How to Easily Carve a Whole Roast Chicken with Scissors
Ditch the knife and forget about messy carving. This simple technique is by far the easiest way to cut a whole roast chicken with only a pair of kitchen scissors.
or read on for chicken resting times and tips
But first, let it rest!
Before we get into carving, you’ll want to let your chicken rest uncovered for at least 15-20 minutes. This step is essential, and here’s why.
Juice redistribution - as the chicken cooks, its juices reach a boiling point, forcing them out of the meat. Resting allows any juices left in the chicken to resettle and distribute evenly throughout, ensuring every bite is moist.
Tenderness - resting also allows the muscle fibers to relax, so a well-rested bird will be more tender and easy to carve.
Safe Handling - besides that, the temperature will drop so you can safely handle the chicken for carving.
If you were to carve a chicken right out of the oven, the juices would gush out, leaving you with dry shredded meat. No one wants that.
Should roast chicken be tented or covered with foil as it rests?
No, I’m not a fan of covering because that only traps in the heat. This can lead to overcooked chicken and, again, dry meat.
Instead, I like to leave it uncovered to cool down properly, carve, and reheat the pieces for a few minutes before serving.
Chicken resting times by size
Small Chicken (2-3 pounds) - rest for 15-20 minutes.
Medium Chicken (4-5 pounds) - rest for 20-30 minutes.
Large Chicken (6+ pounds) - rest for 40-60 minutes.
So be patient, let it rest, and now let’s get to the carving!
Step-by-step Guide for Carving with Scissors
Step 1
Remove trussing.
Untie and remove the trussing from the roasted chicken.
Bonus tip: You will note in the pictures that I did not have butcher’s twine when I roasted this chicken so instead used a piece of foil to tie the legs together. This is a great hack that I will use again!
Step 2
Remove legs.
Cut the skin between the legs and the breast to loosen the legs. Cut along the spine to remove the first leg, then set aside. Repeat with the other leg.
Step 3
Remove breasts.
Cut through the breast bone to separate the breasts. Cut along the spine, through the ribs, to remove the first breast and set it aside. Repeat with the other breast.
You should be left with the spine, which you can reserve for soup or stock.
I always keep roasted chicken bones in a zip-top bag in the freezer and make chicken soup once I’ve accumulated enough.
Step 4
Split the leg into drumstick and thigh (optional).
Separate the drumstick from the thigh by cutting through the cartilage in the joint between them. Repeat for the other leg.
Step 5
Remove wings and split them (optional).
Remove the wings from the breasts by cutting through the cartilage in the shoulder joint. Then, remove the wing tips and split the wings into drummette and flat.
Step 6
Cut breasts in half (optional).
If you wish to serve smaller pieces of breast, cut the breasts in half perpendicular to the breast bone. Start by cutting through the bone then working towards the outside as you see in the following pics.
Step 7
Reheat and serve.
Reheat the chicken pieces for 5-10 minutes in a 350F oven or microwave before serving.
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Top tips for carving roast chicken
Don’t throw away the carcass! - save the carcass and any leftover bones and skin off dinner plates to make a chicken stock. I usually keep my kitchen scraps in a zip-top bag in the freezer, then make a batch of stock once I’ve accumulated a full 2-pound bag.
How to use leftovers - incorporate leftover meat into soups, serve with a fresh chopped salad, or make a chicken salad sandwich.
Cut along natural lines - look for the seams where different parts of the chicken connect, like the leg joints or where the wings meet the body. It makes cutting through the bones easier and gives you cleaner cuts.
My Favorite Kitchen Shears
J.A. Henckels Twin L Kitchen Shears
Other than carving roast chicken, I like to use kitchen scissors to cut broccoli into florets, dice cooked meats like chicken or sausage, snip chives, cube cheese, or slice pizza and quesadillas.
I’ve had this pair of Henckels for quite a few years now and love them. This brand is known for their sharpness & comfort and this pair comes in two sizes.
Ready to Serve!
I love this method because it takes all of the stress out of carving roast chicken and serves it beautifully. There’s no need to attempt to awkwardly carve the bird at the table in front of your guests. You can be confident in serving perfectly moist cuts of chicken every time.
Have you ever tried using scissors to carve roast chicken? Share your tips or methods in the comments below!
Enjoy!
