Description
Here’s how to carve a chicken with confidence! This guide walks you through each step, from separating parts to slicing like a pro.
Instructions
- Allow the chicken to rest: Before carving, let the chicken rest for 10 to 15 minutes tented with foil after removing it from the oven. This helps the juices distribute throughout the chicken and ensures that the meat remains juicy.
- Remove the legs: Place the chicken on the cutting board, breast-side up. Pull the leg away from the body and locate the seam between the thigh and the chicken body. Use a sharp knife to cut through this seam, pulling the leg away from the body with the fork as you slice. When you reach the joint connecting the thigh to the body, pop it out and cut through the joint. Repeat on the other side.
- Separate the drumsticks from the thighs: For each piece just removed, find the joint connecting the drumstick to the thigh by bending the drumstick backward slightly. Cut through this joint to separate the drumstick. Repeat with the other thigh.
- Remove the wings: Pull the wing away from the body to locate the joint, and cut through the joint to remove the wing. Repeat for the other wing.
- Remove the breast meat: Locate the breastbone that runs vertically along the middle of the chicken. With the knife angled slightly away from the breastbone, make long, smooth cuts down on one side of the breastbone to remove the whole breast. As you cut, gently pull the meat away from the bone until it is fully removed. Repeat on the other side. If desired, slice the breasts across into strips.
- Serve: Use your fingers to remove any remaining pieces of meat on the top and bottom of chicken (eat them now or save them soup or leftovers later). Transfer the carved pieces to a serving platter and serve immediately.
- Category: Essentials
- Method: Carving
- Cuisine: Chicken
- Diet: Gluten Free
