Remove skin before carving. (Those not cholesterol or weight challenged, ignore.)
The wings and thighs are attached to the body by cartilage, a tough stringy substance. Bending the wings & thighs downward exposes the join. A sharp knife or kitchen scissors will easily cut the cartilage; there is no need to saw through bone.
The same cartilage attaches the thigh to the drumstick. Wiggle the bones in opposite directions to loosen the joints. Cut between the thigh and drumstick to make two neat pieces.
Remove the breast meat in one piece. Using a sharp knife carefully cut beneath the flesh, as close to the bone as possible. The meat will come away in a tidy bundle.
Slice breast thickly, at an agle, to make prettier pieces.
(Save or freeze carcass for stock)
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| CARVED ROAST CHICKEN Light and dark meat easily accessible (Instead of gravy, use chicken juices with as much fat removed as possible.) |
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