Say hallo to tender, juicy, and flavorful chicken with this simple and quick boiled chicken drumsticks recipe.
Craving other easy recipes? Then make my Air Fryer Roasted Whole Chicken, African Hot Sauce Pili Pili, or this refreshing Cucumber Lemon Ginger Water next!
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We love making boiled chicken drumsticks! They are quick, super-easy to make, and are always perfect to have for soup, shredding, or for baking or grilling.
why this boiled chicken drumsticks recipe works
Apart from the fact that these chicken drumsticks require less than 30 minutes to cook, there are so many reasons to love this recipe!
- flavorful and delicious: packed with protein and low in calories, this is an easy meal that everyone will enjoy!
- versatile: enjoy it as a soup, use the chicken in salads and casseroles or simply use the broth to cook rice and other dishes!
- budget-friendly: Chicken is mostly less expensive than other meats, and boiling it can help stretch your budget further.
- healthy: boiled chicken legs are healthy and suitable for most diets such as keto, paleo and whole-30. At 181 calories per 95 grams, they are also low in calories. You can read more about the calories in boiled chicken legs here.
ingredients
Here is a summary of the ingredients you will need to make boiled chicken drumsticks, as well as possible options for substitution. See the full measurements in the recipe card provided below.
- bone-in chicken drumsticks (or legs) - while you can use boneless chicken, bone-in drumsticks add lots of flavor to the broth so I totally recommend using these.
- water for boiling.
- seasoning - chicken stock cube, salt, pepper.
- fresh vegetables - I used an onion, carrots, and a leek, but honestly vegetables such as turnips and celery will do.
- herbs and aromatics: juniper seeds (berries), bay leaves, oregano, rosemary, and some fresh parsley to garnish (optional - not pictured).
how to make boiled chicken drumsticks
This is a summary of how to make boiled chicken drumsticks. You will find the detailed instructions in the recipe card provided below.
- Begin by cutting the vegetables (onion, leek, and carrots) into chunks. Place chicken drumsticks in a large pot with salt, pepper, chicken bouillon, bay leaves, rosemary, juniper berries, and the chopped vegetables.
- Cover with enough cold water. Bring the water to a boil, then reduce the heat and simmer until the chicken is fully cooked.
- Once cooked, remove the chicken and season with salt and pepper if necessary. Strain and serve the chicken legs, or store them in an airtight container in the fridge/freezer for later. Optionally, broil the chicken to crisp up the skin before serving.
how long does it take to boil chicken drumsticks?
The time it takes to boil chicken drumsticks will depend on their size and thickness. Generally, bone-in chicken drumsticks will require 25 minutes per pound of meat to cook. Frozen drumsticks require more time, approximately 40-45 minutes. To make sure that the chicken is cooked through, check using an internal meat thermometer and make sure that each chicken drumstick is cooked to the FDA recommended minimal safe internal temperature of at least 165°F (74°C).
how to use boiled chicken legs
In addition to enjoying the boiled drumsticks as they are once cooked, I also like to top my drumsticks with some Peri Peri Spice or Xawaash Seasoning, before briefly grilling them in the oven. It just doesn't end there as chicken legs are so versatile! Here are other ways to use them in recipes:-
- the easiest way is to enjoy them as they are! Simply garnish with some chopped parsley or your favorite herbs, and serve!
- strain the broth, and serve it with the drumsticks and the vegetables.
- remove the skin and use to make dishes such as salads, enchiladas, and chicken tacos.
- top with some barbecue sauce, hot sauce, or your favorite sauces and broil in the oven, or air fryer!
- shred the chicken and use it to make soups, stews, pot pies, and casseroles!
- serve with some rice, garlic bread, or boiled potatoes!
refrigeration and freezing
Keep leftover chicken in an airtight container in the fridge for 3-5 days, and in the freezer for up to 3 months.
useful tips
- skin-on chicken drumsticks tend to create a fatty layer on the broth from the fat under the skin. Seeing that this can taste unpleasant to some people, you may want to spoon off some of the extra fat floating on top, especially whenever you are serving the chicken with the broth.
- Don't chuck the broth, keep it in airtight jars for use in recipes instead.
- When it comes to heat, slow and steady is the way to go! Cooking the chicken at a low, even temperature will yield tender and juicy meat, and prevents the chicken from turning rubbery.
frequently asked questions
Yes, you can use chicken thighs or leg quarters; simply boil for 30-35 minutes per pound, depending on the size and thickness. I have to stress that the cooking time is just a guide, most importantly, you want to ensure the chicken is cooked through by using a meat thermometer to make sure it has attained the FDA-recommended minimal internal temperature of at least 165°F (74°C) before serving.
more quick and easy family dinner recipes
These simple, quick, and easy family dinner recipes are a must-try!
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📖 Recipe
Boiled Chicken Drumsticks
Equipment
Ingredients
- 6 chicken drumsticks (legs)
- water (for boiling)
- 2 carrots
- 1 medium-sized onion
- ½ leek
- 1 teaspoon salt
- 1 teaspoon chicken bouillon
- black pepper (to taste)
- a few bay leaves
- a sprig rosemary
- 1 tablespoon juniper berries
- 1 teaspoon oregano
Instructions
- First, cut the vegetables (onion, leek, and carrots) into chunks.
- Place chicken drumsticks in a large pot and season them with salt, pepper, and chicken bouillon. Top with the bay leaves, rosemary, oregano, and juniper berries. Add the carrots, onion, and leek, as well as enough cold water to cover the drumsticks by 1 inch/2.5 cm.
- Using medium-high heat, bring the water to a boil, then reduce the heat and simmer for 20-25 minutes until the chicken is fully cooked. Remove the chicken from the pot and season with salt and pepper if needed.
- Strain the broth and serve it alongside the chicken drumsticks, or store the broth in an airtight container in the refrigerator or freezer. Optionally, you can broil the chicken to crisp up the skin before serving.
Notes
- skin-on chicken drumsticks tend to create a fatty layer on the broth from the fat under the skin. Seeing that this can taste unpleasant to some people, you may want to spoon off some of the extra fat floating on top, especially whenever you are serving the chicken with the broth.
- Don't chuck the broth, keep it in airtight jars for use in recipes instead.
- When it comes to heat, slow and steady is the way to go! Cooking the chicken at a low, even temperature will yield tender and juicy meat, and prevents the chicken from turning rubbery.
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