Free range chicken drumsticks

Greendale poultry products are sourced from our carefully chosen supplier, Creedy Carver, based at Merrifield Farm in Crediton, Devon. Peter and Sue Coleman pride themselves on producing top_quality chickens whilst maintaining a very sympathetic approach to bird welfare. From one day old, their chicks remain in temperature_controlled brooder units; at 28 days old they’re moved to free range units, which are either straw_bale shacks or special chicken arks. From here, they can roam grassy fields while enjoying protection from predators and the elements, thanks to their specialist housing. The birds are fed a low_density diet free from GM ingredients, additives or antibiotics, which allows them to grow more slowly, reaching maturity at their own pace. This simple lifestyle and natural environment combine to produce the delicious_tasting chicken that Greendale customers love.

Cut from the bottom of the animal’s leg, drumsticks have a little more fat than breast meat. This helps to prevent the drumsticks drying out during cooking, as the melting fat suffuses through the meat, basting it.

To barbecue your drumsticks, first make sure the charcoals are at the optimum cooking temperature (they should be glowing red, with a light covering of grey/white ash). If you want to use BBQ rubs or seasonings, add them to the drumsticks, then place the meat over the charcoal and cook for 25_30 minutes, turning regularly. The meat is cooked when you are absolutely sure there is no pink flesh, and the juice run clear when you pierce the drumstick gently with a skewer.