Mace is the wispy, fibrous covering that separates the nutmeg seed from its thick outer husk. It can be challenging to find fresh mace (it’s typically sold ground, which means it’s already lost most of its flavor), but if you have a reputable local spice store or are willing to order online, this dish can be quite addictive, given its ease of preparation and unique, delicious taste.
- Yield: 8
- 1 teaspoon extra virgin olive oil
- 8 chicken drumsticks, rinsed and dried thoroughly
- 1 heaping tablespoon freshly ground mace
- Liberal sprinkling of kosher salt
- 1 tablespoon freshly ground black peppercorns
- Preheat the oven to 400°F. Rub a tiny amount of olive oil over each drumstick and set them in a baking pan fitted with a rack. (If you spray the rack first with a light coating of olive oil, it prevents sticking; I also like to line the bottom of the pan with foil to facilitate cleanup.) Sprinkle on half the mace, salt to taste, and half the pepper.
- Flip them over and sprinkle on the other half of the spices. Bake for 40 minutes, flip the legs over, turn up the heat to 425°F, and put them back in for another 15 minutes, or until the skin really browns and crisps up and the meat is ready to fall off the bone.