How To Carve Chicken

Carving a chicken may seem daunting at first, but with Chef Bruno's easy-to-follow instructions, you'll soon discover how simple and rewarding it can be. From separating the legs to slicing the breast meat with precision, you'll learn the best way to showcase this classic poultry dish. With just a few key ingredients - a whole chicken, a sharp carving knife, and a cutting board - you'll be on your way to creating a picture-perfect platter of carved chicken. Whether you're a seasoned chef looking to hone your skills or a home cook seeking to elevate your presentation, this video is a must-watch for anyone who appreciates the art of cooking.

How To Carve Chicken

Course: How To

Cuisine: French

Keyword: carving chicken

Prep Time: 10

Cook Time: 1 30

Servings:

Calories: 165kcal

Cost: $15

It only takes 5 minutes!

Print Recipe

Equipment

1 Utility or chef knife
1 Carving fork
1 Cutting board
1 Large plater

Ingredients

1 1500g Roasted chicken Recipe

Instructions

Rest The Chicken

When you take a perfectly roasted chicken out of the oven, it may be tempting to immediately start carving and serving. However, allowing the chicken to rest for at least 30 minutes before slicing into it can significantly improve the texture and juiciness of the meat. During the roasting process, the heat causes the juices in the chicken to move towards the surface. If you were to carve the chicken right away, these juices would quickly run out, leaving you with dry and less flavorful meat. After resting, lift up the chicken to allow the juices to drain out. Remove bucher twine and begin to carve.

Remove The Legs

Position the chicken steady on its right side. Stick a carving fork in the opposite leg. Cut through the skin between the leg and the body.
Gently pull the leg away from the body. It should get dislocated effortlessly. If not, cut through the joint to separate it.
Repeat on the other side but position the bird on its back.

Sot-L'y Laisse

Make a cut through the hollow on the dorsal side of the ilium bone in order to liberate part of the back where the oysters sot-l'y-laisse are located. These are two small, round pieces of dark meat on the back of poultry near the thigh.
It is considered one of the most tender pieces of chicken. This step can also be done upon breasts are removed.

Carve The Breasts

Make a deep cut along one side of the breastbone to release the meat.
Slice down and away, following the contour of the ribcage and wishbone.
Remove the entire breast in one piece with the wing attached. Repeat on the other side.
Remove the wishbone.

Presentation Tips

Lay the breasts flat on the board. Slice crosswise near the wing leaving a piece of white meat attached to the dark meat.
Cut through the joint between the thigh and drumstick to separate them.
Arrange the meat on a platter with the skin side up for an appetizing look. Save the carcass for stock!

Nutrition

Serving: 200g | Calories: 165kcal

How To Carve Chicken