How To Carve A Roast Chicken. Use a sharp boning knife to sever the leg from the body, cutting through the joint. Jamie's home cooking skills qualification:
Take the point of the knife and run it along the crease where the bone meets the body to separate the leg. Make a slit between the two breasts and run the knife along the breastbone. As you separate the leg, be sure to get the “oyster,” a tasty nugget of meat toward the back of the chicken just above the thigh.
Holding It Steady With A Carving Fork, Cut Through The Skin Between The Leg And Body Using A Large Carving Knife.
Separating the thigh from the drumstick. Position the chicken so the wings are facing away from you at the top of the cutting board. As you separate the leg, be sure to get the “oyster,” a tasty nugget of meat toward the back of the chicken just above the thigh.
Bend The Leg Back Until The Hip Joint Pops Out.
Intimidated by carving the big bird? Continue to cut around the bone. Break the skin open on leg until you hear a crack.
The Breast Makes An Upside Down V.
Forcefully bend a leg away from the body until the joint pops apart. Using a sharp knife, remove the leg and thigh pieces. Use the tip of your knife to slit the skin where the leg is joined to the body.
How To Carve Roast Chicken.
How to carve a chickenjamie's home cooking skills www.jamieshomecookingskills.com To carve the breast, make a cut on one side horizontally near the base of the chicken. Repeat with the other leg.
While The Chicken Is Sitting, Gather Your Utensils.
After the joint has been exposed, rotate and bend the leg away from the body so the joint pops out. Lightly press the carving fork into the breastbone between the two breasts to stabilize the chicken as you cut. Take the point of the knife and run it along the crease where the bone meets the body to separate the leg.