Carve a roast Chicken 🍗

Ingredients

• 1 piece Roasted Whole Chicken (pre‑roasted, skin on, about 1.8 kg)
• 1 piece Kitchen Twine (used to secure the bird during roasting; will be removed before carving)

Instructions

1. Remove Twine

   Using kitchen shears or a knife, cut and pull away any twine that was used to tie the chicken during roasting.

   Time: PT2M

2. Detach the Legs

   Locate the joint where the leg meets the body. Slice through the skin and then cut straight through the joint to free the whole leg.

   Time: PT3M

3. Separate Drumstick from Thigh

   Place the leg on the board, locate the joint between drumstick and thigh, and run the knife along that line to separate the two pieces.

   Time: PT3M

4. Remove the Breasts

   Run the knife down either side of the breastbone, staying close to the bone, and slice down to release the breast meat from the carcass. Repeat on the opposite side.

   Time: PT4M

5. Slice the Breast (Optional)

   If desired, place each breast skin‑side down and slice crosswise into ½‑inch thick pieces for easier serving.

   Time: PT2M

6. Harvest Remaining Meat

   Scrape any remaining meat from the carcass, especially from the back and the wing tips, and add to the platter or a serving bowl.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

30 g

Carbohydrates

0 g

Fat

15 g

Fiber

0 g