Jacques Pépin's Chicken Ballotine is Classic for a Reason

Jacques Pépin's Chicken Ballotine is Classic for a Reason | KQED

Рет қаралды 85,865

Жыл бұрын

Jacques Pépin celebrates his blend of French and American roots with a menu that pays tribute to both cultures. The main course is a French classic: chicken ballontine, a deboned whole chicken stuffed with red rice, wild mushrooms, and leeks. The first course is a soft shell crab recipe served with asparagus and tomato. Jacques rounds out the meal with an elegant dessert of pears in grendaine and white wine sauce.
In This Episode:
00:00: Whole soft shell crab recipe
6:38 Jacques Pepin's chicken ballotine recipe
8:06 How to break down a chicken.
12:46 How to tie up a chicken with kitchen twine
18:57 Pears in grenadine and white wine dessert recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 326, 1994. French American Recipes
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#jacquespepin #chickenrecipe #crab #recipes
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to ‪@KQEDFood‬ to watch more food videos.

Пікірлер: 88

@janetmelton4636 Жыл бұрын

Deboning…such a great skill,took me over an hour the first time as I had to watch the video over and over. Takes me about 10 minutes now. Makes a great roast chicken and so easy to carve at the table! Jacques and Julia are my favs

@mrpiccolo23 Жыл бұрын

Same. I wrote down all the steps so I wouldn't have to touch anything with chicken hands to rewind. About 25 steps. I've almost memorized it, have done a few of them-usually with spinach and mushrooms.

@americanmade6996 Жыл бұрын

If I really try I can get it down to about ten or twelve minutes, but I savor handling food and getting to the boneless outcome, so I never do this when time is an issue. I also timed him from him from the first cut to "should not take much more than a minute"--102 seconds, including pauses for instruction. This man dances through cooking.

@radardimaria2261 Жыл бұрын

Practice makes perfect! I can do it in about 3 minutes now.....and it is so impressive, people think you are so skilled....I love making this with spinach/mushroom stuffing too....delish!

@mechanicalman1068 10 ай бұрын

@@radardimaria2261if people,think you’re skilled for deboning a chicken in 3 minutes it’s because you are. Nice work. I can do about five now, but it’s not as clean as a pro and wouldn’t be if I took longer. I just did a riff on this recipe farro cooked with dried porcini, leek and chard. Really fantastic.

@flarica64 7 ай бұрын

Wow! Congratulations! I am going to try it as well.

@mtnman666 Жыл бұрын

nobody will ever be able to swing a knife with such skill&grace as master pepin does

@Akeruyri Жыл бұрын

What are you talking about? There are many professional chefs that are that good with a knife.

@mechanicalman1068 10 ай бұрын

There are thousands. These are the foundational skills of a trained and experienced professional cook, not rarified art. Not taking anything away from him, the man is a legend, and many professional cooks don’t have his knife skills, but let’s not take anything away from the thousands of dedicated pros who also spend years and thousands of hours honing their craft. I’m pretty sure he would agree with me.

@Dawgator 10 ай бұрын

19:30 “A bit of dis-TANC-tion.” We love Jacques! 🤣

@rraguso Жыл бұрын

that deboning is some legendary action. thanks for recording it for posterity!

@hoosierflatty6435 Жыл бұрын

My inner monologue when I'm cooking has now taken on this fine man's accent and gentle nature (even when doing other stuff around the house too!).

@joannaedwards6325 Жыл бұрын

Yup. J.P.'s voice is so soothing to me that I like to listen before bedtime. ..to have sweet dreams😊 "Here we are and it's perfectly fine." 😪

@Donaldopato Жыл бұрын

Elegant, skilled and not fussy or pretentious. My Chef-god!

@sensualchocolate4928 Жыл бұрын

I have watched Chef Pepin since I was a young lad and he truly is an amazing Chef and possibly more importantly makes wonderfully tasting food. I have made many of Chef's recipes and have yet to find one I don't like. Thank you Chef for all the years of wonderful entertainment and food.

@BlindSwami_ Жыл бұрын

He cooks french classics perfectly with the same hap hazardness as me making a late night drunk noodle stir fry. So much confidence in his own experience its crazy

@fellspoint9364 Жыл бұрын

JP will forever be my favorite culinary instructor and inspiration to accept greater challenge with confidence .

@m.theresa1385 Жыл бұрын

These episodes never age. As always with Chef Jacques Pépin there are lots of excellent techniques and skills to be learned. Thanks chef!

@Kingfisher1215 Жыл бұрын

Good thing they don’t age, this one is from about 30 years ago.

@ctwest3601 Жыл бұрын

The first time I made Jacques chicken ballontine I was preparing dinner by myself. No one else in the house, as I was preparing in advance. Let me tell you, an open book with some diagrams would have been a godsend. All I had as a video on my phone, and chicken all over my hands. I had to keep stopping, washing up, and hitting play/pause to figure out what was next! I'm much better now, it's actually my go-to for turkey since I can do it ahead, then let everything dry brine overnight, and the next day I have the roast ready to rock and the bones available to make a wonderful stock for gravy. A wonderful technique, but definitely something you have to learn by doing.

@jeffstockton534 Жыл бұрын

After he boned out the chicken I was trying to get my mind around that, and then it occurred to me, he'd already prepared the soft shell crabs! Pepin is the GOAT.

@jessossenkopp Жыл бұрын

Exactly. So much went on here and when he went over the menu at the end, I totally forgot he did an entire crab course. I feel so inadequate lmao

@P.F.3. Жыл бұрын

As a Chef I still watch Chef Jaques to learn and be inspired! Thank you Chef JP

@flarica64 7 ай бұрын

You can only get better watching The Goat.😃

@charlesboucher9533 8 ай бұрын

Total pro and a great teacher. Ernest home cook for over 20 years now and not a day goes by without employing, technique, recipe, or other information I have learned from this great man.

@tommydenato8863 Жыл бұрын

My God. He is such a pro. Legit the picasso of food. Just incredible.

@Sniperboy5551 Жыл бұрын

I’ll probably never make this, but I love watching it.

@mechanicalman1068 10 ай бұрын

I’m a pretty experienced cook and good with a knife, and my knives are excellent quality and sharp as a razor. “Should not take you more than a minute and a half” is tough for a home cook, especially if you want it done cleanly. He’s probably done that at least a thousand times. There’s a big difference between a pro and even a highly skilled amateur, no matter what you’re doing. Kind of reminds me of carpentry. I’ve been a finish carpenter for 20 year and I’ve seen some lovely DIY work, but I can almost always spot flaws. Then there’s efficiency. My brother in law trimmed out his house and said “it wasn’t so bad. Only took me a few weeks.” He asked how long it would take me and I told him “about 4 days.” He asked if it would look as good as his in such a short time and I just held my tongue and merely said “yes.” And I’m not Pepin level carpenter.

@desmofan1864 Жыл бұрын

Oh, SNAP. My chef cousin taught me how to debone/reconstruct the bird in a similar way ages ago (based on a menu item they did in the restaurant he worked at in Montreal), and now I know it's based on Ballotine! It's so much quicker this way, too! 😅 Their way kept the drums and wings (minus the nubbins, as Julia would say) so it was like a sleeper dish, as it looked like a regular roast chicken out of the oven. It was much more involved than the classic version, apparently. Always learning! 🥰

@jessossenkopp Жыл бұрын

Good lord, there was a LOT of skill on display here and with ZERO pretentious energy.

@tonyyu3998 3 ай бұрын

Thank you for such a national treasure in Jacque. May he cook many more meals for his family and friends.

@blahdblah0007 10 ай бұрын

The way he deconstructs that chicken is beautiful. Wow.

@tribalbeat6471 9 ай бұрын

9:00 absolutely blows me away from the skill of doing this all by hand.

@nickd3871 4 ай бұрын

That de-boning of the whole chicken was a master class of culinary technique. It took him about a minute to finish not only cutting it but "scraping and pulling" too.

@jfb.8746 Жыл бұрын

Holy shit the number of techniques. Un maître en action.

@mlss1229 Жыл бұрын

Impressive deboning

@oscara.2636 4 ай бұрын

OK, so if anyone has actually tried deboning a chicken before, you will know that Jacques is absolutely NAILING it here.

@evilscience3164 Жыл бұрын

Such an incredable talent and quite generous to share his recipes. Thank you Jacque.

@murathanakordeon Жыл бұрын

My grandmother has said in the 80's that they debone a whole chicken without damaging, It was hard to believe.

@RataStuey 10 ай бұрын

His boning out of the chicken was hypnotic. Such a boss

@billy4072 Жыл бұрын

That deboning....🐓. 🙀❤️👌😂

@kyleinokc Жыл бұрын

He makes it look so so easy. I think my first time was around 20 minutes. The ballotine is definitely a fun dish to make.

@meximick 8 ай бұрын

I was in awe of his casually excellent deboning skills.

@mrpiccolo23 Жыл бұрын

22:38 I agree, I like to "bone in the kitchen." Thanks Pepin!

@connieelrod1498 Жыл бұрын

He is the Master. And a great man.

@chaddawgpanisi294 Жыл бұрын

chef Jacques Pepin chef jp master classic video

@charlenegoddard7390 7 ай бұрын

I am amazed!!!!! Never saw a chef debone like that

@robertk3918 Жыл бұрын

Merci beaucoup, Chef!

@jeffseidl Жыл бұрын

This is wild, never seen that done before- can’t wait to try it.

@normlor 9 ай бұрын

ONE MAIN THING I REALLY LIKE ABOUT JACQUES IS EVEN AS A CHEF, HE NEVER WASTES ANYTHING. SADLY SO MANY ELITE CHESF MAKE BEAUTIFUL PLATES WITH FOWELS LIKE CHICKENS, GEESE, DUCKS, AND TURKEYS BUT JACQUES AND JULIA SAID TO NEVER THROW AWAY ANYTHING. VERY FEW "CHEFS" SUGGEST USING THOSE TASTY ORGANS LIKE MAKING A GIBLET PIE AS MY GRANNY AND MOM DID FOR DECADES AND THEY WERE DELICIOUS!!!

@lburns-oy9dc Ай бұрын

Not true. I worked for years in high-end restaurants and nothing was wasted.

@cloudstreets1396 10 ай бұрын

Even the predator is jealous of the speed and efficiency of how Jaques debones a chicken.

@33Duce Жыл бұрын

Looks so good!

@inocenciotensygarcia1012 Жыл бұрын

I loved it!I will try it

@sleepn_on_me2473 Жыл бұрын

He can fart in a bowl and id try it Love how rustic this quality of this video is

@samanthababe716 Жыл бұрын

Yummy looks so good.. love you chef ❤️❤️❤️❤️

@mikekz4489 Жыл бұрын

The king!

@hihosilver1234 Жыл бұрын

Hes the best

@an0n1m0us5 6 ай бұрын

@10:50 masterfully done.

@kenRoberts1984 Жыл бұрын

He's hiding that he burnt the chicken LOL

@Shazam_24 Жыл бұрын

Holy shit that carving of the chicken was awesome

@asynchronicity Жыл бұрын

Artist🎉

@jody024 2 ай бұрын

Just like you take it pajama off, oui chef just like that xD

@veridianacarvalho9209 Жыл бұрын

❤❤❤

@loicdomagala8779 Жыл бұрын

Most of the youtube cooking videos are actually useless to watch, just look at the ingredients and you're done. This old school video is a real cooking video !!

@r.b.ratieta6111 3 ай бұрын

You can't argue with the French when it comes to cuisine. There's a reason hotels and restaurants around the world brag about having French chefs and French cuisine. Every culture has good food, but you never hear of restaurants bragging about their British food. Gordon Ramsey be damned.

@mkehammond7277 11 ай бұрын

How do you eat the soft shell crab? Compared to other crabs.

@regmik Жыл бұрын

What’s the knife (brand and type) master chef is using for deboning the chicken so skillfully?

@M_Ladd Жыл бұрын

Just wondering if Jack or anyone received any residuals from all the videos that they have participated in for you guys?

@huazhang4043 3 ай бұрын

master

@Thesilverthunder777 Жыл бұрын

Mega

@fredericksantacroce9080 11 ай бұрын

Did he put the cooked chicken on the unwashed board that he deboned the raw chicken.

@nedhopkins2945 10 ай бұрын

Apparently blue crabs have become a huge problem in the Mediterranean, there is a huge opportunity right now to introduce them into european cuisine and help control the population.

@marclegarreta3359 14 күн бұрын

He makes deboning that chicken look too easy. I’d have ground chicken and bloody fingers if I tried.

@mrpiccolo23 Жыл бұрын

Where's the person who's going to ask for Yan Can Cook for the n-th time?

@joannaedwards6325 Жыл бұрын

Yes...that gets on my nerves too. Martin Yan makes me nervous. Not soothing like J.P. not a fan.

@mrpiccolo23 Жыл бұрын

@@joannaedwards6325 I don't mind Martin Yan. I made a bunch of recipes from his shows about a year ago (Mongolian Beef, General Joe's Chicken). However, then I found the channel 'Chinese Cooking Demystified' and did a few of their recipes (Sichuan Chili Oil, Dan Dan Noodles, Mapo Tofu).

@joannaedwards6325 Жыл бұрын

@@mrpiccolo23 Yah, I like the food. Martin Yan... not so much. Tries too hard to seem friendly...but not convincing. Pretty easy for me to recognize sincerity. Jacques Pepin..yes. Julia Child..yes. Sara Moultin..yes. The "Jazzy Vegetarian"..no. M.Y..no.