Cutting Up a Roasted Bird

Before cutting up small and medium-sized birds, let them rest for about 15 minutes under a loose tent of foil so the meat can relax and the juices settle. This will make carving easier. After resting, remove any trussing string and cut up the bird using a large chef’s knife or carving knife. A two-pronged fork can be used to steady the bird.

1. Place the bird breast-side up. Cut each leg from the bird and then in half to separate the drumstick and thigh, following the line of white fat on the underside.

   

2. Hold the bird steady on the cutting board with a two-pronged fork. Carefully cut the breast in half by splitting the soft breastbone and backbone.

   

3. Cut each piece in half diagonally, leaving a good part of the breast meat attached to the wing. Arrange the pieces on a warmed serving platter.