STEP 6: BONE THE THIGH Flip one thigh over so it’s skin side down and cut one side of the bone with the tip of your knife to release a large chunk of meat STEP 7: REMOVE THE BONE Repeat with the other side, taking as much meat off the bone as possible STEP 8: SLICE THE THIGH MEAT Slice the meat into serving pieces and transfer to a warmed serving platter, skin side up Repeat with the other thigh pieces, then transfer the drumsticks to the platter as well STEP 9: CLIP ITS WINGS Locate the wing joint by articulating it, then slice through it with a sharp chef’s knife Repeat with the other wing, then separate the drumettes from the flats and transfer all 4 wing pieces to ... skin side up Repeat with the other thigh pieces, then transfer the drumsticks to the platter as well STEP 9: CLIP ITS WINGS Locate the wing joint by articulating it, then slice through it with a sharp chef’s...STEP 7: REMOVE THE BONE Repeat with the other side, taking as much meat off the bone as possible STEP 8: SLICE THE THIGH MEAT Slice the meat into serving pieces and transfer to a warmed serving platter,... articulating it, then slice through it with a sharp chef’s knife Repeat with the other wing, then separate the drumettes from the flats and transfer all 4 wing pieces to