Chicken leg lollipops with sweet & sour glaze | soft polenta I chicken-roasted carrots
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- čas přidán 8. 05. 2024
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**RECIPE, FEEDS 4-6**
4-5 lb (circa 2 kg) chicken legs (smaller ones are better for this, imho)
1-2 bunches of green onions
3-4 garlic cloves
1 oz (28g) dried mushrooms (very optional)
2 lb (900g) carrots
1 cup (150g) cornmeal
honey (or any other sweetener)
butter
cornstarch
tomato paste
white wine (very optional)
vinegar (I used rice vinegar)
soy sauce (or Worcestershire, or fish sauce)
oil
salt
pepper
Get your oven heating to 400ºF/200ºC.
Strip the meat off the lower third of the shinbone on each leg and cut it off, along with what remains of the ankle joint (watch the video for details). Put the the legs in a roasting pan, and the bone/meat/skin trimmings into a skillet. Season the legs heavily with salt and pepper, and toss them in a very light coating of cornstarch. Toss them again in oil, distribute them in a single layer across the roasting pan and roast them for about an hour to start with.
Meanwhile, brown the chicken trimmings in the pan with a little oil. Cut thin slices out of the middle section of the green onions to use as a raw garnish at the end. Roughly slice the onion tops and bottoms, peel and crush the garlic cloves, and get all that browning in the pan along with the chicken trimmings. When you've got some color on everything, stir in a squeeze of tomato paste and brown that for a moment. Deglaze with half a bottle of white wine, or water. Add more water to get everything submerged. Throw in the dried mushrooms, if you're using them. Give the pan a pinch of salt and a few grinds of pepper and simmer for at least 45 minute, stirring occasionally and topping off with additional water to keep things submerged.
Bring about a quart/liter of water to a boil with a couple pinches of salt. Whisk in the cornmeal, reduce the heat to a low simmer, cover and let cook for at least a half hour. Before you eat this polenta, melt in butter to taste (I used like half a stick, 60g), season with salt and pepper to taste, and stir in additional water if the the texture is too thick, keeping in mind it will thicken a lot as it cools.
Prep the carrots by cutting them into thick pieces. After the chicken has roasted for an hour, take it out, scrap it off the bottom of the tray and push it to one side to make room for the carrots. Dump the carrots in the tray, toss them with a little oil and salt, and then reposition the chicken legs so that they're all in one layer again, even if this requires putting some of them on the carrots. Return to the oven and roast until the carrots are almost cooked (it took me a half hour).
Strain the quick chicken stock through a sieve, squeeze the solids with a spoon to make sure you've got all the juice out and discard them. Give the pan a quick rinse to get out any chunks, return it to the heat and bring the strained stock back to a simmer. Make a smooth slurry with a couple tablespoons of cornstarch and a splash of water, and slowly drizzle some of it into the stock while stirring. Put in as much slurry as you need to achieve a somewhat thick consistency (it will thicken more as it sits around before you eat). Add soy sauce, vinegar and honey (or any form of sugar) to taste, remembering that the resulting glaze should taste way too intense on its own.
When the roasting tray comes out of the oven, grab each leg by the one and drag the meat through the glaze. Lean each leg against the side of the pan as you go, to keep the bones clean. Put the roasting tray with the carrots on the stove, turn on the heat and deglaze with a splash of water. Reduce the resulting sauce to a glaze for the carrots as you cook them to the tenderness you desire.
Put some of the finished polenta on a plate along with some carrots. Give the legs a second swirl in the glaze before putting them on top of the polenta. Garnish with the reserved green onion slices. - Jak na to + styl
This is so funny to me because in the Philippines, chicken lollipop is the kind of thing you serve at kids' birthday parties, like the least fancy thing you can imagine. But it looks really great and fancy here!
1000% yes
A French trim or "Frenching" as we say here (probably just called that because it was the popular Cuisine when writing took off in Europe) is usually applied to beef, lamb or duck, but obviously can be applied to anything with a dangly bone bit.
Fancy here is in comparison to being lazy and just roasting leg without trimming them. Few people eat legs or leg quarters although very much the most affordable meat here. Even fewer of those people would bother French trimming them.
Oddly enough Buffalo "wings" are far more popular. The wing is divided into 3 pieces, a drumette, wing flat, and wing tip. The wing tip was originally a "Buffalo Wing", as one of the blue collar meals frequently served in Buffalo, New York. Basically a basket of friend tips with hot sauce for cheap to avoid food waste. It became popular and so the whole wing is divided up into pieces and sold as "Buffalo Wings" and we have gone back to just throwing the tips out again.
You'd rarely see a leg served in a restaurant and French trimming it is not something people do at home except maybe for a party.
Exactly what I was thinking lol! I can’t imagine it as fancy, since it’s kids’ food here. Interesting how differently people can perceive serving the same food just by their background
Same here in Bangladesh
@@asylumskp4391never saw it unless ur talking about chicken balls
I love Adam because of those little fun facts he sneaks in.
He sneaks them in so smoothly
@@Hamox *"Like the sponsor of this video"*
@@Jasmarkelina you know what else is snuck in smoothly? This segue to our sponsor!
@@Hamox Yeah, that's a more better one Lmao
@ТоммуInnit 🅥 omg is that the real ToМMyInnit V?
This is really common in Indo-Chinese cuisines. But they use chicken wings to shape it into a lollypop like shape by twisting the bones into wings with the smaller bone being discarded. It's then covered in a batter with some spices and deep fried, it's really yummy.
Quick google search got this recipe: czcams.com/video/HHdDtftfA-U/video.html
Might try it honestly
Yea the butcher i get my chicken from prepares the wings by cutting near the joint to expose the bones then break off the smaller bone then do what adam did and pusb all the meat to one side of the bone and voila you've got chicken lollipops from chicken wings
Yes!! Indo-chinese food is awesome!
@@louisp8561 Watch the rest of the recipes from that channel; they look delicious. That channel is arguably one of the best resources for recipes from the Indian subcontinent in the English language.
There used to be a restraunt in a town i lived in. It was an asian restraunt that made exactly what you are describing. The best thing ive ever eaten. Miss it so much.
One more reason to like Adam's videos over a lot of other creators': he doesn't act like he doesn't know how to pronounce Worcestershire just for cheap giggles. Thanks Adam, it's the little things that count.
BwB hater
Oh my god i hate when people do that. Its so easy to pronounce
Man on all cooking channels Joshua has been getting thoroughly clowned lmao
@@jooshprice7879 that’s cuz he used to be a normal cooking channel, and now he’s just suuuper cringey
@@GGvex of course. Dude pretends to be funny and mister know it all
Cooking Notes: When preparing penguin watch out for the fibula.
HAHAHA
Penguin tastes disgusting. I doubt many people will have to prepare the meat. Unless they are starving.
@@hxhdfjifzirstc894 It tastes quite good, nice and fatty.
Who’d dare *hurt* a magnificent pengi boi?
@@hxhdfjifzirstc894 Always assumed it would taste like chicken!
"Fancy"
Me with a mouthful of chimken drumsticks with five more in each hand as sauce drips from my mouth: Ye, fancy.
dang you've made all this in seven mins?? bro you gotta work at a good restaraunt like 5 guys
Ye, fancy.
In reality you are probably alone with frozen nuggets
@@bobpope3656 lmao so true
@@bobpope3656 why would I be alone I have chucken nuggets with me
“You can’t go wrong with carrot roasted in chicken fat”
Most vegetables taste amazing roasted in chicken fat for some reason.
or duck fat, pork fat, beef fat, ... um, just fat.
schmaltz it tasty 🤣
BeCause fat = flavor
True. When I'm just making straight-up chicken drumsticks in a roasting pan I feel bad about tossing all that extra chicken fat down the drain. It's cool to see recipes like this that put it to good use.
@@marloweirvine6740 trans fats
Oh yes, Adam is going thru another muscle gaining season again.
Such a DILF.
@@liceous I n t e r e s t i n g
More week old pot of fish and cauliflower yum
@@andywang1637 lmao
@@andywang1637 I still have a hard time believing that his muscle-building "recipe" wasn't satiric.
ADAM! Please do a video on the length of boiling/simmering when making a stock. Basically, finding out what length of time produces the best flavor of stock. I know that the rule of thumb is the longer the better, but I often wonder when that kinda tapers off. For example, the flavor change from 0-12 hours is obviously greater than 12-24. So does boiling for an excess amount of time truly develop the best flavor? When is it too long?
not quite what you were looking for but relevant czcams.com/video/VV68NiRulEk/video.html&ab_channel=JamesHoffmann
I think in some cases over boiling can actually create problems- either by burning the stock, or getting rid of too much of the aromatic compounds present in some of the stuff in the stock. I like to add some more aromatic vegetables at the last hour of cooking to get some of that freshness back into it.
I think it depends on the kind of bones you’re boiling, but I’ve gotten really good stock in my pressure cooker in just an hour. It seemed like 2 hours was too many.
Yes please do this!!!
Cooking, heat, is a form of pre-digestion. So, if you don't want all your food partially digested before you eat it, you might consider not cooking everything to to utmost.
@@kindlin excellently explained.
watched adam since he first started, i love the way he cooks to minimize the dishes. and delicous food aswell
I love your videos, you explain perfectly your actions without the drama of top chefs or the bossiness, I love the home chef rustic feel your videos have and how you show you don't need really expensive equipment, You've got me into cooking at a younger age (15) and I thank you, P.S as a Brit your crispy oven wedgers were bang on (aka perfect) keep creating 👍💙
When my late mom used to braise chicken and make her delicious stew, I was allowed to grab a piece of bread and dip it directly in the sauce. Boy, that was so delicious!
Made it tonight. Insanely good, thanks so much Adam. Lollipopping is best way to make drumsticks super yummy and stock is delicious. I'd recommend cooking at 350 for same amount of time instead, the texture is better, and add carrots at the very beginning so you don't have to Sautee afterwards.
I usually watch these videos purely as entertainment because I like Adam's content, but this is a recipe I absolutely have to try myself!
Adam really makes his videos so interesting that I watch even the meat ones despite being pescatarian, he also gives the information in a way that is easy to follow and process even with my lack of attention span due to ADHD and problems processing speech. Overall he's good at keeping me interested and listening which is not easy even with food being one of my special interests.
Wow, you are insufferable
Just made this recipe and deeply impressed my wife and mother in law. 10/10 would eat again...looks great too!
I had these butter fried as a starter in a British pub once. They were so good
Really appreciate all your videos, they are quite informative
Adam you are the only CZcams who’s adds I don’t skip due to the amazing shots you do
Adam, when is "Eggs 201" gonna come out? Also, are you ever going to feature some offal meats in your recipes? Either way, continue with your amazing content! Your videos are really transforming an average home cook's skills and meals.
@fari ayo chill
I'd be curious to see if anyone could make liver look good. Adam might have a good shot at it, but it IS liver.
yes! I would love if he explored any kind of offal, or even just nontraditional meat, recipes would be great!
Yes. I want a good liver pate or dish.
@@sarahwatts7152 I want to see a classic liver and onions.
Bird facts with Adam should be a regular segment on any video related to poultry.
This, this is exactly what I’ve been looking for on CZcams. A well edited and produced video about cooking with tons of scientific tid-bits thrown in all throughout. Kind of like a delicious meal.
I love a creator that takes advantage of brand deals without taking advantage of their viewers. This channel could easily be used as a model of what to do right about content.
Hi Adam, the chicken looks great, thank you for sharing the recipe. Yummy
Hey Adam! Can you do a video on making on gyoza? 🥟
@ТоммуInnit 🅥na. we want Adam style😜
I second this. Freezable, customizable, and tasty!
A way better recipe is here
czcams.com/video/-fAPPTjUZeM/video.html
@@gonzostwin1 but did adam make it? no :(
@@AstrlJelly yeah I know right
Fancy! I will definitely try this. Thanks for sharing! 😊🌱❤️
adam, thank you so much for this, ive always hated cooking chicken drumsticks, but this might finally be a way to make them enjoyable, thank you, i think im gonna try these with hot sauce and lightly fry them instead, but same idea
my mom buys from a chinese restaurant that has this on their menu but they have a savory Garlic Sauce and deep fried lollipop chicken instead but it's soo good
i def will try this variation out though!!
Oh wow gonna try this recipe soon!
Something i've been realizing about why I like you: you're youtube's Alton Brown. I know it could be said for other channels that offer science-based food stuff, but you bring the same feeling that Good Eats does. I really love it
Oh shit you just said something. That's absolutely true! :o
Alton Brown has a CZcams channel, he just mostly does vlogs. He was always my favorite on food network and Mr. Ragusea definitely has the same vibe
aye your channel is really nice.love it keep up the good work
Made it today! Great recipe!
You are the best Adam
This looks amazing and practical I will give it a shot!
This on is a real treat. Gotta do it!
Whenever I do this I use the back of the knife to scrape the meat down and break the bone, it keeps the edge of the knife nicer. This could also be a passed down bit of chefs knowledge that doesn’t actually matter tho, I have never done a comparison to see if a knife actually dulls faster if you use it for that
so you slam on the blade with your free hand?
@@theweegit In fact, I use the back of the knife for everything! Gotta make sure it stays sharp for when I really need it, like cutting my fingers off
Keep up the great work
Can’t wait to try it.
I had never heard of your sponsor before (which doesn't happen often) and I gotta say, the concept REALLY interested me and was the first ad I've ever stopped watching a video to click. Unfortunately they only work with iPhone which sucks. I signed up to be notified but it would be awesome if you could pass along that some of your audience would love to sign up once android comes out (if it comes out). I love your videos, thanks for always putting out great content!
Sweet new Adam video
The random facts is what makes Adams channel so good lol, came to see chicken and learning about birds
Adam never disappoints
Consistently nice content 👍
I love feeling the sponsor coming and fast forwarding just before he can get it going
This is pretty perfect timing. I'm planning a get together next month and was planning on getting wings, but I may consider this instead!
Making chicken wings is incredibly inexpensive. If you make them yourself, you can serve about 3-4 times the quantity of food at the same price. Guys especially love eating large quantities of tasty food. Adam likes to serve North Korean portions.
If you enjoy having people over for a meal, maybe get a few crock pots dishes going, for minimal effort. They keep the food hot after it's cooked, too. Good for ROUND TWO!
@@hxhdfjifzirstc894 The only problem is that chicken wings are SO expensive now. That, along with wings having so little meat, makes chicken legs a much better -- and more satisfying -- buy.
Genius. I'll be doing this one very soon.
Wow...nice video. I never thought of cutting off the bone...its a real timesaver!
Best cooking channel on CZcams
Your audio quality is totally underrated, id love a tutorial some day
this look delicious adam
Got dayum Adam you on that grind
Adam is the only content creator I don’t skip the sponsorship. Truly a king of segways.
Always love chicken lollipops recipe
Adam has the best ads. Shoutout to Jose!
Hey Adam
Fan of your channel since years
Could you please make your own version of the quiche ?
Cheers from San Diego California
I love the way you prepared & cook chicken legs. New friend here in the Philippines.
Thanks for this.
made theese and they were beautiful
That's a cool technique of cooking chicken legs. I bet it would work on different recipes. I'm definitely keeping this one handy.
Squirt bottles are excellent for slowly adding corn starch slurries, the Asian restaurant I worked at did that
I’m excited to make this with a buffalo sauce recipe! Chicken wings are usually more expensive than drumsticks at my store so I can’t wait to try this out instead.
I know the polenta was the simplest part of this recipe, but I was inspired to make it tonight instead of mashed potatoes with my pork chops and Brussel sprouts. I've never had polenta before, but I added a bit of cheddar to it and the family loved it.
I made this recipe today, very easy and hard to make wrong. The hardest part is probably getting the starch thickener at the right consistency.
I really want to try polenta now
Gotta love how Adam always uses Casal Garcia 🇵🇹
Made this and it was AWESOME just changed a few ways.
trying this for sure
I love how your videos teach specific recipes but also general theory that can be applied broadly. We have a LOT of dietary restrictions. We keep kosher. I have sometimes unpredictable sensory needs. And a member of our household has severe IBS that prohibits ingredients I used to be lost in the kitchen without. (No tomatoes, no alliums, no capsaicin or piperine, no dairy, and a whole list of other veggies completely off the menu.) I was already confident in the kitchen, but now I can cook meals I'd be proud to serve guests with no trace of what most people would consider staple ingredients. Creamy potato or squash soup? I can make dupes you wouldn't know are non-dairy. Chicken soup with no alliums? You won't even miss them in mine. I am a much better cook overall because of all of the learning I've had to do to create sensory variety with a restricted menu.
I'd love to see what kinds of dishes you'd cook with ours and other people's dietary restrictions!
This sounds like a good idea, however I don't think it'd fit his portfolio to cater to such niche markets
what’s IBS?
@@diegoskitchenlab6824 irritable bowel syndrome
It definitely sounds like a fun challenge. I hope he takes you up on your idea.
@@yourluxuryxx He wasnt asking Adam to cater. He said the theory he learns from these videos helps hin cater to folks woth restrictive diets.
Its a thanks not a request
As a josé.. I am impressed!
Right when my local supermarket has a “manager’s special” on drumsticks. I know what I’m going to make for dinner!
Just made this one for a small potluck, it was a hit!
I made these last night - absolutely delicious, and the presentation is fantastic. My only complaint is that the bone scraping and bone cutting was pretty tough on my mediocre-quality knife.
Thanks Adam. I made this tonight and I can not say enough about how good this it. My girlfriend is still talking about it.
Its been a while since ive clicked on your videos. Glad to see the white wine making an appearance
I am totally going to try the chicken ankle pan sauce regardless of whether I'm slightly grossed out by the concept
I gotta try this
Ive been waiting for years to see purple carrots on the channel. All food that can be purple shall be!
Looks delicious
Nice work, you look great
mushroom is chicken's best friend, it make chicken delicious
Looks great.
Adam is like a food science and talking like a professor.
"least appetizing part of the drumstick" lies and slander! That's my favourite bit.
For the cutting part: use a boning knife to trim around it. Turn it flat against the bone when you scrape to prevent damage to the edge. Do this for all of the drumsticks, then afterward, use the heel end of a chef knife to slice the end off. Chicken bones are soft, you can cut through them with a sharp knife without worry of shards or marrow damage
I really wanna make this one
How did you go from a nearly sauce-less pan after the first glazing to a pan with glaze in it for the second one? This is not a criticism. I’m thinking if I make it myself I want to know if you made more glaze at the end and if I should start out with a bigger pan of it right from the get-go?
He mentioned that he had the sauce too thick. My guess is after he tried to cover one leg he loosened it a little with water
@@U.Inferno yep, just had to add water, since I over-reduced it.
@@U.Inferno ok, that makes complete sense. Thanks!
I think he mentioned that he needed to add a little water to loosen it up a bit.
@@rumbleinthekitchen_Amy You’re right. I totally forgot he said that.
Probably wouldn't go with this dish but polent with Taleggio mixed in is a great combo. Had it several times in the Italian alps.
In my personal experience with similar recipes, I always tend to burn the tomato paste if I'm burning anything in the skillet lol. That's the part I'd say keep a real close eye on.
Tomato paste is cooked to remove most of the water. It quickly becomes even thicker, and a little goes a long way.
Try using tomato sauce or puree instead which has more water in it. Alternatively add more liquid to the pan.
Lowering the stove temperature will also reduce burning. Keep stirring it as well, scraping the bottom of the pan as you do so and it won't be touching the metal long enough to burn.
I love going to Asian fusion restaurants because all of them have lollipop chicken as an appetizer
polenta al cucchiaio. i like it. i prefer when you can roast the skin on the pan, but still. delicious
I promise I'll season my cutting board, not my steak, Adam. Now, can I see my family again?
I know internationaly Polenta is the only European know variant of this type of corn "mash", but you can also try the Balkan/Romanian version, named "Mamaliga" that is allot more versatile and filling. The main thing is to use more corn flower. But the basic thing is water+salt+corn+butter. The nice part is that you can do with it much more than a simple hot soft side dish: in the mountain area it is traditional to put it hot on the plate and mix it with fat sour cream, more butter (fermented european butter), a very nutty and smoked romanian soft cheese and light boiled eggs...freaking amazing. If you live it to cool a little bit you can put it on a plate and cut it into thick slices. We also fry the slices in smoked pig lard (we keep smoked meats in this lard). We also use it in a layer type of oven food, made with layers of polenta/mamaliga and cheese, butter, bacon and egg.
Hey Adam! Nice use of the Polenta over there, pretty original. It's a popular dish here in Argentina, but it's almost exclusively eaten by stuffing it with quite some cheese, preferably a soft one (like Cuartirolo) and topped with bolognese sauce
We just call it grits here. And cheese is okay. I prefer just Butter and salt though.
Shrimp and Grits are pretty good
@@cornpop3159nah its also called Polenta here.
Hey Adam, I really like your recipe but if you're going to do a sweet & sour sauce I would recommend a nice bottle of sherry instead of white wine. Sherry just works better when you want some sweet in my opinion.
Try a half and half mix of corn starch and rice flour. Rice flour resists absorption of liquids so stays crunchy. The corn starch forms a food glue that holds everything onto the meat.
White wine AND dried mushrooms? This is a whole new level of Ragusea!
I have to say this- I love love random factoids and that whole penguin thing?! 🤯😃 Great one!
In grouse that unconnected bone is sharp and tough as nails.
@@marloweirvine6740 Great knowledge bomb! Nature, pretty amazing🤩
Wtf? The ankle bones are the best, I love the crunch!
the casal garcia is a great wine!
Tried it last night. +1 Never skip leg day.