Okay, so I’m not talking about drums but rather Drumsticks. Yeah, Southern Drumsticks. These delicious drumsticks are at the center of today’s Sunday Supper.
Hello and welcome to the Third Sunday of the Easter Season. Only 35 more days to go to Pentecost Sunday and the return to Ordinary Times. Not that there is anything ordinary about Ordinary Times.
How has your spring been thus far? Kiddo’s been sneezing up a storm. Hubby’s eyes have been watering a bit. And as usual, my nose is running laps. Doesn’t matter, we’ve got the windows open and we’re soaking in that fresh air while we can. Soon enough it will be over 100-degrees. The one thing I miss about where we live now compared to where I grew up is that here the winds blows during the day. It’s like opening the door to a convection oven. Once the sun sets, it’s as still as can be. Sixty miles up the road we get just the opposite. Not a stick of wind during the day, but come nightfall those breezes off the delta kick up. We’ve been known to bundle up for the fireworks on the 4th of July.
I love this land of ours, from sea to shinning sea. Not a big fan of city folks, but then I think living in tiny boxes, one stacked upon the other, just makes people a little nuts. Cities are far too crowded. There is too much pushing and shoving. But country folks, they don’t stress over the same things. Sure, there are worries, but there’s also a kindness, an easy nature and sense of trust. Best of all there’s plenty of good food and good times.
Years and years ago, I had the privilege of spending an entire day at a barn raising. While the men folk built, the ladies took care of making sure there was a nice lunch and plenty of water to keep the men hydrated. Then we got together to fry up chicken, bake a few pies and that night we held a dance in the nearly completed barn. The beams were in place, but the roof wasn’t there. You could look up at the stars. It’s a different life. Neighbors helping neighbors. A true sense of community. Personally I think the world would be a better place if we could somehow return to our roots. That’s my thought for today. Slow down, savor what God has given us. You don’t need money to be rich.
Southern Fried Drumsticks
1-1/2 cups Milk, divided
1 Egg
2 teaspoons Mesquite Seasoning, divided
1 cup Flour
2 teaspoons Onion Powder
1 teaspoon Paprika
1 teaspoon Black Pepper
1/4 teaspoon Poultry Seasoning
8 Chicken Legs
Vegetable Oil for frying
1 cup Chicken Stock
In a medium bowl, beat together 1/2 cup milk, egg and 1 teaspoon Mesquite Seasoning. In a resealable plastic bag, mix together the flour, onion powder, paprika, pepper, poultry seasoning and the remaining teaspoon of Mesquite Seasoning. Shake bag to blend, the remove 2 tablespoons of the flour to make the gravy. Set the reserved flour aside. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture.
In a large skillet, heat oil to 365 degrees. Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, cover and continue cooking chicken until tender, about 30 minutes, turning as needed for even cooking. Remove chicken from skillet, and drain on paper towels.
Note: If cooking on an electric stove, move skillet from heat to allow oil to cool slightly, then return to lowered heat element.
While the chicken is slowly frying, heat oven to 300 degrees and place a serving platter in the oven to warm.
Arrange drumsticks on the warm platter, hold in the oven. Discard all but 2 tablespoons of the frying oil. Over low heat, stir in the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in remaining cup of milk, and bring to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Taste and adjust seasonings as desired with salt and pepper. Keep warm to serve over the mashed potatoes.
Buttery Mashed Potatoes
8 Russet Potatoes
1/3 cup Whole Milk
4 tablespoons Butter
Salt to taste
Black Pepper to taste
Peel and cut potatoes. Rinse potatoes in a colander under cold water until water runs clear, about 1 minute; drain well.
Place in a large pot with enough water to cover potatoes by 1 inch. Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 15 minutes.
Drain potatoes well. Return potatoes to the pot, cover with a paper towel to absorbe the moisture in the rising steam.
Gently warm the milk and butter. Pour the mixture over the potatoes. With a masher, mash well. Season to taste with salt and pepper.
Finish off this delicious country supper with some corn – be it buttery or cream style. (Hubby would rather put cream style corn on his mashed potatoes than gravy – strange man).
I set the LORD ever before me;
with Him at my right hand I shall not be disturbed.
Lord, you will show us the path of life.
Welcome to Rosemarie's Kitchen 