Free-Range Chicken, Slant-Cut Drumstick, Bone-In, Skin On
Description
A “slant-cut drumstick” is produced by cutting a whole leg (71001) along the tibia of the drumstick and through the joint between the tibia and the femur. The thigh and a portion of the meat on one side of the drumstick are removed. The slant-cut drumstick consists of the drumstick and the patella (see Notes).