I'd say do it before - that way the chicken meat is more pliable and not going to burn your fingers.
hardlikearmour is a trusted home cook.
I'm a big fan of butterflying the chicken before cooking. Merrill has great instructions for this: http://www.food52.com/recipes... Once the chicken is finished it's very easy to separate it into 4 parts (2 breasts, and 2 thigh/drum combos.)
I'm going with before, unless as hardlikearmour says, you're butterflying it.
pierino is a trusted source on General Cooking and Tough Love.
The wishbone is inconsequential. If you are carving an unspatchcocked chicken, first cut off the appendages; thighs, legs, wings. After that I run the knife from the top down to completely remove the breast. Then I cut across the grain to slice. This way every one gets some crispy skin on their portion. What's better than crispy roast chicken skin?
@ pierino: crispy roast duck skin?
@ hardlikearmour: later today, I'll be off in search of some great Chinese food. (or I'll be forced to make it myself!)
Don't even bother with the wishbone. With a good pair of poultry shears you can cut right through the bone, unless you're saving the wishbone. In that case, I'd cut it out after it's roasted.
I need me some poultry shears. thanks magic pickle...and it wasn't even my question! : )
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Well played. You deserve a cookie.
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