Lose It! – July 2019

VOLUME 31 LOSE IT! 45

The chicken carcass can be used

to make a delicious stock. Simply

add onions, a few celery stalks

and a chopped carrot to a pot with

the carcass, cover with water and

simmer for an hour. Strain and

either use immediately or freeze.

Place the roast chicken onto a chopping board. With a carving knife, cut between

the drumstick and chicken breast, removing the drumstick and thigh in one piece.

Repeat on the other side. Cut between each drumstick and thigh to separate.

Make a horizontal cut at the base of each

breast, slice along the backbone and down

towards the horizontal cut to remove each

breast. Slice each breast in half.

HOW TO CARVE A CHICKEN LIKE A PRO!

Cut off each of the wings.

FOOD ASSISTANT: TANI KIRSTEN