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I have taken drumsticks out for dinner and they look like turkey legs....They look huge!!
But it seems everytime I roast drumsticks they come out really dry...I cook them rubbed in oil, with S&P, covered for 40 minutes and uncovered for 10 to get cripsy skins on them and they always seem to be dry!!
Am I cooking them to long?? I don't know why they are so dry!!
Anyone got any tips for me......???
What temp are you cooking them on? Try 180C for 30-35 minutes... leaving them without anything covering them will give you the crispy skins still. I cooked some last night and 30min left them a little pink so another 5-10 min would have been good (but I wanted them not fully cooked as DH microwavs them at work). It really depends on the size. But I think the temp is the biggest thing...
Yummm! Amelia! You are making me hungry....:rolleyes:
Yeah...I cook mine for about 35 minutes at 180C.
I also marinate them...so maybe that's why they don't come out dry...
The marinade I use is: garlic, ginger, soy sauce, chinese 5 spice, sesame seeds, teriyaki sauce, sweet chilli sauce...
Oh Yum monnie.. that marinade sounds devine..... mmmmm
I definitely agree 30-35 mins is long enough at 180 (if your oven is fanforced 170) and we always use a yummy sticky marinade (even just honey, soy, garlic and ginger). And they are always BeeYooTiFUl!
My DH who used to be a chef says...
Don't put salt on them only oil..
make the oven super hot (250c)
put them in on a tray for 10 minutes (uncovered_
turn oven down to 180c
let them go till they cook
if they are just drumsticks turn them once.
Also southern fried chicken mix in the flour bread crumb aisle at woolworths is delicious :)
also sometimes if you cover them they don't seal so all the moisture escapes as steam. and thats why the meat goes dry..
so another tip is also.... brown them in a fry pan frist them finish them roasting in the oven hth