Easiest, Crispiest, Broiled Chicken Drumsticks

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Turkey day is almost upon us. The holidays are a time to feel gratitude for our friends and family. One person I am thankful for is my uncle. He is an amazing cook and loving father. I really don’t know where I would be without his love, support, and guidance. He taught me to ride a bike, rollerblade, and to work my butt off to achieve my goals. He used to test me on my multiplication tables and catch me at slacking and over-promising which ones I would have memorized. As I kid, I thought I could get away with anything as long as I put a cute smile on my face. My uncle did not fall for this trick, which taught me that I needed to just buckle down and put in the elbow grease to accomplish things. These lessons were so influential in molding who I am as a person.

My uncle was not only influential in helping me build my work ethic, but also my cooking. To be honest, I have never been a big fan of turkey. My family instead prefers chicken, pork, or beef. Instead of having turkey for Thanksgiving, my uncle would often make these chicken drumsticks in bulk for the family. I can still smell the rich, garlicky, scent of the chicken as he took it out of the oven. It was still sizzling in its own fat and juices by the time it reached the table. These are the crispiest, yummiest, caramelized broiled chicken pieces of magical goodness you will have. And they are super easy and quick to make. They are no fuss and foolproof if you follow the cooking directions. The trick is in letting your chicken marinade in garlic salt overnight. It is also important to drain your chicken of juices 3-4 times during the cooking process. Seems sacrilegious, but trust me on this. It will be the most amazing crispy chicken ever. And you don’t even have to fry it!

Cooking tips:

Always pat your meat dry before broiling or searing to create a beautiful golden brown color. I do this with tofu, chicken, steaks, salmon, and scallops before pan-frying. Basically, water is the enemy of crispiness and browning. In this chicken drumstick recipe, the same is true. Pat your chicken dry before broiling.

For this chicken recipe, you’ll want to rub your chicken skin with oil before broiling to help the skin to become crispy.

Allow your chicken to marinade overnight for best results. If not, then marinade for at least 4 hours.

Every oven has its hotspots and cooler spots. To get perfectly evenly cooked chicken, you’re going to have to rotate your chicken from the hotspot to the cool spot and vice versa.

Retain chicken juices to make a pan sauce if desired. You can easily do this by adding some garlic, shallot, butter, and sautéing them until softened. Then add white wine and chicken pan juices and you’ve got a delicious pan sauce. Season with salt and pepper to taste. You can even add a splash of lemon juice for some extra brightness!

 

Serves 2-3
Prep Time: 5 minutes
Cooking Time: 25-30 minutes

5 chicken drumsticks
1 tbsp garlic salt
1 tbsp olive oil
pepper, to taste

 

Season chicken with garlic salt and rub into meat. Allow to sit in refrigerator overnight.

Take chicken out of marinade and pat dry with paper towels until completely dry.

Pre-heat oven to broil setting.

Line a baking sheet with foil. Place olive oil onto baking sheet and rub drumsticks in oil until every surface is covered in oil. Leave skin side up on drumsticks.

Place drumsticks into the oven ~6 inches below the broiler. Any closer and your chicken skin will burn before the inside is cooked.

5-10 minutes into cooking, drain juices and flip chicken. Allow to cook for another 5 minutes or until the chicken is somewhat browned, then flip and drain juices again. Rotate chicken as needed depending on hotspots and coolspots in oven. Repeat this process of draining and rotating chicken every 5 minutes until chicken is completely cooked through and skin is crispy.

Remove from oven to cool and sprinkle with black pepper.
Enjoy!

 

Creamy Pasta with Chicken, Tomato, and Spinach

IMG_7727For the majority of my meals, I am watching my refined carbohydrates and trying to reduce starches in my diet. I have come a long way in the realm of healthy eating and weight management-an achievement of which I am incredibly proud. But, every once in a while, I completely give in to my love of pasta. Soaking in tomato sauce, kissed by basil, swimming in broth, how I love pasta. Let me count the ways. I can’t help it-I just love food in all shapes and forms. And pasta, whether dressed up in a bow tie, slenderized in fettuccine, or rolled thinly and svelte as papperdelle, never disappoints. And the cherry on top? The delicious sauce that comes as its partner! Whenever I eat pasta at restaurants, I always indulge in a nice creamy sauce because I usually limit myself to tomato-based sauces when I cook at home. However, some foods are made to nourish the body and some have been designed to nourish the soul.

Today, I was inspired to make this dish because I needed to nourish the body and soul of my brother-in-law. My sister recently gave birth to her first child- my niece Jamie. I am so thrilled to finally be an auntie! She is absolutely adorable and I can’t wait to see what kind of person she becomes. We all know it takes a village to raise a child. So I’ve begun delivering meals for my brother-in-law because my sister has been occupied with caring for her new bundle of joy. I asked myself: what would I want to eat if I were completely exhausted an in need of a pick-me-up? Pasta was the first thing that came to mind.

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Cooking Tips

When cooking pieces of chicken breast in a sauce, it is important to be strategic about how big the chicken breast pieces will be. Cut them too small and the chicken will become dry after cooking for a short amount of time. If they are too large and thick, the cooking process may render the outside layers overcooked while the inside remains undercooked. If you are cooking a whole chicken breast, consider the butterfly technique and using a meat mallet or a large knife to flatten thickness. This will cut down on cooking time and create evenness in the cooking process of the chicken.

Red pepper flake and shallots may be difficult to pinpoint and isolate in an Italian dish, but when they are missing, it is similar to the foundation being cracked in a structure. Unstable and shaky, the pasta dish cannot stand without the fundamental building blocks of flavor.

If you like pasta to be “al dente”, purposely undercook the pasta by a minute or two in boiling water. When the pasta is added to your sauce, you can cook it to its desired consistency and texture. Please, please, please never drain pasta and then serve after topping it with sauce! The pasta needs to be cooked in the sauce to create a complete pasta dish-it allows the pasta to soak up and stick to the sauce.

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Servings: 4-6
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
½ package dried penne
½ package bacon or pancetta, chopped
2 cloves garlic
1 diced shallot
2 chicken breasts
1 tsp garlic salt, or to taste
pinch of red pepper flake, to taste
1 tbsp black pepper
1 tsp dried basil
¼ c sherry wine
1 pint heavy whipping cream
1 cup grated Parmigianno Reggiano
1 bunch spinach
2 medium tomatoes, diced
1 bunch basil

Bring a large pot of water to boil. Boil pasta according to package directions (approximately 7-10 minutes).

While pasta is cooking, sauté pancetta in large skillet. Heat skillet on medium high and place pancetta in the pan. When the bacon begins to crisp up showing a nice golden brown color, add onion and garlic. Saute for another 2-3 minutes, then set aside.

Thinly slice chicken breast into ¼ inch thick pieces. Season with garlic salt, red pepper flake, black pepper, dried basil. Set aside for 10 minutes to marinate. When chicken has finished marinating, heat large skillet and drizzle with oil. Sear chicken until both sides are golden brown (approximately 3-5 minutes). Then add pancetta, garlic, and shallot mixture.

Add wine and heavy whipping cream, and Parmiggiano Reggiano into the chicken. Allow to simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens.

Drain the pasta and add into chicken and cream sauce. Add a splash of pasta water to adjust consistency of the pasta sauce. When the pasta sauce has thickened to desired consistency, add spinach and tomato. Allow to cook for 2-3 minutes.

Turn off the fire and add in fresh basil. Adjust seasoning as needed: add garlic salt, red pepper flake, Parmiggiano Reggiano, and black pepper to taste.