Equipment you will need for this technique
- Sharp carving knife
- Chopping board
A cooked chicken can be brought to the table in serving portions.
Cut through the skin between the legs and body. Pull the legs away from the body of the chicken. Cut through the joint between the leg and thigh and serve these separately.
Flip the chicken upside down and remove the juicy “oysters” – the meaty bits at the bottom of the bird. Chef’s treat.
Cut away the wings.
Cut along the side of the breast bone and follow along the line of the wishbone at the bottom to free the top of each chicken breast. Use the knife to lift each breast away from the breast bone in one piece.
Carve the breast into slices with or without the skin.