How to carve a chicken
Once your chicken has finished cooking, let it rest for approximately 10 minutes, this will allow the meat to relax and will ensure it’s nice and juicy. It will also make carving easier. Make sure you have a carving knife and fork and that your knife is sharp.
1. The carving fork’s job is to hold the bird steady. Always start by dividing the two legs from the carcass. Do this by cutting through the skin and flesh between the body and the leg. Look for the joint so that you remove the whole leg. Do the same on both sides.
2. Cut through the joint between the drumstick and the thigh. It should be easy to make this cut, if it’s not, change the position of your knife.
3. Now for the wings. Bend the wing away from the body and use your knife to search for the joint, cutting through. Do the same on both sides.
4. To remove the breast meat, cut along the breastbone with the tip of your knife. Work the knife along the breastbone to gently lever off the breast meat. Repeat on both sides.
5. Cut the breast meat into slices.
And make sure you don’t miss the best bit of all – the chicken oysters – they are found at the back of carcass, at the very top of the thigh and should be gobbled up before the chicken hits the table.
Keep your carcass and boil it up for stock. And there you have it, how to carve a chicken in easy steps.