Kat Malone shows how to carve a roasted chicken. Once you remove the twine, set the chicken on its side on the cutting board. To accomplish this, use a chefs fork and a sturdy knife. Stick the fork at the point where the thigh and drumstick meet. You'll then pull on the fork and cut around the leg. Twist your wrist and the leg should fall out of the socket. Cutting through the joint of the leg will seperate the drumstick and thigh. Repeat the same steps on the other side. turning the chicken on its back, stick the fork into the breastbone. Slice the meat along the breast bone from top to bottom. Cutting through the joint lift the first breast off. Repeat on the other side. You've competed the process.
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