How much of the roast do you eat before serving it??

[2anddone]

Just cooking a roast for me and dc. Casually carving chicken and it just occurred to me that actually I eat just as much carving the chicken and dishing up as I do at the table!! Please tell me I am not the only one!!

I cooked a roast chicken Friday and thought the same! I start with the skin, once I have devoured that I have to check it’s Breast and legs are juicy and not dry obviously but it’s so tasty I must eat a good old amount

Pretty much all the skin off the chicken. And the parsons nose. Chefs perks isn't it?
DH gets one half of the breast skin. There's only the two of us and he only eats the breast, I eat the leg and the rest gets used for other meals so I don't think he even notices.

Come to think of it that's the only thing I eat before serving.

Chefs perks! The only reason to cook a whole chicken is so you get to eat all the best bits while you carve it

All the chicken skin. DH is a weirdo and doesn't like it and there is no way I'm sharing it with the cats or the dog

Especially roast beef, I love the first slice with some salt.

None

Well, you have to check it's cooked properly!

I think the dogs here must be too spoiled - because the real question in this house is "how much of the roast do you give to the dogs before serving it?"

What’s the parsons nose?

DH doesn't really know how to cook so I tell him that you need to remove the chicken skin in order to serve it. Then I stand in the kitchen eating all the salty crispy skin goodness.

Maybe one slice of meat, but on the rare occasion I do a roast I only cook a small joint that serves 2. (There are 2 of us that eat it.)

Loads of skin.
We only have roast chicken at Xmas (I'm eat mainly veggie food) so I make the most of it.

It's not eating, it's taste testing

The parson's nose is the chicken's tail. It's disgusting, even though some people will tell you it's the best bit!

By the time I've sat down to eat I don't want it.
I let everyone think I'm just tired.
Really I've already had my two yorkies that I make extra to check the oven and the gravy. Had my five a day between raw and cooked veg and eaten all the carving trimmings.
Yeah I'm tired.

None to be honest, it genuinely wouldn’t occur to me to do so, but then I don’t carve it, I put it on the table in a serving dish and we carve at the table.

@JaJaDingDong

The parson's nose is the chicken's tail. It's disgusting, even though some people will tell you it's the best bit!

They are wrong - the oysters are the best bit! Chef's secret

None if it’s chicken. But for lamb, beef, pork or ham I have a couple of slices on bread and butter just to make sure it’s cooked well .

I tend to chew the string once it’s been cut off the roast beef. Lots of flavour in the knots!

@magicstar1

None if it’s chicken. But for lamb, beef, pork or ham I have a couple of slices on bread and butter just to make sure it’s cooked well .

Isn’t that a sandwich,,,,😂

If I'm cooking roast beef or gammon then I will need to keep slicing bits off just to check it's deliciousness of course. Roast chicken I don't tend to unless a wing falls off as I lift it from the oven

I scoff the crispy lamb skin before DP gets near, it's the best bit

The meat gets carved at the table but I definitely nab one or two of the really crispy potatoes.

DH just made a lovely lump of roast sirloin, and I snuck in and ate a big wodge of mustard crusted edge while he was making the gravy

In Ireland, the parson's nose is called the pope's nose. I didn't know it existed till DH told me, when I was 20. My dad had eaten every single one for all those year, and kept it a secret.

I once, when using chicken thighs to make a curry, cooked the thigh skins separately and ate the whole lot. They were gorgeous!

Oh my poor arteries!