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How to Carve a Chicken or Turkey

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For many, the thought of carving a turkey or chicken can be pretty off-putting. Here is a simple technique that will bring you one step closer to digging in to that delectable drumstick.
What you'll need: 
A bird
A cutting board
A carving knife and fork
A platter
Carefully remove the bird from the roasting pan and place it on a cutting board.
Remove the leg by sliding the knife through the skin connecting the leg and the breast, continuing down through the joint.
Cut through the joint between the drumstick and the thigh, remove the meat from the thigh, and transfer the pieces to a platter.
To remove the breast meat, slide the knife along the outside edge of the breastbone, staying as close to the bone as possible. Cut the breast from the body, slice it thinly, and place it on the platter.
With your fingers (take care, it’s hot!) or the tines of the fork, gently pull the wing to detach it from the body and move it to the platter.
Repeat these steps for the other side of the bird.
Always wear an apron when carving a bird to protect your clothing from grease splatters.
Use a cutting board with a built-in trough around the edge to catch the juices.


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