Poorfag here, chicken drumsticks seem to offer the best bang for my buck.

That said, what do you fags do with them so they don't end up dry as shit? Give me recipes
>inb4 shove up ass

>>21473139 (OP)
Stick 'em in your pooper

>>21473139 (OP)
Fry them in your fartbox.

>>21473139 (OP)
Never really had an issue with them drying out, they contain enough fat that they shouldn't even with longer cooking times. How are you cooking them?
I normally just roast them in the oven with some oil and a dry rub, but sometimes I'll use them for coq au vin or adobo to switch things up.

Don't fret OP, you have made the patrician's choice and you would have to be the offspring of two retards to dry-out drumsticks.

Drummies are pretty great in the oven, but they are also pretty much the perfect food to cook in a contact grille (a contraption that is also common amongst the poors). Montreal Steak Seasoning is probably my all-time favourite rub for drumsticks, and it's much better on them than it is on any beef. I use jerk seasoning and cajun and whatnot occasionally too, but nothing trumps Montreal.

Also I would never advise you to shove those up your ass, however you simply must cramb them.

>>21473148
I haven't made them in years because I normally opt for thighs. I just wanted to be a bit more frugal and apparently according to AI, you get considerably more meat per dollary doo so I was gonna try some drummies. The last few times I've eaten the ones my family has made, they've been dry as fuck so I figured they might be easy to fuck up.
>>21473149
Sounds good, I'll add some of that seasoning to my order and give it a try.

>>21473139 (OP)
leg quarters are cheaper for the amount of meat you get

>>21473182
plus more crispie skin to go around :d

>>21473139 (OP)
shove them up your pee hole

>>21473186
shouldn't it be DOWN his pee hole, on account of the almost certainly present erection?

>>21473186
>>21473190
Come on kids, back to bed. Big day ahead.

>>21473192
I'LL GO TO BED WHEN YOU SUCK THE CHICKEN OUT OF MY ASS

>>21473192
But agnon, I've just started my long weekend with a bo'oh'o'wine. I'm aloud to be a bit silly :]

there are lots of french recipes where you braise the chicken in sauce so it's not dry
https://www.youtube.com/watch?v=bibGnLNYtDQ

>>21473139 (OP)
Here's what I love to do
>make roux
>deglaze with beer, boxed wine or stock
>add whatever spices are available
>bake chicken in it covered
The fat renders into the sauce making it creamy and flavorful. This makes for an incredible pasta (spiral or elbow) sauce + leftovers the next day. Just cook your pasta, warm sauce & meat in a pan, add a spoon of pasta water, finish pasta in sauce.

>>21473139 (OP)
Bake them in the oven in a pan with foil covering most of the pan, leaving only a small hole for venting. You don't even need seasoning.

>>21473275
>>21473285
don't you guys value crispie skin? for thighs and drums can't be 10/10 unless they're elevated by crispie skin

>>21473286
I love crispy skin but OP asked for best uses for saving money.

>>21473294
it would be nice if we could provide both

dry brine or wet brine
then bake or deep fry
with breading or without breading
it's so easy

>>21473286
If you roast it to finish then you can make a point to pat the skin very dry before pan-searing and then when you finish in the oven, make sure that if you have any liquid to roast it in, the chicken goes above the liquid. Issue is that with drums there isn't as much skin and it's wrapped around the meat, as opposed to thighs that have more skin and have it concentrated in a flatter area that can pan-sear more effectively and sit entirely above liquid when you roast to get double crispy while keeping the meat succulent. You can get some crispiness with drums but it won't be as good as with thighs in the end.

>>21473182
These look delicious, I bet you absolutely demolished them

>>21473139 (OP)
>That said, what do you fags do with them so they don't end up dry as shit?
Nigger how tf are you drying out a piece of dark meat? That being said I typically either deep fry or air fry them

>>21473139 (OP)
i like thighs because its one bone drums got that little bone next to the one bone, plus when you slow roast the thighs they fall apart the skin gets crispy and the single bone just slides out, plus dark meat is the tastiest.

>>21473333
checked, and it's your choice

>>21473182
only mexicans and brown people eat these

>>21473712
They're aesthetically pleasing and the perfect portion for the meaty part of a proper meal. You can't take these away from me by saying that undesirables also eat them.

>>21473712
because they know it's dumb to spend extra money on buying drumsticks and thighs separately. white people need to learn how to not get fiscally abused.

>>21473157
>I just wanted to be a bit more frugal
Best bang for your buck is buying precooked rotisserie chickens. After that, buying a whole chicken and processing it yourself is probably best value, although it depends on where you live.

In the summer i love buying a whole chicken and grilling it for the week. What i do is basically spatchcock it, but then shear away the sternum as well then discerp the thigh/leg from the breast/wing. It's important because leaving the breast on the rib bones really helps it out, especially on the grill.

>>21473656
thank you anon, I obliterated one, then saved the other two. I might shred one for a salad sandwich

>>21473139 (OP)
For me, it's the humble adobong manok

>>21473139 (OP)
Airfry in anus

Why there are so many dry chicken threads recently? What kind of psyop is this?

That looks like road kill that some poor bugger ran over
ed for a few days, still better than marth>>21474110
hs stewart garbage

Chicken soup. https://www.youtube.com/watch?v=GNzjQ1nuCAQ

>>21473139 (OP)
I'll ackshually answer your question. Drumsticks have a lot of tendons in them. Some cooks prefer to remove the tendons before cooking to avoid the chewy texture. This can be done by slicing around the tendon at the ankle end of the drumstick and then pulling it out with pliers or by scraping it off with a knife. This is quite labor intensive. I prefer cooking the drumsticks slow & low which breaks down the collagen. This gives them, essentially, a baste in collagen broth. Collagen breaks down at 160 F and dark meat is done at 180 F, but can go up to 195 without much harm. On the grill or in the oven, I will do lowest setting or oven 275 F for at least an hour. Then crank the heat or broil to crisp the skin. The alternative is braising, per this post. Also labor intensive, imho.
>>21474123

>>21473139 (OP)
>what do you fags do with them so they don't end up dry as shit
Well, personally, I just don't overcook them
Maybe you should try doing that