How to Carve a Roasted Chicken

- Basic techniques that were essential in the kitchen are no longer needed as we get more advanced and further separated from our food sources. Carving a roast chicken is an art. Aside from that, whole roast chickens have crispy skin, the meat is juicy and tender and has great flavour. This is a culinary experience that you will never want to miss or forget when it’s done correctly.
Nowadays, with the presence of right tools and an easy step-by-step instruction to follow, you have no reason to be scared of carving your roast chicken. Mastering the art will take more than just one session, though. Let’s get started!


STEPS

1/ On a carving board, place your roasted chicken (we prefer cage free chicken) with breast side up. Allow to rest for 5 minutes. In the meantime, get your carving tools and don’t forget a well-sharpened boning knife, a fork for carving, and serving plates or a platter.

 
2/ Cut the skin between the thigh and breast using the tip of your knife to loosen the legs. Start pulling the thighs away from the breast down towards the cutting board (do this one thigh at a time). Second, to remove the whole leg you have to look for the joint where the thighbone is attached to the carcass and then cut straight down. Do the same with the other leg.

3/ Place the skin side down on the cutting board after the legs have been removed and locate the joint that connects the thigh from the drumstick. Cut it straight down and put the pieces to your serving dish. Do the same with the second leg.

4/ To be able to remove the breasts from the carcass, you have to cut down on either side of the breastbone until you feel the resistance of the cartilage underneath. You now have the cartilage as your guide for separating the breast. You can now run your knife down either side of the chicken until breast separated. Repeat process on the other side. (You have an option to throw the carcass or simmer it to make homemade stock.)

5/ On the cutting board, put the breasts with skin side up and pull wings outward. Cut it down at the second joint. You can transfer the wings to the serving dish just like this or you may want to remove the tips of the wing by cutting at the joint.

6/ You can do what you want in serving the breasts. You can serve them whole, cut into two pieces, or slice and fan out onto serving dish. Embellish your superbly carved chicken plate with onions, carrots, roasted potatoes or sprigs of thyme and rosemary.

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