STEP 7: REMOVE THE BONE Repeat with the other
side, taking as much meat off the bone as possible.
STEP 8: SLICE THE THIGH MEAT Slice the meat into
serving pieces and transfer to a warmed serving platter,
skin side up. Repeat with the other thigh pieces, then
transfer the drumsticks to the platter as well.
STEP 9: CLIP ITS WINGS Locate the wing joint by
articulating it, then slice through it with a sharp chef’s
knife. Repeat with the other wing, then separate the
drumettes from the flats and transfer all 4 wing pieces to