Jake Harper
Learning how to cut up a whole chicken is a great skill to have, as it allows you to customise your chicken pieces. For example, you can choose to separate the drumstick from the thigh, or leave the leg whole. To cut the meat off a chicken drumstick, you can either roast the drumstick and then pull the cooked meat off the bone, or you can cut to the bone around the ankle and use a knife to scrape the meat off.
Characteristics of cutting the meat off a chicken drumstick
| Characteristics | Values |
|---|---|
| Knife | Sharp knife, boning knife |
| Method | Cut to the bone around the ankle, scrape meat off the bone, sever tendons holding meat in place, make cuts to even out thickness |
| Cooking | Roasting, grilling |
| Seasoning | BBQ sauce, lemon, olive oil, herbs |
| Benefits | Customizable chicken pieces, less expensive, better shape, consistent cooking, lower cost, quicker cooking time, crispy flavor |
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What You'll Learn
Use a sharp knife to cut to the bone around the ankle
To cut the meat off a chicken drumstick, you will need a good sharp knife. This will ensure that you can cut through the meat and around the bone with precision.
Begin by locating the ankle of the drumstick. This is where you will start to cut the meat away from the bone. Using your sharp knife, start to cut through the meat, following the bone around the ankle. Take care to cut as close to the bone as possible without cutting into it. This process will require a steady hand and a sharp knife to ensure that you are only cutting through the meat and connective tissue.
As you work your way around the bone with your knife, use your other hand to gently pull the meat away from the bone. This will give you more control and help you to cut through the meat more easily. Keep your knife as close to the bone as possible, working your way up the drumstick. You may need to make additional cuts or use a scraping motion with your knife to separate the meat from the bone effectively.
Once you have cut all the way around the bone and up the drumstick, you can use your hands to pull the meat away and separate it from the bone completely. At this point, you may also use your knife to gently scrape any remaining meat off the bone if needed. With a sharp knife and careful technique, you will be able to efficiently remove the meat from the drumstick, leaving the bone clean and intact.
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Scrape the meat off the bone with a knife
To scrape the meat off a chicken drumstick using a knife, start by cutting through the skin and popping the bone away from the body of the chicken. Then, slice the drumstick off the chicken, cutting as close to the backbone as you can. You will see a line of white fat dividing the drumstick from the thigh; slice along this line to separate the two.
Next, cut to the bone around the ankle of the drumstick. Using a knife, scrape the meat off the bone, working your way up towards the top of the drumstick. Make small cuts at the top to sever the tendons holding the meat in place. You can also start from the "knee" and work your way down, as you would with a whole bird. However, starting from the ankle and working up is often simpler.
Alternatively, you can roast the drumsticks in the oven until they are well-browned, let them cool, and then pull the cooked meat off the bone. This method is easier with a Japanese-style poultry boning knife (a honesuki).
If you want to butterfly the drumstick, make a second cut to separate the meat from the other side of the bone. Fold the meat open and lay the drumstick face-down. Season the drumsticks and place them uncovered in the fridge on a wire rack for 2 hours or up to overnight. Preheat your grill to medium-high (around 400°F) and remove the chicken from the fridge 20 minutes beforehand to bring it to room temperature. Place the drumsticks on the grill with the skin-side up and cook for 5-6 minutes. Flip the drumsticks and repeat, grilling for a total of 20-25 minutes. Once the chicken reaches a temperature of 155-160°F, baste with your sauce or glaze. Leave the lid off to create a crispy, caramelized exterior.
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Sever the tendons holding the meat in place
Severing the tendons holding the meat of a chicken drumstick in place is a crucial step in the deboning process. This step is necessary to completely separate the meat from the bone and ensure that all edible parts of the drumstick can be utilised.
To begin, use a sharp knife to cut through the skin of the chicken drumstick. This will provide access to the bone and allow for easier meat removal. Make sure your knife is sharp enough to make precise cuts without tearing the meat.
Once you have cut through the skin, carefully locate the tendons connecting the meat to the bone. Tendons are tough, fibrous tissues that hold the muscle to the bone. In the case of a chicken drumstick, these tendons are located at the top of the drumstick, where the meat is attached more firmly to the bone.
Using your knife, carefully sever these tendons with multiple small cuts. Be cautious and precise during this step to avoid cutting too deeply into the meat itself. Make sure to cut as close to the bone as possible to maximise meat yield.
After severing the tendons, you should be able to more easily scrape or pull the meat away from the bone. Work your way down the drumstick, using your knife to gently detach the meat from the bone. The meat should come away in mostly intact sections, ready for further preparation or cooking.
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Remove the skin and use the meat for sautéed dishes
To remove the skin and use the meat for sautéed dishes, you can follow these steps:
First, use a sharp knife to cut through the skin of the chicken drumstick. Grab the leg and gently pull the bone away from the body, then slice the leg off, cutting as close to the backbone as you can. You will see a line of white fat dividing the drumstick from the thigh; slice along this line to separate the two.
Now, to remove the skin, lay the drumstick skin-side down and make cuts as needed to even out the thickness of the meat. You can then cut the meat into segments or strips, depending on your preference. The meat can be used in a variety of sautéed dishes, such as Kung Pao chicken or added to pasta.
Alternatively, you can create butterflied chicken drumsticks by making a cut to separate the meat from the bone, then folding the meat open and laying the drumstick face-down. Repeat this process for each drumstick, then season and place them in the fridge for up to 2 hours or overnight. When ready to cook, preheat your grill to medium-high (around 400°F) and grill the drumsticks for 5-6 minutes on each side, flipping every few minutes until they are almost cooked through. Baste with your chosen sauce or glaze, then grill for a few more minutes to create a caramelized finish.
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Season and grill the drumsticks
Seasoning and grilling chicken drumsticks is a straightforward process. First, prepare the drumsticks by trimming off any excess skin and loose bones or tissue, especially around the joints. Then, pat the drumsticks dry with paper towels. If you have the time, you can let the drumsticks rest at room temperature for 15 to 30 minutes before grilling, which will help them cook more evenly and reduce grill time.
When it comes to seasoning, you can use a variety of spices and herbs to enhance the flavor of the chicken. A simple combination of salt and pepper will work, or you can try a spice mix like kosher salt, black pepper, and garlic powder. You can also experiment with different spice blends, such as smoked paprika, onion powder, chili powder, cayenne pepper, and garlic powder. If you're making BBQ chicken drumsticks, you can use a dry rub and brush on your favorite BBQ sauce during the last 5 minutes of grilling. Don't forget to add spices under the skin as well as on top for optimal flavor.
Once your drumsticks are seasoned, it's time to grill them. Clean and oil the grill grates to make them non-stick. Preheat your grill to a surface temperature of about 450°F (medium-high on most gas grills). Use a grill surface thermometer for accurate temperature readings.
Place the chicken drumsticks on the grill, spacing them out evenly. Grill the drumsticks for about 25 to 35 minutes, flipping them every 5 minutes, until the internal temperature reaches 185°F. This temperature ensures that the meat is tender and juicy. Lower the heat to about 300°F if you're using a gas grill, and cook for about 25 minutes, turning the chicken once halfway through.
Finally, remove the grilled drumsticks from the grill and let them rest for about 5 minutes before serving. This resting period allows the juices to redistribute and results in juicy and tender meat.
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Frequently asked questions
First, cut through the skin and pop the bone away from the body of the chicken. Then, slice the leg off, cutting as close to the backbone as you can.
You should see a line of white fat dividing the two. Slice along this, and your knife should easily find the joint, allowing you to separate the two.
Cut to the bone around the ankle. Then, use a knife to scrape the meat off the bone towards the top of the drumstick. At the top, make several cuts to sever the tendons.
Buying a whole chicken and cutting it up yourself is less expensive, and you can trim the fat and shape the pieces nicely. You can also choose to leave the chicken whole for roasting.
The meat is very versatile. You can cut it into segments and use it for popcorn chicken, kung pow chicken, or pasta dishes.
