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Are they Chicken Lollipops?


Wesley1
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You know, I remember reading about this in Michael Ruhlman's Soul of a Chef (specifically, in reference to Escoffier's recipe for poulet saute), and figured that it would be named there. But he doesn't appear give the technique a name, he just describes it. I figure that if Escoffier didn't have a name for it, lollipop will have to do! :biggrin:

Matthew Kayahara

Kayahara.ca

@mtkayahara

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I thought frenching was for the end specifically, ie removing the skin from the end .  I am pretty sure its just called a lolipop when you pull the meat down into a ball.

when this is done to the wing, i've heard it called a drumette

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In Chinese cooking, that's Got Let (sp?) chicken, but it's usually also breaded.

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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"frenching" works also I guess but in french it translates to french kissing  not to pull back the meat from the bones, lol.

It's almost 6am and I am laughing my head off at your comment! :laugh: This whole thread and its "double entendre" is killing me. One of us has their brains in the gutter.

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