How to carve poultry?
What's the best way to carve poutry so that you get the most amount of meat? Are there any tricks you've found that will make this easier?
Best Answer
This is difficult to describe without pictures or diagrams. However I have found a great video on YouTube courtesy of Gourmet magazine.
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How do you properly carve poultry?
Use a sharp knife and a roasting fork for carving, and always cut away from yourself. Remove your roasted chicken from the pan, roasting dish, or oven bag, and leave your cooked chicken to cool on a large chopping board for between 5-15 minutes before carving.What do you need to do before carving the chicken?
You can use a carving knife, but since a chicken is smaller than a turkey, a chef's knife should work fine.What kind of knife do I use to carve chicken?
After your chicken is roasted, transfer it to a clean cutting board and let rest for 10 to 15 minutes before carving.More answers regarding how to carve poultry?
Answer 2
After you have carved the meat from the bones, use the carcass to make stock. After the carcass has boiled for several hours, the connective tissue dissolves into the liquid, and this makes the meat literally fall off the bone, as there is nothing left to hold it. You can usually get a fair amount of meat off of even the most picked over carcass.
Answer 3
Another chicken cutting video; this one is in raw form: http://www.youtube.com/watch?v=iODAToI6_-o
There are 3 ways to use almost all the chicken meat.
Serve the chicken pieces with bones and make it taste so good that people will strip every little piece off themselves. Advantage: makes you popular, doesn't require much work, Disadvantage: no second meal, the meat along the spine is wasted
Cut off the large chunks of meat for the meal, and later use the carcass for soup or stock. Advantage: gives you a second meal, doesn't require much work, Disadvantage: needs large storage in the fridge until being used.
Cut off the large chunks of meat for the meal, and pick off the rest to put in the fridge for sandwiches the next day. Advantage: gives you a second meal, small storage in fridge, Disadvantage: more work, greasy hands
As far as technique:
practice sliding your knife along the bone,
break up curves into more, smaller cuts instead of few, larger cuts,
if the chicken is cooked, go ahead and use a small dish for scraps that won't get served on the table.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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