How To Carve a Chicken

The first step in how to carve a chicken is placing the roasted or rotisserie chicken on a large cutting board or meat carving board, breast side up.

Start by removing the legs on both sides. Pull the leg and thigh away from one side of the chicken, and cut through the connective joint, removing the entire leg and thigh. Repeat on the other side.

To separate the thigh from the drumstick, hold the drumstick and cut away from the thigh, cutting through the connective joint to separate.

To remove the breast meat, make a deep vertical cut along one side of the breastbone, using the inside of the breastbone as a guide.

Continue cutting to remove the breast meat from the rib cage. If the chicken is warm and juicy, this should be easy sailing. In fact, you can often just use your hand to work the breast meat away from the rib cage after your initial cut.

Remove the wings from the chicken by pulling each wing away from the chicken body, cutting through the connective joint.