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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