How to Carve a Chicken (or Turkey) Like a Pro!

It's Thanksgiving, Christmas, or just that time of year to cook the perfect chicken (or turkey) and you don't want to ruin it. This will show you how to carve an impressive bird, so you're not left with just a big mess of chopped up little pieces in the end!

Instructions

Difficulty: Moderate

Things You’ll Need:

• A cooked chicken (or turkey)
• Cutting board
• Sharp, flexible, thin-blade carving knife
• Two pronged carving fork

1. Cut down between the leg and the breast. Pull the thigh away from the bird and cut through the joint and remove the dark meat. Don't cut through the bone.
2. Cut through the ball and socket joint in order to separate the thigh from the drumstick (the meat around the leg bone). Then remove the other leg the same way.
3. Before carving the big pieces off the breast, be sure to remove the wishbone. To do so, loosen up the skin from the flesh at the neck with your fingers. Fold back the skin to expose the breastbone (the bone that runs along the middle of the front).
4. Cut horizontally above the wing joint and along through the breast.
5. Carve downward and parallel to the breastbone, going in as close to the bone as possible so you don't waste any meat. Repeat this on the other side of the bone until everything is stripped.
6. Now serve it with whatever veggie or side dishes of choice, and enjoy!

Tips & Warnings

• After you take your bird out of the oven, let it cool, breasted side up for at least 15 minutes. This is allowed the fibers to relax and it'll make carving a lot easier.