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13-Carving Poultry |
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Print this Recipe When carving poultry, get the best results-safely-by using a sharp knife and a meat fork. A carving knife works the best because it has a long, curved blade. A meat for has a long handle and two tines. Carve poultry on a stable cutting board. Carving is simpler if the bird is allowed to stand for 15 to 20 minutes before cutting. This resting period allows the meat to become firmer and the juices to stay in the bird, making it easier to carve smooth, uniform slices. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! HOW TO CARVE CHICKEN AND TURKEY 1. Place bird, breast up, with legs to carver's right if right-handed or to the left if left-handed. Remove ties or skewers. 2. While gently pulling leg and thigh away from body, cut through joint between leg and body. Separate drumstick (leg) and thigh by cutting down through connecting joint. * Special Note for Turkey: Remove and separate drumstick (leg) and thigh as directed above, and serve them whole or carve them. To carve, remove meat from drumstick (leg) by slicing at an angle, and slice thigh by cutting even slices parallel to the bone. 3. Make a deep horizontal cut into breast just above wing. Insert fork in top of breast, and starting halfway up breast, carve thin slices down to the horizontal cut, working from outer edge of bird to the center. 4. Now just repeat steps 1 through 3 on the other side of the bird! From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. 13-Carving Poultry is from the Cook'n with Chicken collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! 02-How Do I Buy Great Chicken or Turkey? 03-Poultry Storage 04-How to Flatten Chicken Breasts 05-Cutting up a Whole Chicken 06-How to Bone a Chicken Breast 07-Get the Facts on Food Safety 08-Handling Food Safely 10-Thermometer Facts 11-Roasting Chicken and Turkey 12-Great Grilling 14-Poaching Chicken 15-How Much Poultry? 16-Microwaving Poultry 17-Use Your Favorites! 18-Moist Poultry Secrets 09-Check It Out! 13-Carving Poultry |
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