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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
