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How to Carve a Chicken
Follow this straightforward method to carve a chicken into clean, even portions. With a sharp knife and a little patience, anyone can do it.
👥 6 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●cutting board
- ●knife
📝 Preparation Steps
1
On a large cutting board, place the chicken breast-side up. Remove the truss if applicable. Begin carving one side of the chicken completely before moving on to the other side.
2
Removing the wing: Pull the wing away from the body and slice through the skin, then bend the wing back to expose the joint. Cut through the joint to remove the wing.
3
Removing the whole leg: Pull the leg away, bend it back to slightly pop the joint, then cut through it. Cut through the joint to remove the entire leg.
4
Separating the thigh and leg: Cut through the joint that separates the drumstick from the thigh. Serve these pieces whole, or carve them by cutting off the meat in thin slices parallel to the bone.
5
Removing the breast: Starting at the breastbone, run your knife down along one side of the breastbone, keeping the blade tight against the rib cage as you follow the natural curve of the bones. Use your hand or a carving fork to gently pull the breast meat away from the body as you continue cutting along the ribs. The entire breast should come off in one piece. Transfer the whole breast to the cutting board.
6
Slicing the breast: Place the chicken breast skin-side up on the cutting board. Slice the breast meat on an angle against the grain to your desired thickness.
7
Repeat with the second side of the chicken. Arrange cut portions on a serving platter.
Nutrition Facts
calories
273 kcal
fat Content
19 g
serving Size
1 serving
sodium Content
89 mg
protein Content
24 g
trans Fat Content
0.1 g
cholesterol Content
95 mg
saturated Fat Content
5 g
unsaturated Fat Content
12 g
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