Raspberry Soy Chicken
1 lb.(ish) chicken drumsticks (bone/skin on, obviously!) - I frequently do more.
1/4 cup raspberry jam (or just well-mashed berries if you prefer)
2 tbs. soy sauce
1 tsp. Coleman's dry mustard (or any dijon mustard if you don't have the powdered kind)
Salt and fresh ground pepper to taste - I use decent amts. of each
1. Whisk together jam, soy sauce, mustard, and salt/pepper in a bowl. Dip a finger in it and adjust as necessary to suit your preferences.
2. Put drumsticks in even(ish) layer on bottom of Crock Pot.
3. Pour jam-soy dressing over the chicken. Using tongs, turn the drumsticks a little to coat - don't obsess over it - the cooking process will bubble up and get them fairly well coated.
4. Cook on Low 6-7 hours.
Makes THE BEST CHICKEN I have ever tasted. Falling off the bone and sooooooo savory. Plus, it's a piece of cake. This recipe is also VERY EASY to fudge time-wise.... if you don't have a lot of time, crank it on High for 3-4 hours. If you want it to be ready when you come home at the end of the day, put it on in the morning on Low and it'll be fine if it goes closer to 8-10 hours. You pretty much can't mess this one up.
I then use the leftover bones to make chicken stock for an Asian-inspired chicken soup. I strain the stock, throw back in any leftover chicken bits, and add lots of shitaake (sp?) mushrooms, cooked cabbage, and diced scallions.