Scraping a Drumstick

Appears in
Chicken: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1997

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The darker meat on the chicken leg has a lot of flavour and is good for terrines and stuffings.
Removing the meat from the bone can be fiddly. Pull the skin off the legs, from the fat end of the drumstick.
Hold the knuckle end of the drumstick and use a sharp knife to cut around the bone, then scrape away the flesh.