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Cutting Off Legs |
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Pull
the leg away from the body and slit the skin
between the thigh and body. Bend back the leg
until the thigh bone pops out of the hip joint.
With the tip of the knife, cut through the
broken joint, meat, and skin to sever the leg
(hold the knife against the backbone as you
cut). Repeat with the other leg. |
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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 Leg: |
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