Chicken Drumsticks with Salt Crust
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 427 mg | (11 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs (ready to cook)
- salt
- freshly ground peppers
- 3 kilograms Sea salt
- 3 egg whites
- 2 Tbsps coarsely chopped rosemary
- 2 garlic cloves
- 3 Tbsps olive oil
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Rinse the drumsticks and pat dry. Season with salt and pepper. Rub with olive oil and fry in a hot griddle on all sides. Peel and press the garlic. Mix the sea salt with beaten egg whites, chopped rosemary and crushed garlic. If necessary, add a little cold water, so the result is a firm but pliable mass of salt.
2.
Put a third of the salt mixture into an oven-safe dish lined with parchment paper. Place the drumsticks on it and cover them completely with the remaining salt mixture. Cook on the center rack for 40-50 minutes. Remove from the oven and let rest for 10 minutes. Break open the salt crust with the back of a spoon or a knife. Remove the crust before serving.
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