>>21473139
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