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Before carving, allow the cooked bird to ‘rest’, covered in foil, for 30 minutes to an hour.
Remove the legs by bending the thighs outwards, and using the carving knife to cut through the hip joint. Slice down through the drumstick to remove the meat from the bone.
Cut through the breast and joint at the front, to remove both the wings.
Finally, carve long slices down from the top, keeping the knife parallel with the meat.