Experiental food

I wanted to have some fun today so I thought this up. Last summer I had a great roasted chicken leg at Chow restaurant. Poirier has such a fine touch with his cooking that Chow is one of my favorite restaurant in this great restaurant town. It was a boned leg roasted to perfection. Here I boned three drumsticks leaving the knee end intact. They are then seasoned with garam marsala, salt, olive oil, lemon juice, garlic and ginger. Since there is a hole in the middle, I stuffed some carrots and fresh shiitake mushroom into them and then tied them off. They are roasted in a 450℉ convected oven until the skin browned and crisped. The result is almost as good as Poirier's, but not quite.