hello everyone please welcome and join me in Easy Steps
cooking Indian and Punjabi style I'm going to cook today Chicken Drumsticks and
I'm going to cook in the oven so It will be oven-roasted chicken and I'm going to
Share with you how I'm going to do it and right now I have chicken drumsticks
get slippery the best way to do grab with a napkin or a towel just grab the skin
and it pulls out pretty easy one cut two and three the whole reason for this to do it
it expedites the processing it cooks faster it cooks better as for the salt,
masala and seasoning they go inside they blend in better
my oven I already preheated at 400°F / 204.4ºC it's a preheat it's already done
I'm good but up I'm going to do this I'm
going to get this much seasoning according to chicken
look like my chicken has enough okay and more salt and of course the black
pepper once I'm going to put black pepper I'm going to use this much food coloring
all my seasoning is ready now I'm going to share with you
the chicken the drumstick I'm going to use olive oil what it does that
olive oil makes it you can use any oil and I'm just going to turn
around and I'm going to make sure that all the drumsticks are coated with
oil and, if we take a look close in
and it looks pretty decent, sprinkles seasonings all over I'm
going to mix with it but we need to make three cuts so when we put the seasoning
that goes inside it's all the cuts has a seasoning inside and I'm going to bring
my trays and I'm going to show you I'm going to layout and I'm going to share
some secret with you so I got my trays ready and something I'm going to
share with you at this moment what I'm going to do that if I can zoom in and
I'm going to put the chicken and this was the reason I was saying you put a little bit
a little olive oil or any oil on the chicken then you don't have to put
the oil on your pan or onto the tray to cook it in such a manner because
whenever we cook these drumsticks in the oven they turned out to be more of a dry when
they become dry and dried chicken it does not taste well and I'm going to show you
how you can make your drumstick more moist and more and then you eat you
enjoy it rather than they are too dry if you like a turn off oh I'm gonna stick
this in the oven let me show you you know what I wanted to share with you that I had
my oven already preheated to 400°F / 204.4ºC
a double once I put my tray I'm going to use warm water the reason for getting
water I'm going to fill the tray with the water you want to fill this water
benefits in many ways I can explain to you to put the chicken on top of the tray the
way the water heats up it's more on like evaporate the more vapors coming
and not only its expedite the cooking it cooks the meat and keep the moisture
inside once the moisture is inside the chicken
it stays moist and it's cooks really good it does not come out as
dry and the other thing is the benefit is if you leaving the skin on your
drumsticks and I'm sure the skin when you have those on I'm going to leave
this one for half an hour about 20 minutes or so I'm going to check but
within half an hour's they will be well-done and cook important part when
you put the water you don't have to turn around the chicken but if you don't put
the water and that doesn't give you a good cooking this way going to cook really
well and another good thing is the benefit I was telling you about the water
that if you are going to use your skin on it and it's gonna drip the oil that's
going to get into the pan and it's going to burn up and then going to smoke more
in your house so what happens when you have water any dripping of oil that
goes into your pan it does not make your pan messier than it can be and
that helps and the best benefit of the water is if you are not used to doing
it and I haven't tried it try this one and you will like it oh yeah exactly 20
minutes oh he put it at 7:15 now 7:35 let's come in close in and I'm
going to check how they are coming out
look at how beautiful they are turning out this is what I was just saying they
stay moist and you don't even have to turn over these that's the water is
comes in and helps out and any fat if it's coming out that's going to go into
the tray so I'm going to put it back again and I'm going to see the other
tray how that one is doing... perfect
okay so like I said a half an hour into 7:35 is 7:45 to 7:50 so within half hour
it will be done ready to go yeah let's take a look good now it's 7:49 looking
beautiful as I said we're gonna do it 7:50 so let me do this open it
it's uh right now sizzling hot well I look so beautiful to see any oil falls into
the water you can see it how it is and a matter of fact as I mentioned that when
you are cooking you don't even have to turn around that so there is our
water plays a good part in it so they look beautiful I'm going to just going
to grab a one-piece I'm going to let it slide slowly because these are self oven
and look at this chicken half an hour cooking it's a beautiful I can
smell it nice so good so if you look how
beautiful is cooked this is what I was saying it's moist it's not dry because
when it comes to dry chicken I always get fed up with it but when it's moist
that's where the water plays a role so very tasty well cook if you want to
a little bit more crispy we can leave it five minutes more within half an hour
you can have your drumsticks roasted in oven and ready to serve and you can
eat it as is or you can eat it with the rice pilaf I appreciate for joining me and
thank you again for Easy Steps cooking Indian and Punjabi style and drumstick
oven-roasted drumsticks thank you and I'll see you again