Chicken Leg Toast

1 . Stage

Combine chicken drumsticks, carrots, onions, celery, and broth in a saucepan. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes. Turn drumsticks over, cover, and cook for another 20 minutes.

2 . Stage

Remove chicken and transfer to a plate. Allow to cool, wrap, and transfer into the refrigerator until needed.

3 . Stage

Turn heat to medium-high and reduce cooking liquids in the saucepan to about 1/3 cup. Strain liquid into a mixing bowl, pressing some of the cooked vegetables through the sieve. Season gravy with black pepper, salt, thyme leaves, lemon zest, and cayenne; add creme fraiche and eggs and whisk everything together until a smooth batter forms.

4 . Stage

Place bread in a shallow baking dish just large enough to fit the slices, and pour over the batter. Toss several times, wrap and place in the fridge for 1 hour or until almost all the batter is absorbed.

5 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and lightly grease with butter.

6 . Stage

Melt butter in a small skillet over medium heat and brown bread for a few minutes per side. Transfer bread onto the prepared baking sheet.

7 . Stage

Press one drumstick into the top of each slice of bread. Brush over any excess batter. Sprinkle with salt, dust with Parmesan cheese, and finish with a shake of cayenne.

8 . Stage

Bake in the preheated oven until nicely browned, 30 to 35 minutes.

9 . Stage

Mix together maple syrup, Sriracha hot sauce, and cayenne pepper in a little bowl ("dragon syrup").

10 . Stage

Serve chicken leg toast drizzled with dragon syrup. Chef John