Chef's Method for Carving a Whole Chicken by Fowl Restaurant

Ingredients

• 1 whole roasted chicken

Instructions

1. Remove any aromatics from the chicken cavity and trim off the wing tips.
2. Pull the wings slightly away from the body, locate the ball joint, and cut through it to remove the wings.
3. Cut through the skin between the thigh and breast, gently pull the leg away, and cut through the hip ball joint to separate the leg quarter.
4. Repeat the leg removal process on the opposite side.
5. Separate the drumstick from the thigh by cutting through the knee joint.
6. Place the chicken breast-side up and cut down along one side of the center breastbone, following the bone around the wishbone.
7. Use a small knife to release the breast meat from the rib cage and repeat on the other side to remove both breasts.
8. Pick any remaining meat off the carcass for use in salads or soups.
9. Break the remaining carcass into smaller pieces for stock or store in the freezer.
10. Slice the breast meat on a slight angle into long, thin strips for serving.