Chicken Drumsticks - Skin Off

Chicken drumsticks with the skin removed, hand cut from hand-slaughtered birds. Removing the skin cuts the fat significantly while the bone keeps the meat moist, so you get a leaner result without the dryness of breast. Around 24g protein per 100g cooked, with more iron and a richer flavour than breast because the leg is a working muscle. Bake at 200C for 35 to 40 minutes until the juices run clear, or braise them into a curry where the bone adds body to the gravy. Skinless, they take a marinade especially well, so give them at least two hours, or overnight, in yoghurt or spice. Good value and endlessly versatile across roasts, curries and the grill.