Paleo Challenge Day 28 – How To Roast & Carve Your Chicken.

Today I’ve decided to share another ‘How To’ with you. Roasts have always seemed to be one of the simplest and tastiest meals to me, no wonder they become regular features on a Sunday (or any day).
10 text I’ve decided to show you how I roast and carve my chicken. Until recently I was frustrated that the succulent juicy meat that had been roasting away just disappeared in one sitting. With this ‘how to’ hopefully you will see that I can now get more out of the roast meat by making sure I’m carving it slightly differently.

Chicken 1

How To Roast & Carve A Whole Chicken.

1. Make sure that your chicken is defrosted. I pull the legs and wings away from the body to make sure that the heat can get through it all evenly.

2. Season – you can use your favourite flavours, mine for a meat that is easily used in other recipes is lemon, garlic powder and thyme.

  • Squeeze half a lemon over the entire bird, making sure to coat the legs. Put the lemon inside the carcass.
  • Sprinkle 1 tablespoon of garlic powder evenly over the chicken.
  • Add the fresh (or dried) thyme.
  • Roast in a roasting tray in a pre-heated oven at 180 degrees for 1 – 1.5 hours (depending on the size of the chook.

Chicken 2 3. First carve off the wings.

4. Cut off the leg next and trim to a drum stick, shredding the other small amount of meat.

5. Slice down one side of the breast bone.

Chicken 36. Then slice down the other side of the breast bone.

7. Peel the breast meat down off bone. Make sure to pull off any small pieces left behind off the remaining carcass.

8. Carve each breast into thin slices.

9 EndBy carving the breast up this way and trimming the legs to a drum stick you can get more meat to use however you prefer. Don’t throw away that carcass though, keep it and make bone broth or stock, its full of nutrients and minerals.

Collage

Obviously, processed sandwich meat is off the menu, so I love to roast a chicken, then slice it all ready for lunches or meals. Nice and organised. Especially on those nights when you can’t be bothered cooking, your meats all ready! It’s great for sandwiches, lettuce wraps/tacos, to top salads….the possibilities are endless. You can also roast your chook slice it up and freeze, that way you will always have something easy ready to go.

Then comes the best part….Enjoy!
Brooke x

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