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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



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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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