How to Carve a Chicken: Seido Knife Skills Revealed

Properly carving a chicken is essential, as it not only makes serving easier but also ensures an impressive, quality presentation for your family and guests. Carving a chicken properly means less juice runs out of the bird, so your meat will taste juicier. It also helps to cut down on food waste, which helps ensure you get the most value for your money. A properly carved chicken is also easier to serve. Read on to find out how to cut up a whole chicken.

Tools You'll Need

Before gathering the knives needed to carve your chicken properly, put an aluminum foil tent over it and let it sit for about 15 minutes. This lets the meat reabsorb some of the juices that have been cooked out of it so that your meat does not taste dry. While you're waiting, you will need to find your chef knife, cutting board, and boning knife.

Chef's Knife

One tool that you will need is a good chef's knife. This knife has a long curved blade that tapers to a sharp point. This allows you to rock the knife while cutting the chicken. If you don't have a good one in your kitchen, get an Awabi Gyuto Chef Knife today. Consider upgrading the knives in your kitchen by getting the Shujin 5-Piece Butcher Knife Set, which includes a 7.5-inch cleaver, 9.5-inch slaughter knife, 8-inch chef's knife, 10-inch slicing knife, and 7.5-inch fillet knife. Then, you can carve any meat dish.

Cutting Board

You will also need a good cutting board to put the chicken on while carving it. A cutting board helps ensure that you carve the meat on a clean surface and protects the knife's blade. Carving the chicken on a cutting board will be much easier because it provides a firm surface under the meat.

Boning Knife

The last tool you will need is a terrific boning knife. If you're wondering what a boning knife is, it has a flexible blade ideal for cutting around bones when carving a chicken. These knives have a sharp tip so that you can work more precisely. The blade on a boning knife is slightly flexible, so you can work around the bones without damaging the knife.

Prepping the Chicken

When a thermometer stuck into the breast meat reads 165 degrees, it's time to carve the chicken. If you're wondering how to cut a rotisserie chicken, you should know you can use the same process to cut either a rotisserie chicken or a whole chicken.

• Place the bird on the cutting board with the breast facing up.


• Pull the leg slightly away from the rest of the bird. Then, use the boning knife to cut one leg off the bird. Gently press down with one hand as you allow the blade to cut through the tendons. Repeat on the other side.


• Next, place the leg, meaty side down, on the cutting board. Use the boning knife to cut through the joint where the leg and thigh meet. Repeat with the other leg and place it on your serving platter.


• Slice the breast of the carcass using the butcher knife, starting at its thickest point. Then, if desired, you can use the boning knife to carve it into slices. Continue to cut near the backbone along the top of the bird.


• Separate the wings from the breast with your boning knife.

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Expert Tips for Clean Cuts

Use a sharp knife to make all the cuts when preparing your favorite meat dishes. If your knife has become dull, sharpen it with a hone tool before beginning.

Don't apply too much pressure to the knife, as it will stop it from working correctly.

Work slowly and move the knife back and forth in short strokes. Take your time.

From Kitchen to Table: Perfect Your Carving Technique

Practice makes perfect, so don't get discouraged if your first attempt looks a little rough. Once you have all the meat off the carcass, then you can arrange your meat on a serving platter. Consider serving a side salad and your favorite vegetable dishes with the chicken.