How to roast a Chicken
Cutting the ready chicken
- After removing from the oven, allow 15 minutes for the juice, which came up on the surface while roasting, to come down and spread evenly. Then remove the lace (if the chicken was tied) and aluminum foil or parchment paper (if the chicken was wrapped in it).
- Place the chicken breast side up. Cut both legs and divide both into two parts: a drumstick and a thigh. Hold the chicken with a fork on the cutting board.
- Carefully cut the breast in the middle.
- Cut each half of the breast diagonally so that a better part of the breast remains close to the wing.