Stuffed Chicken Drumsticks
|Port||1⁄4 Cup (4 tbs)|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|White vinegar||1 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Madeira||1 Cup (16 tbs)|
Preheat the oven to 160Â°C (325Â°F).
Bone the chicken drumsticks by cutting the meat away from the bone at the thick end of the drumstick.
Scraping the knife against the bone cut the meat away until the lower joint is reached.
Pull and peel away the meat with the whole of the bone protruding.
With a cleaver cut the drumstick bone close to the joint.
In the work bowl finely chop the mushrooms, the onion and the marjoram.
Saute them in some butter and add the port.
Cook for 5 minutes.
Draw away from the heat and add the breadcrumbs and the egg.
Blanch the brains for 5 minutes in the water and vinegar.
Chop them in the work bowl and add to the onion mushroom mixture.
Make sure the consistency is fairly dry and if necessary add more breadcrumbs.
Fill the cavity of the drumsticks with the stuffing and place them on a buttered baking dish.
Pour in the white wine and the chicken stock and season.
Cover the dish with aluminium foil, place in the oven and cook for 45 minutes.
Strain the cooking liquid into a saucepan and keep the drumstick warm.
To the liquid add 1 cup of Madeira and reduce to 3 cups.
In the work bowl combine the butter and the flour and stir in to the reduced cooking liquid.
If necessary adjust the consistency of the sauce with some chicken stock.
In the work bowl with the julienne disc or shredder cut the carrots and the celery stalks.
Cut the onions in half and chop with a knife.
Blanch the juliennes in some salt water for 4 minutes.
Serve the drumsticks on a bed of juliennes of vegetables masked with the sauce.