How To Test And Carve A Chicken
These simple instructions will not only show you how to roast a chicken to perfection but also how to carve and present it in the most attractive manner. Learn how to test and carve a chicken- ideal for those Sunday roasts.
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Step 1:
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You will need
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Step 2:
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Test with thermometer
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Insert the thermometer into the thickness part of the thigh and leave it for at least 15 seconds. Make sure that it doesn't touch the bone. The gauge should read between 80-82°C or more. Insert it in the breast at the thickest part. It should read 76-80°C. If either of these temperatures are not met, the chicken should be returned to the oven and cooked a while longer.
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Step 3:
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Test by piercing
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Pierce the chicken, once again into the thigh with a sharp knife. Look to see that the juices run clear. If there is any pink at all in the juices, return the bird to the oven for further cooking.
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Step 4:
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Carve the chicken
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First, separate the legs from the bird at the thighs. Cut them at the knee joint, dividing them into drumsticks and thighs and set them aside. Run your knife down the centre of the chicken through the breast bones. Continue separating the breast from the carcass by using the knife to guide you. It should come away fairly easily on a cooked bird. Now see how incredibly moist the meat is! Repeat on the other side of the breast. Cut away the wings. Set them aside. Arrange the chicken pieces in an attractive manner on a platter. It is now ready for the table.
