A roasted chicken is best carved by following a specific order of operations. First, you should let the chicken rest for 10-15 minutes after cooking to allow juices to redistribute. Place the chicken breast-side up on a cutting board that can catch juices.
The carving process typically follows this sequence:
- Remove the legs and thighs by cutting through the skin between the breast and leg, then pulling the leg back to expose the hip joint
- Separate the drumsticks from the thighs by cutting through the joint between them
- Remove the breast meat by cutting along the breastbone and following it down to separate the meat from the ribs
- Slice the breast meat across the grain for serving
- Remove the wings by pulling them away from the body and cutting through the joint
Both resources emphasize using a sharp knife (boning knife is ideal, but a chef’s knife works well too) and finding the natural joints rather than cutting through bones. The Foodcom article notes that you may need to use some force when separating certain joints The wikiHow article mentions that the “chicken oysters” – small, flavorful pieces of dark meat near where the thighs connect to the backbone – are particularly tasty and worth extracting.
For serving, arrange the carved pieces on a platter with breast slices overlapping for an attractive presentation. Don’t forget that the leftover carcass makes excellent chicken stock.
The Shenk Family Farm article focuses more on cutting up a raw chicken before cooking (spatchcocking or cutting into 8 pieces), which is different from carving a roasted chicken for serving
Step 4: Remove the Wings
Lastly, pull the wings away from the remaining body of the bird. Use your knife to separate them at the joint.
If you want to eat the chicken in pieces (rather than shredding), leave the pieces as is, or cut into smaller slices as desired. Otherwise, continue to the next section for how to shred the chicken!
Equipment You’ll Need for Carving a Chicken
Fortunately, you don’t need any fancy equipment to cut a whole chicken! You only really need a long, sharp knife (carving knife), and two forks to shred the chicken. That’s it!
A carving fork (or any large fork) can be used to help stabilize the chicken while you slice it.
If you have an electric knife, that can also be helpful when breaking down the cooked chicken, as it can make slicing easier. But it definitely isn’t necessary!
The Best Way To Carve A Whole Chicken | Epicurious 101
FAQ
How do you cut a roasted chicken?
Lightly press the carving fork into the breastbone between the two breasts to stabilize the chicken as you cut. Using a sharp knife, cut the skin between the leg and the body. Test Kitchen tip: Keep paper towels or a kitchen towel nearby during the carving process. As you handle the roasted bird, your hands will start to get slippery.
How do you carve a roasted chicken?
To carve a roasted chicken, use a knife with deep grooves on a carving board to catch the juices and make a pan sauce. Ensure your knife is sharp before carving for clean cuts through the chicken.
How do you cut a chicken breast?
Place the chicken on your board, breasts side up, and press down to flatten the chicken. This will also help the chicken from rolling to the side as you separate the breasts. Use your fingers to feel where the breast bone is. That is where you will start your cut.
What’s the best way to cut up a rotisserie chicken?
To best cut a rotisserie chicken, place it on a cutting board, remove any twine, and start by cutting the legs and wings from the body, separating the drumstick from the thigh. Then, use a sharp knife to carve the breast meat away from the breastbone, slicing across the muscle fibers for tender pieces. For a quicker, shredded chicken, place the bird in a large zip-top bag and massage it to separate the meat from the bones.
How to properly cut a roast chicken?
To carve a roast chicken, first, separate the leg and thigh by pulling it away from the body and cutting through the hip joint. Then, cut the drumstick from the thigh. Next, remove the wings by pulling them away from the breast and cutting through the joint. Finally, slice down both sides of the breastbone to remove the breast meat in one or two pieces, then cut it into slices as desired.
Is it easier to cut a rotisserie chicken hot or cold?
3 Tips for Shredding Costco Rotisserie Chicken in 1 Minute
Shredding rotisserie chicken is easiest when it’s warm, whether you use a stand mixer to shred the meat, two forks, or this one-minute hack.