Carving
Published by admin at August 21st, 2008Small birds are better jointed than carved unless they are served whole. Chickens under 2kg are best jointed after cooking.
To carve a cooked bird, place it so that the front part of the breast is towards you. Remove the trussing string or skewers, then insert the carving fork, with the guard up, into the bird towards the back. Use the fork to hold the bird securely. Slit the skin around the leg and press it gently outwards with the flat of the knife. Cut through the joint. Repeat with the other leg. Remove the knuckle end of the drumstick and divide each leg into two.
Carve the breast in slanting slices. To remove the wings, make a cut at the top of the wishbone, then turn the knife so that it presses against the carcass. Cut down through the wing joint.