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Okay, so, our chicken's done, our herb roasted chicken. What we did, we made an herb butter,
we piped it in between the flesh and the skin of the chicken. We made our pan gravy, roast
the chicken for and hour, now it's ready to carve. So let's have a look here. Usually
what I'll do, I'll take off the legs and thighs first. So we're going to cut right down here.
Now this has been cooking an hour so it should be pretty tender, almost fall off the bone
tender. So what I'm going to do is bring the knife in, just work the chicken away, and
then you eventually will find the socket joint in here, and you can release the chicken.
Now before you pull it away, just make sure you trim it all the way around. You want to
keep as much meat in tact as possible. So, there we go, it's coming apart. So there's
our thigh. Now what I like to do with the breast, you can, you can work this two ways,
you can either go in with your chef's knife straight down, and bring the knife down, and
cut it straight to the backbone. And then the breast will come away, but you have the
bone on the breast. What I like to do for classical service, and it's just nice when
you're cooking for someone else, is to go down along the breast plate, and what you
will do is remove the white meat from the bone. Okay, so we get that in there. Let's
remove the wish bone, which should be right around here, it's still a little hot. Okay,
then slowly we're going to to work the meat away from the chicken. Now if it doesn't come
off the bone this easy, your chicken might not be thoroughly cooked. You cook it for
one hour, you roast it, it should come off this easy. And if it's a little hot on the
hands you can wear some food handler's gloves, and work it off the bone that way. So now
we have our breast away from the chicken. There we go, beautiful. Now as you can see,
the herbs that we incorporated with the butter, they're in between the flesh and the skin.
Lift it up there, see tha, that's all flavor, that's all flavor and that's all going directly
into the flesh of the chicken itself. So what we're going to do is sauce the chicken with
our pan gravy. But you don't want to cover the whole thing. You just want a little bit
of gravy, maybe down the center, something you can dip it into, but you definitely don't
want to mask the flavors of the herbs and butter. So let's sauce our chicken and have
a taste.