Ingredients
| Chicken, drumsticks(2.25 ounces) | 100 each |
| Salt, kosher | ½ cup |
| Pepper, black, ground | ¼ cup |
| Honey, raw | 10 ounces |
| Margarine | 4¼ ounces |
| Mustard, prepared, yellow(1½ cups, ½ tablespoon) | 1.531 cups |
| Curry powder(⅓ cup, 1 tablespoon) | 0.395 cup |
Instructions
- Clean chicken and season with salt and pepper.
- Arrange chicken on cookie sheet, skin-side down.
- Bake at 350° until internal temperature reaches 165° F (larger pieces may take a little longer to cook!).
- Remove chicken from the oven and pour off excess juices.
- Combine honey, margarine, mustard, and curry powder to make a sauce.
- Baste chicken with sauce and return to oven.
- Cook 20 more minutes or until chicken is tender and lightly browned.
Recipe Notes
Nutrients are based upon 1 Portion Size (1 drumstick)
CCP: Potentially hazardous food.
CCP: Cook to internal temperature of 165° F. a. Casseroles b. Stuffing c. Soups d. Poultry
CCP: Hold food for service at an internal temperature above 135° F.
CCP: Do not mix old product with new.
CCP: Place food in refrigerator at 40° F or less or thaw under potable cold water (70° F) for not more than 2 hours.
CCP: Cool leftover product quickly (within 4 hours) to below 40° F.
CCP: Reheat leftover product quickly (within 2 hours) to 165° F for 15 seconds. Reheat product only once; discard if not used.
CCP: Use clean shallow pans or containers that are not more than 4 inches deep with a product depth if no more than 2 inches.
If product is thick stir frequently.