Frenching a Chicken Breast

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

Outstanding work, Murray - thank you for taking the time to put it together!

Thanks Percebes, really a golden technique that makes it much easier and time saving.