Wishbone Removal

A tip to make the carving more elegant is to remove the wishbone before cooking. This will vastly facilitate carving the breast giving you lovely even slices. Either ask your butcher to do this for you, or do it yourself using a very sharp knife.

Cut carefully to avoid piercing the skin. Loosen the skin at the neck end and ease your fingers up between the breast and the skin. Cut the wishbone at the base end near the wing joints first, cut up along the bone to remove from the flesh and loosen at the top, twisting to remove.

You might like to consider asking your butcher to remove the leg tendons before roasting.

Beware cross contamination - after handling raw poultry wash all utensils, surfaces and your hands to prevent bacteria being transferred.