Gentessential’s 4-Step Quick Fix Guide to Carving
1. Rest the meat before carving – once the core temperature of the meat has dropped to 122ºF / 50ºC the muscle fibres will have relaxed fully, meaning the juices will stay inside the meat, not pumping out all over the serving plate.
2. Remove the leg from the carcass and split the drumstick and the thigh – for reference the thigh is the top part of the leg.
3. Using a fork or carving fork hold the meat steady and slice either parallel to the fork tines or away from them. Properly rested meat slices perfectly, even across the grain, without breaking up.
4. Place the carved meat on a serving plate and serve with a meatilicious smile.