Carving a Chicken

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1

Place the roasted chicken, breast side up, on a carving board.

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Get your chef’s knife ready to cut!

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2

Remove a leg by pulling it away from the body to expose the hip joint (between the thigh and the breast), and cut through the joint.

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A whole leg consists of the drumstick and thigh. Hold the drumstick firmly against the board and cut through the knee joint. Cutting this joint separates the leg and thigh.

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3

Remove a wing from the joint that attaches it to the body.

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Cut as close to the breast as possible. A whole wing consists of three parts: the pointy wing tip, the flat part, and the part that looks like a mini drumstick.

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4

Carve the breast meat parallel to the center bone, slicing toward the top of the breast.

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Keep the slices thin.

 

 


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Repeat the process for the other side of the chicken (or, better yet, get someone else to carve the other side!).

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Source:http://www.dummies.com/how-to/content/carving-a-chicken.pageCd-storyboard,pageNum-5.html