Mandarin Orange Chicken Drums

Featured Maple Leaf Product:  Schneiders Chicken Drumstick (IQF) (#26336)

Method

1. Two days before, thaw chicken drumsticks by placing on sheet pan(s) held under refrigeration at ≤40°F/4°C.
2. Preheat the convection oven to 375°F/190°C. Open the can of Mandarin Oranges in fruit juice. Drain thoroughly in colander and discard juice. Prepare the glaze: transfer drained mandarin oranges to a saucepan. Add hoisin sauce, soya sauce, brown sugar, ginger, garlic, and vegetable oil. Using an immersion blender blend until smooth. Heat over medium heat until the mixture comes to a gentle boil.
3. Whisk in Cornstarch and blend until smooth. Continue cooking over medium heat for 4 to 6 minutes, stirring frequently until glaze thickens.
4. Arrange thawed chicken drumsticks on foil lined sheet pan(s) in a single layer. Brush approximately 2/3 of the glaze evenly over the drumsticks. Roast in the preheated oven for 35 minutes.
5. Remove pan from oven and brush drumsticks with remaining sauce. Return to oven and continue baking for an additional 10 minutes or until chicken is golden brown, glaze is set and internal temperature reaches 165°F/74°C for a minimum of 15 seconds. Transfer cooked drumsticks to a covered insert pan with lid and hold at ≥140°F/60°C until service.
6. CPP: maintain >140°F/60°C for a maximum of four hours. Temperature should be taken every two hours during holding. CPP-COOL: product must reach 140°F/60°C to 70°F/21°C within two hours and 70°F/21°C to 40°F/4°C within four hours. CPP-REHEAT: to an internal temperature of 165°F/74°C within two hours held for at least 15 seconds, one time only. NOTE: refer to local or regional public health regulations for any hot holding time limits.

Suggested Accompaniments

Serve with steamed rice, steamed broccoli and may garnish with sliced green onions (sides/garnishes not included in the nutrition facts).

Nutritional Info per 1 each (144 g)