Jim Davis: Hi! I am Chef Jim Davis for Harris Teeter. I am going to show you now how to prepare a roasted chicken for service.
First, we are going to remove the wing. We don't even need a knife to do that. We are just going to take the wing and pull it off; just nice and easy, like that. So there we have got our wings, and now we are going to take our leg and thigh, just like this. We are going to cut down just through the skin a little bit, and we are going to pull it over here, so that it goes right apart like that. And then cut the skin. There is our roasted leg and thigh.
On this side, we are going to do the same thing, just like this. There is our other leg and thigh. Aren't those beautiful? This time we are going to cut off our ribcage with our knife, like this. We are going to remove our breast and the bone, just by using our fingers. We are going to run down along the side of the bone, like that, pull it over here, and pull right off the bone and off the ribcage.
There is our roasted chicken breast. And what I typically do is I trim it up nice and neat and then I cut it an angle, so it looks much better this way. I am going to slice down there.
There is our chicken breast, all sliced and ready for service.