Chicken Drumstick “Crown Roast”

Louiie Victa
Louiie Victa
December 24, 2020
A festive and shareable meal that resembles a crown roast but at the fraction of the cost, this “Frenched” Chicken Drumstick roast is made possible by a trussing needle, some butcher’s twine, and a little ingenuity. It is roasted to perfection in the Anova Precision Oven with the help of a probe thermometer and brushed with a Peach-Harissa Glaze (you may glaze it with whatever glaze you like, actually). And just like a traditional crown roast, you can also fill the center with stuffing, but I highly encourage you cook that separately.
Serves
6
Prep Time
01:00
Cook Time
01:00
Chicken Drumstick “Crown Roast”
0
145
Ingredients
12
To 14 pieces chicken drumsticks
1 tsp
Paprika
1 tsp
Onion powder
¾ tsp
Salt
¼ tsp
Black pepper
1 Tbsp
Thyme, chopped
1
Lemon, zested
3 Tbsp
Peach preserves
1 Tbsp
Reduced sodium soy sauce
1.5 tsp
Apple cider vinegar
½ tsp
Kosher salt
½ tsp
Black pepper
1 Clove
Garlic, grated
Steps

1. Prepare chicken drumsticks

French chicken drumsticks by removing the tendons and compacting the meat. This makes a more juicy and enjoyable bite. Trim around the bone and twist off the flesh. Pull out all of the white tendons.
Prepare chicken drumsticks

2. Prepare dry rub

Prepare dry rub by combining onion powder, garlic powder, salt, pepper, thyme and lemon zest. Lay out chicken pieces on a sheet tray drizzle olive oil and season with the dry rub.
Prepare dry rub

3. Assemble “crown roast”

Using a trussing needle and some butchers twine, thread drumsticks together. The idea here is to get them to stick together side by side with the bones facing upwards, resembling a crown roast. Using an ovenproof bowl, tie the drumsticks around in a circle. Securely fasten drumstick ring by making a small knot with your trussing needle.
Assemble “crown roast”

4. Preheat Oven

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear

5. Insert probe thermometer

Insert Probe thermometer on thick part of drumstick meat. Transfer the assembled drumstick roast and ovenproof bowl to a baking sheet.
Insert probe thermometer

6. Roast in Oven

Rack
Roast in a 375F Oven until probe reads 160 or until juices run clear. This takes about 45 minutes to an hour.
Roast in Oven
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
160°F Probe Target

7. Make glaze

In the meantime, assemble the peach - harissa glaze in a saucepan on the stovetop. Combine peach preserves, harissa seasoning, garlic, soy and apple cider vinegar in a saucepan.
Make glaze

8. Remove from oven and glaze

When done, take the Drummy Roast out of the oven and brush with glaze. Return to the Oven for 5 - 10 minutes to cook the glaze. Remove from Oven and rest.
Remove from oven and glaze

9. Serve

Place drumstick roast onto a serving platter and dislodge the bowl. Either place sauce or stuffing in the center, or garnish center with greens and other crudité type vegetables. Serve and enjoy!
Serve
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