Taken from Cooking Through the Year, this simple technique is suitable for all plump-breasted poultry including chicken or pheasant.
The experts suggest, "Before carving, let the roasted bird rest a while in a warm place (on a plate to collect any juices). This relaxes the flesh, softens it, and makes it easier to carve. Use a sharp carving knife and fork to make the process of carving easier."
Noted. Let's carve.
Cut through the leg joint, then cut it in half to separate the drumstick from the thigh. Repeat on the other side.
Copyright: Cooking through the year
Cooking Through the Year, published by DK, £25, dk.com
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