Drumsticks are a bit of an unsung hero when it comes to chicken cuts. Not just for kids, they're delicious and beautifully tender when roasted low and slow.
2 cloves garlic, grated
¼ cup sage, finely chopped
4 sprigs thyme, leaves stripped
1 tbsp finely shredded parsley
75g butter, melted
8 chicken drumsticks
salt and pepper, to season
½ cup white wine
1. Heat your oven to 140C fan-forced (150C conventional).
2. Stir the garlic and herbs through the melted butter. Season the chicken drumsticks well with salt and pepper, then toss in the butter.
3. Place the drumsticks in a small dutch oven or pan just large enough to hold them, add the white wine (you can use water if you prefer), cover with foil or a lid and roast for 90 minutes until the flesh is falling off the bone.
4. Remove the foil and finish under the grill for a further 15 minutes until the drumsticks are well browned.
Serving suggestion: Barbecued broccolini with pecorino and lemon
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.