1. Before carving, allow bird to rest for at least 15min, this helps keep chicken moist and relaxes meat, making it easier to carve.
2. Insert knife between leg and body and remove thigh and drumstick in one piece. Repeat on other side.
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3. Carve breast into slices, cutting all the way to breast bone. Turn the chicken around and slice the breast meat from the other side, all the way to the breast bone.
4. Cut the wings away from both sides.
5. Finally, separate thighs from drumsticks by slicing through the attaching joint.
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Oak chopping board, My Kitchen Cook & Bake standard roasting pan, Lakeland. Pro slicing knife, Pro meat fork, Zwilling J.A. Henckels.
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