Ectheng Mart & Frozen Chicken Drumstick

How to Cook the chicken drumstick:

The juiciest component of the chicken, the legs, are also the hardest to overcook. They are ideal for all cooking methods, including braising, roasting, and slicing for stir-fries, as well as smoking and barbecues.

An extremely sharp knife is required to chop the leg off a whole chicken. Pop the hip bone out by cutting the blade between the torso and the thigh. You can cook it as a leg quarter or cut through the joint that joins the drumstick and thigh to separate them. You can choose to remove the skin or leave it on for a crispiness that goes well with the soft meat.

Because it traps in moisture as the flesh cooks, searing the skin preserves the luscious texture of chicken thighs and drumsticks. Although you can bake or roast chicken legs in an oven, it works best to do this on the grill or in a hot pan on the stove. Drumsticks are also frequently prepared by dredging, breading, or battering and frying them. Flavor is added to the meat by adding a marinade or dry rub.

Each cut of chicken cooks at a different rate; full legs take longer to cook than thighs, drumsticks cook the quickest, and boneless cuts cook faster than bone-in ones. You must alter the time and use a thermometer if you're using different chicken pieces than what the recipe specifies. Frequently, it's preferable to let the chicken rest after taking it from the fire for a few minutes.