Chicken lollipop makes for a refreshing change from normal chicken legs – and give really a nice presentation. These have a clean bone for a handle – it looks good, and is very practical for your guests to eat with too. The way the meat is brought together makes a mighty pleasing bite as well.
You’ll be needing:
Cut through the tendons all the way to the bone – and just keep them out of the way whilst you do the next step of the chicken lollipop.
Using a rag to help you grip, work the spare meat at the end of the bone over the knuckle and off. Discard it – and that leaves you with clean bone for a chicken lollipop handle.
Again using a rag to get a good grip, work the thigh meat down towards the other end of the chicken leg There is a secondary bone – be careful not to cut the side of your hand, make sure the rag protects your hand from the sharp end of that thin bone. When you can reach it, use your fingers to dig in around that secondary bone, and waggle it until it becomes loose, so you can remove and discard it.
Using scissors – you can then remove the ends of the tendons – which are inedible and can mess with the presentation.
Fire the grill up to about 300F – add some butter, to a pan, and get it melted. Don’t use so much butter that the lollipops are swimming – but having a little butter helps with the moisture and flavor.
Protip: for competition – and for perfection at home – use a piece of tinfoil and cover up the bare bone before smoking – this keeps the bone nice and clean, rather than charcoaled and dark from smoking.
Fire up the grill to about 300F, melt the butter in a pan, and smoke them for a couple of hours until the internal temperature gets to about 165F – at that point, it’s good to take them off, and remove the tinfoil. Glaze the lollipops glaze them by dunking them in the warmed Killer Hog sauce. Dip the bones too – so they get the same nice glazed appearance. Then set them on a chicken rack for 20-30 minutes. They don’t need cooking longer than it takes to set the glaze.
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