Fantastic Food with Scott Hargrove demonstrates how to carve a roasted chicken. First, use the appropriate knife. Make sure that your life isn't too large. Use a medium-sized carving knife. Use a carving board with a ridge to contain the juices. Place the chicken with the back bone down and breast up. Break the skin open on leg until you hear a crack. Take the point of the knife and run it along the crease where the bone meets the body to separate the leg. Repeat with the other leg. Next, carve out the wings from the breast. The breast makes an upside down V. Make a slit between the two breasts and run the knife along the breastbone. Properly carving a chicken will conserve meat and leave a nice carcass for making soup stock.
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