There is nothing better than a hot, succulent chicken right out of the oven. But no matter what the recipe, if you want it to taste its best, you must carve a chicken properly. It will help the bird hold onto its juices and enhance the flavor.
Instructions
1. Remove the bird from the oven or grill and allow the chicken to rest for 10 minutes. This allows the juices to settle within the bird. Set the chicken on the cutting board so that the breast side is up.
2. Pull the leg and thigh away from the body so that the joint is exposed. (This may take a little wiggling.)
3. Carve through the socket with your carving knife, which will separate the leg and the thigh from the body. Repeat this process on the other side.
4. Slice through the leg and thigh, separating those two. Repeat this on the other leg and thigh of the chicken.
5. Separate the wings by tugging them from the carcass. You may need the aid of your knife to help carve through the cartilage.
6. Feel for the breastbone on the top of your chicken. Carve along the breastbone on each side with your carving knife.
7. Peel the breast meat from the chicken using your hands (make sure they're clean when you begin).
8. Slice the chicken breast into five or six pieces. Arrange the carved chicken in an aesthetically pleasing manner on a plate and serve.
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