Drumstick at 90 degrees: Fried drumsticks

Choose plump drumsticks with skin covering the whole leg — exposed meat dries and toughens first. Judge it by the joint: when the meat has pulled back from the knuckle end, the tendons have given up. Buy matched weights so a tray finishes together; skin should be taut, not slimy.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Fried drumsticks.” Use 90 degrees and 90 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Drumstick to 90 degrees and serve it as “Fried drumsticks.” The other figure to watch is 90. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. The lower leg, threaded with the tendons the bird stands on. Those tendons never fully soften under quick heat, so the drumstick rewards either long braising or high enough heat to render everything around them — and the

Cook Drumstick to 90 degrees and serve it as “Fried drumsticks.” The other figure to watch is 90. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. The lower leg, threaded with the tendons the bird stands on. Those tendons never fully soften under quick heat, so the drumstick rewards either long braising or high enough heat to render everything around them — and the