How to Carve a Chicken: A Simple Tutorial with Amazing Recipe!

Jun 30, 2020 02:00 PM

Photo by Simsim Outstanding Shawarma on Flickr
SHARE - Many people love roasted chicken. Slather on some butter, apply some salt and pepper, set it in the oven, and your roasted chicken is ready to enjoy!

Roasted chicken is the easiest to make. It will be a good idea to serve it when your friends are coming over to your house. But, we all agree that carving a roasted chicken will make it more appetizing!

If you want to know the steps on how to carve a chicken, you will only need two tools to do the carving. If you don’t know how to carve a chicken, you are in the right spot! Here, Tripboba has provided you with complete steps on how to carve a chicken. Check them out!

How to Carve a Roast Chicken

Photo by Joanna Hammond on Flickr

Before we go down to the steps on how to carve a chicken, you need to prepare some materials. Here are the things you are going to need.

- Roasted chicken
- Carving fork
- Carving knife or a sharp chef’s knife
- A cutting board
- Paper towels to keep your hands dry as you carve


Step 1: Put the chicken breast on a cutting board with a side up position and let it rest for 15 minutes until carving. This will let the liquids to redistribute within the meat instead of pouring out into the cutting board.

Step 2: Slitting the skin between the leg and the body is the second step on how to carve a chicken. Carving a chicken is all about slicing through the joints, and being able to see them is a key move in making carving effective.

Carving the skin between both of the leg and body will make a hollow gap and helps you see where the leg joint meets the body of the chicken. Push the carving fork gently between the two breasts in the breastbone to secure the chicken while you chop. Use a small knife to cut the skin between the leg and the bone.

Step 3: You can even quickly remove the drumstick and thigh since you have a good view of the leg joint. Push the leg forward from the chicken limb to reveal the hip joint. Pierce the knife's edge into the bone. The leg can be recovered in one piece until the joint is detached.

Step 4: You should detach the drumstick from the hip until the leg is separated from the body. Place your cutting fork within the thigh meat, cut it straight down around the drumstick curve before you hit the joint. To detach the two parts softly, pierce the connection between the drumstick and the knee. Repeat the step 2, 3, and 4 with the second thigh and drumstick cut.

Step 5: Now that the legs are removed, it is time to take meat from the breast. The first step is to release the base from the breast, and the next step becomes simpler to cut.

Place your chopping fork in the middle of the breastbone of a chicken. Place your knife right above the wing starting at the base of the left breast. Make a long, horizontal cut from the top of the wing before you hit the point where the leg used to touch the breast.

Step 6: Now that you've finished the fifth step on how to carve a chicken, and the breast meat is eased at the base, separating it from the breastbone would be simpler.

Create a deep vertical slit into the left breast's breastbone, with your cutting fork located in the right breast. When you have cut the length of the breastbone, cut it down under the breast and into the horizontal cut in a bent, downward motion.

Step 7: This part is not strictly important, but it makes the serving looks great. Break the breast half into diagonal slices, be careful not to chip away the crispy fat. Repeat steps 5, 6, and 7 to take away the remaining breast meat.

Step 8: The last step is to remove the wings, now that the breast is removed. This one is simple compared with other moves! Take the wing away from the chicken's body and break the joint open.

You can remove the tip of the wing by piercing the joint between the drumette and the end. The wing section doesn't have a lot of edible beef, so it is better to cut them out and you can use them for stock.

Step 9: Put chopped chicken breasts, drumsticks, wings, and thighs on a wide platter. Start serving with an au jus gravy or a vivid chimichurri sauce. Now that you have all the instructions for how to carve a chicken, you will carve a roast chicken easily!


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