Now to work on the legs, start by taking one leg, if you look at the drumstick you should see some white cartilage that goes round the top of the drumstick in the traditional rounded drumstick shape.
Take your knife and gently score along this line until you hit a bone, then it’s time to get popping again, feel for the joint connection in between the thigh and drumstick and pop it out of place, then continue to slice where the bone was previously obstructing .
Recipes and Stuff 