Please enter the email you’re using for this account.
Beautiful and tasty as a main dish presentation, these lollies are really not as complicated as they look. Follow the instructions and you’ll please yourself and your guests with the gourmet and delicious results! Yields 12 lollipops
12 chicken drumsticks, skinned
1/4 cup brown sugar
1/2 cup oil
1/4 teaspoon salt
2 tablespoons mustard
1/4 cup Tuscanini Raspberry Fruit Spread or other raspberry preserves
12 long and narrow slices pastrami
Gefen Panko Crumbs, for coating
In a large shallow pan, mix together brown sugar, oil, salt, mustard, and raspberry preserves.
Place drumsticks in the marinade and mix to coat. Marinate for at least one to two hours in the refrigerator.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a muffin pan with paper liners.
Pour some panko crumbs into a large, shallow dish.
Dip a slice of pastrami into the marinade in the pan and wrap around the meat of the drumstick. You should be able to wrap it around at least one and a half times. (Don’t worry if the pastrami stands away from chicken at the top of the lolly. It will mold to the meat as it bakes.)
Roll the wrapped drumstick in panko crumbs and place lollipop-side down in a muffin cup. Repeat with remaining drumsticks.
Cover pans loosely with foil. Bake for one and a half hours and remove foil from pans. Bake an additional 15 minutes to crisp up crumbs, if desired.
Working with one drumstick at a time, cut around the bone close to the knobby end of the drumstick. Cut through the meat tendons and sinews and press the meat down firmly to form a lollipop. Pull the skin and cartilage off the knobby end of the drumstick and clean with a knife or kitchen scissors. Reserve the marinade.
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
This was great- even without the pastrami-
(To make this easier, lollipop chicken can be prepared easily by butcher)
will it stay whith out the cromb
Can I freeze this? If not, can I prepare a few days in advance and keep in the fridge?
Thanks!
I would freeze these raw and coated and then cook them fresh the day of so they stay crispy.