Chicken drumsticks from broth

Yesterday was Friday the 13th.

I made broth for today. Ordinary, boring chicken broth. Actually, I used 8 drumsticks (so 4 chickens ;), which I turned into roast chicken drumsticks. Hence this truly primitive recipe. I couldn’t be bothered to do anything else. I can’t be bothered with much at all, really.

Above all, I can’t be bothered to write any more, so this will probably be the shortest post on Primitive Kitchen so far. Just like that. It had to happen to one of them.

Recipe facts:

Baking time: 50 minutes

Baking temperature: 200 degrees Celsius

Serves: however many drumsticks you have in your broth (I made mine with 8)

Calories: happy people don’t count calories

Ingredients for roast chicken drumsticks:

• 8 boiled chicken drumsticks (I previously used them to make broth)
• 1 tablespoon of honey
• 1 teaspoon of dried rosemary
• freshly ground black pepper
• 2 tablespoons of American whiskey (you probably know which one)
• salt

Recipe for tender chicken drumsticks:

Once the broth was cooked, I took out the drumsticks and transferred them to an ovenproof dish (they can be wet; it doesn’t matter if a little broth ends up in the dish). I sprinkled them with a little freshly ground black pepper and dried rosemary, lightly salted them, drizzled the honey over them fairly evenly, and poured 2 tablespoons of Jack Daniel’s into the bottom of the dish.

I put them in the oven preheated to 200 degrees Celsius and baked them for 50 minutes. After that, the chicken drumsticks from the broth are ready. Enjoy!