- Good Knife – be sure to have a true carving knife—one with a long thin blade (10”) sharpened properly. A two-prong carving fork is suggested to complement the knife.
- Remove Thighs – find the stop where thighbones meet the body of the bird – slip your knife into the joint and separate the thigh from body (on both sides).
- Drumstick – separate the drumstick from the thigh cutting through the joint not the bone.
- Dark Meat – remove the dark meat from the thigh bone by run-ning the knife along the bone to get as much as possible off in one piece – then slice the section of dark meat into thin pieces for service.
- Wing – using the knife find where the wing and body meet. Again, separate the wings from the body at the joint.
- Breast – now that the thighs, legs and wings have been re-moved, the breast meat is easily accessible. Carve thin slices off one side of the breast, straight from the top of the breast and cutting downward in a sawing motion parallel to the breast bone. Repeat same with the other side of the breast.
Lost in Time Car Club to Make a Summertime Pit Stop at the Inn
We’re gearing up for summer here at the Inn, and we’re thrilled to announce that our annual music series, Music at the Moor, is just around the corner. While our annual event kicks off in late May, car enthusiasts may especially look forward to our June date, which not only
