Dan shows us how to carve a whole chicken for the juiciest, most presentable result.
Buy our winning carving board:
Buy our winning Chef’s knife:
Buy our winning boning knife:
Click here to watch more Kitchen Smarts:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
35 Comments
Leave a Reply
You must be logged in to post a comment.
Fabulous. Quick presentation and to the point. Thank you.
i am about to carve a chicken, i found this helpful. Thank you
To think that I can watch THREE different angles at once is utterly ludicrous.
This video was no help at all; it was useless.
cool
thank you helping me
That's probably the most useless video I've seen.
Great! Working on how to carve perfectly. Love all the different views. Very helpful. Thanks!
CAH-ving time
This is the best of the 50 videos i have watched
Excellent
You should see how Pépin does it. Marvelous, like brain surgery.
Electric knives tear the muscle fibers unnecessarily and lets the juice run out. You guys know better.
same for a turkey?
3 different knives????, thats so much work to clean. Can you make a video on how to butcher a chicken by only using blunt objects, like a brick or the corner of a coffee table, thanks
Great video. I loved how there were multiple angles for each slice.
Just rip it apart and dig into the damn chicken like a Neanderthal for God's sake… 😅😅😅
When I used to eat meat I would just dig my fingers in the rotissery chicken and rip every little pieces of muscle off the bone, none of this fancy plating and sorting haha
And then I would suck on the bones til I get all the nice flavors out
"This right here is called the oyster. It's one of the most tender pieces of meat. Save it for yourself."
Puts it straight into own mouth
That is hysterical hahahhha
This is exactly how I do it, and yes I make my own stock!
Bones and carcass are for eating! The meat is always sweeter next to the bone. Just because it's not restaurant looking does not mean it's not good to eat. A little messy? That's the fun of it. I clean each little bone by pulling it between my teeth. When I'm through with a chicken, even the dogs don't want the left overs, because there aren't any.
After 20 min, my chicken is still piping hot. Any tips on how to carve it when it's still hot like this?
Wrong wrong wrong, , cut the lower breast first, then thin slice toward the backbone. The taste, and texture of the longer thinner slices are much more tasty. I've tried both ways. I always go back to the vintage tutorial from the Swift Meats Co. industrial film with Martha Logan for correctly cutting various meats.
I viking that bird and eat it straight off the bones lol
Carve?
I just pull it off with my hands and start eating.
SAVAGE. Now I know why my wife always carves the chicken. She wants that sweet, tender, oyster meat. We'll be having words…
Note to self – Never watch this channel when hungry. 😋 💕
Great Video. Thanks
MMmmmmmmmmm 20 minute old cold chicken. Am I the only one that dislikes tepid food?
Bravo!! Thank you.
This is probably the sexiest way you can learn to carve a chicken with the music and the slow motion close ups. If you came in here looking for new tips and didn't get any, at least you got to enjoy this food porn! (Anyone else hungry for a Rotisserie Chicken now?..)
20min wait is a long time, sounds like cold chicken to me, I normally wait 5 to 10 max.
Surely a serrated knife would work better than a chef's knife?
Electric knife? Surprised that appeared.
Those chicken thighs looks awfully pink
Challenge for next video! How do you keep the skin CRISPY once the bird has rested?