Ray the Butcher Shows You How to Carve a Rotisserie Chicken The Right Way

Rachael’s favorite New York City butcher and author of The Everyday Meat Guide is in the house -- Ray Venezia!
“I’ve said it before and I’ll say it again…a whole chicken is the best value in all of poultry,” says Venezia. “It shrinks less and holds more flavor than just using the parts.  Plus, when you get it in the fall, it’s good practice for Thanksgiving!  Sure you can just pull it apart, but go ahead and practice your carving!”