A drumstick is the lower portion of a chicken or turkey leg, made up of the tibia and fibula bones surrounded by meat and skin, named for its resemblance to a musical drumstick.
Drumstick meat is dark, more richly flavored, and more forgiving than breast meat, staying moist and tender through moist-heat cooking methods like braising and stewing as well as frying, grilling, and roasting. It is a popular cut for fried chicken, where it is coated in seasoned batter or breading, and for soups, stews, and braises, where long cooking tenderizes the meat and lets it absorb other flavors.
Preparation varies by cuisine: in Indian cooking, drumsticks are common in curries and stews seasoned with a range of spices; in American Southern and barbecue cooking, they are often slow-smoked or grilled.