Carving a Chicken
These four easy steps demystify carving a cooked chicken into separate pieces and makes serving easier.
Portioning a whole chicken has never been easier than it is with these four simple steps.
1) Detach the thighs from the breasts by cutting the skin between the two on both sides.
2) To separate the thighs from the drumsticks, cut the joint between them.
3) Split the breast in half directly down the center where you removed the keel bone.
4) So both the top and bottom breast portions are about equal, cut each breast in half on the bias.