One of the reasons I prefer this method of roasting a whole chicken is the ease of carving: 1. Slice along the border where the breast meets the thigh to detach. Repeat on the other side. 2. Starting just to the side of the breastbone, begin to slice downwards. Turn your knife to follow the bones to slice the breast off. Repeat on the other side. This will give you a quartered chicken. You can continue to slice more for smaller pieces: 1. Hold the bone of the drumstick and rotate it back and forth to locate the joint. Slice through the joint to disconnect the thigh. 2. Use the same method to remove the wings from the breast.