With turkey day coming- I wanted to share how I carve a bird! I follow the instructions of the CIA- no not that CIA- the Culinary Institute of America. I saw this on PBS years ago and it changed my life. By cutting down the bird in the way they show you get nicer pieces of meat , they are juicy and you can present them on a tray very nicely for your family and guests. This works with any bird you roast. Large chickens, ducks, goose, pheasant. youtube/watch?v=939uGzs484M
Posted on: Tue, 18 Nov 2014 00:42:10 +0000
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