Preparing a bird French-trim style

Appears in

Published 2015

Place the bird on a large board and remove the whole leg - the drumstick with its thigh.
Run a knife around the end of the wing, hit the wing bone with a heavy cook’s knife to break it, then cut around the wing to remove the wing and reveal some of the bone.
Scrape the flesh from the revealed wing bone.
Cut through the joint between the wing and the breast.
Cut the breast away.
Each breast will have part of the wing bone attached, giving it its French trim.
Return to the legs. Run a knife along the leg bone up to the knuckle to expose the bone. Cut about 2.5cm (1in) down from the knuckle and hit the leg bone with a heavy cook’s knife to break it. Remove the knuckle.
Scrape the flesh from the revealed leg bone.
Each thigh and drumstick will have part of the leg bone attached, giving it its French trim.

Part of

The licensor does not allow printing of this title