Last week I showed you guys how to make gravy using the pan juices from your roast and this week I thought I’d share with you how I carve my chook. It’s more of quartering the bird and breaking it down from there.
Using this method I find I can get more from the bird, less waste on the carcass and still being able to use it for stock. Once mastering this, you won’t look back!
Anyone having a roast this afternoon/evening?
Eggs on toast here!
My chicken is roasting in the oven right now! Perfect timing!
Excellent…hope it helped 🙂
Roast lamb on the BBQ as we speak, veggies in duck fat in oven!!
YUM!
on ya beth!
always on the job hun!
noticed HRH has a new job!!!;))
she does carry things off well!
love m:)X
She sure does…great shots of her!
Had to carve 8 of the bastards last night for dinner! I don’t need to see another chook for a good while. I was thinking this video may have helped me before then but I think I do it exactly the same as you. Although my husband is actually better at it than me, but turns up after I have finished. Thanks – always lovely to see your happy face.
Thanks lovely x
I had a roast on Sunday but my cutting up was so bad I turned it into pulled chicken, so thanks, this is very timely. Just what I need, ha!
Oh good one…next time!