Pluck any hairs from the chicken drumsticks, dry them. At the bottom drumstick joint, sever the meat from the joint. At the top joint, simply cut the skin off the bone. Use your index and middle finger to pull this released meat with skin over the larger joint ...
Serves 4 people
|
Bottom chicken drumsticks |
12 |
|
Pork shoulder |
1¼ lbs. |
|
Egg yolks |
4 |
|
Garlic |
4 cloves |
|
Satureja |
½ mocha spoon |
|
Dijon mustard |
1 tablespoon |
|
Salt, pepper |
to taste |
Procedure
Pluck any hairs from the chicken drumsticks, dry them. At the bottom drumstick joint, sever the meat from the joint. At the top joint, simply cut the skin off the bone. Use your index and middle finger to pull this released meat with skin over the larger joint. This will create a pocket.
Put the minced meat into a bowl, add the yolks, crushed garlic, satureja, Dijon mustard and season with salt and pepper. Carefully combine this into a homogeneous stuffing mixture. Fill the pockets with this mixture. Grill on olive oil on all sides for a total of 20 minutes.
Cooking techniques
- The grilling time for the meat depends on the power of your grill.
- You can also use chicken, duck or lamb to make the stuffing mixture.
- Do not add egg whites to the minced meat, this would make it tough and chewy after it is grilled.