KING'S PLATE COOKING
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Rosemary and Cream Chicken Lollipops
Smoked chicken drumsticks trimmed into lollipops, seasoned with rosemary sea salt, and coated in a lush garlic-rosemary cream sauce. A delicious and show-stopping main dish perfect for smoking on the grill.
COOK TEMP
275°F
COOK TIME
1.5-2 hours
Ingredients
10-12chicken drumsticks (French-trimmed into "lollipops" by cutting around the bone at the base and pushing the meat down)
Rosemary sea salt (or sea salt mixed with finely minced dried rosemary)
Black pepper (freshly cracked)
1/2 cupheavy cream
2 tablespoonsunsalted butter
1 clovegarlic (minced)
1 tspfresh rosemary (finely chopped)
1/4 cupgrated parmesan cheese
Salt and white pepper (to taste)
Method
1
Prepare your chicken drumsticks into lollipops by cutting through the skin and tendons around the narrow end of the bone, scraping the meat down to expose a clean bone handle.
2
Generously season the chicken lollipops all over with rosemary sea salt and freshly cracked black pepper.
3
Preheat your pellet smoker or grill to 275°F. Place the seasoned chicken lollipops directly on the grill grates and let them smoke until they reach an internal temperature of about 190°F.
This ensures tender, melt-off-the-bone meat.
4
While the chicken is smoking, melt the butter in a small saucepan over medium heat. Add the minced garlic and chopped fresh rosemary, cooking for about 1 minute until fragrant. Stir in the heavy cream and let it simmer for 3-4 minutes to thicken. Whisk in the parmesan cheese until smooth, and season with salt and white pepper to taste.
5
Remove the chicken lollipops from the smoker and let them rest for a brief few minutes. Dip or drizzle each lollipop generously in the warm rosemary cream sauce before serving.
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