How to Carve Bone-In Chicken Breast

Cutting chicken breast from the bone is less complex than carving a whole bird.

Don't avoid serving bone-in chicken breast because the pieces you cut off always fall apart. Learning the art of carving a chicken breast takes a small amount of practice. The same techniques apply to cutting up other types of poultry, such as turkey or goose. More efficient carving of a bone-in chicken breast will result in intact slices and less meat waste. Does this Spark an idea?

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Carving fork
Long, serrated knife

Instructions

- 1
  
  Place the chicken breast with the breast facing up on a cutting board.
- 2
  
  Hold down the chicken breast with the carving fork inserted into the middle of the breast. Grip the serrated knife in your dominant hand.
- 3
  
  Slice through each of the joints connecting the wings to the breast. Set the wings aside.
- 4
  
  Insert the knife into the side of the breast near the wing and cut through the breast horizontally until the knife touches bone in the center. Repeat making a horizontal cut on the opposite side of the breast.
- 5
  
  Cut the breast vertically from the top down to the horizontal cut. Space the vertical cuts to the desired thickness of the slices. Change the angle of the knife from 90 to 45 degrees as you cut off slices near the center bone. Save the remaining bones for use in chicken stock.

The Big Book of Chicken: Over 300 Exciting Ways to Cook Chicken; Maryana Vollstedt
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