FIRWOOD SMOKED CHICKEN DRUMSTICKS
15 min Prepping
50 min Cooking
DRUMSTICKS AND MARINADE
- 1/3 cup (85 ml) onion powder
- 1/8 cup (35 ml) maple syrup
- Salt and pepper to taste
- Use firwood branches to line up the bottom of your cooking pot
INGREDIENTS FOR POT COOKING
- 1 garlic clove, chopped
- 2 tbsp. (30 ml) of butter
- 1 tbsp. (15 ml) olive oil
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- Using a knife, cut the tendon of the chicken winglet. Push down the meat to form a “lollipop” with the drumstick. Do not to push the meat too much, else the flesh will not hold on to the lower bone. The upper bone should be cleaned. Cut about 1 cm off the bottom of the drumsticks so that they stand upright. Coat the drumsticks with the marinade.
- Pour olive oil, garlic, and butter into a cast iron pot to fill the bottom and place the drumsticks upright. Place the pot on the coals with the lid closed and put more coals on the lid. Cook for about 30 to 40 minutes.
- Make a bed of glowing embers in a cast iron pot. Moisten the fir branches and place them on top of the embers. Place the drumsticks on the bed of damp fir. Close the lid.
- Leave to smoke for about 20 minutes.