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Ingredients
- 10 x roaster drumsticks
- 1 x empty coffee can (12-16-ounces) with both ends removed and outside greased Kitchen twine
- 1/2 c. (1 stick) butter or possibly margarine melted Salt and grnd pepper to taste
- 1 tsp grnd sage Dixie Cornbread Stuffing (recipe follows)
- 1/4 c. flour
- 2 Tbsp. Madeira wine
- 2 c. chicken broth or possibly water
Directions
- Preheat oven to 3750F. Place coffee can in center of a round 9- or possibly 10-inch cake pan. Arrange drumsticks around can, narrow end up. With twine, tie drumsticks securely around the can in 3 places, starting at the middle, then bottom, then top. In a small bowl, combine butter with salt, pepper, and sage; brush onto drumsticks. Roast for 1 hour, 10 min, basting halfway through cooking time with remaining any butter. Meanwhile, prepare Dixie Cornbread Stuffing, cover and bake in oven with roast during last 20 min of cooking time.
- Using two spatulas, remove roast with can to a hot 12-inch platter or possibly chop plate. Pour 1/4 c. pan juices into a small saucepan. Whisk in flour and cook over medium heat 10 min, stirring constantly. Add in Madeira and broth; bring to a boil, whisking frequently. Season to taste with salt and pepper; strain gravy into a hot sauceboat.
- To serve roast, spoon stuffing into coffee can. Carefully lift off can and gently press drumsticks against stuffing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 6 servings | |
| Calories 160 | |
| Calories from Fat 136 | 85% |
| Total Fat 15.47g | 19% |
| Saturated Fat 9.75g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 234mg | 10% |
| Potassium 73mg | 2% |
| Total Carbs 4.3g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.03g | 0% |
| Protein 1.49g | 2% |
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