On this thread -- http://chowhound.chow.com/topics/650741 -- someone suggested Thomas Keller's roast chicken recipe (http://www.epicurious.com/recipes/foo...). I tried it tonight. The chicken came out beautifully, nice brown crackly skin, and then I totally mangled it trying to carve it the way Keller suggests. Please help me learn how to do it his way.
My normal method for carving a roast chicken is: remove legs, slice breast meat off bone, then assume the rest of the bird will go into chicken salad or something else so give up on making it look pretty.
Here's Keller's method:
1. Separate middle wing joint. [OK, I can do that]
2. Remove legs and thighs. [Legs, no problem. Thighs? I just kind of hacked at it until the thigh came off, but I probably left too much thigh meat attached to the backbone. How do you find the line to follow with your knife?]
3. Take off backbone and eat "oysters". [Didn't try to do this. How do you take this off? Where are the oysters?]
4. Cut off chicken butt. [OK, easy.]
5. Cut breast down the middle, serve on the bone, with one wing joint attached. [Here's where i really messed up the beautiful skin. I just pressed down with my knife to one side of the breastbone until I made progress, then kept going until I was through the bottom side of the bird. This really mangled the skin.]
Help please! Also, what kind of knife should I be using? I used a big Chinese-style rectangular cleaver-type thing.
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