Featured Maple Leaf Products: Chicken Drumsticks IQF (#26336)
|Chicken Drumsticks, IQF||25 each (2.650 kg)||25 each (5.83 lbs)|
|Cranberry Juice||250 ml||1 cup|
|Cornstarch||10 ml||2 tsp|
|Cranberry Sauce||500 ml||2 cup|
|Margarine||30 ml||2 Tbsp|
|Cinnamon||5 ml||1 tsp|
- The day before, thaw chicken drumsticks under refrigeration at 40'F/4'C or lower. Once thawed, remove skin from drumsticks and discard.
- Preheat convection oven to 375'F/190'C. Whisk together cranberry juice and cornstarch in a small pot to form a smooth paste. Add cranberry sauce, margarine and cinnamon. Cook over medium-low heat, stirring until mixture comes to a boil. Cook, stirring an additional 3 minutes. Remove from heat. Save one quarter of the sauce to baste chicken drumsticks right before serving.
- Place skinless chicken drumsticks on a parchment lined baking sheet. Baste with cranberry glaze and bake for ~ 10 minutes. Remove from oven and coat the other side of the chicken with glaze. Bake an additional 10 minutes. Cook to an internal temperature of 165'F/74'C.
- Once removed from oven, glaze with remaining cranberry glaze. Serve 1 drumstick leg per serving.
Serve with brown rice and steamed broccoli or brussel sprouts (sides not included in the nutritional analysis)
Nutritional Info per 1 each
|Total Fat||10.6 g|
|Saturated Fat||2.8 g|
|Trans Fat||0 g|
|Total Sugar||8.4 g|
|Total Dietary Fiber||0 g|
|Vitamin A||0.05 RE|
|Vitamin C||3.2 mg|
|Calories from Fat||47 %|