Spicy Level: 3

I used a whole large capon (around 2-3 lbs), since I was feeling quite ambitious. Drumsticks are easy to peel (see photo), and thaw quickly.

Chop all ingredients together and season generously with salt and pepper.

Using a whisk or whisk attachment, whip egg yolks for 5-10 minutes, until light in color and frothy. Add the plum sauce, butter, dill, parsley, thyme, garlic, and salt. Whisk again until smooth and creamy.

Combine the two sauces together and refrigerate until ready to serve.

Garnish with dill, parsley, and thyme, if desired.

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  • Scan me to take me with you Scan me to take me with you serve in options
  • 2 lb drumsticks
  • 6 large egg yolks
  • 3 oz plum sauce (my favorite is Louisiana Supreme)
  • 1 1/2 T butter
  • 1 T chopped fresh dill
  • 1 T chopped fresh parsley
  • 1 T fresh thyme
  • 1 clove garlic, crushed
  • 1 tsp salt
  • 1/2 tsp black pepper

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