Comments on: Reader Question: How to Carve Poultry

By: Charmian Christie

Charmian Christie — Thu, 17 Dec 2009 15:28:25 +0000

Two whacks of a meat cleaver? I’d like to see that. Do you need a splatter screen?

Hope DH finds the videos useful!

By: Charmian Christie

Charmian Christie — Thu, 17 Dec 2009 15:26:50 +0000

I’ve never heard to this method before. Sounds logical. Thanks so much for sharing the technique and your source! I’ll have to give this a try next time I roast a chicken.

By: Stephanie - Wasabimon

Stephanie - Wasabimon — Wed, 16 Dec 2009 18:25:41 +0000

I love carving chickens – or should I say, I love taking them apart with two whacks of a meat cleaver. I’m ok at precision carving, but this will definitely help in the future! I’m also sending them off to DH, who usually gets stuck with this responsibility.

By: Stephanie - Wasabimon

Stephanie - Wasabimon — Wed, 16 Dec 2009 18:24:10 +0000

Ooooh – which cookbook did you get? My chicken is still lacking in the crisp department…

By: Cheryl@5secondrule

Cheryl@5secondrule — Wed, 16 Dec 2009 18:23:43 +0000

The secret, which is probably not a secret to most people but was to me, is to smoosh lots of butter and salt all over the chicken, and shove butter under the skin, but really, the deal is to cook the chicken on one side (thigh) for 30 minutes, then on the other side (thigh) for 30 minutes, then breast up for the last 20 or so minutes or until it’s done. (This is at 425 degrees.) The recipe is from Pim of Chez Pim and her new book. Before, I’d just cooked my chicken breast-up the whole time, but flipping it around really does help it cook much more evenly, and gets the skin crisp all over. Try it!

By: Charmian Christie

Charmian Christie — Wed, 16 Dec 2009 18:11:30 +0000

Oh, Cheryl, if I lived closer I’d be over to your place in a flash! Of course, I’d bring the wine. Or dessert.

Thanks so much for taking the time to report back on this. I’m thrilled to know the videos helped. Now, what’s this about perfectly roasted chicken?

By: Cheryl@5secondrule

Cheryl@5secondrule — Wed, 16 Dec 2009 16:53:01 +0000

OK, I had to write back and tell you that I bought a whole organic chicken last night just to roast it and carve it. Seriously. I have a cookbook that finally showed me how to roast a perfect chicken with dark, crackily skin (I had a tendency not to get the skin crisp enough before), and then when I went to carve it, I had the Rouxbe lady’s voice in my head, and she talked me through each cut, and VOILA! A revelation! I found all the joints and was able to cut through them like butter. Like buddah!!! So thank you, Charmian, and Rouxbe, too. I wish I could share my chicken with you.

By: Charmian Christie

Charmian Christie — Wed, 16 Dec 2009 16:34:38 +0000

Thanks, Dana. I hope your readers find them as useful as I did!

By: Dana McCauley

Dana McCauley — Wed, 16 Dec 2009 14:50:17 +0000

I’m going to bookmark this post not only for my own use (my husband is our resident carver so I’m rusty) but also so that I can send other people to it when I get asked this question,too.

Thanks!

By: Charmian Christie

Charmian Christie — Tue, 15 Dec 2009 17:58:37 +0000

Good point about using the joint and not trying to hack through bone. I make a mess, too. The apple roast chicken appeals to my inner slob, but these videos will help me save face in front of company when the shred and toss approach isn't appropriate.