I bought some skinless drumsticks (5) and am gonna cook them this
evening. I am gonna cook them in a pyrex dish and was thinking of
covering them while cooking to help preven them from drying out.

I am not the greatest at cooking and yet I don't want any issues with
undercooked chicken. That's all I need.

I ahve a couple of questions that hopefully someone can help me with.

1 --- What temp should I use?
2 --- How much does covering the dish affect cook times.
3 --- How long should I cook it? And.. Do the drumsticks need turning?

Thanks....


DAVID

>I bought some skinless drumsticks (5) and am gonna cook them this
>evening. I am gonna cook them in a pyrex dish and was thinking of
>covering them while cooking to help preven them from drying out.

Braising is great for chicken parts... here's a great recipe that
calls for thighs but legs will work just as well.

Chicken Provencal (Braised Chicken with Tomatoes, Garlic, and Olives)

This dish is often served with rice or slices of crusty bread, but soft
polenta is also a good accompaniment. Nicoise olives are preferred;
other olives are too potent.

Serves 4
8 bone-in, skin-on chicken thighs(about 3 pounds), trimmed of excess
skin and fat
table salt
1 tablespoon extra-virgin olive oil
1 small onion, chopped fine (about 2/3 cup)
6 medium cloves garlic, pressed through garlic press or minced (about
2 tablespoons)
1 anchovy fillet, minced (about 1 teaspoon)
1/8 teaspoon cayenne pepper
1 cup dry white wine
1 cup low-sodium chicken broth
1 can diced tomatoes?(14 1/2 ounces), drained
2 1/2 tablespoons tomato paste
1 1/2 tablespoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaf
1 bay leaf
1 teaspoon herbes de Provence (optional)
1 1/2 teaspoons grated lemon zest from 1 lemon
1/2 cup nicoise olives, pitted
1 tablespoon chopped fresh parsley


1. Adjust oven rack to lower-middle position; heat oven to 300 degrees.
Sprinkle both sides of chicken with salt. Heat 1 teaspoon oil in Dutch
oven over medium-high heat until shimmering but not smoking. Add 4
chicken thighs, skin-side down, and cook without moving them until skin
is crisp and well browned, about 5 minutes. Using tongs, turn chicken
pieces and brown on second side, about 5 minutes longer; transfer to
large plate. Add remaining 4 chicken thighs to pot and repeat, then
transfer to plate and set aside. Discard all but 1 tablespoon fat from
pot.

2. Add onion to fat in Dutch oven and cook, stirring occasionally, over
medium heat until browned, about 4 minutes. Add garlic, anchovy, and
cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add
wine and scrape up browned bits from pan bottom with wooden spoon. Stir
in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and
herbes de Provence (if using). Remove and discard skin from chicken
thighs, then submerge chicken in liquid and add accumulated chicken
juices to pot. Increase heat to high, bring to simmer, cover, then set
pot in oven; cook until chicken offers no resistance when poked with
tip of paring knife but still clings to bones, about 1 1/4 hours.

3. Using slotted spoon, transfer chicken to serving platter and tent
with foil. Discard bay leaf. Set Dutch oven over high heat, stir in 1
teaspoon lemon zest, bring to boil, and cook, stirring occasionally,
until slightly thickened and reduced to 2 cups, about 5 minutes. Stir
in olives and cook until heated through, about 1 minute. Meanwhile, mix
remaining 1/2 teaspoon zest with parsley. Spoon sauce over chicken,
drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with
parsley mixture, and serve.

Thanks for the recipe, but I am on low-carb and just looking to put
some garlic powder, pepper and salt on the drumsticks.

I am just looking for some simple answers to my questions about cooking
times and whether or not covering the dish will affect cooking times.

Thanks

DAVID

Put 1/2 inch of water in the dish additional to your other ingredients.
Put a lid on the dish. Cook at 375 for 20 to 25 min. turn them over
halfway through. Toss some broccoli in the pan with 2 or 3 minutes left

>I am just looking for some simple answers to my questions about cooking
>times and whether or not covering the dish will affect cooking times.
>Thanks
>DAVID

David, the recipe was really just an example of how to braise chicken
parts in liquid.
Cooking time of course varies with cooking temps. and yes, the chicken
will cook faster covered as the moisture provides a steam circulating
around the meat that otherwise would dispersed throughout the oven.
Lower temps. (longer cooking times) will ensure a moister/tenderer and
better seasoned meat, as suggested in the above recipe. Kev
If you'll use the recipe as a guide by following the cooking method
alone, you can rest assured that your chicken will be cooked through.
If you are unable to determine by looking when the chicken is done or
don't trust time in the oven alone, purchase an inexpensive
instant-read thermometer and using a meaty part of the leg (without
touching the bone) insert it and cook until the chicken reaches a
minimum temperature of 175°.

Thanks Kev... I do appreciate your input. Problem is, I have never
really cooked anything other than omlettes, burgers, hot dogs... etc...
So I am very GREEN in this area to say the least.

I do have a thermometer, however it's one of those that they reccomend
keeping in whatever your cooking... and it says nothing about INSTANT
READ.... so, I don't know if that will do.

Thanks... for all your help guys.

DAVID

wrote:
> I bought some skinless drumsticks (5) and am gonna cook them this
> evening. I am gonna cook them in a pyrex dish and was thinking of
> covering them while cooking to help preven them from drying out.
>
> I am not the greatest at cooking and yet I don't want any issues with
> undercooked chicken. That's all I need.
>
> I ahve a couple of questions that hopefully someone can help me with.
>
> 1 --- What temp should I use?
> 2 --- How much does covering the dish affect cook times.
> 3 --- How long should I cook it? And.. Do the drumsticks need
> turning?
>
> Thanks....
>
>
> DAVID

Too bad they are skinless; the Atkins Diet appears to encourage fat. As one
who is not on Atkins I'd have to say use some sort of seasoned breading but
since you aren't going to do that, the garlic powder, salt & pepper sound
about right. No added liquid nor covered; you don't want to steam them.
Brush the baking pan with a little oil, then bake them at about 325F for
20-25 minutes. Turn them over halfway through. And the end of that time,
poke the meatiest part of the biggest drumstick with a fork and if the
juices run clear you may assume they are cooked through. If not, bake them
another 5-10 minutes.

Jill

wrote:
>
> Thanks for the recipe, but I am on low-carb and just looking to put
> some garlic powder, pepper and salt on the drumsticks.
>
> I am just looking for some simple answers to my questions about cooking
> times and whether or not covering the dish will affect cooking times.
>
> Thanks
>
> DAVID

In the past I've "painted" chicken drumsticks with a combo of mayo
and dijon mustard before roasting in oven. These had skin on, but I
think the mayo combination may keep them from drying as much.....Sharon

Thanks guys so much.... I have also heard, that if you are paranoid
about contamination, if you nuke them for a couple of minutes on
HIGH... That will kill any bacteria if it's a borderline situation. Is
that true? Will nuking kill bacteria effectivley?

Thanks

D.

Michael "Dog3" Lonergan wrote on 28 Jan 2006 in rec.food.cooking

> "jmcquown" > looking for trouble wrote in
> :
>
> > wrote:
> >> I bought some skinless drumsticks (5) and am gonna cook them this
> >> evening. I am gonna cook them in a pyrex dish and was thinking of
> >> covering them while cooking to help preven them from drying out.
> >>
> >> I am not the greatest at cooking and yet I don't want any issues
> >> with undercooked chicken. That's all I need.
> >>
> >> I ahve a couple of questions that hopefully someone can help me
> >> with.
> >>
> >> 1 --- What temp should I use?
> >> 2 --- How much does covering the dish affect cook times.
> >> 3 --- How long should I cook it? And.. Do the drumsticks need
> >> turning?
> >>
> >> Thanks....
> >>
> >>
> >> DAVID
> >
> > Too bad they are skinless; the Atkins Diet appears to encourage fat.
> > As one who is not on Atkins I'd have to say use some sort of
> > seasoned breading but since you aren't going to do that, the garlic
> > powder, salt & pepper sound about right. No added liquid nor
> > covered; you don't want to steam them. Brush the baking pan with a
> > little oil, then bake them at about 325F for 20-25 minutes. Turn
> > them over halfway through. And the end of that time, poke the
> > meatiest part of the biggest drumstick with a fork and if the juices
> > run clear you may assume they are cooked through. If not, bake them
> > another 5-10 minutes.
> >
> > Jill
>
> Thanks Jill. I forgot to tell him to turn them and give them the jab
> test. I should have mentioned that in my post.
>
> Michael
>

crock pot them with a low carb BBQ sauce.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

wrote:
> Thanks guys so much.... I have also heard, that if you are paranoid
> about contamination, if you nuke them for a couple of minutes on
> HIGH... That will kill any bacteria if it's a borderline situation. Is
> that true? Will nuking kill bacteria effectivley?
> Thanks
> D.

Don't nuke the legs... the oven will kill any bacteria if cooked
through and as someone suggested, cook them until when cut-into, the
juices run clear (no pink). kev

In article . com>, wrote:
>Thanks guys so much.... I have also heard, that if you are paranoid
>about contamination, if you nuke them for a couple of minutes on
>HIGH... That will kill any bacteria if it's a borderline situation. Is
>that true? Will nuking kill bacteria effectivley?

Yes, if you do it with Cobalt 60.

If you do it in a domestic microwave, I suspect it will only work if
you get the temperature high enough for long enough. By that time the
chook will be cooked!


Cheers, Phred.

--
LID