Drumstick at 90 degrees: Frying

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 bone conducts heat inward, which is why it cooks faster than its size suggests.

Choose plump drumsticks with skin covering the whole leg — exposed meat dries and toughens first. 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 “Frying.” Use 90 degrees and 90 when you cook. Salt after you know the job. Do not play with undercooked meat.

At the counter, read the use on Drumstick before the photograph. 90 degrees is the internal heat, “Frying” is the dish, and 90 is the stage of the fire. Marbling alone does not split stew from grill. Judge it by the joint: when the meat has pulled back from the knuckle end, the tendons have given up.