This is so funny to me because in the Philippines, chicken lollipop is the kind of thing you serve at kids' birthday parties, like the least fancy thing you can imagine. But it looks really great and fancy here!
A French trim or "Frenching" as we say here (probably just called that because it was the popular Cuisine when writing took off in Europe) is usually applied to beef, lamb or duck, but obviously can be applied to anything with a dangly bone bit. Fancy here is in comparison to being lazy and just roasting leg without trimming them. Few people eat legs or leg quarters although very much the most affordable meat here. Even fewer of those people would bother French trimming them. Oddly enough Buffalo "wings" are far more popular. The wing is divided into 3 pieces, a drumette, wing flat, and wing tip. The wing tip was originally a "Buffalo Wing", as one of the blue collar meals frequently served in Buffalo, New York. Basically a basket of friend tips with hot sauce for cheap to avoid food waste. It became popular and so the whole wing is divided up into pieces and sold as "Buffalo Wings" and we have gone back to just throwing the tips out again. You'd rarely see a leg served in a restaurant and French trimming it is not something people do at home except maybe for a party.
Exactly what I was thinking lol! I can’t imagine it as fancy, since it’s kids’ food here. Interesting how differently people can perceive serving the same food just by their background
This is really common in Indo-Chinese cuisines. But they use chicken wings to shape it into a lollypop like shape by twisting the bones into wings with the smaller bone being discarded. It's then covered in a batter with some spices and deep fried, it's really yummy.
Yea the butcher i get my chicken from prepares the wings by cutting near the joint to expose the bones then break off the smaller bone then do what adam did and pusb all the meat to one side of the bone and voila you've got chicken lollipops from chicken wings
@@louisp8561 Watch the rest of the recipes from that channel; they look delicious. That channel is arguably one of the best resources for recipes from the Indian subcontinent in the English language.
There used to be a restraunt in a town i lived in. It was an asian restraunt that made exactly what you are describing. The best thing ive ever eaten. Miss it so much.
One more reason to like Adam's videos over a lot of other creators': he doesn't act like he doesn't know how to pronounce Worcestershire just for cheap giggles. Thanks Adam, it's the little things that count.
ADAM! Please do a video on the length of boiling/simmering when making a stock. Basically, finding out what length of time produces the best flavor of stock. I know that the rule of thumb is the longer the better, but I often wonder when that kinda tapers off. For example, the flavor change from 0-12 hours is obviously greater than 12-24. So does boiling for an excess amount of time truly develop the best flavor? When is it too long?
I think in some cases over boiling can actually create problems- either by burning the stock, or getting rid of too much of the aromatic compounds present in some of the stuff in the stock. I like to add some more aromatic vegetables at the last hour of cooking to get some of that freshness back into it. I think it depends on the kind of bones you’re boiling, but I’ve gotten really good stock in my pressure cooker in just an hour. It seemed like 2 hours was too many.
Cooking, heat, is a form of pre-digestion. So, if you don't want all your food partially digested before you eat it, you might consider not cooking everything to to utmost.
True. When I'm just making straight-up chicken drumsticks in a roasting pan I feel bad about tossing all that extra chicken fat down the drain. It's cool to see recipes like this that put it to good use.
Adam, when is "Eggs 201" gonna come out? Also, are you ever going to feature some offal meats in your recipes? Either way, continue with your amazing content! Your videos are really transforming an average home cook's skills and meals.
When my late mom used to braise chicken and make her delicious stew, I was allowed to grab a piece of bread and dip it directly in the sauce. Boy, that was so delicious!
Something i've been realizing about why I like you: you're youtube's Alton Brown. I know it could be said for other channels that offer science-based food stuff, but you bring the same feeling that Good Eats does. I really love it
Adam really makes his videos so interesting that I watch even the meat ones despite being pescatarian, he also gives the information in a way that is easy to follow and process even with my lack of attention span due to ADHD and problems processing speech. Overall he's good at keeping me interested and listening which is not easy even with food being one of my special interests.
Made it tonight. Insanely good, thanks so much Adam. Lollipopping is best way to make drumsticks super yummy and stock is delicious. I'd recommend cooking at 350 for same amount of time instead, the texture is better, and add carrots at the very beginning so you don't have to Sautee afterwards.
You gotta love Adam. I thought that fact about chicken/penguin bones was the intro to an ad read but no. He was just really excited to tell us about bird anatomy. Best youtuber ❤
Whenever I do this I use the back of the knife to scrape the meat down and break the bone, it keeps the edge of the knife nicer. This could also be a passed down bit of chefs knowledge that doesn’t actually matter tho, I have never done a comparison to see if a knife actually dulls faster if you use it for that
This, this is exactly what I’ve been looking for on RU-vid. A well edited and produced video about cooking with tons of scientific tid-bits thrown in all throughout. Kind of like a delicious meal.
I love how your videos teach specific recipes but also general theory that can be applied broadly. We have a LOT of dietary restrictions. We keep kosher. I have sometimes unpredictable sensory needs. And a member of our household has severe IBS that prohibits ingredients I used to be lost in the kitchen without. (No tomatoes, no alliums, no capsaicin or piperine, no dairy, and a whole list of other veggies completely off the menu.) I was already confident in the kitchen, but now I can cook meals I'd be proud to serve guests with no trace of what most people would consider staple ingredients. Creamy potato or squash soup? I can make dupes you wouldn't know are non-dairy. Chicken soup with no alliums? You won't even miss them in mine. I am a much better cook overall because of all of the learning I've had to do to create sensory variety with a restricted menu. I'd love to see what kinds of dishes you'd cook with ours and other people's dietary restrictions!
@@yourluxuryxx He wasnt asking Adam to cater. He said the theory he learns from these videos helps hin cater to folks woth restrictive diets. Its a thanks not a request
I love your videos, you explain perfectly your actions without the drama of top chefs or the bossiness, I love the home chef rustic feel your videos have and how you show you don't need really expensive equipment, You've got me into cooking at a younger age (15) and I thank you, P.S as a Brit your crispy oven wedgers were bang on (aka perfect) keep creating 👍💙
How did you go from a nearly sauce-less pan after the first glazing to a pan with glaze in it for the second one? This is not a criticism. I’m thinking if I make it myself I want to know if you made more glaze at the end and if I should start out with a bigger pan of it right from the get-go?
I love a creator that takes advantage of brand deals without taking advantage of their viewers. This channel could easily be used as a model of what to do right about content.
I had never heard of your sponsor before (which doesn't happen often) and I gotta say, the concept REALLY interested me and was the first ad I've ever stopped watching a video to click. Unfortunately they only work with iPhone which sucks. I signed up to be notified but it would be awesome if you could pass along that some of your audience would love to sign up once android comes out (if it comes out). I love your videos, thanks for always putting out great content!
Hey Adam, I really like your recipe but if you're going to do a sweet & sour sauce I would recommend a nice bottle of sherry instead of white wine. Sherry just works better when you want some sweet in my opinion.
Making chicken wings is incredibly inexpensive. If you make them yourself, you can serve about 3-4 times the quantity of food at the same price. Guys especially love eating large quantities of tasty food. Adam likes to serve North Korean portions. If you enjoy having people over for a meal, maybe get a few crock pots dishes going, for minimal effort. They keep the food hot after it's cooked, too. Good for ROUND TWO!
@@hxhdfjifzirstc894 The only problem is that chicken wings are SO expensive now. That, along with wings having so little meat, makes chicken legs a much better -- and more satisfying -- buy.
my mom buys from a chinese restaurant that has this on their menu but they have a savory Garlic Sauce and deep fried lollipop chicken instead but it's soo good i def will try this variation out though!!
For the cutting part: use a boning knife to trim around it. Turn it flat against the bone when you scrape to prevent damage to the edge. Do this for all of the drumsticks, then afterward, use the heel end of a chef knife to slice the end off. Chicken bones are soft, you can cut through them with a sharp knife without worry of shards or marrow damage
I can't recommend a specific recipe, but I've done it. If you have a recipe for a wheat flour pizza dough you like, you can replace it with gf flour, and go easy on the kneading, since the dough is much more likely to tear
This was very nice, although in the grocery stores around me it's not often I find the legs available this way, they tend to be a mixed assortment of drumsticks and flats. Flats I assume would be harder to lollipop in this way since there's two bones in play, and I'm guessing you'd want to remove one entirely.
Maybe I'm reading your comment wrong but the stores by you don't have full-size drumsticks? Because he's not using the drum-flat part of the chicken he's using the actual full size drumstick on their leg.
It sounds to me like maybe you're confusing drumsticks (legs) and drumettes, which are the upper section of the wing. The flats would be the middle section of the wing. Forgive me if I'm incorrect!
I think Adam is right, you're thinking of traditional lollipops made with the wing piece. This is the bigger drumstick and for me at least in Ireland, I can buy them in 1kg boxes in almost every store for like... €2.50, which makes this quite a cheap meal
I know that the traditional lollipop chicken is actually made with wings, something I found quite surprising. I have now made it a couple times and do really enjoy it. Love your take on it Adam.
adam, thank you so much for this, ive always hated cooking chicken drumsticks, but this might finally be a way to make them enjoyable, thank you, i think im gonna try these with hot sauce and lightly fry them instead, but same idea
I know internationaly Polenta is the only European know variant of this type of corn "mash", but you can also try the Balkan/Romanian version, named "Mamaliga" that is allot more versatile and filling. The main thing is to use more corn flower. But the basic thing is water+salt+corn+butter. The nice part is that you can do with it much more than a simple hot soft side dish: in the mountain area it is traditional to put it hot on the plate and mix it with fat sour cream, more butter (fermented european butter), a very nutty and smoked romanian soft cheese and light boiled eggs...freaking amazing. If you live it to cool a little bit you can put it on a plate and cut it into thick slices. We also fry the slices in smoked pig lard (we keep smoked meats in this lard). We also use it in a layer type of oven food, made with layers of polenta/mamaliga and cheese, butter, bacon and egg.
In my personal experience with similar recipes, I always tend to burn the tomato paste if I'm burning anything in the skillet lol. That's the part I'd say keep a real close eye on.
Tomato paste is cooked to remove most of the water. It quickly becomes even thicker, and a little goes a long way. Try using tomato sauce or puree instead which has more water in it. Alternatively add more liquid to the pan. Lowering the stove temperature will also reduce burning. Keep stirring it as well, scraping the bottom of the pan as you do so and it won't be touching the metal long enough to burn.
I made these last night - absolutely delicious, and the presentation is fantastic. My only complaint is that the bone scraping and bone cutting was pretty tough on my mediocre-quality knife.
Hey Adam! Nice use of the Polenta over there, pretty original. It's a popular dish here in Argentina, but it's almost exclusively eaten by stuffing it with quite some cheese, preferably a soft one (like Cuartirolo) and topped with bolognese sauce
I know the polenta was the simplest part of this recipe, but I was inspired to make it tonight instead of mashed potatoes with my pork chops and Brussel sprouts. I've never had polenta before, but I added a bit of cheddar to it and the family loved it.
I used to work as a line cook, and for a while we had something like this on the menu. While prepping, I'd always cringe while cutting through the bone. There's something about the sound of crunching bone. 😐
Try a half and half mix of corn starch and rice flour. Rice flour resists absorption of liquids so stays crunchy. The corn starch forms a food glue that holds everything onto the meat.
I’m excited to make this with a buffalo sauce recipe! Chicken wings are usually more expensive than drumsticks at my store so I can’t wait to try this out instead.
Okay but who was going to tell us that Adam's that good looking!!! I haven't seen his face in a lot of cooking videos since he does voice overs but omg Adam's so good looking 🔥
Hey adam can u do a video on the effects of high temperature on honey? In my culture cooking honey is a strict no, and there's evidence (from a Google search ), so I think it would be very informative and useful on what the safe spot is
If you’re comfortable getting your hands dirty once you cut around the drumstick bone you can put your thumb in there and pry the joint off and you don’t cut through the bone and don’t risk Any bone fragments in the finished product. Ur probably not gonna have any worrisome bone fragments if u use adams method but prying the joint off gets you a little bit of a cleaner look if ur into that. Love u Adam ur the most relatable cook on youtube.
Your recipes are always a hit with me! However I'm having trouble with this one, 90 minutes at 200°C seemed awful long for some chicken to me but I went through with it; The skin came out super crispy and golden and beautiful however the inside is definetely dry, I'm not seeing the braised consistency you talk about. Anyone have any tips as to why this would happen? I like the look and practicality of this recipe but next time I might just go for 30 minutes (what I usually do for chicken thighs at 200°C) maybe the skin will be less crispy but I'm okay with that
I was wondering the same. Maybe its because he cooked so many legs at once? I typically dont make that much. 90 minutes at 400F seems way overcooked for 4-5 legs but he made alot more than that
@@NISSANZ33 my batch has around 15 drumsticks, he did recommend smaller ones if I recall, which mine were. I redid this recipe with drumsticks and thighs, and only baked for 30 minutes + a few minutes under the broiler and they came out crispy and juicy. Probably the cornstarch is what's doing the trick. Definitely a staple for when I dont'e feel like putting too much effort in
I made this for yesterday. There was too much for the two of us so guess what we had for lunch today? I had a convection over and used the convection. I know with convection the cooking time should be adjusted. For some reason I didn't. While still good, the chicken, while tender was a bit on the dry side. My other faux pas was forgetting (it sucks in the memory department to be getting old) the cornstarch on the chicken. Overall, it was pretty good. I'll make it again and hopefully will do better. Thanks for a visually interesting and yummy recipe. (and no, I didn't get splinters in my hand)
I think I may be the only one who uses mustard powder instead of corn starch for this kind of application. It’s adds a savory mouth feel and is not at all mustardy when cooked. This video is awesome.
I personally really love the chewy bits on the ends of a chicken leg, but to each their own. Same deal with chicken feet. The cold, vinegary kind you get at dim sum places are the best.
