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Cutting Chicken Supremes

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By Anne Willan

Published 1989

  • About

The suprême of a chicken is the skinless breast, including the wing bone. It is often served with a velouté sauce suprême, or it can be sautéed or breaded and fried to serve with a garnish of asparagus, foie gras or truffles.

  1. Remove the legs from the bird with a knife. Pull the skin from the breast meat, using a knife to cut gently where necessary. Locate the wishbone, then cut round it and remove it.

  2. Cut along one side of the breastbone, easing the meat away from the bone.

  3. Continue cutting, until the meat is eased free and you have reached the wing joint.

  4. Cut through the wing joint, freeing the meat and wing bone from the carcass. Trim the wing bone at the first joint. Repeat on the other side. Trim the breast meat and cut out the tendon.

  5. Scrape the wing bone clean with a knife and trim the end (below).

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