Drumsticks are so satisfying to eat. You can pick them up with your fingers and gnaw on the bone, even in polite company. And we all agree that meat on the bone is tasty, right?
It turns out that organic, free-range chicken that has been air-chilled is even tastier on the bone. The proof is in the drumstick.
Try them with your favorite cooking method. They are the ultimate in versatility; marinated, roasted, deep-fried, spice-rubbed, or grilled and smothered in your favorite barbecue sauce. Any way you cook them, you will be rewarded with deeply flavorful and succulent results.
Just the facts
- USDA-certified free-range organic chicken
- 100% non-GMO, organic feed
- No antibiotics or hormones
- No animal by-products
- No arsenicals
- Raised to 8 weeks
- Air-chilled for no retained water
- Farm-to-table audit trail
- Sold in an uncooked state
- Sold by weight; 1 lb average per pack
- Average 3 - 4 drums per pack
- Bone in, skin on
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
D'Artagnan is dedicated to finding farmers that share our vision of a more humane way of rearing livestock. We look at scale and sustainability; choosing only those farms that respect nature and focus on the best animal welfare practices.
Our organic chickens are raised in the heart of Pennsylvania Dutch country by small Amish and Mennonite family farms committed to sustainable agriculture.
The chickens feed only on whole, non-GMO organic corn and soy, and no protein supplements, no poultry or fish by-products, no pesticides or herbicides are ever used. The water they drink is pure spring water, free of chlorine and fluorine. No growth hormones, tranquilizers, arsenicals or antibiotics are ever administered.
Our chickens are also free-range. In order for poultry to be certified free-range, it must be raised in specific conditions: with access to the outdoors and natural light, ability to forage naturally and a minimum of 1.5 square feet of space per bird when indoors. In addition, they must be raised to 8 weeks of age, as opposed to 5 or 6 weeks, which is standard for commercially-raised chicken. The result is a healthier, leaner bird with a distinctively rich flavor.