Carving the bird, beautifully.
1 Carve off the thighs (with legs attached) and the wings; set aside. Slice off the breast halves lengthwise and set each to the side.
2 Carve each breast half across the grain into thick slices.
3 Slice the thigh meat off the bone and cut bone free from leg. Arrange sliced breasts, dark meat, and whole legs and wings on a platter (see photo, page 75).
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|Article Type:||Brief article|
|Date:||Nov 1, 2008|
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