With food inflation absolutely skyrocketing I decided to write a post about finding bargains. Yes, bargains in the grocery store. A little while ago I boasted about finding a dozen eggs for $0.89 and wrote Egg Salad (because you will be eating more eggs). Well eggs in my part of the world are no longer this cheap but you’ll never guess what I found at the store yesterday.
Even though The Boss is not a dark meat chicken person at this price she will be eating dark meat chicken for dinner. Besides, The Boss really likes Chicken Thighs with Spinach which I’ve made several times since discovering the how to video online. I just need to figure out some decent recipes for preparing drums.
The increasing domestic demand for thighs is incentivizing producers to keep chicken legs, which have historically been heavily exported overseas, in the US market. But since every bird has one drumstick for every thigh, it leaves more drumsticks in the market, often at bargain-basement prices.
Big Chicken’s Drumstick Dilemma — https://tastecooking.com/chicken-drumstick-dilemma-dark-meat-thigh/
My big old roasting pan came in handy. Cover the bottom with foil for easier clean up. Preheat the oven to 450 degrees F. Artfully place the drums in the pan, coat with some olive oil, and add some herbs and spices. I used salt, black pepper, onion powder, garlic powder, smoked paprika, and thyme. Bake for 45-50 minutes flipping over once about halfway through. After removing from the oven let the drums sit for 5-10 minutes before serving.
The picture represents about half of the drums. The other half got served with squash and rice on the side. There’s plenty of leftover chicken to top a green salad, make chicken salad, quesadillas, tacos, Ampaipitakwong Fried Rice (aka Pete’s) or just about any other dish that has cooked chicken in it. Like my One Rotisserie Chicken series except you get to cook the chicken.
One Rotisserie Chicken, 50 Meals – #1 Salad
One Rotisserie Chicken , 50 Meals – #2 Spinach Salad
One Rotisserire Chicken, 50 Meals – #3 Sour Cream Chicken Enchillada Casserole
I picked up two packages of drums. Not bad for two bucks.
garyskitchen.net 
Do you remove the skins? Do you have to do all the deboning yourself?
To be clear the drums were de-boned after cooking. Skins left on for baking. I learned this afternoon it would have been easier to remove the skins before storing in the fridge overnight. It was hard removing some of the skin because it was rather thin and stuck to the meat. Yes, I did all of my own de-boning. You can buy boneless thighs at the store but the processors do not sell de-boned drums.
Well, you’ll know for next time
Live and (continue to) learn.
That dish sure does look delicious!
Thanks. Simple. Tasty. And always convenient to have cooked chicken to use for a quick meal.
And probably healthier than using the rotisserie.