Slicing grilled chicken can be a daunting task, but it's worth it. Don't avoid this delicacy just because you don't know how to cut it -- here's a wikiHow showing you an easy way to cut roast chicken like a pro.
Step
Method 1 of 4: Cutting Legs
Step 1. Place the chicken breast-side up on the cutting board
This is important so you can see what you are doing. If you just took the chicken out of the oven, let it cool for 10 to 15 minutes.
Step 2. Hold the chicken with a chopping fork
With a large cutting knife, cut the skin between the legs and the body.
Step 3. Slice the flesh between the tail and hip joint
Cut as close to the spine as possible. Bend the legs until the hip joints arise.
Step 4. Continue cutting around the bone
Pull the legs away from the body until the flesh separates from the bones. Cut off the remaining skin. Repeat on the other side.
If you have trouble cutting the skin, use a serrated knife. Cut back and forth until the skin is successfully cut
Method 2 of 4: Separating the Thigh From the Drumstick
Step 1. Place the skin of the feet on a cutting board
It's easiest to cut the meat first and then work on any areas of the skin that may need to be cut with a serrated knife.
Step 2. Cut 1/12.5 cm from the fat line towards the drumstick
The drumstick is a small part of the foot that is attached to the end of the leg bone. There is a thin line of white fat that runs along the joint between the drumstick and thigh.
Step 3. Split at the joint that connects the thigh and thigh
Repeat this process for the other leg.
Method 3 of 4: Lifting the Breast Meat
Step 1. Cut along the sternum
Start at the back of the chicken and work your way forward (the end where the wings are still attached.)
Step 2. Slice at the fork bone once you get there
Tilt the knife and cut along the fork bone towards the wing. Make a cut between the chest and the wings.
Or you can bend the chest in half so that the pectoral cartilage emerges, then remove the cartilage. With poultry shears or a knife, cut the breast in half through the bone of the fork. Cut each breast in half into two halves
Step 3. Pull back the breast meat
Pull from the body while cutting the meat from the bone. Cut the skin that holds the chest to the body.
If you want to cut the breasts further, place the breasts on a cutting board. Tilt the knife at a 45-degree angle from the board and slice the meat
Method 4 of 4: Cutting the Wings
Step 1. Bend the wings away from the body
Doing this will make it easier for you to see the joints.
Step 2. Cut into the wing joints with a chopping knife
Roll the knife along the joint so that the knife cuts along the joint. Repeat with the remaining wings.
