When it comes to chicken anatomy, there are several names used to refer to the different parts of a chicken’s leg. The bottom portion of a chicken’s leg is comprised of two main sections – the drumstick and the foot.
The Drumstick
The drumstick is the upper part of a chicken’s leg. It is the meaty portion above the knee joint and below the thigh. The drumstick consists of a single bone surrounded by tender, juicy meat. It gets its name from its resemblance to a drumstick on a turkey or other poultry. Drumsticks are one of the most popular cuts of chicken.
Some other names used to refer to a chicken drumstick include:
- Leg quarter
- Lower quarter
- Calf
- Pinion
So when someone refers to the “bottom part of a chicken leg” or “lower quarter” they are typically talking about the drumstick portion.
The Foot
The foot is the lowermost portion of a chicken’s leg extending from the ankle joint to the toes. The chicken foot consists of scales, claws, and vestigial webbing between the toes. Unlike the meaty drumstick, the chicken’s foot and ankle contain little muscle or flesh. The foot mainly consists of skin, tendons, ligaments, and bone.
Other names used to refer to a chicken’s foot include:
- Paw
- Trotter
- Claw
So while words like “paw” or “claw” may be used, most people would not be referring to the chicken’s foot when talking about the “bottom part of the leg.”
Variation in Terminology
There can be some regional differences and variations when it comes to naming the parts of a chicken. For example, some parts of the U.S. may refer to a chicken leg quarter as a “pulley bone.” And the wing section may be called the “flipper.” But in most cases, the drumstick remains the most commonly used term.
There are also differences in terminology used in the poultry industry versus culinary and consumer settings. For example, chicken processors may use more scientific anatomical terms whereas cookbooks and consumers will opt for simpler names like “drumstick.”
More Details on Chicken Leg Anatomy and Sections
To provide more context, let’s take a closer look at the full anatomy of a chicken’s leg and the different sections:
The Thigh
The thigh is the upper portion of the leg. This is the part closest to the chicken’s body. The thigh contains a large bone surrounded by dark meat. Chicken thighs are often prepared bone-in or boneless.
The Drumstick
As described earlier, the drumstick is the lower leg portion between the thigh and ankle. It contains a single long bone surrounded by white meat. The drumstick may be prepared attached to the thigh as a leg quarter.
The Ankle
The ankle joint connects the drumstick to the foot. It allows motion at the hock between the tibiotarsus and tarsometatarsus bones.
The Foot
The foot extends from the ankle to the toes. It contains multiple small bones along with connective tissue, scales, and claws.
The Toes
Chickens have four toes on each foot. Three toes face forward and one faces backwards at the rear of the foot. Vestigial webbing can sometimes be seen between the forward facing toes.
Typical Preparation Methods for Chicken Legs
When it comes to cooking and consumption, the drumstick is the prized section of a chicken’s leg. Here are some of the main ways chicken drumsticks are prepared:
- Baked or roasted
- Grilled or barbecued
- Fried or deep fried (as in fried chicken)
- Simmered in soups or stews
- Used in casseroles or slow cooker dishes
The thighs may be prepared in similar ways. Chicken feet are uncommon in Western cuisines but are used in some Asian chicken dishes.
Nutrition Info for Chicken Drumsticks versus Thighs
Both drumsticks and thighs are excellent sources of protein and nutrients. Here is a nutritional comparison of 3.5 ounce servings of cooked, skinless chicken thighs versus drumsticks (source: USDA FoodData Central):
| Nutrient | Chicken Thigh (3.5oz) | Chicken Drumstick (3.5oz) |
|---|---|---|
| Calories | 184 | 140 |
| Fat | 8.2g | 5.4g |
| Protein | 26g | 19g |
| Carbohydrates | 0g | 0g |
As shown, both cuts provide high quality protein. Thigh meat contains slightly more fat than drumsticks when prepared skinless. The total calories are higher in thighs compared to drumsticks for an equivalent serving size.
Price Differences Between Chicken Thighs and Drumsticks
In most grocery stores, packaged chicken thighs typically cost a bit more per pound compared to drumsticks. There are a few reasons for this price difference:
- Thighs are viewed as more premium or desirable cut by some cooks.
- Deboning thighs adds labor costs versus drumsticks with one bone.
- The thigh contains a higher ratio of meat to bone.
- Thighs are larger pieces resulting in less packaging waste.
That being said, the price difference is often relatively small, with thighs costing perhaps $1-2 more per pound than drumsticks depending on the source and packaging.
Appearance Differences Between Chicken Drumsticks and Thighs
In addition to anatomical differences, drumsticks and thighs have slightly different visual appearances:
- Drumsticks are longer and thinner with a bulging muscle shape.
- Thighs are shorter and wider with more flattened, oval-shaped muscles.
- Drumstick meat is mostly white with a yellowish tint. Thigh meat is darker reddish-brown.
- Drumsticks typically have less fat while thighs have more noticeable fat and skin.
- Drumsticks contain one long bone while thigh bones are shorter and wider.
These visual differences reflect the varying muscle structure and meat composition of each cut.
Taste Differences Between Chicken Drumsticks and Thighs
The flavor and texture of drumsticks and thighs have subtle differences:
- Thigh meat is juicier and more tender due to higher fat content.
- Drumstick meat is leaner with a bit more chew.
- Thighs have a richer, meatier flavor while drumsticks are milder in taste.
- Leg meat near the bone will have more pronounced chicken flavor.
Of course, precise taste and texture will depend on the chicken’s diet, age, preparation method and other factors. But in general, thighs are considered more juicy and flavorful compared to drumsticks.
Conclusion
In summary, the bottom portion of a chicken’s leg contains the drumstick (or lower leg quarter) and foot. The drumstick is the most commonly consumed part, made up of the lower thigh bone and surrounding white meat. Chicken drumsticks have a mild flavor and leaner composition compared to juicy, robust chicken thighs. While “drumstick” is the most frequently used term, “leg quarter”, “calf”, “pinion” and other regional names may also refer to this portion of the chicken leg. The chicken’s foot and ankle contains minimal edible meat.