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electronic Gourmet Guide

 

Carving a Roast Chicken or Turkey

by Prof. Steve Holzinger

 

You can carve a either a chicken or a turkey about the same way.

insert knife

1. Insert knife between leg and body and cut through the skin.

 

cut through joint

remove leg

2. Lift the leg and cut through the joint, removing the leg.

 

free thigh

3. Run the point of the knife into the pelvic joint to release thigh bone. Twist the knife to free the thigh.

 

release thigh meat

4. Place the thigh skinside down on the board. Observe the direction of the bone. Cut on either side of the bone to release the thigh meat.

 

slicing meat

5. Slice the smaller piece the long way. The larger piece of thigh may be cut in either direction. Serve skin side up. Serve the bone with some meat on it.

 

discard wing tip

6. Remove the first wing joint. Remove and discard the wing tip.

7. Make a deep cut parallel to the board just above the wing

 

slicing breast meat

8. Cut parallel to the breast bone to release slices of the breast.

9. Continue slicing the breast until the keel bone is reached.

 

remove stuffing

10. Remove the stuffing with a spoon.

 

Also see How to Carve a Chicken from Learning to Cook

 
Cooking and Carving

eGGsalad Archive

All About Knives and Carving

 

© 1996, Steve K. Holzinger. All rights reserved.

 
Kitchen Gypsy

 

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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Modified March 2007


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