Steps
Carve a Chicken
Ingredients
- 1
1 x oven roasted Chicken
Method
- 1
Once chicken has rested, place the chicken breast-side up on your cutting board. Make sure the board is stable—if it slips, place a damp paper towel underneath. for at least 10–15 minutes.
- 2
Using tongs or a meat fork to steady the bird, gently pull one leg away from the body. Slice through the skin between the leg and the body.
- 3
Bend the leg back until the joint pops out, then cut through the joint to remove the entire leg and thigh. Repeat on the other side.
- 4
Locate the joint between the drumstick and thigh. Slice through to separate the two pieces on both sides.
- 5
Pull each wing away from the body and cut through the joint to remove. These are often small and easy to detach.
- 6
Find the breastbone in the center. Slice down one side of the breastbone, following the curve of the ribcage to remove the breast in one large piece. Repeat on the other side.
- 7
Slice the breast meat crosswise into even pieces, and arrange all portions neatly on a serving platter.
Tips
- 1
Once cooked, allow the chicken to rest for at least 10–15 minutes. Resting redistributes the juices, making the meat more tender and easier to carve.
What you'll need
What you will need:
Sharp carving knife or chef’s knife
Meat fork or tongs
Cutting board (preferably with a juice groove)
Damp paper towel (to stabilise the chicken)
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