- 12 chicken drumsticks, skinned
- 1 tbsp olive oil + 1 tbsp, if necessary
- salt and pepper
- 2 tsp juniper berries
- 3 cloves garlic, chopped
- 1 tbsp balsamic vinegar
Chop the supplied juniper and divide into 2 equal portions. Coat drumsticks with 1 tbsp olive oil and season with salt and pepper to taste and half the juniper. Roast in 500 degree oven for 30 minutes or until cooked through. Add the chicken juices to a small sauté pan. If there is less than a tablespoon of juices add 1 tbsp of olive oil and heat over medium heat. Add the garlic and reserved chopped juniper for about 30 seconds or until the garlic just begins to brown and release its aromatics. Remove from heat, add vinegar and pour over evenly over chicken turning each piece to ensure even coverage.