Chickens grazing
Check out the drumsticks on that sexy bird.

Today’s recipe is another (relatively) easy one!  It can be done in a slow cooker or just in a frying pan.  This is very similar to my slow cooker whole chicken (here), but quicker, since you’re dealing with smaller cuts of poultry.

Quick and Easy Pastured Drumsticks

pastured drumsticksFor this recipe you will need for this recipe:

2-4 pounds of chicken drumsticks (ideally pastured).  There are about 4 drumsticks in 1 lbs, so this would total about 8-16 drumsticks.

2-4 Tablespoons of Coconut Oil or Pastured Butter (i.e. Kerrygold).

Again, you can choose how this goes.  You can do a bit of curry twist or go the more traditional route, or you could customize and add in your own favorite spices & seasonings!

Curry Twist:

1-2 teaspoons of your favorite curry powder (to taste).

1-2 teaspoons of cinnamon (to taste).

You could also add Cumin if you like.

1 can of (full-fat) coconut milk (in the international food section).

More Traditional:

2-3 Teaspoons of Worcestershire sauce (to taste).

Season to taste with Fresh ground Pepper Grinds & Rock Sea Salt (to taste).


If you want to, you can add some chopped veggies into the mix with your drumsticks.  You can either add them right at the start (they will become very soggy and flavorful) or towards then end of your cooking cycle (i.e. 2-4 hours before end point) to keep a bit of crunch in them.  Some that we’ve tried & enjoyed are Sweet Potatoes, Butternut Squash, Turnips, Carrots, etc…  Sky’s the limit, use your imagination & experiment away!


Slow Cooker:

If you are cooking this from frozen then set the slow cooker on low and set it for about 12-14 hours.  Be sure you start far enough ahead of your target meal (usually a minimum of 12 hours to be safe).  If you are concerned, then turn it up to high for the overnight period (i.e. 6-10 hours) then turn it back to low.

If you are cooking thawed/fresh sticks then set slow cooker to low & leave it for at least 6-10 hours.  Again, it’s important during slow cooking NOT to open the lid repeatedly or you will lose your heat.

Towards the end of cooking you can use a baster & periodically suck up the juices & baste the drumsticks in said juices!


Frying Pan:

If you want to do this in a Frying pan, that’s fine too.  Proceed as follows:

a) Thaw drumsticks safely.

b) Melt coconut oil or Butter in pan & bring pan to med heat.

c) You can either pre-season drumsticks in container in the fridge or season right in the pan, depending on your preference.  Use whichever flavoring method you want from above (curry or more traditional, etc…).

d) Cook on medium heat for about 20-30 minutes per side or until the skin gets browned & crispy.  If you pan has a solid lid, then place it on top for at least 10-15 minutes per side & then remove it & check the sticks.

e) Towards the end of cooking you can use a baster & periodically baste the drumsticks in any of the frying pan juices!


Whichever cooking method you chose… That’s it!  You are done.  Now serve hot & enjoy! The meat will be more fall off the bone moist in the slow cooker, but both will be delicious!

Be sure to save the bones from your drumsticks in a container in the freezer to make a future bone broth (here).

Hope you enjoy this recipe as much as my family & I do!

Be sure to comment with your additions & substitutions so we can share them with everyone!

Till next time!

Dan T

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