Chicken drumstick in the oven: original recipes

Description of preparation:

The first time I tried such an original dish was at my friend’s wedding; it was served on a large platter and it looked very impressive, so I immediately decided to find out from the chef the recipe for making chicken drumsticks in dough.
As it turned out, there is nothing complicated here, especially if you use ready-made dough, although you will have to spend about two hours on preparation. A week after the wedding, I decided to make chicken drumstick in dough at home, and I succeeded the first time. Now I cook this treat quite often, mainly for guests, but sometimes I delight my family with this chicken, they really like it. Purpose: For lunch / For dinner / For a holiday table Main ingredient: Poultry / Chicken / Dough / Puff pastry / Chicken drumsticks Dish: Baking / Hot dishes / Dishes in dough

How to make good puff pastry

For the first test you will need the following products:

• 200 g – creamy margarine
• 0.5 tbsp. - torment

For the second test you need to prepare the following ingredients:

• 1 PC. - egg
• cold water
• 2 tbsp. – flour (250 ml glass)
• a quarter of a teaspoon of vinegar
• 1 pinch – salt

Dough 1

1. It is necessary to first place the margarine in the refrigerator, since we need a non-softened mass. Moreover, it itself is not particularly hard.
2. Take a bowl into which we pour flour and add margarine cut into small pieces.
3. Using a knife, you need to “chop” the mixture of flour and margarine into crumbs.
4. Important: it is necessary to achieve very small lumps so that individual inclusions do not form in the second test.
5. Once you get the correct margarine-flour crumbs and it you need to make a ball. Do not knead the mass under any circumstances, but simply carefully hold it together into one whole.

Dough 2

1. We take a bowl and pour into it the amount of flour indicated in the recipe, maybe even a little less, since the type can be different, and we need to get an extremely soft dough, not a hard one. You’ll just add it little by little while directly kneading.
2. Pour vinegar into it (you can take the same amount of lemon juice). Add salt.
3. Take an egg, which we beat into a container. To do this, it is better to take a glass (250g). Pour water into it, which should occupy two-thirds.
4. Important: it doesn’t really matter what temperature the liquid will be, but the best option is boiled water and cooled to room temperature.
5. Whisk everything very carefully until the egg is completely mixed with water.
6. Add the resulting consistency to our flour.
7. Knead everything thoroughly using a spoon, and then with your hands on a surface sprinkled with a small amount of flour.
8. Important: do not knead too much, as you will end up with a flaky, hard dough.

Now let's start preparing the puff pastry itself.

1. The second dough needs to be rolled out into a small rectangle shape, but not too big, because it can simply break through.
2. Place the first dough on it in the center closer to one of the edges. That is, it should be in such a position that you can easily wrap it in the form of an envelope.
3. Place the “wrapped” dough mass on a plate, which should be sprinkled with flour, and put it in the refrigerator for half an hour.
4. The dough should lie seam side down, as this way the edges of the “envelope” will be better secured.
5. Important: there is no need to cover it, as condensation will form on it, which we do not need at all, because the dough will simply be wet.
6. After the time has passed, we place our “envelope” on the surface on which it will be rolled out, also with the seam down.
7. We take a rolling pin and carefully, without putting too much pressure on it, roll it out so that we can again make an “envelope” out of it.
8. Roll it up again and put it in the refrigerator for half an hour.
9. After thirty minutes, we take it out again and repeat the manipulation.
10. Place in the refrigerator for the same time.
11. Once half an hour has passed, you can use it as it is already ready.

This dough is a real godsend for all housewives, since it can be prepared in advance by putting it in a bag and sending it to the freezer, and if necessary, take it out and prepare gourmet dishes and baked goods from it.

In addition, it defrosts quite quickly, only for one and a half to two hours, without losing its unique properties.

So, we’ve figured out the aspects of making puff pastry, so it’s time to learn how to prepare delicious and juicy delicacies from it. As we already said, today we will look at a dish called “Chicken legs in puff pastry.”

Miracles in a bag of potatoes

What to do if there are conservatives in the house, to whom you serve potatoes three times a day? And even potatoes! There is also such a filling for magic bags.

For the potato filling you will need:

• boiled potatoes (without skin, like mashed potatoes) - 300 g
• onion - 1 piece
• low-fat sour cream - 100 ml
• large bunch of greenery
• butter - 50 g
• salt, paprika to taste.

How to cook

1. Cut the potatoes into small cubes.
2. Peel the onion and chop it as finely as possible or pulse it in a chopper.
3. Melt the butter in a frying pan, add the onion and fry for a few minutes until golden brown. Add sour cream, salt. Simmer over low heat until the onion is ready.
4. Finely chop a bunch of greens; do not use the stems.
5. When forming into a bag, place a portion of potatoes on the rolled out dough, season with sour cream and onion sauce on top, add chicken and sprinkle with herbs on top.
6. Lift the ends of the dough up and seal.
7. Then cook according to the main recipe.

Drumsticks in bags

Chicken drumsticks in a puff pastry bag look impressive.

• 12-14 chicken drumsticks;
• 500 gr. unleavened puff pastry;
• 12-14 slices of processed cheese for toast;
• 2 onions;
• 2 carrots;
• salt, pepper seasonings to taste;
• vegetable oil for frying.

Let's defrost the dough in advance. Salt the drumsticks to taste, pepper and rub with seasonings. Fry the drumsticks over high heat until golden brown. You need to fry on all sides.

Separately, fry the onion cut into thin half rings and the carrots grated into thin strips. Fry the vegetables until soft, but they should not lose their shape. Salt and pepper the vegetables to taste.

Roll out the puff pastry, cut the layer into squares. Place a slice of melted toast cheese on each square of dough. The size of the cheese slice should be smaller than the size of the dough square. We put some vegetables on the cheese. In the center of each square we place the drumstick vertically with the bone on top. We lift the ends of the dough and press them against the bone, forming a bag; we bend the ends of the dough. We cut out thin ribbons from the scraps of dough and make ties for the bags. We wrap the bones sticking out of the dough with foil so that they do not burn.

Chicken drumstick in puff pastry

Chicken drumstick in puff pastry turns out delicious. Moreover, you can take both unleavened and yeast dough. In the first case, the “shell” will turn out more crispy and crumbly, in the second – softer and more fluffy.

• 8-10 drumsticks;
• 500 gr. ready-made puff pastry;
• salt, chicken seasoning to taste;
• vegetable oil for frying;
• sesame seeds optional;
• 1 egg for greasing.

Wash the chicken drumsticks, dry them and, if desired, remove the skin. Salt and sprinkle with seasonings to taste. Leave to marinate for half an hour. Then heat the oil in a frying pan and fry the drumsticks until crusty on all sides. Fry over high heat. There is no need to fry until cooked, the main thing is that the meat “seizes” on the outside, sealing all the juices inside. Let the fried drumsticks cool.

Defrost the dough, roll it out and cut it into strips approximately 2 cm wide. We wrap the drumsticks with dough in a spiral, laying the dough with a slight overlap. Leave the pit free. To prevent the bone from burning when baking, wrap it in foil.

Place the prepared drumsticks on a baking sheet lined with parchment. Brush the top with beaten egg. You can sprinkle with sesame seeds. Bake in the oven for 40 minutes until golden brown.

Option 5: Chicken drumsticks in dough with mushrooms and cheese

The combination of chicken, cheese and mushrooms will always be a win-win.
The dough prepared with beer turns out very crispy. You can use any cheese you like, even processed cheese. Ingredients :

• six chicken drumsticks;
• 100 gr. cheese;
• 200 gr. champignons;
• bulb;
• two chicken eggs;
• favorite spices;
• vegetable oil;
• 150 ml. beer;
• wheat flour (as much as it will take).

How to cook

Step 1:

Sift the flour through a sieve. Pour it onto the table and make a small indentation in the center with your hand. Pour beer into it, beat in an egg and add salt. Knead the dough into a not too stiff dough with your hands, cover with a kitchen towel and let it rest for 20-30 minutes.

Step 2:

Rinse the champignons quickly with water and cut into small pieces.

Step 3:

Peel the onion, chop with a knife and fry in vegetable oil with mushrooms until soft. Add salt to taste and season with your favorite spices.

Step 4:

Grate the cheese on a fine grater.

Step 5:

Rinse and dry chicken drumsticks. Cut off the top joint and carefully use your hands to push the meat away from the bone to create a pocket. Fill it with cheese.

Step 6:

Divide the dough into 6 equal parts and roll each into a thin circle. Place mushroom and onion filling, drumstick and cheese in the center and form a dough pouch.

Step 7:

Brush the dough with beaten egg and place the drumsticks on an oiled baking sheet. Place in the oven at 190 degrees for 35-40 minutes.

When serving, the dish can be supplemented with vegetable salad.

Bon appetit!