Plan to cook with chicken drumsticks for the first time in ages tomorrow. I don’t have an oven so I’ll be microwaving them. Any ideas how long it will take?
spoiler
Just kidding about the microwave. They’ll be done on the stove in a tomatoey sauce. I plan to crisp the skin first and add them back in later, but what’s a rough time period they’ll need to be in the sauce for to cook through?
Thank you! Is it possible to “overcook” them when they’re in a stew thing? Or do they just get like… Pulled pork or something. I’m not talking 8 hours, but like is it an issue if they go for 90 mins for example?
The meat will become more stringy and fall away from the bones but it’s certainly still edible. It will probably have a stronger chicken flavour. Depending on your sauce you might need to add liquid back in if it’s on for 90min.
agree with cherryripesalmoncake that 20 mins is minimum. 30 sounds about right - this pre-supposes that the tomatoey sauce is kept at a simmer. Crisping the skin will help to heat up the outside and reduces simmering time to 30 mins imo. Also number of drummies matters - all times quoted refer to a single layer in the pan. If doubling up the layers (even by 1 drumstick) then add another 15 mins.
Plan to cook with chicken drumsticks for the first time in ages tomorrow. I don’t have an oven so I’ll be microwaving them. Any ideas how long it will take?
spoiler
Just kidding about the microwave. They’ll be done on the stove in a tomatoey sauce. I plan to crisp the skin first and add them back in later, but what’s a rough time period they’ll need to be in the sauce for to cook through?
20-30min to cook through but with the bone and the sauce I’d prefer it go a little longer.
Thank you! Is it possible to “overcook” them when they’re in a stew thing? Or do they just get like… Pulled pork or something. I’m not talking 8 hours, but like is it an issue if they go for 90 mins for example?
The meat will become more stringy and fall away from the bones but it’s certainly still edible. It will probably have a stronger chicken flavour. Depending on your sauce you might need to add liquid back in if it’s on for 90min.
agree with cherryripesalmoncake that 20 mins is minimum. 30 sounds about right - this pre-supposes that the tomatoey sauce is kept at a simmer. Crisping the skin will help to heat up the outside and reduces simmering time to 30 mins imo. Also number of drummies matters - all times quoted refer to a single layer in the pan. If doubling up the layers (even by 1 drumstick) then add another 15 mins.
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Thank you chef 🙏
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