NOTES FROM THE TEST KITCHEN

CARVING A WHOLE CHICKEN

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1. Cut the chicken where the leg meets the breast, then pull the leg quarter away. Push up on the joint, then carefully cut through it to remove the leg quarter.

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2. Cut through the joint that connects the drumstick to the thigh. Repeat on the second side to remove the other leg.

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3. Cut down along one side of the breastbone, pulling the breast meat away from the bone.

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4. Remove the wing from the breast by cutting through the wing joint. Slice the breast into attractive slices.