This really does look the padded stick a drummer would use for his bass drum.
l. Remove the knobby knuckle from the end of a drumstick by giving it a good hard whack with your heaviest knife. If you happen to have a meat cleaver the job is easier.
2. Stand the drumstick on its meaty end and push the skin down to expose the tendons. Remove the largest tendons by pulling them free with a pair of clean pliers.
3. Scrape the skin and meat away from the bone to form a rounder, more compact drumstick.
10 chicken drumsticks
1/3 cup flour
3/4 teaspoon salt or to taste
1/8 teaspoon ground pepper
1/4 cup butter or margarine
1 can (6-ounces) frozen orange juice concentrate
1 can (6-ounces) water
2 tablespoons dark brown sugar
3/4 teaspoon minced, fresh oregano or 1/4 teaspoon dried
1/2 teaspoon nutmeg
In a large plastic bag combine flour, salt and pepper. Add chicken pieces and shake to coat. In a large skillet over medium heat, melt butter. Add chicken pieces and brown on all sides, 12 to 15 minutes. Pour off remaining butter. In a large measuring cup combine remaining ingredients. Add orange juice mixture to skillet. Cover and cook over low heat for 25 to 35 minutes, turning chicken several times until cooked through.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission