Deviled Drumsticks

"Devilling is the process of applying a highly flavoured paste, or mixture of dry condiments, to legs of poultry, game, fish roes etc., and then grilling them or coating them with breadcrumbs and frying them. Various mixtures of condiments are used but they usually include some very hot ingredients and something piquant; mustard is often used."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
Ready In:
21mins
Ingredients:
11
Yields:
8 Chicken Legs
Serves:
4
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ingredients

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directions

  • Mix the mustard powder with half the salt, pepper, cayenne and paprika, the curry powder and French mustard and work to a paste.
  • Add half the butter and work until smooth.
  • Make 4 slits down the length of each chicken leg and spread a little of the devil mixture into each.
  • Season the flour with the remaining salt, pepper, cayenne and paprika.
  • Use to dust the chicken legs.
  • Melt the remaining butter and brush over each leg.
  • Place under a preheated hot broiler and broil the joints for 6 minutes, turning to brown on all sides.
  • Baste with the pan juices once or twice.
  • Serve the chicken legs at once on strips of hot buttered toast.

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Reviews

  1. This overall was very good with good strong flavours. The DH was o'kay but the real surprise was the DM, normally a hint of curry and forget it refuses to eat but she devoured it and said there was no curry in it I must have forgotten it [and possibly to other spices too which she normally woudn't touch - go figure). I did digress from the recipe in that I quartered a medium chicken and baked it in the oven. I mixed up the dry spices with the dijon mustard and rubbed into the quartered chicken pieces (which I had slitted) and then realized I hadn't added half the butter, so lifted the skin on the chicken pieces and divided the butter between them, spread and covered them with the skin. I did have to melt another ounce of buter for drizzling purpose to cover. Put into a 175C fan forced oven and baked for one hour but in all the activity going on I forgot to baste with the juices but we were left with a very juicy chicken that we enjoyed. The photo I have posted reflects what was in the baking dish the quartered chicken. Thank you Mille(R), made for Healthy Choices Tag.
     
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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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