September 4, 2009, Newsletter Issue #271: Carving a chicken
Tip of the Week
It will take a little practice to get the carving just "perfect" following these basic directions.
1. Place chicken on platter, breast side up, with legs to carverīs right.
Hold drumstick firmly with fork and using a sharp carving knife, cut
through skin between leg and body of chicken. Press flat part of blade
against body of bird and gently pull drumstick forward; cut through skin and thigh joint.
2. Place leg on side platter. Separate drumstick and thigh by cutting down through the joint.
3. Holding chicken with fork, remove wing at joint in much the same manner.
4. Insert fork across breastbone. Starting halfway
up the breast, cut downward into long, even slices of white meat. To
carve other side of chicken, turn platter and repeat.
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