Bill Fenelon’s Chicken Lollipops
I first made these gorgeous ‘Lollipops’ 17 years ago in Bill Fenelon’s Emerald Meats in Sydney Australia
Here’s what you need
Chicken Drumsticks at least three per person
10/12 Garlic Cloves roughly chopped
2/3 inches of Fresh Ginger roughly chopped
2/3 Red Chillies roughly chopped
A Bucket/Big Container with a lid
Mix the Ginger, Garlic and Chillies with a half bucket of water add the drumsticks and leave for a couple of days-stirring each day
Rinse the drumsticks, snip off the knuckle with a secateurs or sharp scissors trying not to splinter the bone and trim a couple of cm’s off the other end (this is so the drumstick will stand flat on a tray in the oven) Push the meat to the bottom of the drumstick- pushing through a small hole is the best way (I used half a red brick!!!). Put the drumsticks on a roasting tray deep enough so as not to let any liquid drip into your oven and roast for 25 mins or until fully cooked. While still warm remove the skin and any sinews.
Mix the ketchup, plum sauce and honey.
Dip the ‘lollipop’ into the sauce and enjoy. I guarantee you will not have enough once people start eating them!