I’ve tackled one of my chicken ideas—the chili peppers. I added some cider vinegar, some salt and a touch of butter, because, well butter is delicious—and so was my chicken! If I were to do it over again—which I probably will, because I still have chili peppers—I’d use the slow cooker to get more chili flavor, and stick them in the broiler for a second to crisp the skin.
I have a large package of drumsticks to work through next, and I’m thinking it’s time for the Italian dressing and beer recipe. I’ll try to change it up a bit, just to keep you all interested.