Poultry

Whole

Whole drumsticks are the lower leg with both knuckles intact—the iconic picnic and fried-chicken piece. Dark meat, skin-on, bone-in, hard to dry out if cooked reasonably. Flavour beats breast for many eaters. Roast, grill, fry, or braise until the meat pulls slightly from the bone. Season under the skin when possible. Ideal for batches and for children who like handles. Rest briefly so juices settle. Leftover meat shreds into soups and salads.