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Boiled Chicken Drumsticks
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Boiled Chicken Drumsticks

Say hallo to tender, juicy, and flavorful chicken with this simple and quick boiled chicken drumsticks recipe!
Course Dinner, Lunch, Main Course
Cuisine global cuisine, World Cuisine
Diet Diabetic, Gluten Free, Low Calorie
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Calories 255kcal
Author Kate Hahnel

Equipment

  • medium-sized pot or pan

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.
    Chicken drumsticks, seasonings, and herbs in a pot.
  • 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.
    Ingredients needed to make boiled drumsticks in a pot.
  • 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.
    Chicken drumsticks boiling in a pot.

Notes

Nutritional information is calculated as a guide, using the tools that we use and will vary, depending on factors such as the size of chicken drumsticks you use. It excludes the calories from the vegetables.
  • 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.

Nutrition

Calories: 255kcal | Carbohydrates: 2g | Protein: 27g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 939mg | Potassium: 338mg | Sugar: 0.003g | Vitamin A: 70IU | Calcium: 16mg | Iron: 1mg