Chicken drumsticks

Huit pilons de poulet crus dans un plat, avec un bol de panure à côté.

Chicken drumsticks are a favourite cut known for their rich flavour, juiciness and versatility in the kitchen.

Key features

Drumsticks are the lower part of the leg, made up of the shin bone surrounded by meat. They’re often sold with the skin on, which adds flavour and texture when cooked.

Flavour
They have a rich, intense flavour, often more pronounced than breasts. Crisping the skin after cooking adds even more flavour.
Texture
Due to their higher fat content and central bone, drumsticks stay juicy and tender even after prolonged cooking.

Cooking techniques

Dark meat lends itself well to prolonged cooking processes such as braising, roasting and smoking. These methods make the meat extremely tender with a deep, rich flavour.

Grilled
Grilled chicken drumsticks are perfect for barbecues. The skin becomes crispy, while the inside remains juicy. Marinating them before grilling can enhance the flavours.
Roasted
Roasting drumsticks in the oven enhances their flavours while making the skin golden brown. Season with herbs, spices and a drizzle of olive oil for a simple, delicious meal.
Braised
By slow cooking drumsticks in an aromatic liquid such as broth or tomato sauce, drumsticks become incredibly tender and flavourful. Ideal for simmered dishes.
Air fryer
Breading and frying chicken drumsticks creates an irresistibly crispy crust, while the meat inside remains juicy. It’s a classic method everyone loves.