How to Carve a Chicken Like a Pro
So, it’s Sunday, you’ve cooked the perfect chicken. It has been roasting in the oven, on a low heat, for several hours. The skin is nice and crispy, and the meat is soft and tender. The only thing you need to do now is carve the chicken. Easier said than done, right? How many of you have made it look like you’ve committed a crime once you’re finished with the chicken? It’s hacked to pieces! The problem is, without the right technique and the best kitchen knives for cutting meat, this is exactly what is going to happen. So, with that being said, continue reading to discover everything you need to know about how to carve chicken like a pro.
What Sort Of Knife Do You Need?
Before we can provide you with the technique to tool, you first need to make sure that you have the right tools for the job! One of the biggest mistakes that inexperienced cooks make is suing the same knife for every task in the kitchen. After all, a knife that is good for cutting vegetables is not going to be good for cooked meats. Similarly, a knife that is good for cutting cooked meat is not going to be as effective when dealing with raw meat. So, what is the best knife for carving a whole chicken? You’re going to need a meat carving knife. While there are many different types of meat cutting knives, a carving knife is used to slice thin cuts of meat. When compared with a chef’s knife, a carving knife is a lot thinner, which means you are able to carve slices that are a lot thinner and more precise.
Steps To Follow When Carving A Chicken
Now that you know what sort of knife you are going to need, it is time to take you through the steps of carving the chicken…
- Firstly, you need to place the chicken on a protective board, like a wooden chopping board. You can then move it onto a serving plate once you have finished carving.
- Next, cut off the legs of the chicken using a sharp chef’s knife. The most effective way to do this is to use the tip of the knife to cut around the leg, and then saw through the joint in a slicing motion.
- If you want to separate the leg into drum and thigh parts, slice through the bone using the same knife.
- Now, go back to main part of the chicken, and cut the meat through to the breastbone. Simply align the knife with the backbone and cut downwards.
- You are now ready to carve the meat from the body of the cooked chicken into nice, thin slices. As mentioned in the previous section, you are going to need a meat carving knife to do this properly. Simply use small slicing motions to cut the chicken until you get to the breastbone. While doing this, the chicken wings should come off with the meat.
- For the pieces of breast meat that are attached to the wings, simply cut diagonally through the curve of the breast so that you can separate the wing.
Mistakes To Avoid When Roasting And Carving Chicken
Finally, let’s take a look at some of the critical mistakes you need to avoid when preparing and carving a whole chicken…
- Do not put the chicken straight into the oven from the fridge, as this can cause uneven cooking. Instead, let your chicken come to room temperature. Leave it out for around 30 minutes, but definitely no more than an hour.
- Buying poor quality chicken is a big no!
- Not allowing the chicken to rest before carving is a blunder because the resting process is pivotal in terms of sealing in the juices and moisture.
- Throwing away the fat is another mistake. Not only can you drip it back on top of the chicken, but also it can be used for other meals.
- You don’t season your chicken. This is another big mistake. A generous coating of salt is important because it helps to seal in moisture, as well as making the skin nice and crispy.
Hopefully, you now feel ready to carve your roasted chicken like a pro! After all, they often say that we eat with our eyes first, and so a perfectly carved chicken can definitely be the main attraction when you are cooking a Sunday roast for you and the family.
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