close behind

Yes, I am a god of cooking, and yes, you are blessed to know my amazing chicken drumsticks:

• 1 14 OZ Can of Chick Stock
• 1 Cup of Sam Adam’s (or other dark ale)
• 10 Chick drumsticks (skin on, can be removed after the fact
• Half of 1 large white onion
• 1 Whole russet potato, cut into small wedges
• 2 hearts of celery cut up into half inch chunks
• about 30 baby carrots, or 2 whole carrots cut up into 2 inch pieces
• 2 teaspoons sea salt
• 2 teaspoons black pepper
• 2 teaspoons all purpose flour
• 1 cup of Honey Dijon Mustard
• 2 teaspoons basil
• 2 teaspoons marjoram
• 2 teaspoons cinnamon
• 2 teaspoons paprika
• 2 teaspoons italian seasoning
• 1 tablespoon brown sugar
• 1/4 cup Hickory BBQ sauce
• Other seasonings as desired

1. Heat oven to 425 Degrees F
2. Take the chicken stock, cup of Ale, BBQ sauce, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of parika, all of the basil, all of the cinnamon, all of the italian seasoning, all of the brown sugar and all of the marjoram in a 13×9 pyrex dish and whisk into a “broth.”
3. Take a gallon freezer storage bag and place the rest of the salt, pepper, paprika, flout, and a 1/4 cup of Honey Dijon inside
4. Take the drumsticks, and fit as many as possible into the bag (about 5) so that they can shake freely
5. Shake the drumsticks until they are finally coated with the mixture in the bag, it does not need to be uniform, just enough to season everything
6. Place the drumsticks in a crisscrossing pattern (IE the bone end of one should butt up against the meat portion of the other kinda like two people in a bed with their feet at eachother’s head)
7. Repeat 5 and 6 until all the drum sticks are in the pyrex dish
8. now place all of the celery, carrots and potatoes in the dish covering the chicken and in the broth, really feel free to just place it all around
9. bake in the oven at 425 for about an hour, or until the chicken juice is clear when cut through at it’s thickest parts
10. Serve over a rice of your choice

With all of my recipes, feel free to remove/add seasoning as desired, and all measuring is approximation, so do what you will with the amounts.