Place drumsticks in a baking pan
and season with salt and pepper. In a small bowl combine
garlic and olive oil and baste drumsticks generously. Bake
drumsticks for 60 to 75 minutes until tender and cooked
through, turning and basting once. Meanwhile, in a bowl
make sauce by whisking together remaining ingredients.
Serve drumsticks, passing sauce separately.
DRUMSTICKS ZINGARAServes 2
The word "zingara" is from a French sauce with mushrooms,
ham, and truffles. In this version, I've skipped the
truffles.
5 roaster drumsticks
3/4 cup (3-ounces) minced fresh mushrooms
3/4 cup (1/4 pound) minced ham
1/2 cup minced shallots or scallions
3 tablespoons Madeira or brandy, divided
1 1/2 teaspoons minced, fresh tarragon, or 1/2 teaspoon
dried
4 tablespoons butter or margarine, softened, divided
salt and ground pepper to taste
Preheat oven to 375oF. Pull back the skin of each
drumstick and cut lengthwise slits in the meat in 4 places.
Pull skin back into place In a mixing bowl, combine
mushrooms, ham, shallots, 1 tablespoon Madeira, tarragon, 3
tablespoons butter and salt and pepper. Stuff mixture
under the skin of each drumstick and secure with
toothpicks. Melt remaining butter and baste drumsticks.
Bake for 60 to 75 minutes or until tender and cooked
through. Remove to a serving platter and remove
toothpicks. To drippings in pan, add 2 tablespoons Madeira
and bring to a boil, stirring.
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