Limited Edition Collector Blades
How to Cut Chicken Drumsticks: Score, French and Debone
How do you cut chicken drumsticks? To separate a drumstick from the thigh, bend the leg to find the knee joint and cut straight through the joint, not the bone. To prep drumsticks, score the thick meat to the bone for marinades, cut around the narrow end and push the meat down to "french" them into lollipops, or slit along the bone to debone them. Our pick is the Boning Knife 6", Shogun Series, ELITE ($119): a narrow 6" boning blade with the Japanese AUS-10V core core that follows the bone closely.
Four common drumstick cuts
| Cut | Why | Best knife |
|---|---|---|
| Separate from thigh | Whole legs into drumsticks + thighs | Chef's or boning knife |
| Scored | Marinade soaks in; cooks more evenly | Chef's or paring knife |
| Frenched ("lollipop") | Clean bone handle for grilling and parties | Boning or paring knife |
| Deboned | Stuffing, kebabs, quicker cooking | Boning knife |
Separating drumsticks from thighs
Lay the leg skin-side down. Bend the drumstick and thigh apart until you see the line of fat over the knee joint. Cut along that line, wiggle the leg to find the gap, and cut through the joint. If the knife hits hard bone, you're off the joint: move a few millimeters and try again.
Scoring
Make two or three diagonal cuts about 1/4" to 1/2" deep on each side, down toward the bone. This lets marinades and rubs reach deeper and helps the thick part cook closer to the pace of the thin end.
Frenching drumsticks into lollipops
- Cut all the way around the drumstick, right through to the bone, about an inch above the narrow knuckle.
- Remove the knuckle end by cutting through the cartilage, or leave it on for a rounder look.
- Push the meat and skin down toward the thick end so it bunches into a ball.
- Pull or snip out the stiff tendons that are now exposed. Kitchen scissors help here.
- Scrape the bone clean with the back of the knife.
Deboning
Run the tip of the knife down the length of the bone on the meatiest side. Work the meat away from the bone with short strokes, keeping the edge against it. Cut around the knuckle at each end, then pull the bone free. Trim out any hard tendons. You can now stuff and roll the meat or cut it into chunks.
Tips for clean work
- Keep the chicken cold; it holds its shape better.
- Pat it dry so it doesn't slide on the board.
- Use a boning knife's tip close to the bone, not the edge's full sweep.
- Sanitize the board and knife after raw poultry.
- Cook chicken to a safe internal temperature of 165°F (USDA guidance).
Our picks
Boning Knife 6", Shogun Series, ELITE ($119). A narrow boning knife for frenching and deboning.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For separating legs and scoring.
Professional Kitchen Scissors, 420J2 Stainless Steel ($79). Japanese stainless kitchen scissors for tendons and skin.
Related: best knife for cutting chicken.
FAQ
What is the best knife for cutting chicken drumsticks?
A boning knife. The Dalstrong Shogun Series 6" Boning Knife ($119) has a narrow blade that stays close to the bone for frenching and deboning.
How do you separate drumsticks from thighs?
Bend the leg to find the knee joint, cut along the fat line and through the joint, not the bone.
Why score chicken drumsticks?
Scoring lets marinades penetrate and helps the thick part cook more evenly.
What is a frenched drumstick?
A 'lollipop' drumstick where the meat is pushed down to the thick end, leaving a clean bone handle.
What temperature should chicken drumsticks reach?
165°F internally, per USDA guidance.
