trimming/preparing chicken legs

i remember seeing a video, or maybe just reading an article about trimming chicken legs so there's no grizzle or tough nasty stuff.

I make a lot of thighs and legs, and i'd really like to start trimming the legs up so they're easier (and more friendly as a finger food)

unfortunately i can't find any info on it now.

any ideas?

Trim all the extra loose skin and fat. Remove the backbone area and lastly remove the deep triangular piece of fat that is on the thigh.

i'm talking specifically about the chicken leg