Carving a Chicken
Place the roasted chicken, breast side up, on a carving board.
Get your chef’s knife ready to cut!
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.
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.
Remove a wing from the joint that attaches it to the body.
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.
Carve the breast meat parallel to the center bone, slicing toward the top of the breast.
Keep the slices thin.