Frenched Wing??? That is cool!
http://www.learninghowtocook.com/ph...to-pictorial-steps-Chicken-Frenched-Wing.html
http://www.learninghowtocook.com/ph...to-pictorial-steps-Chicken-Frenched-Wing.html
Favourite Chicken Part Poll
- Thread starter VeraBlue
- Start date
That is such a cool site!!! Thanks!
I'm amazed they actually called that cut an "Airline Breast"!!
That is such an old and rare term that you hardly ever see anymore. From what I've read, it seems that particular cut used to be served quite often for meals on air flights back in the day (the 50s or 60s I think), so it got dubbed the "Airline Breast".
I've made it a few times myself, but I don't french the drumette but instead leave the meat on it. It's a really fun little cut both in presentation and eating it.
Wow, I've learned something new today!That is such a cool site!!! Thanks!
I'm amazed they actually called that cut an "Airline Breast"!!
That is such an old and rare term that you hardly ever see anymore. From what I've read, it seems that particular cut used to be served quite often for meals on air flights back in the day (the 50s or 60s I think), so it got dubbed the "Airline Breast".
I've made it a few times myself, but I don't french the drumette but instead leave the meat on it. It's a really fun little cut both in presentation and eating it.
Wow, I've learned something new today!
Me too! It seems that cut has several other names as well.
http://www.foodtimeline.org/foodmeats.html
It's even been called "Statler Chicken".
http://en.wikipedia.org/wiki/Statler_chicken
That's very interesting reading on it Keltin, thank you
I had to find a couple of pics of some examples of what it looks like prepared.
http://www.google.com/imgres?imgurl...78Aa5spifAg&page=1&ndsp=15&ved=1t:429,r:0,s:0
http://www.flickr.com/photos/grubcatering/3652889030/sizes/l/