How to Carve a Roast Chicken

A Le Creuset Carving Knife provides the versatility and precision needed for carving any meat, fish or roast. For a roast chicken, start with the legs, slicing the skin between the leg and the body of the chicken then cut through the joint where the leg meets the body of the chicken. For the breast meat, cut all along the breastbone from the top continuing down until where the leg met the body. Now the meat is loosened allowing space for the carving knife to cut diagonally under the breasts along the rib cage. This releases the breast from the body. USe the remaining meat and carcass for homemade stocks and soups. With the pieces of chicken brown down you can now cut it further in pieces or slices.