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Kelly Cressio-Moeller: Oven Baked Drumsticks Heat oven to 425 degrees F -1/2 cup all-purpose flour -1 tsp. salt (optional) -1/4 tsp. garlic powder -1/2 tsp. paprika -1/4 tsp. pepper -1/4 cup butter, melted -6 chicken drumsticks (12 work well in a 9 x 13 pan, double ingredients above) ---------------------------------------------------------------------------------Mix flour, salt, garlic powder, paprika, and pepper in a bowl. Dip chicken drumsticks into butter; roll in flour mixture to coat. Arrange in an ungreased or foil-lined square pan, 8x8x2 Bake, uncovered, until golden brown on top, about 50 minutes. Yields 6 drumsticks

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When times are challenging to feed our family of four, I make chicken drumsticks as they are one of the most affordable meat protein options. I buy free-range, organic and am still saving in comparison to other meat cuts. I serve these with a combination of sides: brown rice, beans, scrambled eggs, quinoa, barley, green salad, or vegetables in season or on sale. I cook the drumsticks with the skin on so they remain tender, but after cooking I save the skin to make a broth to be used for a soup later in the week. This recipe is especially useful in the fall and winter months as the higher temperature oven warms the kitchen, too. Enjoy and wishing you healthy eating! (recipe from

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...