Step 13 of 16 · Weeknight Roast Chicken
Carve in the order that keeps it hot
Carve in the order that keeps it hot — step 13 of 16 in Weeknight Roast Chicken. Remove the legs: pop the joint, knife through. Separate thigh and drumstick at the joint.
Free food & cooking tip: Carve in the order that keeps it hot (step 13 of 16 from "Weeknight Roast Chicken").
Remove the legs: pop the joint, knife through. Separate thigh and drumstick at the joint. Breast: slice along the breastbone, then down the ribcage; take each side off in one piece, then slice 1 cm / ⅜ inch across the grain. Wings last. Arrange on a warm platter. Salt only if a slice tastes bland — the dry salt should have done the job.
Save the carcass. You need it for leftover meal two. Do not pick the bird clean like a contest and then wonder why tomorrow's soup is only three shreds. Leave the stuffing lemon out of the serving platter — it did its job in the cavity.
You'll need
- Legs off first
- Breasts off the bone, then sliced
- Carcass saved
- Board juices poured into the pan
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