While I’m taking this chicken that I had originally butter flied and I’ m going to prepare it, I’m going to prepare Chicken Breast Supremes. To debone the breast, or to remove the breast from this back plate here, I’m going to find, with my finger where this back plate begins. I’m going to take my knife along that back plate and then so I can begin to expose it by cutting through the skin. And then I’m going to take my knife on either side of the back plate, and run it straight down. I can get my fingers in there and they can help me remove the breast from the bone. I only use my knife a little bit to give myself some assistance.
There’s a variety of different types of chickens. In general, chicken, chicken in general is raised about to be about 42 days old. With organic chicken, they cannot reach the optimum size that the average Canadian consumer would like to see it of a chicken, and so this is why Canadian chickens or organic chickens are usually a little bit older than Canadian chickens. Our birds can be arranged in that category depending on how long those birds took to reach their optimal size. And the optimal size is anywhere in between two and a half pounds to about five or six pounds.
Laying hens, eventually they stopped laying as many eggs as they do in the beginning, and so those eventually became really, really popular. It has more pronounced flavor. However, the chicken breast, the muscle ended up itself in that chicken are not nearly as tender as the chicken that was produced for this consumption. And that’s just its age. That’s the difference between veal and beef.
It is the same thing with roosters. Roosters are very popular in some cultures especially in France. They’re extremely flavorful but once again, it’s very uncommon to be able to find roosters anymore on the market. But the meat is very, very flavorful but requires really prolonged cooking. Popular dish with rooster would be something like Coq au Vin, where the rooster is marinated in wine for at least 24 hours. Some people do it for longer, 48 or 72. And then they will braise it for a minimum of 12 hours in red wine and it’s just the reduction of red wine straight down, and then you get this absolutely beautiful red wine sauce with your Coq au Vin.
So to make this chicken breast now a chicken supreme, I’ll run in between the forearm of the chicken wing and the drumstick of the chicken wing. And I’ll take my knife right in between and then just snap the joint there. And this will give me a skin-on chicken supreme. I would do that one more time. This time I’m going to make the wing French. As you could tell, this end here, there’s still skin running over. Some people would like that because they would like to have that wing to eat as a chicken wing. Some people would prefer it to be French because it has a more pleasant plate appeal. It how depends as to how you like your chicken supreme. With this particular method, I’m going to do the same thing. I’m going to hold the chicken by its forewing. I’m going to take my knife up and below that joint, and I will run my knife around the bone. This time when I snap back, it’s going to take the meat with it. Now the difference between this two is because this has already been started and cleaned, as this cooks, this muscle will push all the way back towards the breast. This one will a little bit but not nearly as much because it hasn’t been cringed like that.