Ina Garten to the rescue! Whether you’re enjoying a cozy night in or hosting friends and family, there’s nothing more classic than a roast chicken dinner. And while you may have the recipe down pat, carving the chicken is always a bit of a tedious task—where do you start? And how do you make the bird look just as tasty as it did when it came out of the oven?

According to Garten, carving a chicken isn’t nearly as intimidating as it looks, especially once you know how to do it right. The Cooking for Jeffrey author just took to Instagram to share a video showing exactly how she carves a chicken. Not only did Garten get the job done in fewer than 90 seconds, but she looked effortless while doing it, and even managed to plate the carved chicken like a pro.

To carve a chicken successfully, Garten recommends starting by cutting the string that holds the chicken’s legs together. “I’m not an expert, but I’ve done it a lot of times,” she said of the carving process. “First I cut the string, and the next thing I do is cut the legs off. Pull [the leg] down, and wiggle your knife a little bit until you find where the bone is attached.”

“Then what I do is I cut the leg off from the thigh,” Garten continued. “The thighs are usually pretty small, so I just put them completely whole on the platter.”

Next comes a “trick” that Garten learned from another cooking legend, which helps ensure that every bite of the often-dry chicken breast is just as moist and delicious as the rest of the bird. “I think, traditionally, people used to slice [the chicken breast], but then you get these fine shredded slices, which aren’t very appealing,” she explained. “So what I do—and I actually learned this because I think it’s how Julia Child used to do it—is take the entire breast off at once, and then slice it across in thicker slices.” 

According to Garten, this crucial hack works because it helps keep the entire chicken breast (which is made up of drier white meat) juicy and flavorful. “I think it has more flavor that way, and then every portion gets a little bit of meat and crispy skin,” Garten shared. Then, to plate the sliced chicken breast, she slides her knife under every piece at once, and seamlessly transfers them all from the cutting board to a platter.

Lastly, Garten tackles the two chicken wings. “Again, wiggle your knife around until you find where it connects,” she advised. 

And the process doesn’t end there! Once the chicken is completely carved and plated, Garten turns her attention to the pan it was cooked in. “I love to take the juices and the vegetables in the pan and just put them right on the platter,” she shared. “A little fleur de sel gives it even more flavor. And that’s carving roast chicken!”

For Garten, who is famous for many of her popular chicken recipes, cooking a roast chicken is about more than just a good meal. “[There’s] something about a roast chicken—the way the house smells, just very homey—and it’s a remembered flavor, which makes us all feel good.”