How To Do It
French all your drumsticks – Frenching is a technique where tissues or meat are cut away and removed, exposing the bone for a better presentation. Usually it is simply for appearance sake, as with pork, kingribs or lamb chops.
But frenching a chicken leg is more than just an appearance treatment. When you french a chicken leg, you are also removing tendons and compacting the meat, making a more juicy and enjoyable bite. By doing so one creates a “handle” as well.
The key here is to use a sharp boning knife and ensure all chicken portions are the same.
Once frenched, wrap the exposed bone piece in tinfoil.
Season with your choice of Dry Rub or chicken seasoning, I made use of Kings Meat Dry Rub.