Juicy Pressure-Cooked Herbed Chicken Drumsticks and Gravy
This Pressure-Cooked Herbed Chicken Drumsticks and Gravy recipe is not only juicy and yummy, but it is so simple to make and doesn't take long to cook at all.
Ingredients
Chicken Drumsticks Ingredients
- 1.3 kg Chicken Drumsticks
- 3 cups Liquid Chicken Stock or Broth
- 1 tbsp Brown Sugar
- 1 tsp Sweet Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Dried Thyme
- 1 tsp Dried Basil
- ½ tsp Salt
- ¼ tsp Pepper
- 100 g Unsalted Butter
Gravy Ingredients
- 2 cups Cooking Liquid
- 60 g Unsalted Butter
- 4 tbsp Plain or All-Purpose Flour
- 1 Beef Stock Cube
- ½ cup Thickened or Heavy Whipping Cream
Instructions
Chicken Drumsticks Method
- Add the sugar, paprika, garlic and onion powder, thyme, basil, salt, and pepper into a large ziplock bag. Combine well by shaking.
- Add the drumsticks and shake well to coat them in the seasoning.
- Place the rack into the bottom of the pressure cooker, then add the chicken stock.
- Place the drumsticks on top of the rack. Cut the butter up into small pieces and place on top of the chicken.
- Pressure cook for 15 to 18 minutes (Refer to Note 1). Once the chicken is cooked, remove and wrap in aluminium foil to keep warm.
Gravy Method
- Remove 2 cups of the cooking liquid from the pressure cooker and set aside.
- Add butter to a pan and melt over low heat. Once the butter has melted add the flour and stir until you create a smooth roux.
- Add the cooking liquid, cream and beef stock to the pan and stir until well combined.
- When the gravy starts to thicken, remove it from the stove and pour it into a gravy boat.
Notes
Note 1 - Depending on how big the drumsticks are you may need to allow 18 minutes for thicker pieces.
Important Note - When pressure cooking, allow time for the pressure to build in the pressure cooker before the initial cook time starts, this is around 10 minutes as the pressure cooker is only half full for this recipe.
Then allow around 5 minutes for it to depressurize after the cook.
Then allow around 5 minutes for it to depressurize after the cook.
