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.
Cooking Through the Year, published by DK, £25, dk.com
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