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Home > Knife Accessories > Knife Sharpeners > Sharpening Tips > How to carve a chicken

How to carve a chicken
Here is a simple method for carving a chicken. We recommend using a 8" carving knife for this job but a chef's knife will also do the trick.
  • Place the chicken on its side. Insert a fork in the leg and pull lightly while cutting the skin all around
  • Pull the leg up and separate from the body. It should come off easily. If you have difficulty, cut the sinews at the joint as you pull.
  • Holding the chicken with the fork, cut through the shoulder joint.
  • Cut along and all the way down to the bone of the breast.
  • Pull the wing and breast off, keeping the chicken from moving by holding the body with the flat side of the knife.
  • Turn the chicken on the other side and lift up the other leg.
  • Cut the shoulder at the joint.
  • Continue cutting down along the breastbone.
  • Then lift up the wing and breast piece.
  • The only piece left is the central portion of the breast, the sternum (brechet). Sever at the joint to separate from the backbone.


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