Saveur by The editors of Saveur Magazine

Author:The editors of Saveur Magazine
Language: eng
Format: mobi, epub
ISBN: 9781452105390
Publisher: Chronicle Books LLC
Published: 2011-12-30T19:09:42+00:00

Carving a Chicken

A perfectly roasted chicken all but demands a deftly wielded knife and a sense of ceremony. The four steps below are easy to master and produce neat, elegant portions.

A Set chicken on its side with the breast away from you. Place a fork against the thigh to steady chicken and, using a carving knife, cut between the body and the leg to begin to separate the two.

B Pierce the breast with the fork to steady the chicken, and complete the separation of leg from body by working the knife through the connecting joint. Set the leg aside on the carving platter.

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