Chicken Drumsticks 4 x 135g

Inexpensive and delicious, chicken drumsticks are perfect for marinating and then grilling or slow cooking until the dark meat is tender and sweet. We love a buttermilk marinade, followed by a flour-egg-breadcrumb coating and baking or frying to crisp perfection.

Chef Valentine Warner says "drumsticks are delicious and popular for their affordability too.

Slash the drumsticks and drop them in a generous marinade of brown sugar, tomato ketchup, smoked paprika, a little ground clove, black pepper and apple cider vinegar.

Bring to a simmer for 3-minutes and allow to cool. Place drumsticks over the grill and with each turn sprinkle with a little salt, more brown sugar and then paint with the marinade.

When all used us and thick with crispy gooey sauce either pull the chicken from the bone and stuff in a bun with coleslaw or eat from the bone with the coleslaw.

A marinade made with marmalade and apple cider vinegar plus a little soya sauce and five spice is equally effective and delicious.

For braising and I’d be inclined to brown them and the cook them simply with lardons, onions, garlic, bay, black pepper, a little tomato purée and red wine. Simply served onto pommes purée with fresh parsley and its delicious.

Keeping the onions, fresh garlic, bay and pepper plus a little cumin, smoked paprika and sherry and they are delicious with fried potatoes and some roasted peppers simply dressed in walnut oil.

But most favourite is to lollipop them. Remove the skin and then with a paring knife push and scrape all the meat to the end of the bone and over the end. Remove the thin bone. Now ‘lollipopped’ leave overnight in buttermilk containing your favoured aromats. Beat an egg into the buttermilk, twist your lollipop legs in it and then dredge in seasoned spicy flour as would the Colonel. Deep fry and either eat with garlic mayonnaise or some other favourite barbecue or hot sauce."