How to Cut a Rotisserie Chicken - No Wasted Meat!, by MOMables - Laura Fuentes on YouTube. 3 min 50 s.
- Video length
- 3 min 50 s
- Time to do it
- 10 minutes
- Difficulty
- Easy
- Steps
- 10
What you need
Steps
Lift the chicken out of its tray and set it on a cutting board. Pour the juices left in the tray into a small bowl and keep them for serving.
Pick your knife. A sharp chef's knife or a pair of kitchen shears works best, because a sharp thin blade slips between the joints instead of crushing the meat.
Find the string tied around the legs and cut or untie it. Pull it clear before you start cutting so it does not snag the meat.
Start with the legs. Pull the thigh and drumstick away from the body until you feel the hip joint give, then cut straight through that joint.
Lay the leg on the board and cut through the joint between the drumstick and the thigh. Do not cut through the bone.
Cut each wing away from the breast at the shoulder joint, following the line where the wing meets the body.
Cut down along the breastbone to free the two breast halves. Work slowly and keep the knife against the bone.
Run your fingers or the knife tip along the rib cage and pull off the thin strips of meat, then turn the bird over and pick the underside and back.
Slice each breast half across the grain into portions so everyone gets a share.
Spoon the reserved tray juices over the sliced meat just before serving.
Tips and common mistakes
Carve the chicken while it is still warm, because the meat pulls away from the bone more easily.
Always cut through the joints rather than the bones so the pieces stay neat and your knife stays sharp.
Keep the picked carcass in the freezer and simmer it later for stock instead of throwing it out.
Work on a board with a groove so the juices do not run across the counter.
Questions
Can I use kitchen shears instead of a knife?
Yes. Shears work well for the wings and the backbone, and many people find them easier to control than a knife on a slippery bird.
How do I get eight pieces from one chicken?
Cut two drumsticks, two thighs, two wings and two breast halves. That gives you the classic eight pieces, plus the small strips of meat from the frame.
Should I carve the chicken hot or cold?
Carve it warm, straight from the tray. Cold chicken is firmer and the meat tears more, which wastes more of it.
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.
