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How to Carve a Chicken

You don’t have to be a specialist to carve a chicken successfully. All you need is some patience and an extremely sharp knife.


  • TIP: Add a little wine to the chicken’s juices, cook, and serve as a tasty sauce on the side.
  • Step 1: Cut the trussing string Cut the trussing string.
  • Step 2: Remove the leg and thigh Remove the leg and thigh. Cut between the breast and the thigh. Then split the leg & thigh. Feel around for the joint and cut right through it. Repeat on other thigh.
  • Step 3: Begin carving the breast Begin carving the breast. Cut right along side the center breastplate. Bring knife down until you hit the cartlidge. Pull away a bit and cut down the breast.
  • Step 4: Remove the breast meat Remove the breast meat. Cut wing bone joint. Serve breast & wing together, or separate with knife.
  • FACT: Chickens were first domesticated in India and China as early as 5000 BC.

You Will Need

  • A whole roasted chicken
  • A sharp carving or chef's knife
  • A cutting board
  • A serving platter

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