When a chicken is fully cooked, allow it to rest at room temperature for 5 to 10 minutes, during which time the internal temperature will rise a few degrees. Then carve the chicken into serving pieces. Here’s how.

1. Cut the twine and remove it. With the breast side facing up, cut through the skin between the first leg and the breast.

2. Once you have cut through the skin, pull the leg away from the breast and bend it behind the chicken. The joint that holds the leg to the chicken will pop up.

3. Cut through the joint to remove the leg. Repeat the process with the second leg.

4. Lift each wing to expose the joint that connects it to the chicken. Cut through each joint to remove the wings.

5. Cut along either side of the breastbone. Work the knife over the top of the rib cage on either side of the breastbone, and push the meat away from the bones.

6. Cut through the joint between each thigh and drumstick.