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Products: |
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Separating Legs |
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Place the leg skin side up on the cutting board. To
find the joint, squeeze together the drumstick and
thigh; the flat, light-colored area at the top is
the joint. Cut through the joint to separate the
drumstick and thigh into two pieces. Repeat with the
other leg.
Free range chicken
drumsticks are primed and ready for your
favorite barbeque sauce. |
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Packaging / M.R.P. |
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Packaging
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M.R.P. (Rs.) |
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Per Kg |
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200 |
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Chicken Drumstick: |
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