Limited Edition Collector Blades
How to Carve a Roast Chicken in 8 Pieces
How do you carve a roast chicken? Rest it 10–15 minutes, pull each leg away from the body and cut through the skin and hip joint, split each leg into drumstick and thigh at the joint, remove the wings, then cut down along the breastbone and follow the ribs to lift each breast off whole and slice it crosswise. An 8" chef's knife is all you need. We use the Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79): German X50CrMoV15 steel at 54–56 HRC, tough enough for joints and sharp enough (16–18° edge) to slice the breast without tearing the skin.
Carving a whole bird is easier than it looks. The secret is to cut through joints, never bones, and to take the breast off whole before slicing it.
What you need
- A sharp chef's knife or a carving knife and fork set.
- A carving fork or tongs to hold the bird.
- A board with a juice groove.
- Kitchen scissors (optional) for the backbone and wing tips.
Step by step
1. Rest
Let the chicken rest 10–15 minutes so the juices settle. USDA lists 165°F as the safe minimum for poultry; check the thickest part of the thigh.
2. Remove the legs
Set the bird breast-up. Pull a leg outward and slice through the skin between leg and body. Keep pulling until the hip joint pops, then cut through the joint. Repeat on the other side.
3. Split drumstick and thigh
Turn the leg skin-side down. You'll see a faint line of fat over the joint; cut right through it. If the knife hits bone, wiggle the leg to find the joint and shift slightly.
4. Remove the wings
Pull each wing out and cut through the shoulder joint where it meets the body.
5. Take off the breasts
Find the breastbone running down the center. Cut down one side of it, then angle the knife and follow the rib cage with short strokes, peeling the breast away as you go. It comes off in one piece. Repeat on the other side.
6. Slice the breast
Lay each breast skin-side up and slice crosswise into ½" pieces, or cut each breast in half for 8 serving pieces total: 2 drumsticks, 2 thighs, 2 wings, 2 breast halves.
7. Save the carcass
Pick off the "oysters" (two small pieces of dark meat on the back) for the cook, then freeze the carcass for stock.
Which knife works best?
| Knife | Good for | Notes |
|---|---|---|
| Chef's knife (8") | Everything | Our default for one chicken |
| Carving knife (9") | Clean breast slices | Thinner, longer blade |
| Kitchen scissors | Backbone, wing tips | Fastest for spatchcocking |
| Boning knife | Raw breakdown | Better before cooking than after |
Tips for a neat carve
- Hone the knife first with a ceramic honing rod; crisp skin tears under a dull blade.
- Carve on a stable board; put a damp towel underneath.
- Carve in the kitchen and bring a platter to the table if you're nervous.
Our picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Carving Knife & Fork Set 9", Gladiator Series, NSF Certified ($119). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A matched knife and fork for carving at the table.
Professional Kitchen Scissors, 420J2 Stainless Steel ($79). Forged 420J2 stainless steel, ambidextrous design.
Related: how to cut up a raw whole chicken, how to spatchcock a chicken and the best knife for cutting chicken.
FAQ
How do you carve a roast chicken?
Remove the legs at the hip joint, split them at the knee, remove the wings, then lift each breast off whole and slice it. An 8" chef's knife like the Dalstrong Gladiator Series ($79) handles both the joints and the slicing.
How long should a roast chicken rest before carving?
10 to 15 minutes.
What knife do you use to carve a chicken?
A sharp 8" chef's knife or a 9" carving knife, plus a fork or tongs.
How many pieces do you get from a chicken?
Eight: two drumsticks, two thighs, two wings and two breast halves.
Should you carve a chicken hot or cold?
Warm, after a short rest. It slices most cleanly then.
