[Sca-cooks] Chicken for feast

[Aurore]

> >
> >> Is it best to carve the chicken in the kitchen or let them carve at the
> >> tables (I'm thinking the kitchen)?
> >>
> >That would be your best bet. Carving chickens is messy... Most feast
tables
> >don't have the elbow room to do a decent job and surprisingly few people
1)
> >know how to do it efficiently or 2) carry a reasonable knife to handle
the
> >task - and if they do it is often already dirty.  It would be kinder to
your
> >feasters to carve the whole birds for them before serving.
>
> For Yule feast last year we wanted to send out whole birds, so we trained
> two of teh servers specificall to carve, and while teh other dishes in
that
> course were going around, they went from table to table, carving the
birds.
> It was way cool, and gave the populace a bit of the feel of the high
table,
> with their own carvers.
>
> 'Lainie

Cool.  Aurore