How to Carve a Chicken
Carving a whole chicken is made easy with this step-by-step guide and pro tips for serving and storing leftovers.
Ingredients
- 1 roasted chicken
Instructions
- Remove the thermometer if you used one and trim away the butcher’s twine.
- Next up, lay it breast side up on a cutting board and using a chef knife or boning knife, slice between the leg and breast and expose that thigh bone, then simply cut in between it.
- For the breast, locate the sternum and slice down to the left of it and carve the meat, staying as close to the bone as possible until you get to the wing bone. Pop it back to expose it and cut through. Repeat the exact same process on the other side.
- Now, to present everything, starting with the wings. Remove the tip and slice between the drumette and the flat. Then, for legs, slice between the thigh and drum to expose the bone and cut between the joint.
- For the breasts, slice them about a half inch thick, ensuring the skin stays in place.
Notes
Always let the roasted chicken rest before you start carving. I know it’s tempting to dive in the second it comes out of the oven, but setting it aside for 10 to 15 minutes lets the juices settle back into the meat, which helps your slices stay juicy and flavorful. Skip this step, and you risk flooding your cutting board with those meaty juices and ending up with slightly dried-out meat.
Stabilize the bird: Use a carving fork or grip the bird gently with a clean kitchen towel in your non-dominant hand to keep it steady while you carve.
Know your joints: Always cut between the bones at the joints instead of trying to saw through bone. When you feel resistance, pause and wiggle the joint slightly until it “pops” right open for an easy cut.
Slice breasts last: The breast meat tends to dry out faster, so carve the legs, thighs, and wings first to keep everything juicy and delicious.
Keep the skin in place: To prevent the skin from sliding off the breast slices, carve with the chicken skin-side up and use a smooth, confident slicing motion without sawing back and forth.
Save the scraps: Don’t toss any leftover carcass, bones, wing tips, and trimmings. These pieces are gold for homemade chicken stock. I just toss them in an airtight bag in the freezer until I’m ready to make stock.
Make-Ahead: The chicken can be carved up to 30 minutes before serving. Arrange the cuts on a platter, cover it loosely with foil, and place it in a low-temperature oven (>200ºF) until it’s time to eat.
How to Store: Store the leftover carved chicken in an airtight container in the fridge for 3 to 4 days or in the freezer for up to 3 months.
How to Reheat: Place the chicken in a baking dish with a splash of water or broth, cover with foil, and reheat in a low oven (about 275°F) for 15 to 20 minutes or until it’s warmed through.
Nutrition
Calories: 321kcalProtein: 48gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 144mgSodium: 144mgPotassium: 440mgVitamin A: 79IUCalcium: 23mgIron: 2mg