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1. Remove Drumstick and Thigh
To remove drumstick and thigh, press leg away from body. Joint connecting leg to the hip will often times snap free or may be severed easily with knife point. Cut dark meat completely from body by following body contour carefully with knife. |
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2. Slicing Dark Meat
Place drumstick and thigh on cutting surface and cut through connecting joint. Both pieces may be individually sliced. Tilt drumstick to convenient angle, slicing towards table as shown in illustration.
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3. Slicing Thigh
To slice thigh meat, hold firmly on cutting surface with fork. Cut even slices parallel to the bone. |
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4. Preparing Breast
In preparing breast for easy slicing, place knife parallel and as close to wing as possible. Make deep cut into breast, cutting right to bone. This is your base cut. All breast slices will stop at this horizontal cut.
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5. Carving Breasts
After making base cut, carve downward, ending at base cut. Start each new slice slightly higher up on breast. Keep slices thin and even. |
