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Receta Cornbread Stuffed Crown Roast Of Drumsticks With Madeira Sauce
by Global Cookbook

Cornbread Stuffed Crown Roast Of Drumsticks With Madeira Sauce
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Ingredientes

  • 10 x roaster drumsticks
  • 1 x empty coffee can (12-16-ounces) with both ends removed and outside greased Kitchen twine
  • 1/2 c. (1 stick) butter or possibly margarine melted Salt and grnd pepper to taste
  • 1 tsp grnd sage Dixie Cornbread Stuffing (recipe follows)
  • 1/4 c. flour
  • 2 Tbsp. Madeira wine
  • 2 c. chicken broth or possibly water

Direcciones

  1. Preheat oven to 3750F. Place coffee can in center of a round 9- or possibly 10-inch cake pan. Arrange drumsticks around can, narrow end up. With twine, tie drumsticks securely around the can in 3 places, starting at the middle, then bottom, then top. In a small bowl, combine butter with salt, pepper, and sage; brush onto drumsticks. Roast for 1 hour, 10 min, basting halfway through cooking time with remaining any butter. Meanwhile, prepare Dixie Cornbread Stuffing, cover and bake in oven with roast during last 20 min of cooking time.
  2. Using two spatulas, remove roast with can to a hot 12-inch platter or possibly chop plate. Pour 1/4 c. pan juices into a small saucepan. Whisk in flour and cook over medium heat 10 min, stirring constantly. Add in Madeira and broth; bring to a boil, whisking frequently. Season to taste with salt and pepper; strain gravy into a hot sauceboat.
  3. To serve roast, spoon stuffing into coffee can. Carefully lift off can and gently press drumsticks against stuffing.