Chicken Drumsticks

Chicken Drumsticks are the lower leg on the bone, skin on. Consistent in size and shape, they are one of the easiest pieces to cook in volume and to eat without cutlery.

What it is

The lower section of the leg, separated from the thigh, part of the same leg range as our other bone-in and boneless leg cuts.

How it is prepared

Plain, skin on or off, scored, or marinated to your own specification — confirmed at the point of order.

Typical trade use

These suit barbecue and fryer service, tray bakes, buffets, children’s menus and sharing platters, wherever an easy-to-handle piece on the bone is wanted. For a joined thigh-and-drumstick alternative, Chicken Single Legs gives a larger portion from the same part of the bird. If you need a similarly uniform bone-in piece for fryer or bar service instead, Chicken Niblets from our wing range is worth a look.

Ordering notes

The bone slows cooking at the centre, so allow more time than a boneless piece of similar size would need. Confirm plain, scored or marinated when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Are drumsticks sold separately from the thigh?

Yes — a drumstick is just the lower leg, separated from the thigh. Chicken Single Legs is the joined thigh-and-drumstick option if you’d rather have both together.

Can drumsticks be scored for marinating?

Yes — scoring is a standard preparation option, useful for marinades that need to reach further into the meat.

Why are drumsticks popular for buffets and children’s menus?

Their uniform size and the fact that they can be eaten by hand without cutlery make them practical for informal, high-volume service.