Gilles Verot, Nicolas Verot

Workshop: Cubing

Appears in
French Charcuterie at Home: Terrines, Rillettes, Saucisses, & Pâtés En Croûte
French Charcuterie at Home

By Gilles Verot and Nicolas Verot

Published 2024

  • About

STEP 1 Equip yourself with a well-sharpened chef’s knife.

STEP 2 With the knife, slice the chicken breast in half horizontally.

STEP 3 Slice each half lengthwise into strips.

STEP 4 Cut the resulting strips crosswise into cubes.

STEP 5 The ideal cube size is roughly ½ inch (1¼ cm) per side.

Pieces shown at actual size.

© 2024 All rights reserved. Published by Tra.