Juicy Chicken Drumsticks

1 Tag zuvor: Hähnchen marinieren

1. Wash the chicken drumsticks and halve them again at the joint. This gives you 8 leg pieces that don’t have to cook for so long despite the bones. Then rub all parts with oil. Put each part in a vacuum bag, insert 1 sprig of thyme and rosemary each and place a lemon slice about 2mm thick on the leg piece. (No salt as we marinate overnight and don’t want to remove water from the chicken) Vacuum the vacuum bags and marinate in the refrigerator overnight.

When using: steamer:

1. 3 hours, of which 1.5 hours at 80 °, then 1.5 hours at 85 ° C (assuming that you can only specify 5 ° steps in steam …)

When using: Sous Vide or in a Bain Marie:

1. 3 hours at 82.5 ° C. With a bain marie, I would also check the temp with a thermometer.

When using: water pot with thermometer

1. 2.5 hours at 80 ° C, but it also depends on the size of the mallets!

Thereafter:

1. Remove the chicken and fry briefly and crispy in hot oil. Also fry the lemon wedge – it tastes heavenly with it, slightly crispy and no longer sour at all.