I purchased 11 pounds of chicken drumsticks yesterday at Fiesta Mart to bring a few recipes into being as the week progresses.
But first I had to build a fire.
I keep a stack of hickory in the backyard for just such an occasion. It’s the most common smoking wood on my parent’s farm back in Kentucky, so it’s the fuel for barbecue fires I’ve used the most frequently over the years.
After smoking the meat for about three hours recipe number one was ready to implement. Since I was a little pressed for time, I broke out the pressure cooker to knock out a few quarts of pressure cooker chicken stock. I had to have a nice batch for the white bean chili I was to make later. Recipe: http://www.scrumptiouschef.com/food/2011/6/20/Simple-Easy-And-Quick-Pressure-Cooker-Chicken-Stock this is the simple,easy chicken stock I make all summer long to keep my chops honed.
After an hour or so I had a big kettle of fresh chicken stock and was ready to make supper. White Chili, recipe http://www.scrumptiouschef.com/food/2011/3/30/The-Kentucky-Kitchen-Part-3-Classic-Kentucky-Recipes-White-Chili this is one of the classic Kentucky one-dish meals. The smoked chicken and the tomatillas form a holy union of deliciousness and the northern beans give a nice heft to the bowl. This is a great, warm weather chili.
I still have a few pounds of drumsticks in the fridge. I’ll make a second stock later this week with the bones and then knock out the Texas classic; King Ranch casserole. It’s one of my favorite things to eat ever. Layer after layer of creamy tomatilla sauce, smoked chicken, fried corn tortillas and Longhorn cheddar cheese keep the neighbors happy to let me play the Dillards as loud as I like and do burnouts in the driveway when I’m feeling my oats. Recipe http://www.scrumptiouschef.com/food/2010/2/23/Cut-and-Shoot-Texas-King-Ranch-Casserole-Recipe
Last but not least. I love to paint a few of the chicken legs with barbecue sauce and broil them in the oven til they’re crispy and smoking hot. My classic side dish for barbecue chicken legs: Green onion rice http://www.scrumptiouschef.com/food/2011/1/15/How-To-Make-Cajun-Green-Onion-Rice
I love to have one day per week where I make a giant batch of something I can utilize all week long to build other recipes. Sitting around in the backyard with a cold beer, smoke rolling off the Weber and Doug Sahm playing on the hi fi makes for a very fine day.
previous Austin Daily Photos http://www.scrumptiouschef.com/food/Austin-Daily-Photo