• 
• 
• 
• 

CDHM The Miniature Way
November 2010, Issue 10
Tutorial: Carved Chicken
Page 101
Tutorial with Linda Cummings

---

 

 

Step 28

Take one of the wings and add join it to the fully fleshed side of the chicken. Smooth the wing to the body into place as you did with the legs.

 

 

Step 29

Repeat Step 29, but with the 2nd wing.

 

 

Step 30

Retrieve your artist pastel powder.

Carefully avoiding the inner carcass, load your brush with Ochre artist pastel powder. Brush over the flesh pieces to highlight.

 

 

 

 

 

Step 31

Repeat with a mixture of Ochre and Umber pastel powders.
Very lightly highlight with the terracotta powder. Use the terracotta very sparingly. If you’d rather, just omit using it. The end result without it will be just as convincing!!
Your chicken should now have that “perfectly roasted” look!

 

 

 

Step 32

Now we need to add some meat left on the inner bone carcass. Start by taking a small piece of the flesh mixture; then shaping it into a rough oblong shape. Now dust all sides of the piece with the pastel powders as before. Important: Wash your hands to remove any pastel powder from your fingers.

 

 

Step 33

Using your single sided blade, carefully cut very thin slices from this clay. Apply the slices to the lower area of the breast bone. This will make it appear that you have meat left behind after carving! You can use the remainder of this tinted clay to make more slices to display on a dinner plate!
Heat your oven. Bake according to the clay manufacturer’s instructions. Place the chicken and pieces on a baking tray covered with foil and kitchen paper -- or if the display platter is oven safe, bake on the platter.

 

Step 34

Your carved chicken is now complete and ready to garnish with veggies of your choice!