Frenching

The term for cutting the meat off the bones on poultry breasts or meat chops, so that in presentation of the dish, the bone looks clean and is clean to pick up in one’s fingers. The chicken breast usually has the first wing bone still attached and when frenched, the knuckle end of the bone is cut cleanly off and the meat on the inch-and-a-half of the bone leading up to the knuckle is scraped clean. With a chop the bone is cleaned all the way down to the rib or loin section of meat. It’s a good thing.