ROASTED CHICKEN DRUMMIES WITH MINTED CREAM CHEESE.

Just letting you know the application of the cream cheese to under the skin of the drumsicks is messy .... but well worth the effort. Placing the cream cheese mixture under the skin of the drumsticks before roasting protects the meat from drying out, but it also means there is no limit to the flavour combinations. I like the mint flavour but have also used fresh rosemary sprigs chopped and is equally delicious. I also grow oregano... so that will be the next herb I use when making the roasted drummies, the flavour combinations are endless. Ingredients..... 250gm of cream cheese, 2 tbs of chopped mint, 2 tbs of minced garlic, 9 -10 med/large drumsticks, cracked black pepper to taste. Preheat your oven to 200deg C. Lightly grease a baking tray. Mix together the cream cheese, mint and garlic in a small bowl. Season with cracked black pepper. Gently loosen the skin from the drumstick by pushing your finger between skin and meat. Spoon 2 tbs of the cream cheese mixture under the skin of each drumstick, smooth the stuffing with your fingers to give the drumsticks a plump shape. Place the chickens in the prepared roasting tray. Cook for 40 minutes or until golden. Serve with oven baked or steamed vegetables and or maybe a serve of oven baked chips... These are a family favourite..