s/o: How do you serve roast chicken?

[Anonymous]

In one of the posts people recommend serving roast chicken to guests. I make a really delicious roast chicken and my family loves it. However, it is always kind of a sloppy mess to eat. I hack off the legs for the kids, my husband and I each eat a half of the breast, and the thighs just get pulled apart. I'm curious how I would serve to guests? Each part is so specific, what if everybody wants breast, etc?

[Anonymous]

I slice it like turkey. Cut slices of breast. Cut leg quarters. Leave carcass for later.

[Anonymous]

Get your knives sharpened. That should help.

[Anonymous]

I carve all of the meat off the bones and put it on a platter. No bones are served. This also lets people have a mix of dark and white meat.

[Anonymous]

I cut the breast meat off, then slice it crossways into about 1/2 inch thick slices (on a diagonal to look nice). Place them on a serving platter.

Then I cut off the leg quarters, and cut the drumstick from the thigh. I usually peel the thigh meat off the bone and arrange it in chunks on the platter, and add the drumsticks and wings whole (bone in).

[Anonymous]

Anonymous wrote:I slice it like turkey. Cut slices of breast. Cut leg quarters. Leave carcass for later.

Me too

[Anonymous]

OP here. Thanks.

So how many people does one chicken serve when you are having it for company? If I am serving 6, is two chickens enough?

[Anonymous]

Google how to cut a roast chicken. DH stands up and cuts the chicken and then we leave the slices in the middle of the table to serve.

[Anonymous]

Don't take the skin off before you plate it Don't make the us skin-eaters sad. The skin removers can take it off on their own plates.

[Anonymous]

Poultry shears. You won't believe how easy they make cutting and serving poultry.

I take off the legs, then cut the thighs off. With larger chickens, you can cut the thighs into two pieces. Cut off the breast pieces in either side of the backbone. I can cut each breast side into 2-3 pieces. I usually end up with 8 pieces of meat per chicken. So easy. I then put all of the pieces on a platter, with dark meat (legs and thighs) on one end of the platter and white meat on the other end. Add a pair of serving tongs and everyone can help themselves to whatever shade meat they want.

[Anonymous]

Anonymous wrote:OP here. Thanks.

So how many people does one chicken serve when you are having it for company? If I am serving 6, is two chickens enough?

Depends how big your chicken is.

[Anonymous]

I cut the bird into eight pieces -- thighs, drumsticks, wings, breasts -- and arrange on a plate skin-on. If it's a big bird I cut each breast in two.

For 6 people, I'd do 2 chickens. Of course, 2 chickens won't fit in my tiny oven, so I'd beer-can them on the grill.

[Anonymous]

Anonymous wrote:Poultry shears. You won't believe how easy they make cutting and serving poultry.

I take off the legs, then cut the thighs off. With larger chickens, you can cut the thighs into two pieces. Cut off the breast pieces in either side of the backbone. I can cut each breast side into 2-3 pieces. I usually end up with 8 pieces of meat per chicken. So easy. I then put all of the pieces on a platter, with dark meat (legs and thighs) on one end of the platter and white meat on the other end. Add a pair of serving tongs and everyone can help themselves to whatever shade meat they want.

+1
And watch a You Tube video or two and practice the next time you make roast chicken for your family. A great life skill

[Anonymous]

not OP but just bought poultry shears thanks to this post. Thank you!