Carving a Roasted Chicken

This is a quick video on how to carve a roasted chicken.

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INGREDIENTS

• One roasted chicken

INSTRUCTIONS

Place the cooked bird breast side up and remove the legs from the chicken at the hip joint. To locate the hip joint, wiggle the thigh to find the point of connection. Once located, cut into this joint to separate the leg from the hip. Do this on both sides of the chicken.

Next, separate the thigh from the drumstick. Locate the joint between the two and cut into the joint. Remove and set aside.

Remove the wings from the shoulders. Locate the shoulder joint and cut into the joint to remove the drumette and wing.

The breast can be removed in one piece by cutting down the center or keel bone, around the ribs and ending up at the spine and removing the breast meat. Alternatively, the breast meat can be sliced without first removing it from the chicken.

Plate the chicken and serve.