Idea for drums and drumettes

Unknown

The family and I had some pretty darn yummy chicken wings at a local Chinese place the other day. These were the drum-ette portions only. What made them stand out, however, was the preparation.[p]These had the meat all separated from the bottom portion of the bone, and kinda bunched up into a ball at the top, battered, then deep fried.[p]I do love my wings, but after several of them I get a bit tired of fumbling around with all those icky tendons and such. This is even worse for the drumstick with that nasty tendon that seems to stick out at odd angles on a cooked chicken leg...[p]Soooo, I'm thinking I'll try this technique to prepare my next batch of chicken parts. I'll "circum-slice" (my new word!) around the base of the bone, cut off the tendon, and allow the meat to form in a ball at the other end.[p]Anybody tried anything even remotely like this? Have you tried ANY form of pre-cooking trimming of a drumstick? How'd it turn out?[p]Thanks all,
bc

Nature Boy

bc,
Spin posted a wonderful pictorial of exacty this technique for cocktail wings. It is toward the end of the presentation. Good stuff.
Beers
Chris
[ul][li]Excellent lesson on cutting up chicken[/ul]

Unknown

Nature Boy,[p]That's great, thanks! And thanks too, to Spin for taking the time to compile this with such helpful pics![p]I don't know how I missed that when Spin posted it the first time. That's what I get for not lurking here quite everyday...

Gotta love this place,
bc

Nature Boy

bc,
It was well over a year ago. I saved the bookmark as it is the best pictorial I have seen on this subject. Really helpful. [p]I would like to see a similar pictorial on how to cut up a whole cooked chicken for presentation on a plate, or at a competition. Any out there??[p]Cheers
Chris