It’s the holiday season. Do you know how to carve a bird?
I can break down raw poultry in minutes, but carving the roasted bird nicely eluded me for a long time. If this is a problem for you, Ray Smith, Hugh Fearnley-Whittingstall’s butcher at River Cottage, provides this step-by-step guide.
See it, practice it, live it. You’ll never mangle another bird.