How to carve roast poultry
Ingredients
Utensils
carving fork, cutting board, knife, poultry shears, plate, bowl (large)
Step 1/4
- 2 whole duck
- carving fork
- cutting board
- knife
- poultry shears
- plate
To carve a roast chicken, duck, or turkey, transfer it to a cutting board with a carving fork. Remove any toothpicks or twine, if necessary. Then remove the drumsticks by slicing between the drumstick and the breast. Repeat on the other side.
Step 2/4
To remove the breasts, cut along the backbone from front to back, and remove one breast at a time. Slice along the front of the breast to loosen it from the roast. It should come off rather easily.
Step 3/4
- bowl (large)
If necessary, remove and transfer the filling to a bowl for serving.
Step 4/4
Remove any remaining meat with your hands. Serve and enjoy!
Enjoy your meal!