Main Dishesbillyparisi
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.
👥 5 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- cutting board
📝 Preparation Steps
1
Remove the thermometer if you used one and trim away the butcher’s twine.
2
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.
3
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.
4
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.
5
For the breasts, slice them about a half inch thick, ensuring the skin stays in place.
Nutrition Facts
calories
321 kcal
fat Content
13 g
serving Size
1 serving
sodium Content
144 mg
protein Content
48 g
cholesterol Content
144 mg
saturated Fat Content
3 g
unsaturated Fat Content
8 g
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