Carving a roast chicken is really easy when you know how. Here's our simple step-by-step guide. Don't forget: your roast chicken needs to rest for at least 15 minutes before serving.
1. Remove the wing
First, remove the wings on either side of the chicken. They should come away easily with no carving required.
2. Remove the legs
Insert the knife between the leg and the body and gently slide up and down until the leg comes away.
3. Carve slices at the breast
Holding the knife at a slight angle, begin to carve slices at the breast.
4. Continue with slices about 5mm thick
Continue to carve slices until you reach the bone, then repeat on the other side.