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Chicken Thighs And Drumsticks
Rich and savory with more fat than chicken breast, giving a juicier bite and deeper flavor once cooked.
Lens analyzedChicken thighs and drumsticks are the two dark-meat leg cuts of the bird, often sold together as a package since both come from the same part of the chicken and cook similarly. They hold more fat than breast meat, which keeps them moist through roasting, braising, or grilling even if slightly overcooked.
Where it comes from
Selling leg quarters split into thighs and drumsticks together is a common grocery-store packaging choice, giving cooks the dark meat cuts favored in many cuisines for braises, stews, and roasted dishes without buying a whole chicken.
Buying it
Look for pieces with smooth, evenly colored skin and no strong odor. Bone-in, skin-on packages generally offer more flavor for roasting and braising than boneless, skinless versions.
Storing it
Refrigerate raw chicken thighs and drumsticks and cook them within a day or two of purchase, or freeze them if you're not cooking that soon.
Keeps about 3 days in the fridge.
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