Énuquer

Énuquer is a French verb that translates to "to de-neck" or "to remove the neck." It is most commonly used in a culinary context, referring to the process of removing the neck from poultry such as chickens or turkeys before cooking. This is often done to make the bird easier to carve and to remove a potentially tough or fatty part. The neck itself can be reserved for making stock or gravy.

The term can also be applied metaphorically, though less frequently, to describe the act of severing a head or a neck from a body, implying a forceful or complete separation. In this sense, it carries a more violent connotation. However, its primary and most widespread use remains in the preparation of poultry for consumption. The action of énuquer is a practical step in preparing a meal, ensuring a cleaner presentation and a more enjoyable eating experience. It is a common technique taught in culinary schools and practiced by home cooks alike.