03-Carving Your Rotisserie: The Best 03-Carving Your Rotisserie Recipe from Cook'n

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	03-Carving Your Rotisserie

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Use a sharp carving knife and a meat fork for best results-safely-when carving. A carving knife works best because it has a long, curved blade. A meat fork has a long handle and two tines. While carving, keep the chicken from moving by holding it in place with a meat fork. Carve on a stable cutting surface, such as a cutting board, meat carving board or platter to catch the juices.

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1. Place the chicken, breast up and with its legs to your right if you're right-handed or to the left if left-handed.

2 While gently pulling the leg and thigh away from the body, cut through the joint between leg and body. Separate the drumstick and thigh by cutting down through the connecting joint.(see top picture)

3. Make a deep horizontal cut into the breast just above the wing joint. (see middle picture)

4. Carve thin slices down to the horizontal cut, working from outer edge of breast to the center. (see bottom picture)

5. While gently pulling the wing away from the body, cut through the joint between wing and body.

6. Repeat steps on the other side of the chicken.

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

03-Carving Your Rotisserie is from the Cook'n Rotisserie Chicken collection. Click here to get this CD or download the recipes right now!

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