Thirdly, you want the least waste, with very little meat left on the bone or carcass. The traditional shape of a carving knife is long and slim, tapering to a point at the top of the blade.
This is fine, but not crucial. Sharpness is the essential quality, and while a serrated knife or chopper will not do,a finely honed cook's knife will stand in very well.
This is because there are two aspects to carving poultry,one of which is better tackled by the traditional carving knife. This is the slicing of the breast into thin strips, especially on large birds such as turkey.
The other aspect of poultry carving is the division of the bird into pieces or parts, thigh and drumstick, for example and this is better done with the power given by the shape of a cook's knife than with the finesse of the carving knife. You can use both or either. The choice of fork, too, is important. How you use it is a matter of choice.
Use either leftover rib bones from a roast, or purchase a bag of beef bones from your butcher. Turn the bones into a large roasting pan, add a handful of vegetables such as carrot chunks and tops, celery chunks, onion pieces with skin on, and season with salt and pepper. Roast for 30 minutes.
Bring to a boil, then reduce to a gentle simmer. Cook with the lid half on for about 1 hour, skimming off any fat that comes to the top of the pan, if necessary.
Remove the bones and discard, then pour the liquid through a sieve into a large storage container.
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