THE AUTHENTIC CREAMY CHICKEN DRUMSTICK from the Bar

Season the chicken drumsticks with salt, a little vinegar, and pepper, mixing the seasonings well.

Place the seasoned chicken drumsticks, the onion cut into quarters, the leek (or celery), and the carrot in the pressure cooker.

Pressure cook for 3 minutes after reaching full pressure (after the whistle).

Remove the cooked chicken drumsticks and make an incision at the bottom end to remove the bone, shaping the meat as desired.

Process the carrot, celery/leek, onion, and the broth from cooking the chicken, adding more broth if necessary, until a smooth mixture is obtained.

In a saucepan, melt the butter over low heat and add the all-purpose flour, stirring constantly until all the flour grains are coated in butter, forming a crumbly roux-like mixture.

Gradually incorporate the processed broth (from step 5) into the butter and flour mixture, stirring over low heat until the dough completely pulls away from the bottom of the pan, indicating the correct consistency.

Turn off the heat and mix in the finely chopped scallions into the creamy dough.

Transfer the dough to a lightly floured countertop and knead briefly to release some gluten, without losing its creaminess, and let it cool.

With the dough cooled, mold a scoop of dough around the chicken drumstick, completely covering it and adjusting the edges with your hands for a nice finish.

Beat the eggs in a bowl.

Dip each coated drumstick first in the beaten egg and then completely coat it in the breadcrumbs, finalizing the shape by hand.

Fry the drumsticks in hot oil, adding only a few pieces at a time to maintain the temperature. The ideal point is when the breading sinks and then floats, keeping the frying stable.

Remove the drumsticks from the fryer and place them on a wire rack to drain excess oil more efficiently than using paper towels.