Carving the Kelly way ...............
Carving 2
Holding the wing by the tip, cut it at the mid section.
Hold the leg by the end knuckle. Cut all the skin between the leg and the body and twist off.
Using the tip of the knife, cut along the breast bone. Carry on cutting, keeping the knife close to the bone, until the breast is removed, repeat for the other side.
Slice the breast and dark meat from leg and wing.
Pour the hot juices (stock) from the bird over the meat. Allow a few minutes to soak as this will enhance the flavour even more.
Serve and enjoy!