Drumstick, Oven-baked legs, 86°

Cook Drumstick as “Oven-baked legs” until the centre reads 86 degrees. The mark to keep is 86°. Before you pay, check once that the cut named on the package matches the cut on the slip. If the seam of sinew is badly split, change the slip from a short sear to a long cook. Cook Drumstick as Braising to 86° at the centre. Plate as Oven-baked legs. Angle 2: check thickness before the clock. At the butcher, open Drumstick so the slip shows 86° first, 86 next, and “Oven-baked legs” beside them.

This week, before you enter the butcher, write the cut, the method, and the core temperature at the top of the shopping slip, and at home keep the heat until the thermometer shows that figure. If the grain is coarse, give more time at the same temperature, and do not time a thin slice and a chunk the same way. The order is Drumstick, 86°, 86, then “Oven-baked legs”. When the thermometer is done, look again only at 86° for Drumstick and leave 86 on the slip.

Do not call the meat done from color alone, and do not read the temperature as a grade score. Check that the core temperature on the slip and the thermometer match, and do not kill the heat before that mark even if the color changes first. If the seam of sinew is badly split, change the slip from a short sear to a long cook. Match Oven-baked legs with 86 at the butcher before you close 86° for Drumstick. Cook Drumstick as “Oven-baked legs” until the centre reads 86 degrees. The mark to keep is 86°.