There’s more than one way to carve a roast chicken, but this technique is our favorite because it gives you boneless breast meat that you can slice across the grain, if you like.
First the legs: Forcefully bend a leg away from the body until the joint pops apart.
Use a sharp boning knife to sever the leg from the body, cutting through the joint. As you separate the leg, be sure to get the “oyster,” a tasty nugget of meat toward the back of the chicken just above the thigh.
Separate the drumstick from the thigh by cutting through the joint. It should be fairly easy to cut through—if the knife meets resistance, reposition it slightly and try again.
Then the breast: Begin separating one side of the breast from the body by cutting along the breast bone with the tip of your boning knife.
When you reach the wishbone, angle the knife and cut down along the wishbone. Then cut down through the wing joint. Finish separating the breast by pulling back on the meat and using little flicks of the knife tip to cut the meat away.
Cut the wings from the breast. Trim off the wing tips, if you like. Slice the breast crosswise, in half, or in thin slices.