How To Carve a Chicken
- May 18, 2008
- 16,802 Views
Writer
MarionRose
Editor
Daniel Lichtenberg
Director
Kevin Hall
Music
Edison Music Corp
Voice Over Artist
Marci Fine
You don’t have to be a specialist to carve a chicken successfully. All you need is some patience and an extremely sharp knife.
You Will Need
- A whole roasted chicken
- A sharp carving or chef's knife
- A cutting board
- A serving platter
Add a little wine to the chicken’s juices, cook, and serve as a tasty sauce on the side.
Step 1: Cut the trussing string
Cut the trussing string.
Step 2: Remove the leg and thigh
Remove the leg and thigh. Cut between the breast and the thigh. Then split the leg & thigh. Feel around for the joint and cut right through it. Repeat on other thigh.
Step 3: Begin carving the breast
Begin carving the breast. Cut right along side the center breastplate. Bring knife down until you hit the cartlidge. Pull away a bit and cut down the breast.
Step 4: Remove the breast meat
Remove the breast meat. Cut wing bone joint. Serve breast & wing together, or separate with knife.
Chickens were first domesticated in India and China as early as 5000 BC.
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