Carving Chicken

Let the bird stand for 10 minutes in a warm place, then discard the trussing strings. Set it, back down, on a carving board. Cut the skin between the leg and breast. With a carving fork, turn the bird on its side. Cut round the oyster meat very carefully so that it remains attached to the thigh.

With the two-pronged fork, spear the leg at the thigh and twist it up and forward to break the joint.

Finish cutting away the leg joint and pull the leg from the carcass with the oyster meat still attached.

Halve the leg by cutting through the joint, using the line of white fat as a guide.

If the wishbone was not removed before cooking, cut it out.

Cut horizontally above the wing joint, through the breastbone, so you can carve a complete slice.

Carve the breast in slices parallel to the rib cage. Cut off the wing and carve the other side.