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Traditional Carving Method
1. Remove drumstick and thigh - To remove drumstick and thigh, press leg away from body. Joint connecting leg to backbone will often times «w*p free or may be severed easily with knife point. Cut dark meat completely from body by following body contour carefully with knife.
2. Slice dark meat - Place drumstick and thigh on separate plate and cut through connecting joint Both pieces may be individually sliced, lilt drumstick to convenient angle, aHeiog towards plate.
3. Slicing thigh - To shoe thigh meat, hold firmly on plate with fork. Cut even slices.
4. Preparing Breast - In preparing breast for easy slicing, place knife parallel and as dose to wing as possible. Make deep cut into breast, cutting right to bone. This is your base cut AH breast shoes will stop at this vertical cut
5. Carving breasts - After base cut, begin to slice breast. Carve downward, ending at base cut. Start each new shoe slightly up on breast. Keep slices thin and even.
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