Best Kitchen Scissors #124

carve a turkey or Chicken #217

Start with the leg and bend it until the joint between it and the thigh is visible. Flex it back and forth until you have a good clear shot at the knee from behind. Sever the meat around the joint, and then cut between the ball and socket to remove the leg. 3) You can serve the drumstick whole for the cavemen like me, or you can stand it on the meaty end and slice downward, removing the meat. I usually carve one and leave one whole. next the thigh and cut through the skin that connects it to the body. Bend the thigh back to find the hip joint. Cut through the ball joint removing the thigh. lastly the thigh skin side up and cut it into slices across the grain. Repeat with the other thigh.