Maple-glazed drumsticks

Maple-glazed drumsticks

By
From
Ben's Meat Bible
Serves
6
Photographer
Benito Martin

Ingredients

Quantity Ingredient
1/2 quantity Maple brine
6 turkey drumsticks
or 12 chicken drumsticks
125ml maple syrup
50g salted butter
1 clove, crushed
1 teaspoon cracked black pepper
1 teaspoon white sesame seeds, to serve (optional)
1 teaspoon black sesame seeds, to serve (optional)

Method

  1. One day before cooking, prepare the maple brine. Place the drumsticks in a large container and pour over the brine. Refrigerate overnight.
  2. Preheat the oven to 180°C.
  3. Remove the drumsticks from the brine and pat dry with paper towel. Set aside 250 ml of the brine in a cup with a pouring lip and discard the rest. Lay the drumsticks in a roasting tray lined with baking paper and cook in the oven for 15 minutes, until the skin starts to caramelise.
  4. Meanwhile, make the glaze. Pour the reserved brine into a saucepan and bring to the boil. Turn the heat to low and simmer, uncovered, for about 5 minutes. Add the maple syrup, butter, crushed clove and cracked black pepper, and cook for a further 5 minutes. Pour the glaze over the drumsticks and return to the oven to cook, basting occasionally with the glaze, for about 10 minutes, until sticky. To finish, sprinkle with the sesame seeds, if desired.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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