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Serrer l'appareil au fouet
Assistant Universitaire Associé

Glossary entry

French term or phrase:

effilé

English translation:

part-drawn

Added to glossary by Sarah Bessioud
Apr 11, 2011 15:26
13 yrs ago
1 viewer *
French term

effilé

French to English Other Food & Drink Poultry
This is the description of a chicken, which, according to a little research on the web, seems to be plucked and partly drawn, leaving the rest for the consumer to complete before it is completely oven-ready. I have found an explanation on this site: http://pro.lesfermesdici.fr/prosv/notre-catalogue/volaille/p...
which describes a "poulet effilé" as follows:

Le poulet vous est proposée effilé, c'est à dire qu'il vous reste pattes, foie, tête, gésier et gave à nettoyer et/ou retirer

Does anyone know the precise term for this?

Many thanks in advance.
Proposed translations (English)
1 +1 drawn
3 +1 partially eviscerated
3 The chicken comes whole (without the intestines)
2 dressed

Discussion

Tony M Apr 11, 2011:
word association... Funny, 'bag' conjures up a quite different association for me...

Seriously, though, I haven't seen giblets in a bag for about 25 years, and now I get mine by the handful, but only if I go "in there" and fish them out myself! ;-)
Sheila Wilson Apr 11, 2011:
So you didn't, Tony! I think "giblets" and "bag" naturally collocate in my mind - you don't get one without the other!
Tony M Apr 11, 2011:
Not "in a bag" I didn't say anything about the giblets being "in a bag", Sheila!

It is feasible to leave them in place, but in practice, there'd not be much point (other than perhaps to simplify packaging!); I think they'd probably just be ripped out with the guts, then just wiped off a bit; after all, what's the point of leaving them in place, they have to be removed in order to be cleaned and then used... It's a messy old job! (and not one for the faint-hearted!)
Sheila Wilson Apr 11, 2011:
Are they still "in place"? Trying to visualise this. Tony was referring to giblets in a bag (something I really miss as they were great for the gravy). Others seem to be thinking that these "bits" are still actually in place inside the chicken. Is it possible to remove the intestines but leave the gizzard, liver and heart attached?
Lionel_M (X) Apr 11, 2011:
Ca semble bien correspondre au cas présent. Cela dit je ne comprends pas en quoi il est effilé.
David Goward Apr 11, 2011:
Another definition of "effilé" "- Le poulet effilé est plumé et débarrassé de son intestin, mais il conserve ses autres viscères (jabot, foie, gésier, coeur, poumons) et ses abattis (cou, tête, pattes)."

http://www.alimentation-france.com/utile/guides/acheter-vola...
Lionel_M (X) Apr 11, 2011:
Effilé signifit que les filets sont déjà prêts. En outre, il y a le reste. Mais se sont deux choses différentes: les filets d'un coté, les viscère de l'autre.

How do say "to prepare filets" ?
jmleger Apr 11, 2011:
Meat processing... is different in various countries. In the States, I have never seen a chicken offered for sale with it's feet and the rest still attached. The meat production procedures do not allow it I don't think. Frankly I can't think of a word we would be using, and I am extremely curious to hear any suggestion.

Proposed translations

+1
20 mins
Selected

drawn

I think this is what they're saying: that the chicken is only drawn (i.e. dirty bits removed!), but not fully dressed ready for the oven (as we are so used to seeing these days, we don't expect anything else!)

Note that 'effilé' = 'drawn' in certain other fields too, though that's perhaps no more than fortuitous here.


--------------------------------------------------
Note added at 1 jour19 heures (2011-04-13 11:14:14 GMT)
--------------------------------------------------

Then I think the best thing woud be to say 'part-drawn' — I'm not really partial to 'partially', personally.

"The chicken comes part-drawn..." (etc.)
Note from asker:
Hi Tony, thank you for your answer. Feedback from the client says that the giblets, feet and head are still attached. A drawn chicken has the giblets removed normally. Would this be better then as partially drawn IYO? Thanks v much for your help!
Peer comment(s):
agree Evans (X) : I think drawn is right here. See: http://www.deliaonline.com/recipes/main-ingredient/poultry-a... but if you google drawn chickens you get lots of instructions on how to... draw a chicken (with a pencil)!
3 mins
Thanks, Gilla! Yes, there's a lot of 'noise' on Google :-((
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Thank you to all for your help!"
+1
18 mins

partially eviscerated

Not very appetising. I think this is the correct description technically but not sure about its application in a consumer setting.
http://www.legislation.gov.uk/nisr/2005/35/regulation/3/made...
Peer comment(s):
neutral Tony M : I think at this stage it is actually fully eviscerated, but some of the giblets are left in.
31 mins
agree David Goward
32 mins
Something went wrong...
49 mins

The chicken comes whole (without the intestines)

Hello,

My one dictionary says "over-ready chicken", but I'm not so sure that is the right translation. To me, it's just a whole chicken minus the intestines with some preparation before putting in the oven.

Le poulet effilé est plumé et débarrassé de son intestin, mais il conserve ses autres viscères (jabot, foie, gésier, coeur, poumons) et ses abattis (cou,

http://www.alimentation-france.com/utile/.../acheter-volaill...

Chicken is available whole or cut up. Livers, gizzards, necks, and feet are available in 1 pound packages. Other. Wheat Grass. Wheat Grass ...
http://www.naturesharborfarm.com/variety

http://pro.lesfermesdici.fr/prosv/notre-catalogue/volaille/p...

Fresh raw chicken comes whole and cut into parts, but it also comes butchered, processed, and seasoned in ways that make it faster and easier to cook. ...
http://books.google.com/books?id=6A9d-EMDayUC&pg=PA28&lpg=PA...



I hope this helps.
Something went wrong...
13 mins

dressed

My "Harraps Shorter" gives "dressed" or "drawn".

But according to http://tipnut.com/chicken-tip-sheet/

"What Does It Mean?
■Eviscerated, Oven Ready, Ready-To-Cook, Pre-dressed, all these terms are synonymous. They all refer to poultry which has been drawn and is ready for use with a minimum of preparation.
■Dressed Poultry means poultry from which blood and feathers only have been removed. Dressed poultry is always undrawn though butchers may remove head, feet, and viscera as a service to customers at the time of sale."


--------------------------------------------------
Note added at 50 mins (2011-04-11 16:16:59 GMT)
--------------------------------------------------

http://www.fooduniversity.com/foodu/poultry_c/Poultry/Dresse... backs up this definition of "dressed poultry".

Further research into "effilé" however seems to suggest that the intestine has been removed, but not the other innards. In that case, "plucked and partly drawn" or "plucked and partly eviscerated" is probably the nearest equivalent.
Peer comment(s):
neutral Tony M : It seems from the explanation as if it is indeed 'drawn' (and isn't that what 'effilé' means?) / But 'removing the intestine' is what 'drawing' means... I've actually done this ;-)
4 mins
No, only the intenstine is removed./In that case, I stand corrected. I thought it meant the same as "gutting" in the case of fish (i.e. remove all the internal organs).
Something went wrong...
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