- serves 4 people
- preparation 5 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- 60 ml (¼ cup) soy sauce
- 60 ml (¼ cup) dark soy sauce
- 60 ml (¼ cup) apple cider vinegar
- 110 g (½ cup) dark brown sugar
- 1 kg free range chicken drumsticks
- 6 garlic cloves, roughly chopped
- 2 tbsp butter
- 1 tbsp roughly chopped flat leaf parsley, to serve
Instructions
- Preheat a fan forced oven to 200˚C.
- Combine the soy sauces, vinegar and brown sugar in a non - reactive frying pan or flame – proof baking dish big enough to hold the drumsticks and stir to dissolve the sugar. Add the chicken drumsticks and toss to coat. Cover with a lid or foil and roast for 40 minutes.
- Remove the chicken from the pan and place the pan over medium heat. Add the garlic and butter and cook until the garlic is softened and the sauces have thickened to a glaze.
- Roll the chicken through the glaze, then transfer everything to a serving plate. Scatter with parsley to serve.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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