Featured Maple Leaf Products: Chicken Drumsticks IQF (#26336)
Cranberry Glazed Chicken Drumsticks
Recipe Information
Yield
25 servings
Portion Size
1 each
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Drumsticks, IQF | 25 each (2.650 kg) | 25 each (5.83 lbs) |
| Cranberry Juice | 250 ml | 1 cup |
| Cornstarch | 10 ml | 2 tsp |
| Cranberry Sauce | 500 ml | 2 cup |
| Margarine | 30 ml | 2 Tbsp |
| Cinnamon | 5 ml | 1 tsp |
Method
- The day before, thaw chicken drumsticks under refrigeration at 40'F/4'C or lower. Once thawed, remove skin from drumsticks and discard.
- Preheat convection oven to 375'F/190'C. Whisk together cranberry juice and cornstarch in a small pot to form a smooth paste. Add cranberry sauce, margarine and cinnamon. Cook over medium-low heat, stirring until mixture comes to a boil. Cook, stirring an additional 3 minutes. Remove from heat. Save one quarter of the sauce to baste chicken drumsticks right before serving.
- Place skinless chicken drumsticks on a parchment lined baking sheet. Baste with cranberry glaze and bake for ~ 10 minutes. Remove from oven and coat the other side of the chicken with glaze. Bake an additional 10 minutes. Cook to an internal temperature of 165'F/74'C.
- Once removed from oven, glaze with remaining cranberry glaze. Serve 1 drumstick leg per serving.
Suggested Accompaniments
Serve with brown rice and steamed broccoli or brussel sprouts (sides not included in the nutritional analysis)
Nutritional Information
per 1 each
| Nutrient | Quantity |
|---|---|
| Calories | 204 kcal |
| Protein | 15.0 g |
| Carbohydrates | 12.6 g |
| Total Fat | 10.6 g |
| Saturated Fat | 2.8 g |
| Trans Fat | 0 g |
| Total Sugar | 8.4 g |
| Total Dietary Fiber | 0 g |
| Cholesterol | 63 mg |
| Calcium | 9.1 mg |
| Sodium | 90 mg |
| Iron | 0.8 mg |
| Vitamin A | 0.05 RE |
| Vitamin C | 3.2 mg |
| Calories from Fat | 47 % |