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How to Carve a Chicken

Clear, easy steps to carve a roasted chicken into serving pieces.
Prep Time10 minutes
Total Time10 minutes
Servings: 5 servings

Ingredients

  • 1 roasted chicken

Instructions

  • If used, remove any thermometer and trim off butcher’s twine from the chicken.
  • Place the chicken breast-side up on a stable cutting board and secure it with a carving fork or a clean kitchen towel in your non-dominant hand.
  • Remove the legs and thighs: slice between the leg and breast to expose the thigh bone, then cut through the joint to separate the leg quarter from the body.
  • Separate drumstick and thigh by slicing through the joint between them.
  • Remove the wings: trim off the wing tips if desired, then slice between the drumette and the flat to separate the two pieces.
  • Carve the breasts: locate the sternum (breastbone) and cut a long slice down one side of it, working the knife close to the ribcage to remove the breast in one piece; repeat on the other side.
  • Slice each breast crosswise into about 1/2-inch-thick pieces, keeping the skin on and using smooth, confident strokes.
  • Arrange wings, drumsticks, thighs, and sliced breasts on a platter for serving.

Equipment

  • Cutting Board
  • Chef's knife or boning knife
  • Carving fork or kitchen towel
  • Kitchen shears (optional)

Notes

  • Always let the roasted chicken rest for 10–15 minutes before carving.
  • Stabilize the bird with a carving fork or towel while cutting.
  • Cut at the joints rather than sawing through bone.
  • Carve breasts last to keep them moist.
  • Keep the skin-side up when slicing breasts to prevent skin from sliding off.
  • Save carcass and trimmings for making stock.