Ingredients
- Whole cooked chicken*
Instructions
- Using your knife, cut in-between the thigh and breast and follow your cut.Â
- Using your hands pull the thigh and leg loose from the chicken body and repeat with the other side.
- Switch back to your knife and cut between the thigh and leg bone. It’s easy to find if you move the leg and watch where it hinges. Repeat.
- Locate the breast bone in the middle of the breast and cut on both sides of the bone.Â
- Use your boning knife to slowly cut the breast from the ribs using short strokes from the tip of the blade.
- Slice the breast. Repeat.
- Disconnect the wing from the chicken. Repeat on the opposite side.
- Transfer chicken pieces and slices to a large plate or platter to serve.
Notes
*Find a full recipe for roasting whole chicken here.