Chef at 15:01, 4 October 2020

2020-10-04T15:01:03Z

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|title=The Jamie Oliver carving method: Cooking Wiki
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|description=This method of carving a poultry is just common sense. It's really easy and requires almost no knife skills
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[[Image:Jointed chicken.jpg|thumb|300px|right|Eight easy pieces|alt=How to joint a chicken]]
===How to joint your own chicken===
This method of carving a [[:Category:Poultry recipes|poultry]] is just common sense. It's really easy and requires almost no knife skills. Because you remove the meat in sections, not slices, it also keeps well, without drying out if it's not being used immediately.

The real trick is to remove the breast as shown below, and then to cut slices down on the breast so that every slice has a little crispy skin, and meat from the edge of the bird down to the centre of the bird. It's far better than the conventional way which has all of the crispy skin in one slice and so on down.

''I will illustrate this properly the next time we have a chicken, until then, use the pictures from raw version - it's the same method''.

<gallery widths=270px heights=270px perrow=5>
Image:Jointing a chicken 1.jpg|Chicken, sharp knife, clean surface
Image:Jointing a chicken winglets.jpg|winglets removed
Image:Jointing a chicken legs1.jpg|cut skin between leg and body
Image:Jointing a chicken legs.jpg|legs removed
Image:Jointing a chicken separate thighs.jpg|legs and thighs separated
Image:Jointing a chicken breast.jpg|separate the breast
Image:Jointed chicken.jpg|eight chicken pieces
</gallery>

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[[Category:Cooking methods]]

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The Jamie Oliver carving method - Revision history

Chef at 15:01, 4 October 2020