Serves: 5
Expose The Thigh Bone
Place the whole leg, skin side down, on a cutting board. Using a sharp boning knife, make an incision through the meat along the length of the thigh bone.
Free The Thigh Bone
Cut through the muscle around the thigh bone to free it, scraping away the meat (above). Cut through the joint connecting the thigh to the drumstick. Do not cut through the skin. Remove the thigh bone.
Remove The Drumstick
Cut the meat from around the drumstick bone. Scrape down the bone to within 1 inch of the end of the leg. Push the meat down to expose the bone. With a heavy knife or cleaver, cut through the bone. Do not cut through the skin.
Re-Form The Drumstick
Feel for any remaining bone chips and remove any tendons. Push the short end of the drumstick bone back through to the end and re-form the leg into its original form. If you plan to stuff the cavity, wait until you're just about to grill before doing so, then close the cavity with a metal or bamboo skewer through the meat and skin.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Boning A Whole Chicken Or A Turkey Leg recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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