A couple of chicken cooks

[Brad Olson]

One of my long-time marinades for chicken is Italian dressing. I get a small bottle of robust/zesty dressing, stir in a package of dressing mix, and add extra salt, pepper, and red pepper flakes to really ramp up the flavor.

A few years ago I was given a drumstick rack and I break it out every so often. It works with wings, too, but I use it just for drums. This time I made up an herb butter with salt, pepper, fresh basil and thyme.

I like to put potatoes and/or vegetables underneath the rack but the matching drip pan is too small, so I use a foil pan instead. This time I tossed Yukon Gold potatoes and asparagus with salt, pepper and olive oil.

The rack works well and the chicken skin gets really crisp and almost paper-like. The potatoes and asparagus were very good but obviously gave off a lot of liquid and essentially braised, so the asparagus came out really soft.

 

[Cliff Bartlett]

Unique cook Brad. Looks absolutely delicious and the chicken is cooked to perfection.

 

[Rich Dahl]

Two nice cooks Brad. Great idea on the enhanced Italian salad dressing. I've used it right out of the bottle but it always seemed to be lacking enough zing.

 

[Barb D]

Love the different ideas for the chicken. They both look fantastic.

 

[CaseT]

Great looking chicken!

 

[SeanHaz]

Brad: Great looking chicken. What is on the drumsticks - looks creamy and delicious as well!

 

[Len Dennis]

Brad: Great looking chicken. What is on the drumsticks - looks creamy and delicious as well!

He said

This time I made up an herb butter with salt, pepper, fresh basil and thyme.

. Sure looks great in any case.

 

[Brad Olson]

Thanks, everybody!

Sean, when I use the drumstick rack I usually use some sort of butter mixture since it'll be dripping onto the potatoes or whatever else happens to be in the pan.

I put bread in the pan once but it came out too greasy. I had hoped it would soak up the butter and then get brown and crusty on the top, but no such luck.