00:00:01up a chicken this is my chicken spin out
00:00:04the oven a few minutes now so it’s
00:00:05cooled down slightly and I can touch it
00:00:07without burning myself I’ve got myself a
00:00:09steel carving knife make sure it’s nice
00:00:12and sharp and I’ve got myself a roasting
00:00:17fork and this is really good for picking
00:00:19up the chicken and actually making sure
00:00:21it stays in the right place while I
00:00:22carve it okay so first things first
00:00:25here’s the chicken pick it up and plop
00:00:30it on my carving board and the first
00:00:34thing I’m going to do is take the legs
00:00:36off and to do that you just cut down
00:00:43like this down the side of the chicken
00:00:45and just open it out and you should it
00:00:48should break away pretty easily the bone
00:00:50should pop out this socket and you can
00:00:53just cut it off like that
00:00:54really easy I’ll do the one on the other
00:00:58side there we are
00:01:05well crunch that down so we separate the
00:01:09chicken from the thigh there we go
00:01:13now if you want you can cut the
00:01:16drumstick and the thigh we find the
00:01:20joint in there somewhere
00:01:21there we go and these can be served on a
00:01:28small chicken these can be served as
00:01:30individual pieces here we go now if you
00:01:37want to take the chicken off the bone
00:01:38all you need to do is just scrape it
00:01:41down like that and it should come off
00:01:42quite easily in one piece so there’s a
00:01:47bone drumstick
00:01:49now the thigh there’s a bone running
00:01:51through the middle and what you can do
00:01:55is just cut it into three strips here
00:01:58with your sharp knife doesn’t matter if
00:02:00it breaks up a bit
00:02:07okay now the wings just come off like
00:02:11that and you can either serve them whole
00:02:17or just cut them through the joints and
00:02:24serve them like that
00:02:28and when it comes to the breasts just
00:02:34cut the skin here at the top before you
00:02:37carve it and just cut nice slices like
00:02:44that
00:02:47off the breast
00:02:54this is where you’re glad that you let
00:02:56it cool down slightly so you don’t burn
00:02:57your fingers too much one nice tip for
00:03:02this is you can use a clean rubber glove
00:03:07if you like and that mix that keeps your
00:03:10hand from burning if it’s really quite
00:03:12hot
00:03:12okay now this but here’s the wishbone
00:03:15and you pull it out if you like
00:03:27some people like to wish on that now the
00:03:31other side I’m gonna take the breast off
00:03:33in one it’s very easy you just cut it
00:03:38off the bird by that turn it over and
00:03:44this is actually really quite an easy
00:03:49way to cut because now you’ve got the
00:03:51breast on the board you just cut down
00:03:57nickel
00:04:04here’s a card up chicken now before we
00:04:07go to best bits of me
00:04:10arguably on the bird are right here on
00:04:13the back see that’s where the lengths
00:04:15used to go and this two little nuggets
00:04:17right here and they’re called the
00:04:19oysters and they just pop out like that
00:04:22see looks like a little oyster this is
00:04:25the bit not to miss and of course don’t
00:04:30forget any juices on your board they go
00:04:35into a tray to make your gravy and
00:04:40that’s certainly can’t be chicken
”