WHAT IS CARVING?
The carving of the joint, poultry or game at the table was for centuries a traditional part of the dining experience. Nowadays, in restaurants when the carving is done in the presence of the guests, it is usually performed at a special carvery or, where there is one, on elaborate beef trolley, rather than on an ordinary. The disadvantage of carving in font of the guests is that portion control is more difficult.
HOW TO CARVING WHOLE CHICKEN ROAST?
Step 1
The first step in how to carve a chicken is placing the roasted or rotisserie chicken on a large cutting board or meat carving board, breast side up.
Step 2
Start by removing the legs on both sides. Pull the leg and thigh away from one side of the chicken, and cut through the connective joint, removing the entire leg and thigh. Repeat on the other side.
Step 3
To separate the thigh from the drumstick, hold the drumstick and cut away from the thigh, cutting through the connective joint to separate.
Step 4
To remove the breast meat, make a deep vertical cut along one side of the breastbone, using the inside of the breastbone as a guide.
Step 6
Remove the wings from the chicken by pulling each wing away from the chicken body, cutting through the connective joint
To separate the thigh from the drumstick, hold the drumstick and cut away from the thigh, cutting through the connective joint to separate.
Step 4
To remove the breast meat, make a deep vertical cut along one side of the breastbone, using the inside of the breastbone as a guide.
Step 5
Continue cutting to remove the breast meat from the rib cage. If the chicken is warm and juicy, this should be easy sailing. In fact, you can often just use your hand to work the breast meat away from the rib cage after your initial cut.
Step 6
Remove the wings from the chicken by pulling each wing away from the chicken body, cutting through the connective joint
This is video how to carving the whole chicken roast.
HOW TO CARVING THE FISH?
1.Remove Fin Bones
- Start by pulling the dorsal (back side) and ventral (belly side) fin bones from the fish. Even if the fins were snipped off before cooking, there will usually be little bones left behind that can be scraped away once the fish is cooked.
2.Separate Top Fillet From Head and Collar Bone
3.Separate Top Fillet From Tail
- Next, cut through the skin where the fillet meets the tail.
4.Separate Dorsal and Belly Halves of Top Fillet
- Now cut through the fillet following the natural division that runs along the spine: You may have to guess a bit at first since you can't see the division through the skin, but it's pretty easy to locate if you try to imagine where the spine should be. Once you find it, just follow the division until you've gone all the way from the tail to the head (or head to tail—it doesn't matter where you start).
5.Remove Dorsal Fillet Half
- The dorsal half of the fillet—the meatier half that runs along what might be called the fish's back—should now slide off fairly easily.
Just take your utensils and push it in one piece, bit by bit, until it's completely off the bone and set it to the side. If you flip it over, you can check for any bones that might still be attached and remove them.
6.Remove Belly Fillet Half
- Now push the belly (ventral) half of the top fillet off the fish and flip it over, skin-side down.
- Scrape away any bones and membranes from the inside of the cavity.
7.Lift Bone Cage
- Remove any aromatics that you may have stuffed into the cavity.
- Now grab the tail and lift it free of the fillets below. The bone cage should come up with it, leaving the bottom fillet behind.
The head will usually come off with the spine, but if it doesn't, just remove it separately. Pro fish-eater's note: Don't just throw that head away, because it's loaded with some of the tastiest meat the fish has to offer, including in the cheeks!
8.Clean Bottom Fillet Halves
- Using your utensils, scrape away any membranes on the bottom fillet, and remove any bones.
Reassemble and Serve
Now carefully lift the bottom fillet and transfer it in one piece to a clean plate.
Next, take the meatier half of the top fillet and transfer it to the clean plate, followed by the belly half.
