CORNBREAD-STUFFED CROWN ROAST OF DRUMSTICKS

Serves 6

WITH MADEIRA SAUCE

10 roaster drumsticks

1 empty coffee can (12-16-ounces) with both ends removed and outside greased

Kitchen twine

1/2 cup (1 stick) butter or margarine melted

Salt and ground pepper to taste

1 teaspoon ground sage

Dixie Cornbread Stuffing (recipe follows)

1/4 cup flour

2 tablespoons Madeira wine

2 cup chicken broth or water

Preheat oven to 3750F. Place coffee can in center of a round 9- or 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 minutes, basting halfway through cooking time with remaining any butter. Meanwhile, prepare Dixie Cornbread Stuffing, cover and bake in oven with roast during last 20 minutes of cooking time.

Using two spatulas, remove roast with can to a warm 12-inch platter or chop plate. Pour 1/4 cup pan juices into a small saucepan. Whisk in flour and cook over medium heat 10 minutes, stirring constantly. Add Madeira and broth; bring to a boil, whisking frequently. Season to taste with salt and pepper; strain gravy into a warm sauceboat.

To serve roast, spoon stuffing into coffee can. Carefully lift off can and gently press drumsticks against stuffing.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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