Cutting chicken supremes from a whole chicken, french trimmed

by Tom Hill, Head Butcher at Turner & George

I will show how to cut 2 supremes from a whole chicken. Traditionally a supreme is a boneless chicken breast. If you leave the wing bone in, which I am doing here, then the French would call it côtelette de volaille (chicken cutlet) although these days a Supreme is a boneless chicken breast with the wing bone attached for presentation.

You can watch the whole video or jump to a specific point of interest in the list.

  1. Remove the legs
  2. Remove the excess breast skin
  3. French trim the wing bones
  4. Remove the supremes

Richard H. Turner is an acclaimed restaurateur with an unwavering passion for food. James George is a man who knows and loves his trade – he’s a keen advocate of traditional cutting methods and butchery. Together, they formed Turner & George to bring back to the high street the same quality and consistency of meat found in Richard’s kitchens.
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