 Q: Dear Sister, I would like to know the correct way to carve a chicken so that it doesn't end up a great big mess!
A: Asalaamu alakum,
So, you`ve just watched a celebrity chef carve a chicken seemingly effortlessly and yours looks
as if it`s been slaughtered all over again. Well, don`t despair: help is at hand. This is the easiest way to carve a chicken: - Grasp end of drumstick.
- Place knife between drumstick/thigh and body of the chicken and cut through skin to joint.
- Remove entire leg by pulling out and back, using the point of the knife to disjoin it
- Separate the thigh and drumstick at the joint.
- Insert a fork in upper wing to steady chicken.
- Make a long horizontal cut above wing joint through to body frame.
- Wing may be disjointed from body, if preferred.
- Slice straight down with an even stroke, beginning halfway up the breast.
- When knife reaches the cut above the wing joint, the slice will fall free.
- Continue to slice breast meat, starting the cut at a higher point each time.
- To help make carving easier, use a straight and sharpened knife and carve away from yourself.
Bon Apetit!
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very interesting to read sisters magazine
I find the sister magazine very interesting
so far the most interesting magazine I have read. The articles are inspirational.