Carving a deboned bird?

[TAPrice]

I've finally gotten to the point where my carved birds don't look like props from a horror film. Last night, however, we cooked a deboned chicken stuffed with shrimp dressing. Staring down this chicken, with no bones as a guide, I just wasn't sure where to start cutting.

Any advice on how to take one of these things apart?

[wattacetti]

If there are absolutely no bones (leg, wing etc), why don't you just treat the thing as a galatine and just cut slices. When you get to the thigh/leg portion, cut in half and then continue to cut slices.

[TAPrice]

This one still had wing bones. Perhaps I should have removed the wings, and then sliced it as a galatine.

Thanks for the suggestion.

[Joisey]

If you're going to take the time to debone the bird, go all the way and take the wings as well. Stuff, roll and tie the thing like a roast. This is how I do my Thanksgiving Turkeys now. It's a lot of work at the beginning, but having a nice roll at the end with virtually no waste is worth it. Looks great too.

[TAPrice]

If you're going to take the time to debone the bird, go all the way and take the wings as well.  Stuff, roll and tie the thing like a roast.  This is how I do my Thanksgiving Turkeys now.  It's a lot of work at the beginning, but having a nice roll at the end with virtually no waste is worth it.  Looks great too.

←

No work or effort here. I just drove out to Cajun country and bought the bird already deboned, stuffed and frozen.