Remove the legs and wings first. Separate the drumstick from the thigh at the joint. Usually there is someone in the crowd that’s hungrier then the others who would enjoy the thigh, but if you need to carve it, cut along the bone away from you, and do this each time twisting the bone a partial turn. The thigh bone will come out easily, making it simple to carve and slice. Next up are the wings. Section them much like the leg, then place on a serving dish. For the breast, make sure the knife is sharp. Then just cut in a gentle back and forth motion parallel to the breastbone. Make your slices fairly thin. Enjoy!