A chicken drumstick is the lower part of a chicken's leg, from the knee joint to the "foot" (also called the calf). It is a dark meat cut, prized for its rich flavor and juiciness, and is a versatile and affordable option for various cooking methods like grilling, baking, or frying. Key characteristics Location: The drumstick is the lower leg portion of the chicken, below the knee joint.Meat type: It is a dark meat, which gives it a richer flavor and higher fat content compared to white meat like chicken breast.Bone: The drumstick contains a single, large bone running through its length.Nutritional value: Chicken drumsticks are a good source of protein, as well as vitamins and minerals like niacin, vitamin B6, phosphorus, and selenium. Culinary uses Versatility: Drumsticks can be cooked in many ways, including baking, grilling, frying, and air frying.Flavor: The dark meat and higher fat content make them a flavorful cut, especially when cooked with the skin on.Cooking tip: To ensure they are safe to eat, cook drumsticks to an internal temperature of (165^{circ }F) ((74^{circ }C)). Important distinction The term "drumstick" specifically refers to the lower leg. It should not be confused with a "drumette," which is the smaller, meatier portion of the wing.
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