{"id":15260,"date":"2017-09-08T19:27:47","date_gmt":"2017-09-08T19:27:47","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/?p=15260"},"modified":"2024-06-19T05:23:36","modified_gmt":"2024-06-19T10:23:36","slug":"how-to-carve-a-chicken","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/","title":{"rendered":"How to Carve a Chicken (You Can Do It!)"},"content":{"rendered":"Roast chicken has made a big comeback in my life, especially as I'm trying to eat more healthy, simple foods. Though I appreciate the creativity found in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/zucchini-crust-pizza\/\" target=\"_blank\" rel=\"noopener noreferrer\">zucchini crust pizza<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-asiago-cauliflower-rice?trkid=soc-toh-facebook\" target=\"_blank\" rel=\"noopener noreferrer\">cauliflower rice<\/a>, sometimes I crave something less complicated, something my grandparents would have whipped up without a thought. That's where the classic whole roasted chicken comes in. Its rich flavor, crispy skin and juicy meat has vaulted it to the top of my comfort food list.\r\n\r\nOnce the bird emerges from the oven (or you unwrap the store-bought rotisserie chicken), your first thought might be, <em>how the heck do I carve this thing? <\/em>\r\n\r\nIt seems challenging and involved, but never fear. It's easier than you think! Our Test Kitchen experts created these helpful step-by-step instructions that demystify how to carve a chicken. (You'll get more meat off the bird, too!) Ready? Let's go!\r\n<h3><strong>How to Carve a Chicken<\/strong><\/h3>\r\n<strong>You'll Need:<\/strong>\r\n<ul>\r\n \t<li>Your preferred roasted chicken (<a class=\"SWhtmlLink\" title=\"If you're new to the game, here's our guide\" href=\"https:\/\/www.tasteofhome.com\/recipes\/sunday-s-best-chicken\/\" target=\"_blank\" rel=\"noopener noreferrer\">If you're new to the game, here's our guide<\/a>.)<\/li>\r\n \t<li>Carving fork<\/li>\r\n \t<li>Carving knife (or a sharp chef's knife)<\/li>\r\n \t<li>A cutting board, preferably with a well around the perimeter<\/li>\r\n \t<li>Paper towels or a clean kitchen towel to keep your hands dry as you carve<\/li>\r\n<\/ul>\r\n<h3>Step 1: Set Up a Carving Station<\/h3>\r\nTilt the chicken slightly over the roasting pan to empty any excess\u00a0juices before moving it to the cutting board. Excess juice typically\u00a0collects in the cavity of the chicken as it roasts. Save these for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/condiments\/gravy\/\" target=\"_blank\" rel=\"noopener noreferrer\">making gravy<\/a>! Place the chicken breast side up on a cutting board and let it sit for 15 minutes before carving. This allows the juices to redistribute within the meat instead of spilling out onto the cutting board.\r\n\r\nIf you're working with a pre-cooked chicken, no worries about letting it rest.\r\n\r\n<em>Test Kitchen tip<\/em>: Use a cutting board with a well around the perimeter. Even though the chicken has rested, some juices will inevitably\u00a0escape from the meat as you slice. The well allows you to save these juices for gravy (as well as saving your countertop from becoming a sticky mess).\r\n<h3>Step 2: Slice the Skin Between the Leg and the Body<\/h3>\r\n<img class=\"aligncenter size-large wp-image-15220\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTAJ17_4128_B05_17_1b.jpg?fit=696,1024\" alt=\"Person holding a whole cooked chicken down with a fork as they slice into one leg with a knife\" width=\"696\" height=\"464\" \/>\r\n\r\nCarving a chicken is all about slicing between the joints, so being able to see them is a crucial step for successful carving. Slicing the skin between the leg and body creates a hollow gap, allowing you to see where the leg joint meets the chicken's body.\r\n\r\nPosition the chicken so the wings are facing away from you at the top of the cutting board. This positions the legs at the bottom of the cutting board, closest to you. Lightly press the carving fork into the breastbone between the two breasts to stabilize the chicken as you cut. Using a sharp knife, cut the skin between the leg and the body.\r\n\r\n<em>Test Kitchen tip<\/em>: Keep paper towels or a kitchen towel nearby during the carving process. As you handle the roasted bird, your hands will start to get slippery. Keeping them dry provides a safer carving environment.\r\n<h3>Step 3: Remove the Drumstick and Thigh in One Piece<\/h3>\r\n<img class=\"alignnone size-large wp-image-15223\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTAJ17_4128_B05_17_2b.jpg?fit=696,1024\" alt=\"With one hand holding a fork to keep the chicken steady, a leg is sliced cleanly through on a wooden cutting board\" width=\"696\" height=\"464\" \/>Now that you have a good view of the leg joint, you can easily remove the drumstick and thigh. Pull the leg away from the side of the chicken to expose the hip joint. Pierce the joint with the tip of your knife. Once the joint is severed, the leg can be removed in one piece. If you have trouble finding the joint, wiggle the leg back and forth, using the tip of your finger to locate the moving joint.\r\n\r\n<em>Test Kitchen tip<\/em>: Always cut between the joints of the chicken. This keeps you from slicing into the meat and keeps the meat on the bone. If there is no \"give\" as you slice, you're probably not slicing on the joint.\r\n<h3>Step 4: Separate the Drumstick and Thigh<\/h3>\r\n<img class=\"alignnone size-large wp-image-15225\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTAJ17_4128_B05_17_3b-1.jpg?fit=696,1024\" alt=\"Person focusing their knife and fork on the chicken leg they removed\" width=\"696\" height=\"464\" \/>Once the leg is removed from the body, you can separate the drumstick from the thigh. Placing your carving fork in the thigh meat, cut straight down along the curve of the drumstick until you reach the joint. Gently pierce the joint between the drumstick and the thigh to separate the two pieces.\r\n\r\nRepeat steps 2, 3, and 4 to remove the second thigh and drumstick.\r\n\r\n<em>Test Kitchen tip<\/em>: Separating the drumstick and the thigh takes some practice, so don't beat yourself up if this step is difficult. You can flip the leg over (skin side down on the cutting board) to get a better view of where the two pieces meet. Wiggle each piece and use your finger to locate the joint. If all else fails, hold the drumstick away from the thigh, bending it back to break and expose the joint.\r\n<h3>Step 5:\u00a0Start Cutting the Breast Meat<\/h3>\r\n[caption id=\"attachment_15228\" align=\"aligncenter\" width=\"696\"]<img class=\"alignnone size-large wp-image-15228\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTAJ17_4128_B05_17_4b-1.jpg?fit=696,1024\" alt=\"Person using a fork to steady a cooked chicken as they slice into the middle of the breast\" width=\"696\" height=\"464\" \/> <span style=\"font-size: 16px;\">Now that the legs are removed, it's time to take on the breast meat. The first step is to loosen the base of the breast so it is easier to remove in the next step.<\/span>[\/caption]\r\n\r\nPlace your cutting fork in the middle of the chicken's breastbone. Starting at the base of the left breast, position your knife right above the wing. Make a long, horizontal cut, starting from the top at the wing and continuing until you reach the point where the leg used to meet the breast.\r\n<h3>Step 6:\u00a0Remove the Breast Meat<\/h3>\r\n<img class=\"alignnone size-large wp-image-15229\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTAJ17_4128_B05_17_5b.jpg?fit=696,1024\" alt=\"Person slicing into the top of the chicken breast on a wooden cutting board\" width=\"696\" height=\"464\" \/>\r\n\r\nNow that the breast meat is loosened at the base, it will be easier to remove from the breastbone.\r\n\r\nWith your cutting fork positioned in the right breast, make a deep vertical cut down along the breastbone of the left breast. Once you have cut the length of the breastbone, cut in an angled, downward motion underneath the breast and toward your horizontal cut. This removes the breast meat from the rib cage, releasing it from the carcass.\r\n\r\n<a class=\"SWhtmlLink\" href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-cook-boneless-skinless-chicken-breasts\/\" target=\"_blank\" rel=\"noopener noreferrer\">Here are our favorite chicken breast recipes.<\/a>\r\n<h3>Step 7:\u00a0Cut Each Breast Half into Slices<\/h3>\r\n[caption id=\"attachment_15230\" align=\"aligncenter\" width=\"696\"]<img class=\"alignnone size-large wp-image-15230\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTAJ17_4128_B05_17_6b.jpg?fit=696,1024\" alt=\"Person slicing into the chicken breast pieces on a wooden cutting board\" width=\"696\" height=\"464\" \/> <span style=\"font-size: 16px;\">This part isn't strictly necessary, but it does make your presentation look stunning (it also makes it easier to share the white meat with a crowd). Cut the breast half into diagonal slices, being careful not to remove the crispy skin as you slice.<\/span>[\/caption]\r\n\r\nRepeat steps 5, 6, and 7 to remove the remaining breast meat.\r\n<h3>Step 8:\u00a0Remove the Wings<\/h3>\r\n[caption id=\"attachment_15237\" align=\"aligncenter\" width=\"696\"]<img class=\"alignnone size-large wp-image-15237\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTAJ17_4128_B05_17_8b.jpg?fit=696,1024\" alt=\"Person slicing the meat from chicken wings on a wooden cutting board\" width=\"696\" height=\"464\" \/> <span style=\"font-size: 16px;\">Now that the breast is removed, the last step is to remove the wings. Compared to the other steps, this one is easy!<\/span>[\/caption]\r\n\r\nPull the wing away from the body of the chicken and cut through the joint. You may remove the wing tip, if desired, by piercing the joint between the drumette and the tip. The wing tips don't have much edible meat, so I usually remove them and use them for making stock.\r\n<h3>Step 9: Plate It and Enjoy<\/h3>\r\n<img class=\"alignnone size-large wp-image-15241\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTAJ17_4128_B05_17_9b.jpg?fit=696,1024\" alt=\"Sliced and cooked chicken on a white plate over a blue towel\" width=\"696\" height=\"464\" \/>\r\n\r\nPlace the sliced chicken breasts, drumsticks, wings and thighs on a large platter. Serve with an au jus gravy from the drippings or a bright <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-with-citrus-chimichurri-sauce\/\" target=\"_blank\" rel=\"noopener noreferrer\">chimichurri sauce<\/a>.\r\n\r\nNow, what about the rest of the carcass? After you've finished carving, you can pick off any remaining meat and freeze it. Those small pieces are great for <a style=\"background-color: initial;\" href=\"https:\/\/www.tasteofhome.com\/collection\/30-chicken-dinners-ready-in-30-minutes\/\" target=\"_blank\" rel=\"noopener noreferrer\">quick chicken dinners<\/a>, like soups, casseroles, and quesadillas. And don't forget to save that carcass! Use it (and the wing tips, if you removed them) to make <a style=\"background-color: initial;\" href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-broth\/ \" target=\"_blank\" rel=\"noopener noreferrer\">homemade stock<\/a>.","protected":false},"excerpt":{"rendered":"<p>It&#8217;s easier than you think. Learn how to carve a chicken like a pro using these easy step-by-step instructions. Carving knives out!<\/p>\n","protected":false},"author":5757,"featured_media":15241,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[303887,303883],"categories-v2":[308478,308476],"coauthors":[50034,34638],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Carve a Chicken (You Can Do It!) | Taste Recipes<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"How to Carve a Chicken (You Can Do It!) | Taste Recipes","description":"Our Test Kitchen experts created these easy, step-by-step instructions to demystify how to carve a chicken.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/","og_locale":"en_US","og_type":"article","og_title":"How to Carve a Chicken (You Can Do It!)","og_description":"Whether you have a rotisserie chicken from the store or a home-cooked bird, learning to carve chicken is a must.","og_url":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_author":"https:\/\/www.facebook.com\/peggy.woodward.92","article_published_time":"2017-09-08T19:27:47+00:00","article_modified_time":"2024-06-19T10:23:36+00:00","og_image":[{"width":700,"height":1024,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTAJ17_4128_B05_17_9b.jpg?resize=700,1024","type":"image\/jpeg"}],"author":"Lindsay D. 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Mattison, Peggy Woodward, RDN","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/"},"author":{"name":"Peggy Woodward, RDN","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/538011192896be336c6166864697af8d"},"headline":"How to Carve a Chicken (You Can Do It!)","datePublished":"2017-09-08T19:27:47+00:00","dateModified":"2024-06-19T10:23:36+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/"},"wordCount":1216,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTAJ17_4128_B05_17_9b.jpg","keywords":["How To","Test Kitchen"],"articleSection":["How To"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/","url":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/","name":"How to Carve a Chicken (You Can Do It!) | Taste Recipes","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTAJ17_4128_B05_17_9b.jpg","datePublished":"2017-09-08T19:27:47+00:00","dateModified":"2024-06-19T10:23:36+00:00","description":"Our Test Kitchen experts created these easy, step-by-step instructions to demystify how to carve a chicken.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTAJ17_4128_B05_17_9b.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTAJ17_4128_B05_17_9b.jpg","width":4896,"height":3264,"caption":"Sliced and cooked chicken on a white plate over a blue towel"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Test Kitchen","item":"https:\/\/www.tasteofhome.com\/test-kitchen\/"},{"@type":"ListItem","position":3,"name":"How To","item":"https:\/\/www.tasteofhome.com\/test-kitchen\/how-to\/"},{"@type":"ListItem","position":4,"name":"How to Carve a Chicken (You Can Do It!)"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes &amp; Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]},{"@type":"Person","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/538011192896be336c6166864697af8d","name":"Peggy Woodward, RDN","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/image\/8ca559d5e6e4947adc48843344f32c3d","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Peggy_Woodward_MD_P2_12-11-23_2b-sq.jpg?resize=150,150","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Peggy_Woodward_MD_P2_12-11-23_2b-sq.jpg?resize=150,150","caption":"Peggy Woodward, RDN"},"description":"Peggy is a senior food editor for Taste Recipes. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has more than 20 years of experience in the food industry and is an avid baker at home.","sameAs":["https:\/\/www.facebook.com\/peggy.woodward.92","https:\/\/www.linkedin.com\/in\/peggy-woodward-rd-1493532b"],"url":"https:\/\/www.tasteofhome.com\/author\/peggy-woodward\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-05-19 11:09:57","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-chicken\/","author_details":{"375230":{"ID":"375230","display_name":"Lindsay D. Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. She\u2019s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. When Lindsay isn\u2019t writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","user_nicename":"lindsay-mattison","type":"guest-author","nickname":""},"5757":{"ID":5757,"user_url":"","user_email":"Peggy.Woodward@TrustedMediaBrands.com","user_nicename":"peggy-woodward","user_login":"p_woodward","display_name":"Peggy Woodward, RDN","first_name":"Peggy","last_name":"Woodward, RDN","description":"Peggy is a senior food editor for Taste Recipes. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. 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