By Elissa Wa
From the cartilage bottom end of the drumstick, go 'up' towards the fleshy part of the drumstick and score about the bone, about 2 inches from the bottom.
Take your knife and go in a circle around the bone until you've reached the bone, and then use the knife to carefully scrape the flesh off downwards.
Once you get to the 'bottom' cartilage, use your hand and gently pull back the cartilage until it pops off.
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By Elissa Wa
This recipe is ready in 45 and features Chicken drumsticks and other delicious ingredients. Contains 200 calories total.
From the cartilage bottom end of the drumstick, go 'up' towards the fleshy part of the drumstick and score about the bone, about 2 inches from the bottom.
Take your knife and go in a circle around the bone until you've reached the bone, and then use the knife to carefully scrape the flesh off downwards.
Once you get to the 'bottom' cartilage, use your hand and gently pull back the cartilage until it pops off.
Calories per Serving: 200
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