The best tool for carving a roast chicken is a pair of kitchen shears, but you can also use a knife. Either way, start by pulling a thigh-and-leg quarter away from the main section of the bird, then pushing down to reveal the thigh joint. Cut or clip right through the joint. Repeat on the other side.
In the large opening, cut on either side of the spine to remove it from the bird. slice the breast in half lengthwise, then cut each of these halves widthwise in two. of course, remove any meat from the bones for children.
There’s actually a fair amount of “classical” French cookery here: the chicken roasted with a mustard glaze, the potatoes done in a little chicken fat (as it runs off the bird). Serve this rich meal alongside a shredded lettuce and carrot salad with a vinegary dressing.
— Bruce Weinstein and Mark Scarbrough
Excerpted from THE KITCHEN SHORTCUT BIBLE Copyright © 2018 by Bruce Weinstein and Mark Scarbrough. Used with permission of Little, Brown and Company, New York. All rights reserved.