How do you carve a chicken?

[Alice S. Fuzzybutt]

I'm new to making a whole chicken (slow cooker sitting on top of a bed of red potatoes, onion wedges, carrots, and string beans until the chicken is 165-175 degrees. About 6 hours on low for a 5lb chicken. Baste regularly with chicken broth. YUMMY and the chicken doesn't fall apart). I let the chicken rest. Then I try to carve it.

I start by cutting the drumsticks and wings. I screw that up and then just go at the carcass until I pull all the meat off the bones like an animal. The cats stare at me in awe and think I'm God. My husband doesn't give a shit as long as he has mammal flesh.

I would like to present a properly carved chicken. Any one have pointers?

[StanUpshaw]

My husband doesn't give a shit as long as he has mammal flesh.

I have some bad news for him...

[PapaBear]

YouTube is full of helpful videos for stuff like this. It's how I learned to cut up a raw chicken.

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[Melk]

Alice, I just want to thank you for having faith that a bunch of Ron and Fez fans have basic to intermediate culinary skills.

[keithy_19]

How do you carve a chicken?

Not very well.

[KnoxHarrington]

He'll help you out

http://www.bloodsprayer.com/wp-content/uploads/2010/11/texas-chainsaw-massacre_28_preview.jpg

[TooCute]

Here (turkey is basically a big chicken)

my stupid little brother's video (http://www.seriouseats.com/2010/11/knife-skills-how-to-carve-a-turkey.html)

And here's how to break down a chicken, while i am at it more of my stupid little brother (http://www.seriouseats.com/2011/04/knife-skills-how-to-break-down-a-chicken.html)

[Contra]

Alice, I just want to thank you for having faith that a bunch of Ron and Fez fans have basic to intermediate culinary skills.

How DARE you!

[Chigworthy]

A little late:

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FF to 5:34 to see Thomas Keller roast a chicken, and eventually carve it. He doesn't butcher it up into sandwich slices; he shows you how to remove the wishbone before cooking so that you can easily halve the chicken later and serve it intact. Let the diner appreciate the look of the half chicken and then cut it up themselves. Keller says that the roast chicken is one of his favorite foods, and his method is easy to do. You don't really need to do anything else to a nice chicken. I think it's in his Bouchon cookbook that he has this recipe with a little bit more in-depth info.

[TjM]

Love the techniques episode