablespoon vegetable oil
1 yellow onion, chopped
1 red onion, chopped
3 shallots, chopped
1/2 cup red wine
1 tablespoon sugar
In a skillet, heat oil and stir-cook onions and shallots until deep brown. Pour in sugar and red wine; continue to stir-cook until no liquid remains.
Makes 4 servings
Source: Cookin' with Chicken Coast to Coast, Volume One
Adapted from a recipe by Philippe Wettel, Executive Chef, Westin Hotel, Ottawa, Ontario.
12 chicken drumsticks
1 clove garlic, minced
1/2 cup soy sauce
1/4 cup chicken stock
1/2 teaspoon minced fresh gingerroot
1 tablespoon brown sugar
Onion Marmalade (recipe follows)
Put drumsticks in a re-sealable plastic bag. Combine remaining ingredients and pour over drumsticks. Close bag and turn it so the marinade coats each drumstick. Refrigerate overnight.
WHEN READY TO COOK:
Preheat barbecue on medium. Grill drumsticks, with the lid closed, until a thermometer inserted into the drumstick reads 170 degrees F (about 20 minutes).
Serve with Onion Marmalade.
ONION MARMALADE
May be served hot or cold.
1 tablespoon vegetable oil
1 yellow onion, chopped
1 red onion, chopped
3 shallots, chopped
1/2 cup red wine
1 tablespoon sugar
In a skillet, heat oil and stir-cook onions and shallots until deep brown. Pour in sugar and red wine; continue to stir-cook until no liquid remains.
Makes 4 servings
Source: Cookin' with Chicken Coast to Coast, Volume One
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