Chicken drumstick, stewed, skin eaten
Common food
Photo: Wikipedia
A stewed chicken drumstick with the skin on is a comforting, savory staple where the meat becomes fall-off-the-bone tender and the skin turns soft, gelatinous, and rich with rendered fat. It's a protein-packed centerpiece, delivering over 22g of protein per 100g with a satisfying, moist texture that absorbs the flavors of its cooking broth.
Calorie split: 48% protein · 0% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory umami flavor and the satisfying contrast between the tender meat and the rich, fatty skin. It's a versatile, homestyle comfort food that forms the base for countless soups, stews, and one-pot meals across global cuisines.
⚠️ Watch-outs & how to enjoy it better
The skin significantly increases the saturated fat and calorie content, which may be a concern for those monitoring heart health or calorie intake. To counteract this, you can easily remove the skin before eating to cut fat by over half, or balance the meal by pairing it with a large portion of non-starchy vegetables like steamed broccoli or a leafy salad.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Provides essential minerals like selenium and phosphorus.
- Skin contains collagen and gelatin, which support joint health.
- A zero-carb, high-protein option suitable for ketogenic diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The drumstick is anatomically the lower part of the chicken leg (the tibia bone), and it's called a 'drumstick' because its shape resembles a drumstick from a drum kit.
Full nutrition (USDA data · scales with serving)
| Water | 65.8 g |
| Energy | 186 kcal |
| Protein | 22.5 g |
| Total lipid (fat) | 10.6 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.93 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 176 mg |
| Potassium, K | 227 mg |
| Sodium, Na | 417 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 26.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.16 mg |
| Niacin | 4.8 mg |
| Vitamin B-6 | 0.34 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 67.8 mg |
| Vitamin B-12 | 0.41 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 12.0 ug |
| Retinol | 12.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 13.0 ug |
| Vitamin E (alpha-tocopherol) | 0.17 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 2.2 g |
| SFA 18:0 | 0.57 g |
| Fatty acids, total monounsaturated | 4.5 g |
| MUFA 16:1 | 0.67 g |
| MUFA 18:1 | 3.7 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 131 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broilers or fryers, dark meat, drumstick, meat only, raw — USDA does not publish this profile for Chicken drumstick.
| Tryptophan | 0.22 g |
| Threonine | 0.92 g |
| Isoleucine | 0.93 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.56 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.78 g |
| Tyrosine | 0.73 g |
| Valine | 0.94 g |
| Arginine | 1.4 g |
| Histidine | 0.58 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.2 g |
| Glycine | 0.89 g |
| Proline | 0.78 g |
| Serine | 0.81 g |
FAQ
Is stewed chicken drumstick with skin healthy?
It's a nutrient-dense food, rich in protein and minerals. The healthiness depends on your overall diet; the skin adds flavor and nutrients but also significant saturated fat. Enjoying it in moderation, perhaps with the skin removed, is a balanced approach.
How does stewing affect the nutrition?
Stewing is a moist-heat cooking method that makes the meat very tender and helps retain moisture. It doesn't add carbohydrates, but the drumstick will absorb some of the cooking liquid's flavors and sodium. The fat content remains largely the same as in the raw product.
Can I eat the skin?
Yes, the skin is edible and contains collagen and fat. It becomes soft and gelatinous when stewed. If you prefer to reduce fat and calorie intake, simply peel it off before or after cooking.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.86 kcal/g · 48% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.84 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.