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Frenching a Chicken Breast

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Percebes View Drop Down
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Joined: 10 October 2014
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    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 cartilage  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 method  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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 October 2014 at 07:13

Fantastic advice and pictorial. Thank you very much. Definitely more profesional and relatively time saving too ...
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2014 at 18:08
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! Clap
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Percebes View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2014 at 10:56
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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Myticriver Quote  Post ReplyReply Direct Link To This Post Posted: 11 April 2015 at 13:12
Thanks Percebes, really a golden technique that makes it much easier and time saving. 
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