After your chicken is roasted, transfer it to a clean cutting board and let rest for 10 to 15 minutes before carving. Then, follow these easy step-by-step instructions to carve the chicken into drumsticks, thighs and wings for dark-meat fans and juicy breast meat for the white-meat lovers. Be sure to start with a sharp carving knife and sturdy fork.
Place the chicken on a cutting surface. Holding it steady with a carving fork, cut through the skin between the leg and body using a large carving knife.
Cut through the hip joint, removing the entire leg from the body. Repeat with the other leg.
Place a leg skin-side down and cut through the joint between the drumstick and thigh. Repeat with the other leg.
To remove the breast meat, make a long cut horizontally near the base of the chicken.
Then, hold the chicken near the breastbone with the carving fork. Make a cut along one side of the breast; cut through to the horizontal cut you made at the base of the body. Repeat with the second breast half on the other side of the breastbone.
Cut the breast meat into slices, if desired.
Bend the wing away from the body and use a knife to remove the wing piece. Repeat with the other wing. Cut off the tips, if desired.