Chicken Drumstick

Name: Chicken drumstick — the lower part of the chicken leg, a bone-in piece of dark meat with a thin layer of skin, cheap, juicy and flavourful. It is shaped like a small club, and easy to hold.

Description

The drumstick is the shin of the chicken, a well-used muscle with more connective tissue, myoglobin (which gives dark meat its colour) and flavour than breast. It is forgiving to cook, staying juicy even when cooked a little too long, and costs less than breast meat.

Drumsticks are popular for roasting, grilling, barbecuing and frying, in dishes ranging from Southern fried chicken, Indian tandoori, Caribbean jerk and Korean fried chicken, to a simple family bake. Kids like them, since the bone makes a convenient handle.

Main nutrition value

Chicken is a good source of high-quality protein, niacin, vitamin B6, selenium and phosphorus. Drumsticks are a little higher in fat and in iron and zinc than breast, with most of the fat in the skin.

How best to be consumed

Drumsticks are juicy, and work with many methods.

1. Roast at 200°C for 35 to 45 minutes, until the juices run clear and the thickest part reaches 74°C (many cooks go to 80 to 85°C for tenderness).
2. Marinate in yoghurt and spices, or barbecue sauce, then bake, grill or air-fry.
3. Coat in seasoned flour and fry, or oven-fry for a lighter version.
4. Simmer in curries, stews and soups.
5. Remove the skin for a leaner version.

Overconsumption could cause…

Drumsticks are healthy in moderation.

1. Food poisoning from Salmonella and Campylobacter, which are common on raw poultry, so cook it to 74°C, avoid washing raw poultry (which spreads bacteria), and keep it away from ready-to-eat food.
2. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat. This applies particularly to the skin and fried versions.
3. Small, sharp bones, which can be a choking hazard for young children.
4. Welfare, environmental and sourcing concerns with intensive farming, so many shoppers look for higher-welfare, grass-fed or organic labels.

GroupsChickenPoultry and game birdsHigh proteinLow sodiumFresh

Related foodsChicken LiverChicken Mince / Ground ChickenChicken BreastChicken WingChicken ThighWhole Chicken

Wikipedia — Chicken as food, used for origin, naming and history: https://en.wikipedia.org/wiki/Chicken_as_food