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Carving a Chicken

After you roast a chicken, you need to carve it. Carving simply means to cut the chicken into smaller pieces. Carving a whole chicken that you’ve cooked follows a certain process designed for efficiency and maximum yield.

1

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

Get your chef’s knife ready to cut!

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.

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.

3

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.

4

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

Keep the slices thin.

   

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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