I would like to make chicken drumsticks / legs (with skin on) easier to eat by removing the tendons and the fibula bone. Cook's Illustrated mentions this technique:
- Holding a paring knife just above the ankle and perpendicular to the bone, slice around the circumference all the way to the bone. This will expose the ends of about six thin white tendons.
- Using a clean pair of pliers, grip the end of each tendon and pull firmly to remove it. Repeat until there are no more visible tendons.
However when I use pliers and try to grip the tendon, they just slip. Is there something I am doing wrong?
I tried cutting the bottom tendon attachment and pushing the meat up and down and it is still very difficult/messy.