1. Brown Drumsticks and Veggies: Preheat oven to 400?. Pat drumsticks dry. Cook drumsticks and next 3 ingredients in hot oil in a large roasting pan over medium-high heat. Cook drumsticks 3 minutes on each side; cook vegetables, at the same time, stirring often.
2. Reserve Flavorful Pan Drippings: Bake drumsticks and vegetables in pan at 400? for 30 minutes or until a meat thermometer inserted into thickest portion of drumsticks registers 160?. Remove from oven. Remove and discard vegetables and parsley using a slotted spoon. Reserve drumsticks for another use.
3. Whisk in Chicken Broth and Stir Until Smooth: Whisk flour into hot drippings in pan, and cook over medium heat, whisking constantly, 1 minute. Gradually whisk in chicken broth until smooth. Whisk in pepper.
4. Cook Gravy to Thicken and Develop Flavor: Bring to a boil over medium-high heat, whisking occasionally. Reduce heat to medium, and gently boil, whisking occasionally, 45 minutes or until thick enough to coat the back of a spoon. Season with salt to taste.
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|Serving Size: 1 Serving (2920g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 1402 (46%)|
|Amt Per Serving||% DV|
|Total Fat 155.7g||208 %|
|Saturated Fat 35.4g||177 %|
|Monounsaturated Fat 63.8g|
|Polyunsanturated Fat 43.5g|
|Cholesterol 867.5mg||267 %|
|Sodium 17905.9mg||617 %|
|Potassium 4970.8mg||131 %|
|Total Carbohydrate 83.7g||25 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 74.2g|
|Protein 313.9g||448 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3063
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