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Frenched Chicken Drummettes

French translation: manchons ou grignottes de poulet

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase:Frenched Chicken Drummettes
French translation:manchons ou grignottes de poulet
Entered by: Bernard Moret

03:38 Aug 20, 2012
English to French translations [PRO]
Tech/Engineering - Cooking / Culinary / hors-d'oeuvre
English term or phrase: Frenched Chicken Drummettes
Frenched Chicken Drummettes

-Cajun or Lemon Pepper
Hélène Curtis
Canada
Local time: 03:16
manchons de poulet
Explanation:
ou grignottes (plus alléchant sur un menu)

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Note added at 3 heures (2012-08-20 06:46:33 GMT)
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manchons de poulet ou grignottes de poulet à la française
Selected response from:

Bernard Moret
France
Local time: 09:16
Grading comment
Merci
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +5manchons de poulet
Bernard Moret
4petits rouleaux de blanc de poulet à la française
mchd
4pilons de poulet à la française
FX Fraipont (X)
3ailerons de poulet
Tony M
Summary of reference entries provided
Drummette
Tony M

Discussion entries: 3





  

Answers


1 hr   confidence: Answerer confidence 4/5Answerer confidence 4/5
frenched chicken drummettes
petits rouleaux de blanc de poulet à la française


Explanation:
http://www.recettes-de-cuisines.com/rouleaux-de-blancs-de-po...

mchd
France
Local time: 09:16
Native speaker of: French
PRO pts in category: 31

Peer comments on this answer (and responses from the answerer)
neutral  Tony M: A nice recipe — but where is there any connection with these 'drummettes'?
12 mins
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2 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
frenched chicken drummettes
pilons de poulet à la française


Explanation:
photo : http://www.simplyrecipes.com/recipes/savory_chicken_drummett...

FX Fraipont (X)
Belgium
Local time: 09:16
Native speaker of: Native in FrenchFrench
PRO pts in category: 201

Peer comments on this answer (and responses from the answerer)
neutral  Tony M: OK, that's better, now we know what they ARE! Except I think we have a special name for this in FR, don't we, as the 'pilon' proper is part of the leg, not the wing (as here).
12 mins
  -> ok, I thought they were legs - they are not
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3 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +5
frenched chicken drummettes
manchons de poulet


Explanation:
ou grignottes (plus alléchant sur un menu)

--------------------------------------------------
Note added at 3 heures (2012-08-20 06:46:33 GMT)
--------------------------------------------------

manchons de poulet ou grignottes de poulet à la française

Bernard Moret
France
Local time: 09:16
Specializes in field
Native speaker of: Native in FrenchFrench
PRO pts in category: 15
Grading comment
Merci

Peer comments on this answer (and responses from the answerer)
agree  Tony M: Exact !
6 mins
  -> Thanks, Tony!
neutral  Kévin Bernier: Like I said on Tony's answer, it all depends on the target country for this translation. France = "manchons de poulet"; not France = "manchons de poulet à la française".
1 hr
  -> Thanks, Kevin!
agree  Letredenoblesse
1 hr
  -> Merci, Agnes!
agree  FX Fraipont (X): je m'incline - ce sont effectivement les ailes
1 hr
  -> Merci, FX !
agree  mchd: autre référence : http://www.google.com/search?hl=en&safe=active&biw=1243&bih=...
2 hrs
  -> Merci !
agree  Jocelyne Cuenin: http://www.minutefacile.com/cuisine/recettes-plats/8738-rece... Frenched: on coupe aux jointures et on retrousse la peau et le reste sur l'os comme on retrousse ses manches
5 hrs
  -> Merci !
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4 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5
chicken drummettes
ailerons de poulet


Explanation:
This seems to be the commonest term here in France.

'pilon d'aile de poulet' in Canada.

As Kévin had said, I have deliberately not sought to render the 'Frenched', as we really need more context to know what this actually means (doesn't on the face of it sound anything very 'French' about this dish?) — but like I also said, 'to french' is (I believe) also a specific culinary technique, though I don't know how applicable that would be here??

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Note added at 4 hrs (2012-08-20 08:32:00 GMT)
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Right, Kévin has found us the reference to the technique of 'frenching' — basically pushing the meat back to leave the end of the bone clear; it's the sort of thing that is commonly done with a rack of lamb, for example. I remember now, I watched a video of this technique by the meat chef from the Ritz in London. As Kévin's ref. explains, part of the idea is to create a 'plumped-up' effect, presumably to make these rather skinny things at least look like they might have a bit of meat on them!

The trouble is, we call it 'frenching' because it is the French style of preparation, different from the 'English' style; however, as it is just the normal technique over here in France, we can hardly call it 'normalling', now can we? Personally, I'd simply leave it out: although the fancy term might add some sales 'cachet' to the EN menu, it doesn't really justify a mention in FR, and adds nothing to the appetite-appeal of the menu item.

Tony M
France
Local time: 09:16
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 126

Peer comments on this answer (and responses from the answerer)
neutral  Kévin Bernier: http://forums.egullet.org/topic/52404-frenching-a-chicken/ - Can't exactly call that a typically French cooking recipe. // Right, it's not a recipe but merely a presentation of a meal, which we completely dismiss in France, it's not generally named.
14 mins
  -> Right! It's exactly as I thought, then! It's a VERY typical French preparation technique; only I don't know what it's called in FR, as it is basically the 'normal' way over here, but not elsewhere. For this particular menu, I'd just leave it off.
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Reference comments


2 hrs
Reference: Drummette

Reference information:
OK, first of all, here is a detailed chart showing the names of the parts of a chicken; it clearly indicates that the 'drummette' is one part of the wing:

http://www.export-forum.com/europe/images/frozen-meat/meat-c...


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Note added at 2 hrs (2012-08-20 06:15:17 GMT)
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This site (CA) refers to them as 'pilons d'aile de poulet':

Gigantico ailettes et pilons d'aile de poulet - Provigo

www.provigo.ca/LCLOnline/product_details_overlay.jsp?produc...

Gigantico ailettes et pilons d'aile de poulet PC. "Pour en savoir plus, visitez le site PC.ca"

However, FR sites I have found seem to use the term 'aileron' for the upper section of the wing.

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Note added at 2 hrs (2012-08-20 06:18:15 GMT)
--------------------------------------------------

This CA site describes in detail the parts of a chicken, though without any pictures:

http://www.inspection.gc.ca/francais/fssa/meavia/man/ch7/7-8...

Tony M
France
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 126
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