Jacques Pépin Techniques: How to Carve a Roasted Chicken, by KQED Food on YouTube. 2 min 45 s.
- Video length
- 2 min 45 s
- Time to do it
- 10 minutes
- Difficulty
- Easy
- Steps
- 9
What you need
Steps
Rest the roast chicken for 10 to 15 minutes before carving so the juices settle. Set it breast side up on a board with a groove, or on a warm platter.
Pull one leg gently away from the body to open the skin. Cut down through the skin between the leg and the breast until you reach the joint.
Bend the leg outward to find the joint, then cut straight through it. Do not chop through solid bone.
Separate the thigh from the drumstick the same way: bend the joint, find the gap, and slice through the cartilage. Repeat on the other leg.
Cut off both wings at the shoulder joint and set them aside with the legs.
Cut straight down along one side of the breastbone to free the whole breast half. Slide the knife flat along the rib cage to lift it off in one piece.
Lay the breast half skin side up and slice it across into pieces about 1 cm thick. Repeat on the other side.
Look for the small round oyster of dark meat tucked under the back near each thigh joint. Cut it out and keep it as the cook's treat.
Arrange the slices on a warm plate with the legs and wings, spoon over the pan juices, and serve.
Tips and common mistakes
A blunt knife tears the skin, so sharpen before you start and let the blade do the work.
Always cut through the joints rather than the bone, and you will hear and feel the knife slide in.
Keep the carved meat covered with foil in a warm oven if you are not serving straight away.
Save the carcass in a bag in the freezer for stock.
Questions
Where exactly is the oyster on a chicken?
It is a small, dark, round piece of meat on the back of the bird, tucked just in front of the thigh joint on each side. It is considered the best bite.
Do I have to carve on a board instead of in the roasting pan?
A board gives you room and a stable surface, and the groove catches the juices. Carving in the pan is cramped and you risk scratching the pan.
Can I carve the chicken ahead of time?
Yes. Carve it up to 30 minutes ahead, lay the pieces in a dish, cover with foil and keep warm in a low oven. Add the pan juices just before serving.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
