Old Mother Hubbard, went to the cupboard...

[Vermilion]

I am starting a thread for those with just few limited ingredients left, they don;t want to go shopping, but can't think of a meal to make.

We can also use it to ask about new ways of using old favourites...

So saying, does anyone know a good marinade for chicken drumsticks?

I'd quite like to use OJ, but that's not necessary. I just want something mild and tasty, maybe sticky - I'm not bothered.

Honesy, mustard, white wine vinegar, salt and pepper... will that work or will it be too bland?

Any suggestions?
x
V

 

[tickledkitty]

I use worcestershire sauce, kosher salt, pepper, and garlic powder quite a bit, usually when I'm grilling though.

I think what you had in mind will work nicely. Add some garlic powder or chili powder or cayenne maybe to spice it up. What about poultry seasoning?

 

[BlackShanglan]

Your planned marinade sounds excellent to me.

We've been fortunate here; the local grocery has gotten quite good about stocking a wide and exotic range of marinades and sauces. When time is short and we just want to pull some frozen chicken or shrimp from the freezer, there is always something to marinate it in. But orange juice, honey, ginger, and a little cayenne or five-spice powder or curry powder is a favorite fall-back here.

I think the question we're more often kicking around is, "What do I make with the chicken?"

 

[christabelll]

yes those and a bit of rosemary zest of lemon

hmmm lets see


2 tablespoons honey
1 table spoon white wine vin.
1 tablespoon dijon mustard
fresh crushed garlic (2-3 cloves) or
2 teaspoons powdered garic
1 teaspoon salt
1/2 - 1 teaspoon black pepper
1 tablespoon finely chopped fresh rosemary
or 2 tablespoons crushed dried rosemary
zest of one lemon
1 teaspoon rubbed sage

mix all together and let set for at least 1/2 hour to allow flavors to meld... taste - adjust seasonings to taste... rub all over chicken and roast till done....

Or

1/2 cup black strap molasses
1/2 cup tomato paste
1/4 cup tomato sauce
1/4 cup yellow mustard
1/8 cup dijon mustard
2 table spoons chili powder
1 table spoon cumin powder
1/2 to 1 teaspoon red chili flakes
1/8 cup worsteshire (sp?) sauce
1/8 cup apple cider or red wine vinegar
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder OR
3 teaspoons minced fresh garlic
slight pinch cardamom (optional)
hefty pinch coriander (optional)

mix in larger bowl - adjust to taste - slather on chicken or beef or shrimps...Barbeque to perfection....

 

[christabelll]

Your planned marinade sounds excellent to me.

We've been fortunate here; the local grocery has gotten quite good about stocking a wide and exotic range of marinades and sauces. When time is short and we just want to pull some frozen chicken or shrimp from the freezer, there is always something to marinate it in. But orange juice, honey, ginger, and a little cayenne or five-spice powder or curry powder is a favorite fall-back here.

god that sounds wonderful

I marinated game hens with pomegranite juice (unsweetened hand pulped) fresh orange juice, tumeric, cumin, honey, coriander, salt and pepper a touch of garlic and nearly fainted it was SO good ... I used the marinade to cook into a thicker sauce to go with the finished baked hens...(as long as you cook it there is no danger!).

 

[OhMissScarlett]

I'm all for the rosemary/lemon combo on chicken. I've only used it on chicken breasts, but I'm sure it's good on dark meat as well.

I usually use:
the juice from a couple of lemons
about 1/3 C. olive oil
fresh or dry rosemary(fresh is always better!)
some all-purpose seasoning like Riley's, Season-All, or Essence
sea salt
and pepper

Just throw it with the chicken into a Ziplock bag, shake it up and let it marinate overnight or for few hours and then put it on the grill or pan fry. Sorry I don't have exact measurements, but I just eyeball things when I cook and use my own judgement.

another good quick marinade is plain old Italian salad dressing.

 

[BlackShanglan]

Pomegranate juice is lovely stuff. One of the bought marinades currently in the fridge is based on it, and it's grand with just about anything. If the storms leave it intact, I have hopes for the pomegranate tree I've planted in the back garden; at last check, it had five pomegranates upon it, gradually working their way toward maturity.

 

[Vermilion]

Your planned marinade sounds excellent to me.

We've been fortunate here; the local grocery has gotten quite good about stocking a wide and exotic range of marinades and sauces. When time is short and we just want to pull some frozen chicken or shrimp from the freezer, there is always something to marinate it in. But orange juice, honey, ginger, and a little cayenne or five-spice powder or curry powder is a favorite fall-back here.

I think the question we're more often kicking around is, "What do I make with the chicken?"

ooh, OJ, honey, ginger... that sounds good.
Think I'll experiment.

I'm just going to bake the drumsticks in the oven then serve some hot with cous cous and have the rest cold for lunch tomorrow or snacks.

What kind of chicken do you want to do something with?

x
V

 

[Liar]

Don't complicate things. One liquid and one solid is all you need. Let the flavors do the work they can do.

Lemon juice and black pepper.
Red wine and garlic.
Guinness and rosemary.
Olive oil and mint.

 

[cloudy]

one of my favorite marinades for chicken is italian salad dressing.

 

[Liar]

one of my favorite marinades for chicken is italian salad dressing.

Yeah that one is good.

Once when we had nothing else, we marinated pork chops in tzatziki. Surprisingly successful.

 

[FatDino]

one of my favorite marinades for chicken is italian salad dressing.

I usually go for Ranch, then leave it overnight...YUM!

 

[BlackShanglan]

ooh, OJ, honey, ginger... that sounds good.
Think I'll experiment.

I'm just going to bake the drumsticks in the oven then serve some hot with cous cous and have the rest cold for lunch tomorrow or snacks.

What kind of chicken do you want to do something with?

x
V

Mine is usually chicken breast fillets. We have both white rice and couscous in the house most of the time; we just tend to find them bland on their own. I'm open to any sorts of "You should keep a little X in the freezer" suggestions, as well; the ideal solution would involve something that zings things up but doesn't have to be bought fresh (and left to spoil if we get distracted).

 

[R. Richard]

I will do a mini hijack here.

Real Mexican cooking [not the red hot border cooking] uses a lot of marianades. Check out ceviche. Also, Mexico does not raise steak cattle, finished in a feed lot. Mexico uses range cattle and then thin slices the meat and marianates it. Mexicans also marianate pork, mutton, etc.

One other thing, Mexicans use a sauce called 'mole' [mole-ay.] Mole is not a specific sauce. If you ask a properly raised Mexican who makes the best mole, he will answer, 'Mi madre!'

 

[BlackShanglan]

One other thing, Mexicans use a sauce called 'mole' [mole-ay.] Mole is not a specific sauce. If you ask a properly raised Mexican who makes the best mole, he will answer, 'Mi madre!'

I love cultural constants. The same is true for pasta sauce and for Yorkshire pudding. There is only One True Recipe.

 

[buxxxom]

Quick and easy marinade for any sort of white meat: soy sauce and Sprite or 7up. I use one can of soda for about 1/3 cup soy sauce. Chicken can marinate quite a while but seafood needs only a short time.

Also, honey, mustard, and curry mixed together and marinated/basted while cooking is excellent.

Honey, OJ, and 5spice powder is a nice combination. You don't have to keep OJ on hand, I just get one of those frozen concentrates and scoop a little out at a time to mix with water and the rest of the stuff.

My favorite flavor for anything is jerk. I'll have that as often as possible. I just love the sweet/hot combo.

 

[Vermilion]

Mine is usually chicken breast fillets. We have both white rice and couscous in the house most of the time; we just tend to find them bland on their own. I'm open to any sorts of "You should keep a little X in the freezer" suggestions, as well; the ideal solution would involve something that zings things up but doesn't have to be bought fresh (and left to spoil if we get distracted).

Thai sweet chilli sauce. Delicious.

Either stir through the rice or mic with oil and use as marinade. Makes a particularly good marinade for kebabs (on pork, lamb or chicken) with mushrooms, peppers and onion.

Also very very very good in fish cakes.

 

[3113]

one of my favorite marinades for chicken is italian salad dressing.

That was my mother's fave marinade. Wishbone Italian dressing with crushed garlic, and some worcestershire and soy sauce.

I'm with Liar on keeping it simple. Recipe I just recently used was:
2T fresh rosemary boiled for five minutes in 1/3 C water
Puree water and rosemary and 2 cloves garlic. Add 1/4 C olive oil. Pour into bag and add chicken. Marinade.

That was for grilled chicken. You're suppose to brush the chicken with lemon juice while you grill it to finish off the rosemary-lemon flavor.

If you're not going to grill the chicken and you have time to really marinade it, why not some fried chicken?

1-3 Cups buttermilk (depending on how much chicken you have)
About a teaspoon and a half salt per cup of buttermilk
1/2 teaspoon pepper per cup buttermilk
1/4 teaspoon Cheyenne pepper per cup

Marinade chicken 8 hours in this mix. Drain and dredge in flour, fry up in sizzling vegetable shortening @ 350 degrees (F) for 18 minutes turning every now and then.

 

[SeaCat]

Ahhhhhh,

cooking.

Right now I am smoking some ribs. (No you don't have to smoke ribs, I just like them that way.)

Cornish Game Hens. I have about a dozen of them in my freezer right now.

My favorite way to cook them.

Fill a pot with hot water. Add:
Garlic (2-3 cloves crushed)
Salt, just a pinch or two
Half a diced or crushed Onion
a spoonfull of Chili Powder
two or three crushed Chili's or Chipotle Peppers.

Bring this to a boil and add the Cornish Game Hens for roughly 20 minutes.

Pull the Hens out of the water and drain. (Reserve the water to make soup stock.)

Pack the Hens with Lemon Grass and Chives or Leeks.

Grill over low heat. (I use indirect heat which takes longer.)

Enjoy.

Cat

 

[Guest]

ok i'm a vegetarian but y'alls makin me really hungry

 

[CharleyH]

I am starting a thread for those with just few limited ingredients left, they don;t want to go shopping, but can't think of a meal to make.

We can also use it to ask about new ways of using old favourites...

So saying, does anyone know a good marinade for chicken drumsticks?

I'd quite like to use OJ, but that's not necessary. I just want something mild and tasty, maybe sticky - I'm not bothered.

Honesy, mustard, white wine vinegar, salt and pepper... will that work or will it be too bland?

Any suggestions?
x
V

Sigh, all great meals are easy, all bad ones are a pain in the same old ass. Creativity rules and in this case so does knowledge. My former roomie liked the tarragon I used in one dish so much that he adds it to all mashed potatoes and veggies (yuk). A current friend loved the dill I used in one dish that she uses it in everything! (YUK) No offence to either of them, but they have no "food imagination".

Chicken drumsticks? Honey and DIJON mustard are great, but forget the "French" mustard and vinegar unless you are making a burger or salad dressing.

 

[SeaCat]

Drumsticks.

In a small bowl melt a stick of butter. Mix in powdered Garlic, Powdered Onion and a bit of Black Pepper.

Peel the skin back on the drums. Roll in the butter mix until well coated. Pull the skin back up and roll in the mix again.

Chill for at least one hour.

Cook over low heat. (You can cook these either on the grill or in the oven.) As you cook them remake the Butter mix and baste with it. (I like to add a pinch of Rosemary to the baste but that's me.)

Cat