Frenched Chicken Breast
July 8, 2006 6:50 AM Subscribe
I have a recipe. It calls for a "frenched chicken breast." Have no ideas what that means. help!
I have a recipe for Grilled Chicken Breasts with Spicy Peach Glaze that calls for 8 "frenched chicken breasts." I've poked around Google and a few cullinary glossarys with no success. Anyone know what they are?
I have a recipe for Grilled Chicken Breasts with Spicy Peach Glaze that calls for 8 "frenched chicken breasts." I've poked around Google and a few cullinary glossarys with no success. Anyone know what they are?
It can also mean "cut into strips", but that use is generally used in conjunction with vegetables. Frenched fries, anyone?
posted by Alison at 6:53 AM on July 8, 2006
posted by Alison at 6:53 AM on July 8, 2006
Interesting. I've never seen it done to chicken, although it's a very common thing for racks of lamb. Here's how you do it for that.
Here's what you're looking to do for a chicken (check out the second photo).
posted by NotMyselfRightNow at 6:59 AM on July 8, 2006
Here's what you're looking to do for a chicken (check out the second photo).
posted by NotMyselfRightNow at 6:59 AM on July 8, 2006
But those are drumsticks, not breasts. Usually Frenching is something you do to a cut of meat that has a long bone sticking out, like chops — or, yeah, drumsticks. I still can't see why you'd do that to a breast, since a bit of spine or ribcage sticking out one end would be horribly unappealing-looking.
(Aw, hell, just slip it the tongue. You know it's what we're all thinking.)
posted by nebulawindphone at 7:20 AM on July 8, 2006 [1 favorite]
(Aw, hell, just slip it the tongue. You know it's what we're all thinking.)
posted by nebulawindphone at 7:20 AM on July 8, 2006 [1 favorite]
FYI a good thing to know, many good/large cookbooks (such as fanny farmer) explain these terms in a section at the back of the book.
posted by tiamat at 7:31 AM on July 8, 2006
posted by tiamat at 7:31 AM on July 8, 2006
It's exactly what you were guessing nebulawindphone. It's the chicken breast with the wing bone still attached but the wing meat and cartilage scraped off.
From a recipe: When preparing chicken breasts, remove the tip and first joint of the wing of each one, leaving the second joint attached to the breast.
Picture 1 2
I can't find any detailed instructions or diagrams for it so I suggest you go to your non-supermarket butcher and ask them to demonstrate for you. I'm guessing it's a rather archaic butchering technique.
posted by junesix at 7:42 AM on July 8, 2006
From a recipe: When preparing chicken breasts, remove the tip and first joint of the wing of each one, leaving the second joint attached to the breast.
Picture 1 2
I can't find any detailed instructions or diagrams for it so I suggest you go to your non-supermarket butcher and ask them to demonstrate for you. I'm guessing it's a rather archaic butchering technique.
posted by junesix at 7:42 AM on July 8, 2006
I assume that the recipe calls for a chicken breast with wings attached. If so, remove the tip and first joint of the wing of each one, leaving the second joint attached to the breast.
A whole chicken breast frenched looks like this.
posted by bCat at 7:43 AM on July 8, 2006
A whole chicken breast frenched looks like this.
posted by bCat at 7:43 AM on July 8, 2006
oops... guess I should have reviewed my comment. The link showed the breast as cleaned by the butcher. A (very small) picture of a cooked breast can be seen here.
posted by bCat at 8:07 AM on July 8, 2006
posted by bCat at 8:07 AM on July 8, 2006
Response by poster: cool... thanks... you guys rock! this was driving me nuts this morning.
posted by tundro at 11:55 AM on July 8, 2006
posted by tundro at 11:55 AM on July 8, 2006
I think Julia Child give instructions on this technique in her book "The Way to Cook"
posted by Foam Pants at 6:09 PM on July 8, 2006
posted by Foam Pants at 6:09 PM on July 8, 2006
This thread is closed to new comments.
posted by Alison at 6:51 AM on July 8, 2006