The food lab better home cooking through science ( PDFDrive ) 738

as much meat as possible STEP 6: KEEP PULLING Continue to pull the breast outward as you separate the meat from the carcass until it is fully released Repeat on the second side STEP 7: READY TO SERVE Your chicken is now ready to serve: 2 legs, 2 breast halves, and 2 wings To break down the chicken further, you can split the thighs and drumsticks, as well as each breast half, making 10 serving pieces To Carve a Butterflied Chicken This is far easier than carving a whole chicken, as there is no awkward flipping, rotating, or funny angles involved As with a whole chicken, the job is easier if you remove the wishbone before roasting the bird; see here STEP 1: REMOVE THE LEGS Pull on one of the drumsticks, using the side of your chef’s knife to hold the rest of the chicken in place and slowly working the tip of the knife into the joint The leg should come away almost on its own, requiring very little actual knife work Repeat on the second side STEP 2: SPLIT THE LEGS Split the legs in half at the joint between the thigh and the drumstick if desired STEP 3: REMOVE THE WINGS With the breast nicely flattened and no cumbersome backbone to get in the way, removing the wings can be done without flipping the chicken over Find the joint, work your knife into it by twisting the blade back and forth, and cut through it Repeat on the other side STEP 4: SLICE DOWN THE BREASTBONE Using the tip of your knife, follow the curve of the breastbone, releasing one breast half from the carcass, pulling it outward as you go and trying to remove as much meat as ... STEP 2: SPLIT THE LEGS Split the legs in half at the joint between the thigh and the drumstick if desired STEP 3: REMOVE THE WINGS With the breast nicely flattened and no cumbersome backbone to get in the way,... chicken, the job is easier if you remove the wishbone before roasting the bird; see here STEP 1: REMOVE THE LEGS Pull on one of the drumsticks, using the side of your chef’s knife to hold the rest of the chicken in place and slowly working the tip of... flattened and no cumbersome backbone to get in the way, removing the wings can be done without flipping the chicken over Find the joint, work your knife into it by twisting the blade back and forth, and cut through it Repeat on the other side STEP 4: SLICE DOWN THE BREASTBONE Using the