Cutting Board
Carving Set
Paper Towels
Prep your cutting board and paper towels, get your carving set, and place the roast chicken breast side up on a cutting board.Hold the body at the breastbone area with the carving fork. Use the knife to slice the skin between the thigh and the body. When you cut the skin, you will be able to see the joint and cut through the joint rather than cutting randomly. This will separate the thigh from the body. Repeat to remove the other side as well.If you wish to separate the thigh from the drumstick, use your hands and pull the leg to expose the hip joint. You can use your fingers to locate and move the joint, and see where you need to cut, then cut between the joints.Moving on to the wings, remove the wings from the body by pulling them away from the breast and cutting through the joint. Cut off the wing tips as there isn’t much meat to eat, then separate the wingette from the drumette by cutting through the joint again. Repeat with the second wing.Now it's time to cut the breast meat. Using your carving fork, hold the left breast and carefully slice by the nearest possible to the breast bone. Keep going until the left side of the breast is released entirely from the rib cage.Repeat with the right side of the breast. The breast bone will stay in the middle of the carcass.If you wish to slice the breast, slice it into diagonal slices carefully to keep the crispy skin intact. This is not crucial but great for sharing white meat; I also like to do it for presentation purposes.Plate and enjoy!
- Let it Rest: Allow your roast chicken to rest for 10 to 15 minutes before carving. This step is crucial for juicy meat as it redistributes the juices.
- Save the Carcass: Instead of throwing away the carcass, use it to make homemade chicken stock.
