Frenching the rack is removing the meat and tissue behind & between the bones. The resulting clean white bones look beautiful when the rack is roasted or when chops cut from it are cooked. It’s a little bit of extra work that really pays off in the final presentation.

If you want to roast the finished rack and keep the bones from getting too dark, cover them with a layer of aluminum foil for some or all of the roasting process. If the rack has cooked and the bones are still too white, you can brulee them with a hand torch.

Here’s how to French a wild boar rack: