Saturday night – 07/11/2009

July 11th menu
Grilled Chicken Drumsticks
Mushroom ragout

I tried something different with the chicken this week and wasn’t really happy with the results. I overheard the butcher at the grocery suggest to another customer that she parcook the chicken before grilling. It seemed worth a try.

I put the drumsticks in a pot, filled it with water and set it on the stove. I added a handful of black peppercorns and some salt. Brought it to a simmer for ~15 minutes. The chicken was cooked through. I pulled it from the pot, transferred it to a large plastic container and added a quick vinaigrette of olive oil, Dijon mustard & red wine vinegar. I let it sit in the marinade for about 2 hours until I was ready to reheat the chicken. I heated the grill and cooked the chicken on the grill for about 3 minutes per side, basically to get a bit of color on the pale meat.

The end result was OK. The parcooking gave it a very concentrated flavor I thought. Not bad but not really great either. The grilling didn’t really impart much of anything in my opinion.

Any way it was worth a try. Next time I’ll just stick with my usual grilled chicken.


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