We're using drumsticks for the stew tonight, but they're huge drumsticks, like from a chicken on steroids, so we're only using two.

Ha, I know what you mean about stinking up the house. It's incredible how the smell lingers, whether it's chicken or fish or whatever (we fry pork chops very occasionally). I did see an interesting recipe in the NY Times this morning for something called "Brooklyn Bowl Fried Chicken" -- they used egg whites for the dipping, and matzoh meal, flour, and Cajun spices for the breading.