Summer Harvest Chicken Drumsticks - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

358 grams / 12.5 oz

Ingredients

	Metric	Imperial
JMS Chicken Drumsticks, IQF (avg wt. 106 g)	5.3 Kg	11.7 Lbs
Carrots, diced, frozen	450 g	1 Lbs
Onions, diced, frozen	400 g	14 oz
Tomatoes, canned, diced	1 L	4.4 cups
Chicken Base (low sodium)	30 mL	2 Tbsp
Water (for the broth)	500 mL	2.2 cups
Paprika	45 mL	3 Tbsp
Chili Powder	30 mL	2 Tbsp
Green Onions, chopped	250 mL	1.1 cups
Tomato Sauce, canned	1 L	4.4 cups
Black Pepper	10 mL	2 tsp

Method

Preheat convection or combi oven to roast at 300 F. Ensure the chicken drumsticks are fully defrosted. The seasonings will stick and cook better when defrosted.
In a large pot over medium heat, saute the carrots and onions in 30 ml (2 Tbsp) canola oil for 5-7 minutes to release the water and caramelize the natural sugars within. Reserve.
In a large bowl, combine the diced tomatoes, chicken base, water, paprika, chili powder, green onions, tomato sauce and black pepper. Place chicken drumsticks into deep 4" hotel pans, add sauteed vegetables and bowl of tomato and spices. Ensure that all the chicken is covered with the braising sauce.
Cover with foil and roast at 300 F for 1.75-2 hours. Ensure the chicken reaches an internal temperature of 170 F (77 C) prior to serving.

Suggested Accompaniments

Serve chicken with braising liquid over the top. Serve with herbed rice, pasta of your choice or mashed potatoes and green beans topped with toasted almonds (all sides not included in the nutritional analysis).

Nutritional Info per 358 grams / 12.5 oz

Calories (50.0% from fat)	412 kcal
Fat	22.9 g
Saturated Fat	5.68 g
Trans Fat	0.004 g
Cholesterol	195 mg
Sodium	323 mg
Carbohydrates	9.5 g
Dietary Fiber	2.4 g
Sugars	4.8 g
Protein	39.9 g
Vitamin A	8 RE
Vitamin C	14 mg
Calcium	52 mg
Iron	2.76mg
Potassium	798 mg
Phosphorous	385 mg