Julia Child and Jacques Pepin, authors of "Julia and Jacques Cooking at Home," say that "a well roasted chicken is the mark of a good cook." When you have taken the time and effort to accomplish this cooking feat, you want the result to look as good as it tastes. Cutting the roasted chicken without mangling the pieces or tearing the skin to bits is a challenge that takes some practice. The best way to learn is to keep roasting and keep trying. Your family and friends will happily eat the results.
Step 1
Place your cutting board on top of a damp towel to keep it from slipping. Use a cutting board instead of a platter so that you don't have to maneuver your knife around the edge of the platter or, worse yet, around the high sides of a roasting pan.
Step 2
Turn the chicken on its back with its legs facing toward you. Pull each leg away from the rest of the chicken and slit the loose skin between the leg and the body of the chicken.
Step 3
Pull the leg and thigh farther away and down toward the cutting board. Use your knife to cut along the bottom of the thigh.
Step 4
Pull the leg-thigh quarter far enough down to see the round, white ball joint where the leg-thigh section meets the back of the chicken. Cut through the joint, leaving the knobby piece attached to the leg-thigh quarter.
Step 5
Place the chicken with the neck cavity closest to you. Beginning at the end of the back farthest away from you, cut down the length of the breast bone.
Step 6
Pull the breast down with your hands or a fork and continue cutting the meat off of the carcass. The wing will remain on this quarter.
Step 7
Cut the leg-thigh piece from the other side of the chicken. Then cut the breast-wing piece from that side.
Tips and Warnings
- Practice your quartering techniques with a raw chicken. You'll learn the structure of the chicken and have an easier time cutting it. Let your chicken sit covered with tin foil for 15 minutes before carving it so that the juices have a chance to get reabsorbed into the meat. For a healthy addition to a roasted-chicken dinner, serve cranberry chutney with orange juice, orange zest and caramelized onions.
- Keep utensils and surfaces clean, and don't allow the chicken to touch other foods. Use hot, soapy water for your hands, counters, utensils and cutting boards as the best way to protect against bacteria, according to the U.S. Department of Agriculture. Karen Collins, a registered dietitian with the American Institute for Cancer Research, says that chicken, meat, fish and pork cooked over high, dry heat form chemicals that may increase your risk of diabetes, heart disease and inflammation. Collins recommends occasional meatless meals and meals with only small quantities of meat.
Things You'll Need
- 1 roasted chicken
- Sharp knife with a slender blade
- Large fork
- Damp Towel
- Cutting board
References
- "Julia and Jacques Cooking at Home"; Julia Child and Jaques Pepin; 1999
- "The Way to Cook"; Julia Child; 1989
- Fruits and Veggies -- More Matters: Powerhouse Produce!
- American Institute for Cancer Research; AICR Health Talk; Karen Collins, M.S., R.D., C.D.N.; August 2010
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