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Old 08-07-2007, 01:48 PM   #11
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I think you could go by how many portions are you making. Think 1 breast per person, that should give you an idea how much you need.
If you use 4 whole breast (whole usually meaning the 2 sides) you are making enough for 8 persons.
Am I right?
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Old 08-07-2007, 01:49 PM   #12
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I'm definitely not a butcher expert, but I always thought that a "supreme" of chicken was actually half of a half of boneless skinless chicken breast. Specifically the pieces or halves you get when you cut the meat away from that central tendon that boneless skinless breasts have.

But again - this may just be something I read in a cookbook that was the author's particular definition.
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Old 08-07-2007, 02:07 PM   #13
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Quote:
Originally Posted by gourmande
It's a French term: SuprÍme de volaille = 1/2 chicken breast, skinned and boned.

G
Thanks for the info!
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Old 08-07-2007, 05:11 PM   #14
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Quote:
Originally Posted by mitmondol
I think you could go by how many portions are you making. Think 1 breast per person, that should give you an idea how much you need.
If you use 4 whole breast (whole usually meaning the 2 sides) you are making enough for 8 persons.
Am I right?
Yeah, I guess you're right. The recipe says it makes 6 to 8 servings. But, since it isn't served as a chicken breast, but all cut up as part of a casserole, would I still assume 1 breast - or 1+ cup cut up - per serving?
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Old 08-07-2007, 05:53 PM   #15
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Yes I would go by that.
Your recipe says 6-8 persons, that means 4 whole (8 half ) breast.
So yes, you'll be fine with about 1 cup/person.
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Old 08-07-2007, 05:59 PM   #16
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If I remember right, in my Escoffier cookbook, he mentions that a chicken "supreme" is half a breast, with the upper wing bone still attached.

We actually get these things at work, but they're called "airline breasts". Why, I have no idea.
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