WHAT IS A DRUMSTICK?
A drumstick is a term for the calves of any bird, though the term is only applied to edible fowl. A dark meat cut, the muscles here are actually different then the upper body white meat portions. The legs are used much more frequently and for longer periods of time then the upper body wing muscles. So white meat doesn’t pull as much oxygen from the blood for short bursts of activity. That’s also why dark meat, being tougher, takes longer to cook. When cooking a whole chicken this is also why cooking the entire bird at once often results in overcooked breasts (too dry) in order to get the dark meat cooked enough. That’s also why dark meat, with more connective tissue, needs to be broken down at higher temperatures. Therefore it’s cooked 5 to 10 degrees Fahrenheit (3 to 5 degrees Celsius) higher.
WHERE IS THIS CUT LOCATED?
A chicken leg is actually made up of 2 parts. The upper portion of the leg is the thigh, and the lower portion below the joint is called the drumstick (a.k.a. calf).
WHAT HAS MORE FLAVOR, A CHICKEN BREAST OR A DRUMSTICK?
Chicken legs do, in general have about 3 times the fat and protein as chicken breasts. In general dark meat is always more flavorful then white meat. Furthermore drumsticks have 2 to 3 times as much healthy fat as red meats like steak, making it a healthier substitute.
HOW LONG DO I COOK DRUMSTICKS FOR?
|HOW LONG DO I COOK IT FOR:|
|Medium-Rare||165 F / 74C|
|Medium||170 F / 77 C|
|Medium-Well||175 F / 79 C|
|Well Done||bone dry|
Note: Note that in general an internal core temperature of 165 F (74 C) is recommended by the U.S.D.A. for chicken meat to be safe for consumption. This is the minimum temperature at which all foodborne bacteria is safely killed. However professional chefs will favor lower temperatures and relax meat for half the cooking time prior to warming it up again and serving.