The food lab better home cooking through science ( PDFDrive ) 738
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asmuchmeataspossible.
STEP6:KEEPPULLINGContinuetopullthebreast
outwardasyouseparatethemeatfromthecarcassuntilitis
fullyreleased.Repeatonthesecondside.
STEP7:READYTOSERVEYourchickenisnowready
toserve:2legs,2breasthalves,and2wings.Tobreak
downthechickenfurther,youcansplitthethighsand
drumsticks,aswellaseachbreasthalf,making10serving
pieces.
ToCarveaButterfliedChicken
Thisisfareasierthancarvingawholechicken,asthereis
no awkward flipping, rotating, or funny angles involved.
As with a whole chicken, the job is easier if you remove
thewishbonebeforeroastingthebird;seehere.
STEP1:REMOVETHELEGSPullononeofthe
drumsticks,usingthesideofyourchef’sknifetoholdthe
restofthechickeninplaceandslowlyworkingthetipof
theknifeintothejoint.Thelegshouldcomeawayalmost
onitsown,requiringverylittleactualknifework.Repeat
onthesecondside.
STEP2:SPLITTHELEGSSplitthelegsinhalfatthe
jointbetweenthethighandthedrumstickifdesired.
STEP3:REMOVETHEWINGSWiththebreastnicely
flattenedandnocumbersomebackbonetogetintheway,
removingthewingscanbedonewithoutflippingthe
chickenover.Findthejoint,workyourknifeintoitby
twistingthebladebackandforth,andcutthroughit.
Repeatontheotherside.
STEP4:SLICEDOWNTHEBREASTBONEUsingthe
tipofyourknife,followthecurveofthebreastbone,
releasingonebreasthalffromthecarcass,pullingit
outwardasyougoandtryingtoremoveasmuchmeatas
