Consider saving the chicken juices to make gravy or another sauce to accompany your meal. Keep paper towels on hand to soak up excess juice and keep your hands dry while you handle your carving knife.
If you purchased a cooked rotisserie chicken, begin carving as soon as you bring it home. If your chicken was trussed (held in position with string), cut the string after resting.
Pull the full leg away with your hand and slice any remaining skin or meat connecting it to the body to separate it. Repeat on the other side to remove the other leg. If you hit bone, reposition your knife closer to the joint and try slicing through again. [6] X Research source
It’s hard to find chicken oysters sold by themselves. To make a recipe that requires lots of them, freeze them each time you carve a whole chicken. Chicken oysters are prized for their flavor—since they’re closer to the center of the chicken, they end up slow cooked in the chicken’s fat and roasting juices.
Repeat with the other leg.
If the chicken is still warm and juicy, the breast will begin sliding off without much pressure. [11] X Research source
Keep the skin on top of the breast intact as you disconnect it. Cut along the other side of the breastbone and remove the second breast once the first one is off.
To cut roasted chicken wings, separate the wingette from the drumette.
Store leftover cooked chicken in an airtight container. It’ll last for about 5 days in the refrigerator or up to 3 months in the freezer.
Use your carving fork to serve the sliced breast meat and thighs. Drumsticks and wings are usually easier to grab with your hands.
Common vegetable additions to chicken stock include celery, carrots, onions, and parsley. Chicken stock made with leftover bones contains iron, collagen, and vitamins from the bone marrow.
