While the gravy finishes it’s simmering the chicken will be ready for carving. Remove the legs and thighs, separating each after doing so, and then the wings. You can either slice the breast off the bone or split the breast in two, still on the bone, and cutting each one horizontally, giving you four pieces of breast meat. Arrange the carved chicken parts on a serving platter and either dress it all, lightly, with some of the gravy, serving the rest alongside or stick with tradition and serve all of the gravy in a little boat.