You’re not alone if the thought of carving a roast sends you into a mild panic.
The mess, the bones, the wasted meat, the mess… Yes, ours too regularly looks like a hack job that may or may not have been done by a five year old, which is why we thought it necessary to show you how to carve a roast like a pro in just a couple of steps.
Carving a roast is actually super simple, and provided you’re using decent tools, it should end up looking like Gordon Ramsay paid you a visit.
And because we’re nice, we’ve included different kind of roasts in this tutorial. You’re welcome!
Step 1: Using a sharp knife, remove the legs by cutting down into the groove between the breast and the leg. You may need to then pull the leg out of the socket, then finish cutting it off the chicken.
Step 2: Removing each breast will make them easier to slice. Run the knife along either side of the breastbone, then slice the breast off the rib cage.
Step 1: Before carving, make sure the meat is well rested — leave it standing, covered in foil, for at least 15 minutes. Start by slicing down from the top of the ribs to remove them.
Step 2: Now thickly slice the meat, collecting any resulting juices to add to the gravy. Make sure you make your slices against the grain of the meat for more tender slices.
Step 1: Carefully slice the fat away from the meat, leaving it attached at one end. This will give you much crispier crackling when cooking.
Step 2: Tie the joint with kitchen string.
Step 3: Once cooked, cut off the string and lift off the crackling. Now thickly slice the meat.