Frenching a Chicken Breast
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Meats, Fish and Eggs
Forum Discription: A place to discuss meats, fish, eggs and other non-vegetable protiens in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4231
Printed Date: 26 March 2026 at 20:21
Topic: Frenching a Chicken Breast
Posted By: Percebes
Subject: Frenching a Chicken Breast
Date Posted: 18 October 2014 at 18:30
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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. http://s1183.photobucket.com/user/omega505/media/P5201112_zps679cf130.jpg.html">  With your knife close to the breast angle down towards the joint at approx a 45 degree angle http://s1183.photobucket.com/user/omega505/media/P5201113_zpsaad91347.jpg.html">  The exposed bone will appear as below. http://s1183.photobucket.com/user/omega505/media/P5201114_zps2cc3598d.jpg.html">  Holding the remaining wingette and wingtip outboard of your incision-Twist back and down towards the cutting board http://s1183.photobucket.com/user/omega505/media/P5201115_zps36e396a8.jpg.html">  This downward motion will separate the wing bone at the joint and remove the cartilage all in one motion. http://s1183.photobucket.com/user/omega505/media/P5201116_zps61cdbf2f.jpg.html">  Continue pulling down and back towards the breast http://s1183.photobucket.com/user/omega505/media/P5201117_zps67b3dd5e.jpg.html">  Now it is a simple matter to cut through the remaining flesh and skin to release the wingette/ wingtip section http://s1183.photobucket.com/user/omega505/media/P5201118_zps94c53f3b.jpg.html">  Repeat on the other side. The finished result will look like this http://s1183.photobucket.com/user/omega505/media/P5201119_zps318c7e80.jpg.html">  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 |
Replies:
Posted By: Margi Cintrano
Date Posted: 19 October 2014 at 07:13
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Fantastic advice and pictorial. Thank you very much. Definitely more profesional and relatively time saving too ... ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 05 December 2014 at 18:08
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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!  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Percebes
Date Posted: 06 December 2014 at 10:56
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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 ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: Myticriver
Date Posted: 11 April 2015 at 13:12
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Thanks Percebes, really a golden technique that makes it much easier and time saving. ------------- Happiness or Sadness, Nothing is Permanent |