Nourishing Chestnut Roasted Chicken Drumsticks in Autumn and Winter
by Soybean family
Favorite
Difficulty
Normal
Time
30m
Serving
2
My colleague traveled to the Northeast, went up the mountain to pick some chestnuts, and gave some fresh ones when they came back. After I took it home, I started to want to bake and eat directly. It’s easier to bake and eat. You don’t need to spend time thinking about removing the outer shell. Unfortunately, those days were busy, and things were delayed every day after I got home from work. I left it for almost a week. I found that roasting and eating might affect the taste. It’s better to stew the soup. It turns out that when I was in my hometown, my mother would use chestnuts to stew chicken soup every year around Mid-Autumn Festival. The most delicious, then buy a chicken. It’s not a coincidence. The only thing that goes to the supermarket is that only frozen whole chickens are sold, and there is no one that looks very fresh. I can only change the way and use a few chicken drumsticks to go home and eat it in braised sauce. "
