Garlic Chicken Drumsticks Recipe

Directions

Warm water in a large saucepan until reduced by half - about 20 minutes.

Saute armed chicken drumsticks in oil for about 10 minutes, turning once. Remove drumsticks from pan, and cook on low heat for about 30 minutes.

Coat drumsticks with olive oil and garlic. Sprinkle with crushed red pepper flakes.

Mix cardamom and salt in a small bowl. Gradually stir this mixture into chicken drumsticks, turning drumsticks every so often. Dry drumsticks thoroughly and cut into 1-inch strips. Flatten drumsticks with fork, adding fragrant cream and chopped cloves when possible.

Place drumsticks in an oiled casserole dish. Divide cans of plum mix between parsnips, and spread out evenly. Sprinkle marinated drumsticks with pheasant and parsley mix.

Heat 2 tablespoons olive oil over medium heat, and add drumsticks and marinade in a single layer. Spread remaining olive oil over drumsticks.

Pour cooking liquid into small pan. Stir as needed and stir rapidly to get drumsticks ground into the mixture.

Place drumsticks on platter on entire center of sheet. Let drumsticks rest on bottom of casserole dish for 10 minutes to allow the flavors to blend and tone.

Preheat oven to 350 degrees F (175 degrees C).

Coat drumsticks with remaining olive oil. When drumsticks are cool, cut each drumstick in half. Place drumsticks on platter. Top with remaining pepper mixture, garlic, 1/4 teaspoon salt, 4 tablespoons cranberry juice, 1 (.25 ounce) package instant white chocolate pudding mix, 1 cornstarch, 1 cup peanut butter

Cut off top of drumsticks, leaving only sides of the drumsticks (drums may be cut open fresh before placing drumsticks). Stuff drumsticks with cornstarch, you may be using the same stuff you do for pizza crusts, however, do not cut through the side of the drumsticks. Place drumsticks on top of each other.

Bake drumsticks in preheated oven 30 minutes, basting with boiling water time and time again while baking drumsticks