Boning a Chicken Leg

An easily boned chicken leg (the drumstick and thigh together) can be stuffed and baked or coated in crumbs and deep fried.

Scrape the flesh away from the top of the thigh, working your way down the bone. Do not cut the skin. Pull the flesh down and outwards as you scrape. Cut through the joint and discard the thigh bone. Stuff the thigh cavity only, leaving the drumstick bone in and stitch the top closed.