What Is Chicken, broilers or fryers, dark meat, drumstick, meat only, cooked, braised? Origin and Varieties
Dark meat from chicken refers primarily to the leg and thigh sections, which are composed of muscles used for sustained movement. Unlike white meat, which comes from breast and wing muscles that are used for short bursts of activity, dark meat contains more myoglobin — the oxygen‑storing protein responsible for its richer reddish‑brown color. The increased myoglobin and lipid content also give dark meat its distinctive juiciness and robust flavor, often preferred in slow‑cooked and braised dishes. Dark meat cuts such as drumsticks, when cooked properly, remain moist and flavorful even after extended heat exposure, making them staples in many culinary traditions across the world. (cychicken.com) Historically, poultry consumption has increased globally due to its versatility, lower cost, and favorable nutrient profile in comparison to many red meats. In most Western diets, chicken drumsticks are enjoyed roasted, stewed, braised, grilled, or even fried. While white meat is often marketed as a leaner, lower‑fat option, dark meat remains highly valued in regional cuisines — from Southern braised chicken recipes in the United States to Mediterranean grilled drumsticks seasoned with herbs, citrus, and olive oil. In terms of production, broilers (chickens raised specifically for meat) are typically slaughtered at 6–8 weeks of age, ensuring tenderness and minimal toughness. Drumsticks from these broilers provide a nutrient‑dense food source that aligns with many cultural diets focused on protein and micronutrient intake. As poultry continues to be a dietary staple worldwide, dark meat drumsticks offer both culinary flexibility and significant contributions to daily nutrient needs. Modern gastronomy also celebrates the drumstick for its deep umami and ability to absorb marinades and spices, making it a favorite for braising with aromatics, grilling, and slow cooking. Whether skinless or with skin, the meat itself provides essential amino acids and lipids that contribute to energy and satiety in balanced meals. Overall, cooked braised chicken dark meat drumstick is not only a flavorful poultry cut but also a nutrition powerhouse that supports diverse cooking styles and dietary preferences.
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❤️ Health Benefits
Supports muscle synthesis and maintenance
High‑quality complete protein with all essential amino acids
Evidence: strongEnhances immune function
Supplies bioavailable iron and zinc supporting immune cell function
Evidence: moderateProvides B vitamin support for energy metabolism
Excellent source of niacin and B6 aiding metabolic pathways
Evidence: moderate⚖️ Comparisons
Vs. Chicken breast (white meat)
Lower in fat and calories, slightly higher in protein per gram but less iron and zinc than dark meat.
Vs. Turkey dark meat
Turkey dark meat provides similar protein but often contains slightly more iron and selenium.
Vs. Pork loin
Pork loin is leaner but may provide less iron than poultry dark meat.
🧊 Storage Guide
❄️
Fridge
1–2 days cooked
🧊
Freezer
4–6 months cooked
⚠️ Signs of
Spoilage:
- smell: sour or off odor
- visual: discoloration or sliminess
- texture: sticky or mushy surface
- when to discard: any signs of spoilage present
👥 Special Considerations
elderly
Why: High bioavailable protein helps preserve muscle mass.
Recommendation: Good protein choice to counter sarcopenia.
athletes
Why: Supports recovery and muscle repair.
Recommendation: Ideal post‑exercise protein source.
children
Why: Supports growth with essential amino acids and micronutrients.
Recommendation: Suitable protein source.
pregnancy
Why: Provides high‑quality protein, iron, and B vitamins needed during pregnancy.
Recommendation: Include cooked chicken dark meat in moderation.
breastfeeding
Why: Supports maternal nutrient needs while providing energy.
Recommendation: Include as part of balanced diet.
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 drumstick with skin
(105.00g)
3.00 oz
(85.00g)
1.00 drumstick without skin
(95.00g)
1.00 drumstick with skin
(105.00g)
3.00 oz
(85.00g)
1.00 drumstick without skin
(95.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 69.9400 | g |
| Energy | 149.0000 | kcal |
| Energy | 625.0000 | kJ |
| Protein | 23.9300 | g |
| Total lipid (fat) | 5.9500 | g |
| Ash | 0.9800 | g |
| Carbohydrate, by difference | 0.0000 | g |
| Fiber, total dietary | 0.0000 | g |
| Total Sugars | 0.0000 | g |
| Calcium, Ca | 12.0000 | mg |
| Iron, Fe | 0.9400 | mg |
| Magnesium, Mg | 22.0000 | mg |
| Phosphorus, P | 184.0000 | mg |
| Potassium, K | 239.0000 | mg |
| Sodium, Na | 117.0000 | mg |
| Zinc, Zn | 2.5400 | mg |
| Copper, Cu | 0.0630 | mg |
| Manganese, Mn | 0.0180 | mg |
| Selenium, Se | 27.9000 | µg |
| Vitamin C, total ascorbic acid | 0.0000 | mg |
| Thiamin | 0.0880 | mg |
| Riboflavin | 0.1800 | mg |
| Niacin | 5.0460 | mg |
| Pantothenic acid | 1.1000 | mg |
| Vitamin B-6 | 0.3720 | mg |
| Folate, total | 5.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 5.0000 | µg |
| Folate, DFE | 5.0000 | µg |
| Choline, total | 72.0000 | mg |
| Betaine | 11.1000 | mg |
| Vitamin B-12 | 0.4100 | µg |
| Vitamin B-12, added | 0.0000 | µg |
| Vitamin A, RAE | 7.0000 | µg |
| Retinol | 7.0000 | µg |
| Carotene, beta | 0.0000 | µg |
| Carotene, alpha | 0.0000 | µg |
| Cryptoxanthin, beta | 0.0000 | µg |
| Vitamin A, IU | 24.0000 | IU |
| Lycopene | 0.0000 | µg |
| Lutein + zeaxanthin | 0.0000 | µg |
| Vitamin E (alpha-tocopherol) | 0.1700 | mg |
| Vitamin E, added | 0.0000 | mg |
| Tocopherol, beta | 0.0000 | mg |
| Tocopherol, gamma | 0.0800 | mg |
| Tocopherol, delta | 0.0000 | mg |
| Tocotrienol, alpha | 0.0100 | mg |
| Tocotrienol, beta | 0.0000 | mg |
| Tocotrienol, gamma | 0.0500 | mg |
| Tocotrienol, delta | 0.0000 | mg |
| Vitamin D (D2 + D3), International Units | 2.0000 | IU |
| Vitamin D (D2 + D3) | 0.1000 | µg |
| Vitamin D3 (cholecalciferol) | 0.1000 | µg |
| Vitamin K (phylloquinone) | 0.2000 | µg |
| Fatty acids, total saturated | 1.6010 | g |
| SFA 4:0 | 0.0010 | g |
| SFA 6:0 | 0.0010 | g |
| SFA 8:0 | 0.0020 | g |
| SFA 10:0 | 0.0000 | g |
| SFA 12:0 | 0.0030 | g |
| SFA 14:0 | 0.0300 | g |
| SFA 15:0 | 0.0050 | g |
| SFA 16:0 | 1.1970 | g |
| SFA 17:0 | 0.0060 | g |
| SFA 18:0 | 0.3460 | g |
| SFA 20:0 | 0.0040 | g |
| SFA 22:0 | 0.0070 | g |
| SFA 24:0 | 0.0000 | g |
| Fatty acids, total monounsaturated | 2.3750 | g |
| MUFA 14:1 | 0.0120 | g |
| MUFA 15:1 | 0.0000 | g |
| MUFA 16:1 | 0.3740 | g |
| MUFA 16:1 c | 0.3710 | g |
| MUFA 17:1 | 0.0030 | g |
| MUFA 18:1 | 1.9610 | g |
| MUFA 18:1 c | 1.9420 | g |
| MUFA 20:1 | 0.0230 | g |
| MUFA 22:1 | 0.0000 | g |
| MUFA 22:1 c | 0.0000 | g |
| MUFA 24:1 c | 0.0020 | g |
| Fatty acids, total polyunsaturated | 1.2800 | g |
| PUFA 18:2 | 1.0680 | g |
| PUFA 18:2 n-6 c,c | 1.0540 | g |
| PUFA 18:2 CLAs | 0.0060 | g |
| PUFA 18:3 | 0.0550 | g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.0450 | g |
| PUFA 18:3 n-6 c,c,c | 0.0100 | g |
| PUFA 18:4 | 0.0000 | g |
| PUFA 20:2 n-6 c,c | 0.0100 | g |
| PUFA 20:3 | 0.0190 | g |
| PUFA 20:3 n-3 | 0.0000 | g |
| PUFA 20:3 n-6 | 0.0190 | g |
| PUFA 20:4 | 0.0880 | g |
| PUFA 20:5 n-3 (EPA) | 0.0040 | g |
| PUFA 22:4 | 0.0220 | g |
| PUFA 22:5 n-3 (DPA) | 0.0080 | g |
| PUFA 22:6 n-3 (DHA) | 0.0050 | g |
| Fatty acids, total trans | 0.0300 | g |
| Fatty acids, total trans-monoenoic | 0.0210 | g |
| TFA 16:1 t | 0.0030 | g |
| TFA 18:1 t | 0.0180 | g |
| TFA 22:1 t | 0.0000 | g |
| TFA 18:2 t not further defined | 0.0080 | g |
| Fatty acids, total trans-polyenoic | 0.0080 | g |
| Cholesterol | 132.0000 | mg |
| Tryptophan | 0.2700 | g |
| Threonine | 1.1320 | g |
| Isoleucine | 1.1430 | g |
| Leucine | 2.0390 | g |
| Lysine | 2.2580 | g |
| Methionine | 0.6850 | g |
| Cystine | 0.2800 | g |
| Phenylalanine | 0.9560 | g |
| Tyrosine | 0.9000 | g |
| Valine | 1.1630 | g |
| Arginine | 1.6710 | g |
| Histidine | 0.7140 | g |
| Alanine | 1.4330 | g |
| Aspartic acid | 2.3530 | g |
| Glutamic acid | 3.9210 | g |
| Glycine | 1.0970 | g |
| Proline | 0.9660 | g |
| Serine | 1.0020 | g |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 172852)
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