URGENT NEWSFLASH...THIS JUST IN...
Okay, just arrived from the canal and my findings are as follows: all three chicken legs sank immediatly, however, the two roasted ones, (marinade made no difference) sank more slowly than the single leg wrapped in foil and boiled in water!
My conclusion to this is probably the amount of moisture left in the bone. Roasting will dry them out. These legs were cooked for one hour. Presumably, had they been cooked for longer they might have sunk more slowly still. :-/
Theoretically then a drumstick cooked for considerably longer might feasibly float after all...... :-?
Mmmmmm!
Anyway for my purpose the answer is sink! (that's through water, not the big shiny thing with taps in the kitchen!)
And the reason for all this. . . . . one of the characters in my next book loses a chicken leg in the canal - and for some obscure reason - I thought it would float, therefore he could recover it. But it doesn't, so he can't. . . . . . . . . . . . .Sorry if this ia a bit weak after all the excitement...
Oh, and there is a bloke on a narrowboat moored nearby who think's I'm raving mad. I tried to explain but he just shook his head and walked away . . .
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Topic: Chicken Drumstick? (Read 2634 times)