What you’re getting
Bone-in, skin-on chicken drumsticks from pasture raised chickens.
8 count. Approx. 2 - 2.9 lb.
Raw. Frozen. Keep frozen or refrigerated.
Cooking tips
Did you know that any recipe that calls for chicken thighs can also be used for drumsticks? Like thighs, they’re meaty, flavorful, always-juicy, and a breeze to prep. But of course, they come with a nice little handle! They’re also a bit quicker to cook. Probably the prize-winning use for chicken drumsticks is pan-fried in good lard. But don’t underestimate the ease and deliciousness of simply roasting them in the oven on the same pan with your favorite vegetables. Simply thaw, season with a drizzle of olive oil and some garlic salt or your favorite spice rub, and bake at 400 degrees for about 40 minutes. You’re looking for clear juices, or an internal temperature just shy of 165 degrees.
And if you’re wanting to try your hand at grilling or smoking meat but don’t know where to start, start with these!
Recipes
Crispy-Skinned Baked Drumsticks | Healthy Recipes Blog
Perfect and Crispy Air Fryer Chicken Legs | The Recipe Critic
Smoked Chicken Legs | Hey Grill, Hey
Five Spice Fried Chicken Drumsticks | The Woks of Life
How we raise our chickens
Chickens have a superpower: turning weeds and bugs into delicious, nutritious meat. We rotate our birds frequently to fresh ground, where they excitedly chase bugs and strip plants down to the stem. We also offer them a natural peanut-meal based feed mix and, of course, never give them antibiotics or any other pharmaceuticals. For more information about our farm’s practices, check out Our Standards.