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French to English translations [PRO] Food & Dairy / poultry butchering
French term or phrase:ébouté
This term is contained in a product description and refers to a chicken leg ("cuisse déjointée éboutée"). Further research has revealed that it has had the end of its leg removed - but could anybody help out with the specific term in English please?
The term describes removing waste parts, or parts not needed, and is not strictly limited to describe cutting away excess fat or skin, although it is used for this sometimes. The term was actually confirmed to me by a professional chef, who says she would use this term to describe cutting away any unused part of the chicken.
This web page shows its usage in this context:
"I trim the thighs to a uniform shape, I want them all to look the same. ON THE KNUCKLE END I JUST USE A KNIFE TO TRIM IT OUT." http://tvwbb.com/eve/forums/a/tpc/f/7980069052/m/1720059365
"Take the thigh bones out of the legs and TRIM OFF THE KNUCKLE OF THE DRUMSTICK (you can leave the bone in, but it won t leave you much room for the stuffing)." http://www.bbc.co.uk/food/recipes/wholeroastchickenpot_13472
"...to cut up chicken, remove ribs, TRIM WISHBONE and tendon OFF..." http://www.cookingforengineers.com/article/123/Boning-Chicke...
Re note above:
The idea of using the term "trim" is because the part being cut away in your recipe, is not actually needed because it is not part of the eaten food.
Thank you for everyone's help on this - and my apologies for taking such a long time to close the question. 4 KudoZ points were awarded for this answer
The use of "trimming" is basically to describe the parts that you don't want to use or that can't be eaten, whether this is skin, fat, tendons or even small parts of bone. /// In other circumstances you could use "dejoint" (to remove whole joint) or "debone" (to remove complete bone of leg), but just to remove the ends (i.e. the foot) that probably can't be eaten away, is trimmng away waste parts.
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If this chicken 'leg' is also trimmed at the hip, the term relating to the whole thing would
be 'oyster cut chicken' or something on those lines - as referred to by gallagy2 in his peer comment. However, I didn't use this term due to answer to my question in discussion box regarding which end this trimmed part refers to.
If it is not an Oyster cut/trim, you could also say "chicken leg trimmed at the knuckle" or "trimmed knuckle" depending on structure and context.
Yes, the foot end is trimmed. The sinews meet at the bulbous end of the drumstick. Trimming releases the sinews so that they shrink back in cooking, along with meat and skin. The cooked result is meant to be more elegant and slightly easier to chew.
Rachel Fell Local time: 12:28 Specializes in field Native speaker of: English PRO pts in category: 28
Notes to answerer
Asker: Hello Rachel. Thank you for your answer. You raise a very interesting thought - I don't actually know how much of the leg is chopped off. Unfortunately, I have "haut de cuisse" in the text as the thigh, and when they talk about the legs without drumsticks they clearly state that the drumstick has been removed. Hence my understanding that it's only the very "bout" that has been removed.
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The term describes removing waste parts, or parts not needed, and is not strictly limited to describe cutting away excess fat or skin, although it is used for this sometimes. The term was actually confirmed to me by a professional chef, who says she would use this term to describe cutting away any unused part of the chicken.
This web page shows its usage in this context:
"I trim the thighs to a uniform shape, I want them all to look the same. ON THE KNUCKLE END I JUST USE A KNIFE TO TRIM IT OUT." http://tvwbb.com/eve/forums/a/tpc/f/7980069052/m/1720059365
"Take the thigh bones out of the legs and TRIM OFF THE KNUCKLE OF THE DRUMSTICK (you can leave the bone in, but it won t leave you much room for the stuffing)." http://www.bbc.co.uk/food/recipes/wholeroastchickenpot_13472
"...to cut up chicken, remove ribs, TRIM WISHBONE and tendon OFF..." http://www.cookingforengineers.com/article/123/Boning-Chicke...
Re note above:
The idea of using the term "trim" is because the part being cut away in your recipe, is not actually needed because it is not part of the eaten food.
LaraBarnett United Kingdom Local time: 12:28 Native speaker of: English PRO pts in category: 8
Grading comment
Thank you for everyone's help on this - and my apologies for taking such a long time to close the question.
Notes to answerer
Asker: Hello Lara, thanks for your suggestion. I always associate trimming with the discarding of any fat and excess skin from the bird, not with chopping the end of the leg off. Unfortunately, your reference for trimming a gourmet chicken doesn't involve chopping the foot end of its leg off. Do you have any other reference to help please?
Asker: Hi Lara, many thanks for the additional refs ;-)
The translation workplace 
