GE 169014 - Manual (Page 13)

14
Carving Poultry
On a carving board, arrange the chicken or other poultry on its back with the legs
to the right. Remove string or twine used to bind legs and wings for cooking. Starting
at the side facing the carver, cut the leg off body by grasping the leg with your left
hand pulling gently while cutting through the meat and the joint at the thigh.
Place the leg on the carving board and cut through the joint to sever the thigh bone
from the drumstick. Slice the meat from the leg and thigh, carving parallel to the bone.
Insert the meat fork into the breast meat to secure the body. Sever the wing from the
body by carving through the joint.
Start carving the breast just above the joint where the wing was removed. Cut thin
slices of white meat, carving upward and cutting parallel to the breast bone.
Carving A Whole Ham, Pork Roast Or Roast Leg Of Lamb
Place a whole ham, pork roast or leg of lamb on the carving board with the shank end
to the right of the carver. For a ham, turn the scored fat side up. For the leg of lamb,
place the roast so that the meaty section faces away from the carver.
Insert a meat fork into the heavy part of the meat and cut several lengthwise slices
from the less meaty side.
Turn the ham, pork roast or leg of lamb so that it rests upright on the cut surface.
Cut a wedge from the shank end by starting at the base of the bulge and slicing
down to the leg bone. Then, make another cut at an angle to this, close to the shank
end. Lift out the wedge.
Starting at the shank end, cut thin uniform slices down to the leg bone.
Carving A Rib Roast
Arrange the roast on a platter or a cutting board with the largest end of the roast down,
and the rib side to your left. The small end of the roast is nearest the carver. Insert a
carving fork between the two top ribs.
Slice across the roast from the fat edge to the rib bone. Free the slice from the bone
using the tip of the knife.
Carving Tips