Home › Home & Kitchen › Kitchen & Dining › Cutlery & Knife Accessories › Carving Knives How to Carve a Roast Chicken Published: July 9, 2026 · Updated: July 9, 2026
Rest the bird 10–15 minutes, then remove the legs first (cut the skin, bend the leg out to pop the joint, and cut through it), split each into drumstick and thigh, and carve the breast off along the breastbone before slicing it. Resting keeps the juices in, and taking the legs off first opens up clean access to the breast.
Recommended Rest, take off the legs, split drumstick from thigh, then carve the breast off the bone and slice — Carving is just separating the bird into its natural pieces in an order that gives you room to work, and the two rules are to let it rest so it stays juicy and to use a sharp knife so you slice rather than tear. After roasting, let the chicken rest 10–15 minutes so the juices settle instead of running out. With a sharp carving or chef's knife and a fork to steady it, start with a leg: slice the skin between the thigh and breast, bend the whole leg outward until the thigh joint pops, and cut through that joint to release it; repeat on the other side. Cut each leg through the middle joint into a drumstick and a thigh. Next, feel for the breastbone ridge down the center, and cut down alongside it and along the ribcage to lift each breast off in one piece, then slice it crosswise into medallions — or carve thin slices straight off the bird if you prefer. Finish by removing the wings at the shoulder joint. Carve on a board with a groove to catch juices, keep the knife sharp, and arrange the dark and white meat on a warm platter.
