as much meat as possible.
STEP 6: KEEP PULLING Continue to pull the breast
outward as you separate the meat from the carcass until it is
fully released. Repeat on the second side.
STEP 7: READY TO SERVE Your chicken is now ready
to serve: 2 legs, 2 breast halves, and 2 wings. To break
down the chicken further, you can split the thighs and
drumsticks, as well as each breast half, making 10 serving
pieces.
To Carve a Butterflied Chicken
This is far easier than carving a whole chicken, as there is
no awkward flipping, rotating, or funny angles involved.