Cooking the chicken is one thing, carving it is another.
Watch: Cheesymite chicken
How do I carve a whole chicken: step-by-step instructions
For those who have no idea where to start when carving up a chicken to serve, we’ve created this quick guide that will have you serving chicken to your guests like pro.
How long should you leave a chicken before carving?
What knife should I use to carve a chicken?
To make carving your chicken easier, make sure you have a nice sharp knife. If you really want to play the part of the home chef, a boning knife is the knife you want for carving chicken as it can cut around joints etc, making it easier to serve your chicken.
How to carve a chicken for beginners
It works best to carve your chicken in the following order:
- thigh and drumstick
- breast
- wing
STEP 1: cut the thigh and drumstick
Remove the Marylands by cutting the skin between the drumstick and the body. As you bring the knife down you’ll need to cut through the connective joint to release the Maryland (thigh and drumstick) in one piece. Repeat on the other side.
STEP 2: remove the breast meat
To remove the breast meat, make a deep vertical cut along the breastbone, running the knife as close to the bone as possible, then down along the rib cage. Repeat on the other side.
STEP 3: cut the wing
To carve into smaller portions, for a Maryland, hold the drumstick and cut away from the thigh, cutting through connective joint. Cut the wing from the breast through connective joint, then halve or thickly slice the chicken breast for smaller portions, if desired.
Your chicken is now ready to serve.
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