Carving

carving


Carving your Bird

1. Wings off first

Hold the wing by the tip and cut it off at the mid section.

2. Then the legs

Hold the leg by the end. Cut through the skin between the leg and the body and twist off.

3. Breast meat

Use the tip of a sharp knife to cut along the breast bone, keeping the knife close to the bone until the breast is removed, then slice into portions. Alternatively, slice portions directly off the bird if you prefer.

4. Crackling

Remove the skin, place on a baking tray and add some seasoning. Return to a hot oven for 10-15 mins until crisp, remove, serve up and enjoy!

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