This is my lunch for most of next week. Deboned chicken drumsticks, with garlic mash potato, wilted spinach and peas and corn. The sauce was made from onions, garlic, mushrooms, chicken stock (made from the drumstick bones) and cream.The deboned drumsticks have a little tendon/gristle due to their size (all large drumsticks tend to have a few chewy bits), but the taste of the dark meat and the juiciness made it well worth the effort of deboning them.
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