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6. Thin slices. Carve the breast into thin slices starting at the area closest to the neck and cutting from the breast bone into the wings. If it is a(...)
6. Thin slices. Carve the breast into thin slices starting at the area closest to the neck and cutting from the breast bone into the wings. If it is a(...)

6. Thin slices. Carve the breast into thin slices starting at the area closest to the neck and cutting from the breast bone into the wings. If it is a(...)

Date12/2/1998
Names
(photographer)
Format
Notes
Original Toronto Star caption: 6. Thin slices. Carve the breast into thin slices starting at the area closest to the neck and cutting from the breast bone into the wings. If it is a large bird; carve only one side to prevent the meat from drying out.
Subject
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0007554F