Roast Drumsticks
Meats & Fishlate-period EnglandCurly Cross Tavern FeastCooked & documented
Yield: ~65 drumsticks
Prep ahead: Season the day before. Roast day-of or up to 4 hours ahead and hold warm.
Ingredients
| Quantity | Ingredient |
|---|---|
| 65 | Chicken drumsticks (about 32 lbs) |
| 2/3 cup | Salt |
| 4 tbsp | Black pepper |
| 1/3 cup | Fresh rosemary, finely chopped (or 4 tbsp dried) |
| 1/3 cup | Fresh thyme leaves (or 4 tbsp dried) |
| 4 tbsp | Dried sage |
| 1.25 cups | Olive oil or melted butter |
Method
- Mix salt, pepper, and all herbs together. Toss drumsticks with oil or butter, then coat evenly with the herb mixture. Refrigerate overnight if possible.
- Arrange on sheet pans in a single layer (you'll need 7–8 full sheet pans). Don't crowd them.
- Roast at 425°F for 40–45 minutes, turning once halfway through, until the skin is golden and the internal temperature reaches 175°F.
- Hold warm in a low oven (200°F) covered loosely with foil, or in chafing dishes at the event.
Note: Drumsticks are forgiving — they stay moist even if held warm for a while, which makes them ideal for tavern-style service.