How to Portion a Roast Chicken
Start with this simple roast chicken from Food Network Magazine.
Get the Recipe: Lemon-Pepper Roast Chicken
Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.
Pull the leg out and back to pop the joint; remove the leg with shears. Repeat on the other side.
Separate the drumsticks from the thighs with the shears.
Cut off the wings as close to the body as possible.
Insert the shears into the tail end of the chicken and cut along the breastbone.
Pull back one of the breasts and cut it off the backbone. Repeat on the other side.