Ingredients

• 2 1/2 pound chicken drumsticks
• 1 medium fennel bulb, trimmed and thinly sliced
• 1/2 pound garlic, peeled
• Handful cilantro stems
• Fresh cilantro, as needed
• Canola oil (extra virgin olive oil, if you have), as needed
• Kosher salt, as needed
• Freshly ground pepper, as needed

Directions

1. Preheat oven to 250F.
2. Salt chicken drumsticks generously on all sides and let marinate for 30-45 minutes at room temperature.
3. Set an oven safe roasting pan or Dutch oven on the stove and place the chicken, fennel, garlic, and cilantro stems. *Add more garlic and cilantro stemps to preference for more aroma and flavor.
4. Add enough oil to completely cover the drumsticks. Bring to a simmer over medium-high heat, then cover the pan tightly with foil or an oven safe lid.
5. Bake until the chicken is completely tender, about 2 to 3 hours. The timing varies largely  based on the chicken itself. Start checking at 2 hours; there should be very little resistance when it is pierced with a fork or paring knofe.
6. Once cooking is complete, remove chicken drumsticks and transfer to a clean pan or bowl and let cool in fridge.
7. Strain the oil through a fine-mesh sieve and reserve for another use for up to 4 days, refrigerated. (Works great in making fried noodles!)
8. Once chicken has cooled, prepare your grill, and get it hot and greased!
9. Season drumsticks with salt and pepper, then grill until nicely charred on all sides. You may adjust charring to your liking.
10. Serve with chopped fresh cilantro and a drizzle of the reserved oil.

*To really take things up a notch, baste the chicken as it's grilling with Mae Ploy sweet chili sauce.