Fried BBQ Drumstick

Fresh chicken drumstick
HP sauce
Ketchup
Worcestershire sauce
Dijon mustard
Honey
Red wine
Black pepper
Carrots
Red onions
Celery
Distilled water

1. Saute the diced carrots, red onions and celery. Deglaze with the red wine and leave to reduce. Add in the distilled water and leave to reduce again.
2. Strain off the vegetables and add in the remaining ingredients. Bring to a boil and cool.
3. Vacuum seal the drumsticks with the sauce and leave to marinade over night. Cook in a combi steamer till the drumstick reaches a core temperature of 61.5 degrees. Remove and leave at ambient temperature for 10 mins. Cool in an ice bath.

To Bread:
Cooking liquids
Gelatin leaves Japanese breadcrumbs
Beaten whole eggs
Plain flour

1. Bloom the gelatin leaves and melt into the boiled cooking liquids from the drumsticks. Leave the gelling solution to calm to a temperature of 41 degrees.
2. Coat the chicken drumstick with the solution and leave to set. Repeat process with 3 coats.
3. Bread the coated drumstick, flour > eggs > breadcrumbs. Repeat the process twice.
4. Deep fry till golden brown.