French cut grilled lemon pepper drums with wild rice and asparagus

Name: French cut grilled lemon pepper drums with wild rice and asparagus
Yield: 3 servings
Cuisine: American
Ingredients: 7-8 drums; 3 lemons; Asparagus; Lemon pepper seasoning; Box wild rice(your choice) I use chicken broth instead of water; 1 can chicken broth; Lemon thyme butter basting sauce:; 1 stick butter softened; 2 tsp dried thyme; 2 large pressed garlic cloves; 1 tsp ground kosher salt; Juice of 1 lemon

Chef Bryce @ChefBryce

French cut grilled lemon pepper drums with wild rice and asparagus

Chef Bryce @ChefBryce

Saved

Ingredients

3 servings

7-8drums
3lemons
Asparagus
Lemon pepper seasoning
Boxwild rice(your choice) I use chicken broth instead of water
1 canchicken broth
Lemon thyme butter basting sauce:
1 stickbutter softened
2 tspdried thyme
2large pressed garlic cloves
1 tspground kosher salt
Juice of 1 lemon

Saved

Steps

1

Start by French cutting the chicken. Start by cutting around the base and start to pull all the small tendons out using pliars but leaving the largest tendon intact. Small tendons have very little meat attached but the largest one has a big chunk so you want to leave it in, it will melt as it gets cooked.
2

Now take your pliers and pull the end piece off the base and then push the meat down
3

Pull the skin back and season with lemon pepper seasoning then pull the skin back over and season the outside and place in a bag and marinate overnight.
4

Grill over medium heat turning often and basting with the butter sauce. Cut the lemons in half and grill them once the chicken is almost done. Either grill or cook the asparagus in the oven.