Place the leg on a carving board and, with a kitchen towel or hot glove, hold it firmly by the end of the shank bone. Position the leg so the rounded, meaty side will be carved first. Tilt the leg slightly upward and cut a slice about ½ inch thick from the meaty side, cutting […]
Steady the rack a cutting board with a carving fork. Insert a carving knife between the first and second ribs and cut to separate. Repeat to cut the rack into chops.
Place the roast on a carving board. Leave the strings in place to help hold the roast together. If the roast has a net, remove the net before carving. Insert a carving fork to secure the roast alongside where you will be slicing. Using a carving knife, carve the meat across the grain into horizontal […]
Place the bird breast side down on a cutting board. Using poultry shears or a large, sharp knife, cut along one side of the backbone. Pull the bird open slightly and cur down the other side of the backbone to free it. Reserve for making stock or discard. Turn the bird breast side up and […]
Place the bird breast side up on a cutting board. Loop a long piece of kitchen string under the tail, cross it over once, then bring the ends up and around the legs, pulling tightly. Pull the ends of the string toward the breast. Turn the bird breast side down and bring the string under […]