Da Sauce: Place about a cup of BBQ sauce into a small pan on the stove and bring to a boil, then reduce the heat to low and simmer while the chicken roasts. (It’ll get nice and bubbly and wonderful). When the chicken’s ready, turn off the heat and remove the pan from the burner.
Back to the Chicken: After the chicken has roasted 20 minutes, crank up the broiler to high and broil the chicken for 5 minutes turning once, just to give it a little color. Then, remove the chicken from the oven, and reduce the oven temperature to 350 degrees. (Even though the chicken was actually done at this point, I was going to return it with sauce added in just a second).
Setting the sauce: Use tongs to dunk each chicken legs into the sauce, submerging each piece completely. Place the coated chicken back onto the pan, then return the chicken to the oven for five minutes, just to anchor this base of sauce onto the chicken.
Finally, brush or dab plenty of extra sauce all over the legs. Re-anchor this sauce for a few minutes in the oven and then let it all sit for a spell….
Notes: The concept of ‘doneness’ – Typically you should cook drums or thighs to 175 to 180°F to make very sure no pink meat remains. But, as long as the drumstick or thigh reaches 165°F, it is safe to eat!
Nutrition: These drums contained the following calories….
Calories per gram = 1.4 (Each drum had about 75 grams of meat = 100 calories)
Cook’s Notes: I used a Breville convection oven with the rack set in the roast or mid position. For broiling I raided the rack and set the heat to 500F. The legs were broiled for about 7 minutes and rotated once.
The legs were then immersed in KC Masterpiece sauce and returned to the oven with the rack set on the center position. The temperature was lowered to 350 degrees and the legs were cooked an additional 7 minutes. The internal temperature, done by probe, registered 168 degrees. The legs were then removed from the oven and placed into a refrigerator to cool..