How to carve a chicken
Knowing how to carve a chicken perfectly is one of those life skills that everyone should have firmly up their sleeve. Armed with our step-by-step guide and a Wüsthof Carving Set, you’ll find yourself looking forward to the next time it's your turn to do the honours.
Once your chicken has finished cooking, let it rest for approximately 10 minutes, this will allow the meat to relax and make carving easier. Make sure you have a carving knife and fork and that your knife is sharp.
The carving fork’s job is to hold the bird steady. Always start by dividing the two legs from the carcass. Do this by cutting through the skin and flesh between the body and the leg. Look for the joint so that you remove the whole leg. Do the same on both sides.
Cut through the joint between the drumstick and the thigh. It should be easy to make this cut, if it’s not, change the position of your knife.
To remove the breast meat, cut along the breastbone with the tip of your knife. Work the knife along the breastbone to gently lever off the breast meat. Repeat on both sides.
Now for the wings. Bend the wing away from the body and use your knife to search for the joint, cutting through. Do the same on both sides.
Cut the breast meat into slices. And there you have it, how to carve a chicken in a few easy steps.
Professional chefs spend hours perfecting their knife skills so it’s a case of practicing until it comes naturally to you. Head this way to browse Wüsthof’s full range of carving knives and forks.