The Dutch cooked with many herbs and spices back then. In fact, the mixture of rosemary, thyme, basil and marjoram used in this recipe was specifically referred to as vleeskruiden (translates to 'meat herbs').
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 10 fresh basil leaves
- 10 fresh marjoram leaves
- 3 tbsp butter
- 3 tbsp bacon lardons
- 1 tbsp white wine vinegar
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp white pepper
- 1/4 tsp salt
- 6 (organic) chicken drumsticks
Place the chicken on a wire rack that fits over a roasting tray. Roast for approximately 30 - 40 minutes, or until the skin turns golden brown and crispy, and the juices run clear when you poke the thickest part of the flesh with a metal skewer.
TIPS:
If you don't have a special roasting tray with a fitted wire rack, dont despair: you can cheat by balancing a wire cooling tray (the type you'd normally cool your cookies on) over a cookie sheet or roasting tray -- just be careful when you move it as it won't be as stable. What I love about using a wire rack is that the fat can drip away, you don't have to turn the chicken and you're not left with soggy bottom bits.
Ovens vary greatly, so if this is your first time cooking drumsticks in the oven, I'd really recommend testing the drumsticks with a wire skewer to see if they're done. The juices should run clear. If they're rosy then put them back in for a little longer. I always think you can smell when the chicken is done, but maybe that's just me.
This bacon butter is also fabulous with fish.
