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Frenching a Chicken Breast |
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Percebes ![]() Chef's Apprentice ![]() ![]() Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
![]() ![]() ![]() ![]() ![]() Posted: 18 October 2014 at 18:30 |
In my career in the kitchen I have been called upon to produce Supreme de Volaille on a myriad of occasions. Usually this is a tedious job that involves encircling the drumette, removing the joint and scraping the meat from the bone until it is denuded. I was shown a much easier way many years ago. With the chicken breast towards you. ![]() With your knife close to the breast angle down towards the joint at approx a 45 degree angle ![]() The exposed bone will appear as below. ![]() Holding the remaining wingette and wingtip outboard of your incision-Twist back and down towards the cutting board ![]() This downward motion will separate the wing bone at the joint and remove the cartilageĀ all in one motion. ![]() Continue pulling down and back towards the breast ![]() Now it is a simple matter to cut through the remaining flesh and skin to release the wingette/ wingtip section ![]() Repeat on the other side. The finished result will look like this ![]() This methodĀ takes me approx 5 seconds per side as compared to a minimum of 60 seconds per side with a traditional method with the benefit of producing a cleaner , more professional result. Enjoy |
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Margi Cintrano ![]() Master Chef ![]() ![]() Joined: 03 February 2012 Location: Spain Status: Offline Points: 6333 |
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Fantastic advice and pictorial. Thank you very much. Definitely more profesional and relatively time saving too ... |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9300 |
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Outstanding work, Murray - thank you for taking the time to put it together!
I've attached this as a "sticky" post for quick reference - truly a signature post for the forum!
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Percebes ![]() Chef's Apprentice ![]() ![]() Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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No worries.
Happy to post some of the tips and shortcuts I have adopted in my career as a chef. Although I have solid credentials and have been well trained, my best secret tips were all learned from dishwashers. They have seen it all and usually get pushed into prep during slow periods in the kitchen I |
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Myticriver ![]() Scullery Servant ![]() ![]() Joined: 28 March 2015 Location: La, California Status: Offline Points: 6 |
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Thanks Percebes, really a golden technique that makes it much easier and time saving.
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