Using a serrated knife, cut to the bone below the meaty portion of the drumstick. Cut in a circle around the bone to separate the meaty portion from the lower half of the drumstick which is mostly tendons and skin.

Pull the bottom half of the drumstick off the bone. Use a small knife to scrape off any remaining tendon/skin from the lower half of the drumstick.

Marinate for 2 hours in a mixture 3 cups pomegranate juice, 1/2 cup chicken broth, 1 TB garlic powder, and 1 TB onion powder. (If you're pressed for time you can omit this step and go straight to the oven).

Remove from marinade and place in a baking dish or foil-lined hotel pan with bottom of the drumstick (bone) propped on the side of the pan and the meaty part resting on the bottom of the pan.

Bake at 400°F for 1 hour. Skin should be golden brown and crispy.

(Pomegranate Glaze instructions in full post)