The places are set, the chicken is roasted, the guests are at the table. Now, the last step before dinner is served is to carve the chicken. No sweat! Carving a chicken is really very easy.
After your chicken is roasted, let it rest for about 10 minutes before carving. Then, follow the joints of the chicken to carve the meat into drumsticks, thighs and wings for the dark-meat fans. Start by cutting the leg at the knee joint; then, cut the thigh at the hip joint; and finally cut the wing at the shoulder joint.
Next, carve along the breast-bone for that juicy white meat.
Be sure to use a good sharp knife. You might also want to use a sturdy fork, like a roasting fork, to hold it in place—especially if you’re carving in front of company and don’t want to be seen handling the chicken.
Now wasn’t that as easy as a slice of, well... chicken?
What you’ll need:
- 1 sharp knife
- 1 cooked chicken
- 1 cutting board