Before carving, allow the bird to rest for at least 15 minutes. This allows the juices to be reabsorbed so the meat stays moist.
Use a carving fork to steady the chicken and insert a sharp knife between the leg and the body. The thigh and drumstick should come away with very little resistance.
Divide the drumstick and thigh by cutting through the joint.
Remove the wing on the same side by cutting at the joint.
To carve the breast, make sure the fork is steadying the chicken but still out of the way of the knife. Position the knife so it cuts away from the central breastbone and then slice the meat.
Repeat steps two to five on the other side of the chicken.