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I prefer the white meat chicken but I can't always afford to buy it, living on a fixed income so I buy drumsticks, the lower half of the chicken leg. They are usually fairly inexpensive and can be fixed in several tongue tantalizing ways. I like them barbecued on the grill with a side of potato salad. I like to boil up the chicken drumsticks and take the meat off the bone to use in making chicken and dumplings. I like them country fried; but one of my favorite recipes for cooking up a meal of chicken drumsticks follows and it will feed a family of six nicely, or you and five friends. I also discovered that this recipe freezes well. I can cook up the whole recipe, divide it into six servings and freeze it for later menus for my weeks ahead. All I have to do is zap it in the microwave or reheat it covered so it doesn't dry out in the oven at about 350 degrees until it is warmed through again. I prefer the oven method to using the microwave for this.

ORIENTAL CHICKEN DRUMS

Package of 12 Chicken Drumsticks
Wash drumsticks in cool water and parboil in lightly salted water
About 10 minutes at a steady boil.
Drain and let cool for about 15 minutes.

In a sack or plastic bag combine

1 cup all purpose flour
2 tsp. paprika
1 tsp. salt
1/4 tsp. black pepper
1 and 1/2 tsp. garlic powder
Place chicken drumsticks in bag and shake until thoroughly coated.

Fry chicken drumsticks in a large, deep skillet in butter or margarine about 2/3 cup until golden brown and set aside.

Combine together and mix well
1 #2 can (15 oz) chicken broth
1 cup fresh mushroom pieces
2/3 cup apple cider
1/4 cup soy sauce
1/4 cup candied ginger chopped fine
1/4 cup diced celery including leaves
1/4 cup coarsely chopped carrot
1/4 cup seedless raisins
3 Tbsp. Real lemon juice
1 tsp. lemon zest
1 tsp. poppy seed
3 Tbsp. plus 1 tsp. cornstarch dissolved in 1 cup cold water

Pour over chicken and return to heat at medium high until sauce has come to a full boil. Reduce the heat and allow to simmer for 30 to 35 minutes until the chicken is thoroughly cooked. The thickest part of the drumstick should be easily pierced with a fork. The sauce should be lightly thickened. Serve hot with rice or pasta, a leafy green side salad and beverage.

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