Learning how to cut a roasted chicken may sound like complicated chef stuff but it’s simple! Once you learn these 5 easy steps, you’ll become a master in no time.
You can buy a pre-cooked rotisserie chicken at your local supermarket or roast one at home—make no bones about it! You can also try our butterfly chicken with lemon recipe then graduate to more exotic flavors like our Asian-flavored roasted chicken.
Have leftover carved chicken? Toss it into a Tex-Mex chopped chicken salad for a quick and simple weeknight meal!
How to Cut a Roasted Chicken Instructions
- 1 whole roasted chicken
- Place the chicken in front of you breast side up and with the legs closest to you. Grab one of the legs and use kitchen scissors or a sharp knife to cut between the leg and main body of the chicken until you get to the spot where the thigh attaches to the body. Wiggle the leg a bit until you see the joint. Cut through this joint and detach the leg and thigh from the body. Set aside and repeat on the other side of the chicken, rotating to make it easier.
- Now, take these leg and thigh pieces, wiggle them as before to find where they are connected, and cut the thigh from the leg of each piece. You now have 2 legs and 2 thighs!
- Cut between the wing and the body of the chicken and detach each wing from the body. You can leave the wings as they are or cut off the tips.
- Feel along the top of the chicken and find the breastbone. Cut along one side of the bone and cut down following the rib cage. As you cut, pull the breast away from the bones until it detaches from the carcass. Repeat on the other side, rotating the chicken to make it easier.
- You now have 2 legs, 2 thighs, 2 wings and 2 breast pieces. The breasts will be much larger than the other pieces, so feel free to slice them or cut them in half.
Use your freshly carved chicken pieces to make homemade chicken stock!