How to carve a whole roasted chicken properly?

Question

Follow easy carving steps to get clean pieces from a whole roast chicken.

Answer 1

To carve a whole roasted chicken properly, allow it to rest fully, then separate the legs and thighs, remove the breast meat in whole pieces, and finally detach the wings.

Detailed Explanation:

Carving a whole roasted chicken neatly and efficiently ensures everyone gets tender, juicy pieces. Before you begin, it's absolutely crucial to let the chicken rest for at least 10-20 minutes after roasting (tent loosely with foil). This allows the juices to redistribute, resulting in more tender and moist meat. Once rested, place the chicken on a stable cutting board.

1. Separate the Legs and Thighs: Using a sharp carving knife or chef's knife, cut through the skin between the thigh and breast, down to the joint. Gently pull the leg away from the body; the joint should pop out. Cut through the joint to detach the entire leg and thigh quarter. Repeat on the other side.
2. Divide the Leg and Thigh: You can serve the leg-thigh quarter whole, or separate them by cutting through the joint that connects the drumstick and thigh.
3. Remove the Breast Meat: Locate the breastbone running down the center of the chicken. Make a deep cut along one side of the breastbone, guiding your knife down along the rib cage. Follow the contour of the bones until the entire breast half separates from the carcass. Repeat for the other breast. You can then slice the breast meat against the grain into thick pieces.
4. Detach the Wings: Cut through the shoulder joint to remove the wings from the body. You can serve them whole or detach the wingtips if desired.
5. Carve Remaining Meat: Scrape any remaining bits of meat from the carcass, especially the 'oysters' (tender nuggets of dark meat) located on the back, just above the thigh joint.

Pro Tip:

Use a sharp, thin-bladed carving knife and a stable cutting board with a well to catch juices for the easiest and cleanest cuts.