Tuesday night is All Day Chicken cooking night for my husband and I. When you have picky eaters living in your house you need extra inspiration for cooking. But sometimes you stumble on something simple they really love and end up having to make lots of it! That is how this recipe got created. One of the things our kids love is chicken drummies. Our butcher at Whole Foods is so kind to separate these drummies from the chicken wings for us every week! But you can use chicken legs, chicken wings or chicken tenderloin for example.
This recipe doubles as Chicken Broth that we often use in our Morning Glory Chicken Broth. Because delicate bellies and histamine intolerance sometimes go hand in hand, we do our best to keep this recipe as low histamine as possible. Freshness really matters when it comes to histamine intolerance and these are a few tricks we use to keep histamine at a minimum:
- Make sure to do your meat pick up the same day our butcher gets his meat delivery.
- Bring a cooler and ice with you to keep the meat as cold as possible.
- Cook your meat the day of purchase.
- Use a pressure to cook your meat! It’s the best method to get the most nutrients out of your meat in the shortest amount of time and the high temperatures keep histamine from forming.
- Freeze your meat and broth as soon as it is out of the stove. This method keeps it fresh and stops bacteria from growing and producing histamine.
In just a couple hours we have delicious and nutritious crispy chicken for an entire week!
This recipe is great for freezing and eating all week long! Pull it out of your freezer and into your oven/toaster oven and you will have delicious crispy chicken in 5-10 minutes! It doubles as a chicken broth recipe that you can in soups, sauces or in your daily cup of broth!
- Prep Time : 15 minutes
- Cook Time : 1h 20 min
- Yield : 25 servings
- In a blender add all ingredients, except chicken, and cover with filtered water.
- Blend until liquified (about 1 minute).
- In a large pressure cooker (or large pot) add chicken and blended mixture.
- Add enough filtered water to cover chicken and cover pot with lid.
- If using a pot: Bring it to a boil on hight heat (about 20 minutes). Lower to medium-low and cook for 1 hour.
- If using a pressure cooker: On high heat wait until the pressure builds up (about 20 minutes). Turn off heat and let it sit for about 5 minutes. Move your pot to the sink. Using the quick steam release, depressurize the pot. This will take a couple minutes.
- Quick tip: Moving pot to the sink makes it easier to handle and keeps the mess to a minimum!
- In the mean time, preheat oven to 375F .
- Take the drummettes from the broth with a slotted spoon and place them into a large pan. We use pyrex casserole pans and it takes about 3 pans.
- Place the pans in the oven and set the timer for 20 minutes. Once that 20 minutes is up, remove the pans and use your slotted spoon, mix up the chicken to get the underside somewhat browned as well. Then put them back in the oven for another 20 minutes.
After you initially get the chicken in the oven, strain the leftover chicken stock and then ladle it into silicone molds for freezing. This is excellent broth for other dishes or for my Morning Glory Chicken Broth recipe.