Roasted a whole chicken for 5 days of lunches, the carving took longer than the cooking

Took me 40 minutes to break that bird down with a dull knife, then I found out my cheap cutting board was sliding all over the counter the whole time. Anyone else got a method that doesn't make you want to just buy the rotisserie one and call it a day?

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harper_owens21d ago

Three different bandaids on my left hand right now from the exact same battle last Tuesday. I feel your pain on the sliding board, I solved that with a damp paper towel underneath, but honestly the dull knife thing is just my life now. I keep telling myself I'll sharpen them and then I just end up using the cleaver like a caveman until something goes wrong. My last chicken took me so long that the meat went cold and I just stood there eating the dark meat straight off the carcass. It's a miracle I still buy whole birds at all, but the price keeps winning over my sanity.