Chicken Drumsticks - Skin On

Chicken drumsticks with the skin on, hand cut from hand-slaughtered chicken. The skin does two jobs: it protects the meat from drying out and it crisps up into the best bite on the plate. Drumsticks run around 28g protein per 100g cooked skin-on, 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 and the skin is golden, or braise them into a curry where the bone adds body. Pat the skin dry and season ahead for the crispest result. They take a marinade well, so give them a couple of hours. A reliable, affordable cut for roasts, curries and the barbecue.