Based on how many chicken recipes I have on my site, it should come as no surprise that I love using rotisserie chicken to save time when making healthy meals. 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.
When it comes to cutting up a roasted chicken, preparation is key. You’ll need a sharp knife, cutting board, and of course, a roasted chicken. Make sure to let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute. 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. Pull one leg away from the body and slice through the skin between the breast and drumstick. Turn the chicken on its side bend the 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
With the skin facing down, cut the breast in half directly down the center. For four breast quarters instead of two halves, turn the breast skin-side up and make diagonal cuts 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.
The chicken is now ready to be served. Put it on a platter and get ready to wow your guests. You’ll be able to serve chicken like a pro after a little practice with this easy carving method.
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 on a spit, which is shaped like a large skewer or several smaller skewers. The spit turns so the chicken cooks 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
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.
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?
Set up a carving board with a knife that has deep grooves in it. This will help you catch the juices from the chicken 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.