Drumsticks

Our pasture-raised chicken drumsticks come from the lower leg of the bird—an active muscle that delivers rich flavor, juicy dark meat, and a satisfying bite. With more natural fat and connective tissue than breast meat, drumsticks are forgiving and flavorful, making them ideal for roasting, grilling, braising, or slow cooking. When cooked gently, the meat becomes tender and succulent with beautifully crisp skin.

• Cut from the lower leg for rich flavor and juicy dark meat
• More forgiving and flavorful than white meat
• Ideal for roasting, grilling, braising, or baking
• Skin-on and bone-in for moisture and depth of flavor

For best results thaw your chicken drumsticks in the refrigerator for 24 hours prior to cooking.

Our chicken drumsticks are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.  

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• Local Courier / UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Pasture-raised chicken drumsticks are one of the most forgiving cuts to cook. Because pasture-raised birds are more active, the meat is firmer and benefits from steady, moderate heat that slowly renders the skin and keeps the meat tender. A quick 20–30 minute oil-based marinade helps crisp the skin and gives you a wider, more forgiving cooking window. Aim to cook drumsticks to 175–185°F, where the connective tissue breaks down and the meat becomes perfectly tender.

Cooking Ideas:

• Oven-Roasted: Roast at 400°F for crispy skin and juicy meat
• Grilled Drumsticks: Cook over medium heat, turning often to prevent flare-ups and ensure even browning
• Skillet + Oven Finish: Sear to crisp the skin, then finish in the oven for even cooking
• Sticky or Glazed Drumsticks: Brush with BBQ sauce, honey mustard, or teriyaki in the final 10 minutes

General Tips:

• Dry the skin well before cooking for the best crisp
• Use moderate heat—high heat can burn the skin before the meat cooks through
• Turn drumsticks frequently for even browning
• Rest 5 minutes before serving so juices settle into the meat