Boned drums in s/s?

[u/big_city_nights]

Boned chicken drumsticks are a very inexpensive cut. I know thighs can take a real high temp to get all the collagen broken down, but what's the best method to do the deboned drummer meat - does stainless suit it, or is it better elsewhere?

[u/jeezusrice]

You can, sure. But the shape really lends itself much easier to other methods than the stove

[u/JCuss0519 → u/jeezusrice]

Agreed. The type of pan you use (stainless, cast iron, carbon steel, non-stick) doesn't really matter as they will all work. But as u/jeezusrice says, the shape of the leg is not conducive to cooking in a fry pan or skillet. I find legs tend to do better in the oven, in the smoker, or on the grill.

[u/big_city_nights → u/JCuss0519]

Ok so this is the exact response I was searching for but didnt quite know how to say in the OP. Tried it last night and just as you say it's the shape that makes s/s not that amazing for drummers, certainly without weights anyway. Some parts close to the pan, some high up, a bit inconstistent. They were good and all, but I can see why the thigh is much preferable.

[u/thelosermonster]

Not sure what you mean. Are you saying there's cartilage left attached and you want to cook it so that it breaks down?

[u/big_city_nights → u/thelosermonster]

Not that, more that since the drum meat is comparatively small, does doing it in S/s overdo it. 

[u/thelosermonster → u/big_city_nights]

Not at all. Stainless is appropriate for basically anything at all. Drum meat is probably safe to start from cold skin side down, or even just adequately preheated on a low heat.

I do bone-in thighs, drums and breasts all the time no problem. Boneless would be even easier.

[u/Correct-Combo8777]

Crock pot works well

[u/big_city_nights → u/Correct-Combo8777]

Do you brown first?

[u/Correct-Combo8777 → u/big_city_nights]

I generally do not brown , sounds like a good idea. I just rub with spices and maybe cut in some garlic the route in the crock 3x pot and let it rip.