TECHNIQUES

Skill level

Easy

Equipment you will need for this technique

Sharp carving knife

Chopping board

A cooked chicken can be brought to the table in serving portions.

-Pull the legs away from the body of the chicken. Remove the skin if desired.

-Cut each breast away from the breast bone in one piece, and cut away the wing (suprême).

-Carve the breast into slices on the plate, if desired.