5oz. spinach
1 cup grated gruyere cheese
1 teaspoon grated lemon rind
Pinch ground nutmeg
8 chicken drumsticks (skin on)
Oil
Wash spinach. Place in a saucepan and cook for 2 minutes or until leaves are wilted. Squeeze as much liquid as possible from spinach. Chop finely. Mix spinach with the other ingredients except the oil. Using your fingers, loosen the skin on the chicken, starting at the top of the drumstick and working down the drumstick as far as possible. Take care not to pierce the skin. Push spinach mixture under the skin, down the drumstick.
Brush skin with oil and grill over a medium heat until juices run clear. Turn chicken during cooking.
Serves 4 to 6.
David B. February 9th, 2010
Posted In: Meat Poultry & Fish
4.7