Recipe of Thomas Keller French cut grilled lemon pepper drums with wild rice and asparagus

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, french cut grilled lemon pepper drums with wild rice and asparagus. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

French cut grilled lemon pepper drums with wild rice and asparagus is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. French cut grilled lemon pepper drums with wild rice and asparagus is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook french cut grilled lemon pepper drums with wild rice and asparagus using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make French cut grilled lemon pepper drums with wild rice and asparagus:

1. Take 7-8 drums
2. Prepare 3 lemons
3. Make ready Asparagus
4. Prepare Lemon pepper seasoning
5. Make ready Box wild rice(your choice) I use chicken broth instead of water
6. Make ready 1 can chicken broth
7. Prepare Lemon thyme butter basting sauce:
8. Prepare 1 stick butter softened
9. Get 2 tsp dried thyme
10. Prepare 2 large pressed garlic cloves
11. Get 1 tsp ground kosher salt
12. Prepare Juice of 1 lemon

Instructions to make French cut grilled lemon pepper drums with wild rice and asparagus:

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.

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