1. Before carving, allow bird to rest for at least 15min, this helps keep chicken moist and relaxes meat, making it easier to carve.
2. Insert knife between leg and body and remove thigh and drumstick in one piece. Repeat on other side.
3. Carve breast into slices, cutting all the way to breast bone. Turn the chicken around and slice the breast meat from the other side, all the way to the breast bone.
4. Cut the wings away from both sides.
5. Finally, separate thighs from drumsticks by slicing through the attaching joint.
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Oak chopping board, My Kitchen Cook & Bake standard roasting pan, Lakeland. Pro slicing knife, Pro meat fork, Zwilling J.A. Henckels.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
