How To Carve A Chicken
Instructions for how to carve a chicken with photographs
This how to carve a chicken guide has been kindly reproduced with kind permission by Molly Stevens from her book All About Roasting: A New Approach to a Classic Art. Do allow it to rest prior to carving to allow the juices to run throughout to prevent dry poultry and to make the fibres easier to slice. This method will provide a mixture of light and dark meat to suit most tastes. By following Molly's methods you will have two drumsticks, two thighs with bones, two wings and chunks of boneless breast. She recommends using an 8 inch carving knife and a pair of locking tongs or a meat fork to hold the bird. A warmed serving platter should be used to transfer the cut pieces of poultry.
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To begin carving have the legs facing you and slit the skin between the legs and the breast.
Use the fork to bend the leg away from the breast so that the ball and socket joint is exposed. Move the knife into the leg joint and cut through the cartilage.
Remove the leg whilst trying to keep the meat that tucks below it.
Place this onto your chopping board and slice through the knee joint to separate it into a thigh and drumstick.
During these slicing actions you should not have to cut hard, if you do just reposition your knife until you can easily slice.
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Slice through the top of the breast and cut through the shoulder joint where the wings meet it to obtain the wing. Molly suggests this method so that you get a juicy nugget along with crispy skin and a dark wing.
Slice lengthwise flush along the breastbone to take it off the carcass.
Repeat with the second side.
Afterwards do examine the carcass for any remaining edible pieces.
Any juices left on the chopping board can be drizzled over it or added to the gravy sauce.
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