Things You'll Need:
- A cooked chicken (or turkey)
- Cutting board
- Sharp, flexible, thin-blade carving knife
- Two pronged carving fork
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Step 1
Cut down between the leg and the breast. Pull the thigh away from the bird and cut through the joint and remove the dark meat. Don't cut through the bone.
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Step 2
Cut through the ball and socket joint in order to separate the thigh from the drumstick (the meat around the leg bone). Then remove the other leg the same way.
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Step 3
Before carving the big pieces off the breast, be sure to remove the wishbone. To do so, loosen up the skin from the flesh at the neck with your fingers. Fold back the skin to expose the breastbone (the bone that runs along the middle of the front).
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Step 4
Cut horizontally above the wing joint and along through the breast.
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Step 5
Carve downward and parallel to the breastbone, going in as close to the bone as possible so you don't waste any meat. Repeat this on the other side of the bone until everything is stripped.
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Step 6
Now serve it with whatever veggie or side dishes of choice, and enjoy!
Comments
acole said
on 5/23/2008 Good article and tips! Thanks!
MidniteWriter said
on 5/23/2008 Great formula here. Letting it cool does help and you won't get steam burns. Thanks for the helpful ideas.
bigbuns88 said
on 4/5/2008 Same here! Thanks for the help!
bookmom said
on 4/3/2008 This is something I've struggled with. Thanks for the article!
jujube123 said
on 4/3/2008 AWESOME!