Frenched Chicken Lollipops

Frenching

Techniques

Spanish Version

There are techniques for food preparation that brings a better presentation to the dish, I discover this one when I was preparing a recipe of roasted pork ribs, it took me a while to find this term name in Spanish, but finally got it, is called “manchonner”

It’s very possible you have done it or have seen it done on ribs, pork chops, poultry wings or legs. It’s a procedure tha it’s done on the part of the bone that is going to be exposed and has to show a clean image.

It’s about cleaning the bone, removing all the meat before cooking, and to preserve the color and nature the exposed bones should be protected with foil paper during cooking, and at serving use a paper hat on the top as decoration ( a papillote à manchon), though this is not so comun now.

The ideal for this is to use a boning knife and remove the meat carefully. To easy practice you should try with chicken making frenched chicken wings

PROCEDURE

1. Begin with a whole chicken wing, consisting of a fat drumstick at one end, a drummette in the middle, and a pointed wing tip.

2. Grip the drumstick in one hand and the wing tip in the other. Bend the wing back forcefully at the joint between the drumstick and the drummette, so that the bone at the end of the drumstick pops out through the skin.

3. Place the wing on a cutting board, and use a knife to cut through the joint between the drumstick and the drummette, fully separating them. Then, gripping the exposed bone at the end of the drumstick, push all the meat to the opposite end, to form a length of bone topped by a knob of meat.

4. Grip the remaining drummette and wing tip in opposite hands, and bend them back at the joint, as you did in step 2, to reveal the ends of the two bones – on larger, one smaller and pointed.

5. Place the drummette and wing tip on the cutting board, and use a knife to cut off the wing tip. Discard the wing tip, or reserve it for making stock.

6. Take the smaller, pointed bone in one hand, and wiggle it until it is free of the flesh; discard. Then, gripping the bone at the end of the drummette, push all the meat to the opposite end, to form a length of bone topped by a knob of meat, as you did in step 3. Repeat with the rest of the chicken wings, then marinate and fry according to the directions in the recipe.

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