Fall is back. Kids are in school and evening activities are back on the calendar. Having some dinners in the slow-cooker ready to go when you get home is…helpful.
A big thanks to my daughter who is getting quite adept at turning on kitchen appliances (ie: slow cooker, rice cooker, oven) by following my cheat sheet for times and temps. If she ever forgets…takeout? Or just a really late dinner I guess!
I had a pack of chicken drumsticks and wanted to try something in the slow cooker. A little bit of googling lead me to…
Very quick. Very easy. And tasty!
First off, be sure to read the tip about how to best de-skin the drumsticks. A little bit of paper towel makes the process SO much easier. I had an idea that would be the ‘pro’ way to accomplish that task based on cooking pork ribs in the past and getting rid of the silver skin, so I wasn’t surprised to see it recommended in this context.
The recipe was easy to follow, I did a touch more orange juice in the sauce than recommended (I try not to completely follow the directions). A couple things to note. Once you’re reducing the sauce…be careful! I looked away for a second as things were simmering and the pot boiled over. That was quite fun taking a knife to the glass stovetop and scraping off the burnt honey. And by quite fun, I mean not fun at all.
The sauce will boil up. Watch your temperature and be ready to reduce heat.
The sauce did reduce…a bit. If I were making this again, I’d probably add a touch of cornstarch to make this more of a glaze than a sauce. Either way, it tasted yummy on the chicken as well as spooned over the rice. I think I might add some thin sliced green onion after the fact as well to complement the sesame seeds. Just for a touch of “bite” and some added sharpness.
Overall…the kids all ate it, quick to make, and the citrus added a different dimension to my usual ‘asian’ style dishes. A keeper!
Dad's Turn To Cook 