Crispy Cheesy Chicken Drumstick |क्रिस्पी चीसी चिकन ड्रमस्टिक

Crispy Cheesy Chicken Drumstick| মুচমুচে চীজ চিকেন ড্রামস্টিক |क्रिस्पी चीसी चिकन ड्रमस्टिक

INGREDIENTS

Chicken stock - 240 milliliters
Vegetables for chicken stock
Chicken drumsticks - 1 kilogram
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Oil - 30 milliliters
Boiled mashed potatoes - 350 grams
Mozzarella cheese - 100 grams for mixing
Salt - 1/2 teaspoon
Black pepper powder - 1/2 teaspoon
Chilli powder - 1/2 teaspoon
Solid cheese - 70 grams
All purpose flour - for coating
Beaten eggs - for coating
Bread crumbs - for coating
Unsweetened Cornflakes crumbs - for coating
Oil - for frying

PREPARATION

Chicken Stock

1. **Gather Ingredients**: Collect chicken bones, such as backs, necks, and wings, along with aromatic vegetables like onions, carrots

2. **Preparation**: Rinse the chicken bones under cold water to remove any impurities. Roughly chop the vegetables into large pieces.

Add any desired seasonings such as salt, and 1/2 tsp grounded pepper. Be cautious with salt, as you can always add more later but can't take it out once it's in.

3. **Roasting (Optional)**: For a deeper flavor, you can roast the chicken bones and vegetables in the oven at 400°F (200°C) for about 30 minutes until they're browned.

4. **Simmering**: Place the chicken bones and vegetables in a large stockpot and cover them with cold water. The water should fully submerge the ingredients.

5. **Bringing to a Boil**: Bring the pot to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.

6. **Skimming**: As the stock simmers, skim off any foam or impurities that rise to the surface using a ladle or a spoon. This helps to ensure a clearer stock.

8. **Simmering Time**: Let the stock simmer uncovered for at least 30 to 40 minutes even longer for a richer flavor. The longer it simmers, the more flavor it will develop.

9. **Straining**: Once the stock is done simmering, remove it from the heat and let it cool slightly. Then, strain it through a strainer into a clean container to remove solids.

10. **Cooling and Storing**: Allow the stock to cool completely before storing it in the refrigerator or freezer. You can portion it into smaller containers for easier use later.

Giving Shape To Chicken Drumstick

Place the chicken drumstick on a cutting board and cut flesh from the top of the joint. Scrape down the flesh to the bottom of the drumstick using a sharp knife such that the bone is clean and you have a perfect chicken lollipop.
Repeat with all the drumsticks.

1. Transfer this into a mixing bowl, add 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
2. Heat 30 milliliters oil in a skillet, take the chicken drumstick and fry it well.
3. Fry for about 12-15 minutes on medium heat, till it becomes golden brown
4. Sprinkle 1/4 tsp of grounded black pepper
5. Now, add 240 milliliters chicken stock and mix it well.
6. Bring it to a boil.
7. Cover it with lid and cook for about 10-15 minutes on medium heat.
8. Open the lid and give it a nice stir.
9. Remove it from heat and place it on a board.
10. Shred the chicken properly from bone
11. Transfer this into a mixing bowl, add 350 grams boiled mashed potatoes, 1 small bowl of grated carrot, 2tsp chilli flakes, 100 grams mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper powder, 1 tsp mayonnaise , 1/2 teaspoon chilli powder and mix it well

12. Take some mixture in your hand and flatten it with the help of fingers.
13. Place the chicken bone on it and add a small block of cheese within it.
14. Cover it completely around the bone to make a lollipop.
15. Coat it with all purpose flour completely. .
16. Dip it in beaten eggs and then roll it in bread crumbs properly. . 17. Dip it in again in beaten eggs and then now roll it in unsweetened cornflakes crumbs properly.
18. Now place these drumsticks for 15-20 minutes in refrigerator, to allow them to cool for a while
19. Now, take them out from the fridge
20. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
21. Drain it on an absorbent paper.
22. Serve hot

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