Tonight I did two more chickens. I'm committed to learning this technique well enough to meet Jacques Pépin's standard. He says one minute or so. Tonight i finished the prep including stuffing and tieing in 40 minutes. They turned out great and I'm roasting one tonight and freezing one for another day. My stuffing tonight is rice, mushrooms shallots and parsley.
@kiselakobasica58678 ай бұрын
What temperature and how long did you cook it? I dont want to overcook it. It should be super juicy. Im making this for tummorow with some celery root piree and grilled pepers.
@vohnjaajnhov93683 жыл бұрын
The amount of raw chicken i smeared on my phone while learning to do this would horrify my girlfriend.
@MichaelEllis12 жыл бұрын
I wrapped my phone in cellophane so that I could keep it clean and still operate the video (stop/start/rewind repeatedly) while studying the technique. Letting the chicken juice get on your phone is a really bad idea. :) No wonder she's horrified.
@Goldi-Luc2 жыл бұрын
@@MichaelEllis1 meh i just wiped mine down with a babywipe and some alcohol. I'll have to try the plastic wrap trick next time though
@drsteele47498 ай бұрын
I sympathise. Just go slower and keep your hands free of grease. Don't panic. I've done this recipe a dozen times and learned to focus and do it a your own pace. Bon Appétit!
@RS-yd2bp6 ай бұрын
I duct taped my iPad to my cupboard and put it on loop slow motion lol
@lindaliang3825 Жыл бұрын
In my entire lifetime, I never saw anyone make a Galantine, may be I am too sheltered....but J. Pepin is marvelous! The Chinese do this with duck
@MichaelEllis12 жыл бұрын
I did my first one this week. Jacque Pepin actually makes this amazingly clear in his explanation. I made a mistake somewhere along the way as I was cutting and accidentally cut off the legs (cut through the skin), so my final roast did not have the dark meat in it. Nevertheless, I proceeded to stuff, roll, and tie the meat exactly as he showed, including the filets (great trick on the tenderloins' sinew) and evening out the meat near the top to make it an even layer. In another version of this video that I had found first, I learned to put a bit of aluminum foil over the end of the roast because my stuffing was a little bit runny. Also, a tip I thought of myself is to wrap my phone in a layer of cellophane before I started so that no chicken juice would contaminate my phone. I had to stop/start/rewind the video many many times to get all the technique figured out. The roast turned out beautiful and tasty (I used a filling of leftover basil pesto and chopped onions it's all I had). The separated deboned thighs/legs were nice little min-roasts of their own.
@jimbop4499 Жыл бұрын
Don't ever upset Mr Pepin...he will skin 'n bone you in 2 minutes! I could watch this Maestro all day long.
@AlexLeeNewYorkCity Жыл бұрын
Jacques, as always, your techniques are impeccable. I recently bought a nice Honesuki (Japanese poultry boning knife) and have been on a tear with deboning chickens. Then I came across this video, and your technique is so amazing that I barely need a knife! I guess I should have watched your video before buying the Honesuki 😅
@fernwoodfarmshomestead44122 жыл бұрын
I just followed your directions and deboned my first whole chicken! 😀Thank you for the easy to follow tutorial. I did it and it came out just like it should.
@jerrolddeleget2263 Жыл бұрын
This is just great! I used this on our thanksgiving turkey and it turned out great. Of note, it took about 45 minutes for the Turkey and it was a little harder because it’s a bigger bird.
@andys49603 жыл бұрын
JP is the boss! A true master chef and instructor!
@henrypruett9938 Жыл бұрын
I can't wait to try my first one! Thank you JP for all you do!
@Brian-qs3nm2 жыл бұрын
He has such respect for his food.
@Cheeky_Raccoon Жыл бұрын
For any cook worth a damn, they would give their ingredients the proper attention that they deserve. Work with the ingredients, not the other way around to get the best out of them.
@benjaminzachwieja81333 жыл бұрын
Mr. Pepin makes it look sooooo easy.
@martinpoblador45887 ай бұрын
Yup!😂
@franksantos34183 жыл бұрын
Folks there isn’t a so called chef on tv that could duplicate this...maybe with video editing, but not in 9:52. He is a real chef (not a tv chef) and a master at that... My father (a chef) used to say “just because you went to culinary school, doesn’t mean you’re chef material.” So many tv chefs say they went to culinary school. But they couldn’t be a true working chef. So they got in front of a camera. Watch this man there isn’t anyone better.
@calpromoguy3 жыл бұрын
Agreed. He started in the US as a chef / cook for Howard Johnsons. Years (!) in the kitchen.
@MichaelEllis12 жыл бұрын
@@calpromoguy back in the day I remember Howard Johnson's as a place we would routinely stop along the route of family vacations. They always had a reliable restaurant - remember the fried clams?
@fazehasoon55592 ай бұрын
Such great technique!!
@oldglstuf3 жыл бұрын
He hasn't lost a step!
@nonsensorama2 ай бұрын
Amazing skill!
@yelnats613 жыл бұрын
He’s a master.
@christophert.76352 жыл бұрын
You are my Hero. 🧡
@user-jh7cq3ct6u Жыл бұрын
😁Yeah I did that great on my first try thanks to this video!!! I will try on a turkey for Thanksgiving.
@henrypruett9938 Жыл бұрын
Did you debone your turkey? If so, how did it turn out?
@trublgrl3 жыл бұрын
When he cut into the center of the chicken, I literally said "My God!"
@TheGuy01082 жыл бұрын
legend
@mahdiamohajeri6 ай бұрын
👏👏👏bravo
@minasminas4323 жыл бұрын
Jacques Pepin, the best chef ever, he mastered eveything in cooking. There is a French guy, how dare he can talk about Jacques Pepin like this!!!
@goldenpun55923 жыл бұрын
Looks amazing. Will definitely have to try to make this.
@marcomolinero58772 жыл бұрын
I think this'll be good for a whole tandoori chicken. Stuff it with cardamom rice with cilantro.
@glitter_and_doom92183 жыл бұрын
1:23 - "Shaaaannge haaaaaannn"
@csnide6702Ай бұрын
mad skills
@cscmolts773 жыл бұрын
❤❤❤❤❤❤❤
@Vegeta10884 ай бұрын
Does anyone have any tips, or even a better video, on how to do the wing cut? It’s the only cut I struggle with as I think there’s a couple of points of articulation.
@stndrds793 жыл бұрын
Omg I wish I could taste this
@user-jh7cq3ct6u Жыл бұрын
Ty!!
@adrianblissfield5591 Жыл бұрын
Cooking time? Temperature?
@kindasport Жыл бұрын
And for how long do you cook it? 🤷♂
@captainspirou Жыл бұрын
Because of Pepin I was confident enough to make a turducken. I thought deboning poultry would take far more work
@douglasgrant83153 жыл бұрын
He didn't lollie pop the chicken wings like he did on his show 30 years ago.
@MichaelEllis12 жыл бұрын
in the other video I saw, he did teach the lollipop technique for the wings. those are now waiting in my fridge for me to find something to coat and fry them in.
@LM-il2ox2 жыл бұрын
Jacques: “boning the chicken should not take you more than 2 or 3 minutes” Me: (20 minutes into it) “nearly done….” Great video though and effortless technique (by Jacques) - well worth the extra effort by me. Will do this dish again.
@grammysgrub88702 жыл бұрын
You will get faster with practice. I think I've managed to complete one in 3 minutes after much practice ;-)
@jakubskowronski30163 жыл бұрын
My first one is in the oven!
@MichaelEllis12 жыл бұрын
how did yours turn out? my first attempt was last night and it was delicious (see my other comment today with my mishaps)
@rickjames6183 жыл бұрын
Very natural way of cooking... relax, zero mustard acidic shit above the shoulders numbers and decimals lol.....
@RolledLs Жыл бұрын
Superb
@ericprates62796 ай бұрын
Jacques Pepin: it should only take you 1 minute or so us in the comments: I'm SO HAPPY it only took me 45 minutes this time around 🥹
@douglasgrant83153 жыл бұрын
He didn't lollipop the chicken wings like he did on his show 30 years ago.