Don’t be intimidated by internet carving videos. Just slice the breast off the bone in big pieces, then cut those into slabs. Legs and thighs come off naturally—use kitchen shears for the joints. Every slice doesn’t have to be perfect. People will eat it anyway, covered in gravy.
Pro tip: Arrange the slices on a platter, drizzle with warm broth, and garnish with fresh herbs. Your table will gasp, and you’ll look like a pro without breaking a sweat.
