When I make healthy meals, I like to use rotisserie chicken to save time. This is clear from the many chicken recipes I have on my site. I want to share a guide on how to carve a chicken, whether you cooked it yourself or bought it already cooked.
I’ll show you step-by-step how to cut a rotisserie chicken into pieces and give you a tip on how to shred the chicken easily if you want to.
This process covers both home-cooked roasted chicken and store bought rotisserie chicken. They’re very similar, and therefore have the same breakdown process!
Learning how to properly cut up a roasted chicken may seem intimidating at first, but it’s an essential skill every home cook should have. With the right techniques and tools, you’ll be carving and serving perfectly sliced chicken in no time.
Getting ready is very important when cutting up a roasted chicken. You’ll need a cutting board, a sharp knife, and a roasted chicken. It’s best to let the chicken rest for 10 to 15 minutes before carving it so that the juices can spread out again. A rested bird will be easier to slice neatly.
For carving chicken, I suggest using a boning knife. Its thin, sharp blade lets you make precise cuts along the bone. If you don’t have one, a chef’s knife will work too. It is very important to have a sharp knife; a dull blade will tear the meat instead of cutting it cleanly.
Once you have your tools and ingredients ready follow these simple steps
Step 1: Remove the Legs
Place the chicken breast-side up on your cutting board. Cut through the skin between the breast and the drumstick with one leg pulled away from the body. Lay the chicken on its side and bend one leg back until the hip joint pops out of its socket. Cut through the hip joint to completely detach the leg. Repeat on the other side.
Step 2: Remove the Wings
Still working with the chicken on its side, slice through the wing joints to remove the wings. I like to keep the wing tips attached for more flavor when making chicken stock later.
Step 3: Separate the Breast and Back
Flip the chicken over so the breast is facing down. Run your knife along both sides of the backbone to release the breast and remove the entire back portion in one piece. Save the backbone for making stock.
Step 4: Halve the Breast
Turn the breast over so the skin is facing down. Cut it in half down the middle. If you want four quarters of a breast instead of two halves, turn the breast skin-side up and cut diagonally through the bone.
Step 5: Separate the Legs
Cut straight down through the fat line separating the drumstick from thigh on both legs.
Step 6: Slice the Breast
Place the skin-side up and slice the breast across the grain into thin slices.
And that’s it! Arrange your perfectly sliced chicken on a platter and prepare to impress your guests. With a little practice, this simple carving method will have you serving chicken like a professional chef.
Here are some additional tips for smooth, seamless chicken carving:
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Let the chicken rest before carving. This allows the juices to redistribute for better flavor.
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Use a very sharp knife. A dull blade will tear and shred the meat.
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Work over a rimmed cutting board to catch any drips.
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Pull the leg away from the body rather than just cutting into it. This makes it easier to find the hip joint.
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Don’t be afraid to use force when cutting through joints. Clean cuts require controlled pressure.
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Cut breast meat across the grain for tender slices. The grain changes direction so look closely.
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Keep the wing tip attached to the drumette for better presentation.
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Arrange sliced meat neatly on a platter with legs and wings to one side.
What is rotisserie chicken?
When you rotisserie chicken, it’s baked in the oven, but at a lower temperature for longer than when you oven-roast chicken at home.
The chicken is attached to a spit (like a large skewer or multiple skewers) that rotates so the chicken is cooked evenly.
This method brings out deeper flavors and makes the chicken extra tender. It also ensures that the skin is roasted to golden-brown, flavorful perfection.
Buying rotisserie chicken at the store is a huge time-saver for getting nutritious meals on the table during a busy week. (Check out my post on 11 things to do with rotisserie chicken for some inspiration!).
Step 1: Cut Down the Center
Start by placing the cooked chicken on a cutting board or large plate. It should be facing breast-side up.
Make a light cut with your knife down the center of the breast to find the breast bone.
The Best Way To Carve A Whole Chicken | Epicurious 101
FAQ
How do you cut a roasted chicken?
Lightly press the carving fork into the breastbone between the two breasts to stabilize the chicken as you cut. Using a sharp knife, cut the skin between the leg and the body. Test Kitchen tip: Keep paper towels or a kitchen towel nearby during the carving process. As you handle the roasted bird, your hands will start to get slippery.
How do you carve a roasted chicken?
To carve a roasted chicken, use a knife with deep grooves on a carving board to catch the juices and make a pan sauce. Ensure your knife is sharp before carving for clean cuts through the chicken.
How do you cut a chicken breast?
Place the chicken on your board, breasts side up, and press down to flatten the chicken. This will also help the chicken from rolling to the side as you separate the breasts. Use your fingers to feel where the breast bone is. That is where you will start your cut.
What kind of knife to cut rotisserie chicken?
Whether you’re slicing a store-bought rotisserie chicken or a home-roasted bird, all you need is a good knife and a big appetite. A boning knife is recommended because of it’s control and angle when making cuts close to the bone. If you don’t own a boning knife, a large or medium-sized chef’s knife will work just fine.