482 



POULTRY PRODUCTION 



be removed by making an incision in the shank, as is being 

 done in Figure 230, and passing the knife up and down as far 

 as possilile between the hock and the foot. In this incision 

 sh]) a liook or bent nail and give a steady piilk Tlie beginner 

 will find it easier to pull the tendons one at a time. They 

 are easily seen and separated. With a steady pull they will 

 come out looking like long strings, as shown on the removed 

 shank in k'ignre 230, leaving the drumstick more tender and 

 palatable and fully as desirable as the other dark-meat 

 sections of the fowl. 



Fig. 22S 



Removing the neck. (Courtesy of F. E. Mixa.) 



After pulling the tendons the shank should be cut off at 

 tlie hock-joint. If a half-inch of yellow shank skin, which is 

 quite firmly attached to the bone, is left the meat of the drum- 

 stick is not so likely to slide up the bone as it generally does 

 in roasting. This makes the carcass appear more attractive 

 on the table when roasted. It will be found, in marketing 

 fancy poultry products, that an attracti^•c appearance often 



