Savory Beef Roast Seasoned Chicken Recipe

Directions

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

In a large bowl, combine oil, mustard, parsley, sage, sage onion, paprika, basil, salt, pepper, garlic powder, oil, milk, drumettes, and oil. Mix well. Transfer this mixture to a shallow baking pan.

Bake uncovered in the preheated oven for 30 minutes.

Remove drumettes from oven, and brush the meat with 1/4 cup olive oil. Turn drumettes over, spoon remaining oil on top of drumettes. Bake uncovered for 15 to 20 minutes at 350 degrees F (175 degrees C) to 375 degrees F (190 degrees C).

While drumettes are baking, heat oil in a large skillet over medium heat. Saute diced onion and garlic in oil mixture until well-browned. Return drumettes to oven, and cook 5 to 7 minutes, until drumettes are golden brown and preserves are slightly opaque.

In a small bowl, stir together cream cheese, cream of chicken soup, celery salt, sage, tomato, apple and pumpkin puree. Stir into drumette mixture.

Bake in preheated oven for 30 minutes. Remove drumettes and bones from oven, and brush with remaining olive oil. Reduce oven temperature to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil. Add drumettes and drumettes bones, and cook for 30 minutes.

Remove drumettes from oven, and brush meat with remaining olive oil. Stir in cream cheese, celery salt, sage, tomato, apple and pumpkin puree. Thoroughly coat drumettes with tomato puree mixture. Pour into a large casserole dish. Drizzle with remaining olive oil.

Bake uncovered for 30 minutes. Remove drumettes from oven, and brush meat with remaining olive oil. Cover with aluminum foil, and bake uncovered for 45 minutes. Remove foil, and allow to cool easily (do not let cool too much).

Return drumettes to casserole dish. Cover, and bake uncovered for 10 minutes. For medium-high heat, bring water to a boil. Cover, and simmer over medium heat for 30 minutes.

Remove foil, and bake uncovered for 3 hours.