Food & Wine - - THE MAKER -

No mat­ter what type of bird you’ve roasted, carv­ing fol­lows the same pro­gres­sion.

TOOLS NEEDED A sharp, thin­bladed bon­ing knife and a sturdy carv­ing board with a trough to catch the juices

1. Re­move the legs: Take hold of a drum­stick with one hand; with the other hand, use the knife to cut through the skin that con­nects the leg to the breast. Ap­ply pres­sure to the leg to push it back and ex­pose the ball-and-socket joint where the thigh con­nects to the body. Keep bend­ing the leg away un­til you can clearly see the joint. (A duck or goose re­quires a lot of force to pry the legs away from the body; don’t be timid.) Once you ex­pose the joint, use the tip of the knife to slice through the car­ti­lage to free the leg piece. If you hit bone, wig­gle the knife around un­til it slices eas­ily through the joint. Re­peat with the sec­ond leg.

2. If de­sired, sep­a­rate each leg into two pieces (thigh and drum­stick): Lo­cate the joint, and cut through the car­ti­lage, try­ing not to chop the bone.

3. Re­move the breast: Sta­bi­lize the bird with a meat fork or tongs, and po­si­tion the knife to one side of breast­bone. Slice down, do­ing your best to guide the knife tip along the breast­bone and down along the rib cage to re­move one side of the breast in one piece. Re­peat with sec­ond breast half.

4. Carve the breast: Set the breast on the cut­ting board, and slice cross­wise into thick or thin pieces, as de­sired.

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