Blend all ingredients together. Spray the molds, sift grill seasoning over, and then pour in the mixture.
Bake in combi mode with 60% steam and 40% heat at 105°C for about 15–17 minutes. Cool down and then freeze with the accompanying lid.
Press out the thin end of the drumstick first to avoid breakage.
Ingredients
2 kg chicken purée
1.5 l whole eggs
0.5 dl chicken broth
1 dl thickn’up
Grill seasoning
Energy kcal: 118.07
Protein (g): 10.94
Fat (g): 6.81
Carbohydrates (g): 3.4