@zookeeper91326 I'm getting ready to make this same galantine this afternoon. You can first butter message or olive oil the skin on the outside and add salt and pepper. I would either sear on all sides before putting into the oven, in a roasting pan at 350-325 degrees or just place in oven at 425 for first 15 min to brown and then lower temp to 325. I'm going to try something different and baste the skin with an herbs de provence sherry vinegrette. Should be firm when done, internal temp 165.
I've been a fan of Jacques since I saw him back in the 1990s when he did two "Cooking in Concert" shows with Julia Child. Both of these masters of French cooking later did a show together called "Julia and Jacques Cooking at home". I must admit that I kind of shy away from boning a chicken (I usually pierce the skin) but now I'm inspired to do it again!
+1 for traditional, The method I use is as efficient as it will get though. Probably derived from this method which seems to be a bit old fashioned , still functional and very interesting.
Update: I just deboned my capon and this is the way I will be deboning from now on. I didn't bother putting back the tenderloins as capons have a ton of white meat on them anyway. This is really the best way to debone poultry and it is not hard at all. The wishbone was the hardest part for me because it was in one piece on my bird. Making stock with the carcass and bones now. Thanks for posting this video!
@liarsclub75 If your wishbone is in one piece, you need to just reach up higher closer to where the wishbone join together. You do need to scrape most of the wishbone free of meat though.
Chef Pepin is truly a living culinary treasure. Few masters past or present can equal his skill and technique. He's long been a hero of mine. Great vid, btw!
Nobody better than Jacques Pepin. Tom Colicchio wrote on his blog that at the big fancy food fest held annually in Aspen the chefs would play a sort of toned-down "Iron Chef." Each chef got a random basket of ingredients and had to create a meal out of it. Jacques Pepin is undefeated. The other chefs are just playing for second place.
Hihetelten szinte szétmarcangolta a csirkét de nagyon szakszerűen és a lényeg az volt csontnélkül legyen .Kár hogy nem értettem mindent de így is érthető volt.
I looked at other videos from cooking schools and they are not as efficiant or as traditional. His technique is superb. Chef Pepin can hang and bang with the best of em.
@mrhotsteppernj He like Julia Child are from the old school where there are no shortcuts and the main objective is taste! Sadly these days we have the so called celebrity chef who sells out for the "quick and easy" crowd which is part of the dumbing down of America.
This is great EXCEPT if you're boning the bird for a galantine/ballotine, in which case, DO NOT REMOVE THE WHOLE WING TO MAKE LOLLIPOPS! leave the lower joint in place...if you cut out the whole wing, you leave TWO BIG HOLES in the skin--if you should make this mistake (Pepin gives a bit of misdirection at this point), sew up the holes with cotton string or, easier, roll up the galantine in a big piece of cheesecloth, then tie the "sausage" well.
Fantastic skilled craftsman. Nowhere else can you get detailed instruction like this. A truly complete Master Chef. Gordon Ramsey can say what he wants about being the most knowledgeable chef but he is a cook compared to Jacques.
What is unbelievable about watching Jacqes Pepin is the seeming lack effort he puts into cooking. It is like watching a duck float on a pond...and his food always looks so delicious yet it lacks any pretense. What a joy it is to watch and learn from him.
This guy is my new culinary hero. How many times have I seen other people messing around doing the same thing with much less speed and efficiency? Truly a master.
I stayed up tonight and researched maybe 10-15 videos. This by far has to be the fastest, simplest and the best method...Hands down! Here is the beauty. I watched this one time and i knew how to do it. Some others I had to watch over and over. Especially the one from and cooking school had to be the worst!...go figure! How much $ for cooking school, and this was for free off the net. Thanks Jacques Pepin...Brilliant !!!
For a guy like me who constantly cuts his digits hearing Chef Pipen say that you "don't have to use the knife very much" to debone a chicken is bit of a relief.
This is a great video, fantastic. I turned to this video in my Garde-Manger class throughout the quarter to prep/practice for practicals. Thank you Chef Pepin. The one thing I changed other than the filling was the way the galantine was rolled.
This was fantastic video, After previously watchign about 8 of them the last one i watched was that asian dude " debone" a chicken in 18 seconds and one of the comments what for this one so thankyou to whoever recomended it.
Need to debone a chicken for a competition so this was a really great video to watch thanks Pepinfan for putting it up
I just watch about five other video of boning a chicken and Chef Pepin is the best. I have to prepare a galatine at school for our buffet. Thank Jacque Pepin
This man is awesome! I can feel the wisdom flowing through him.
Looks delicious. I love good food.
But I can't help but feel embarrassed when he's fingering the chicken. And after he stuffs it with the spinach it ends up looking extremely soft and sexy, at which point he begins fucking tying the thing's legs together.
Remainder of recipe: Sear the roast or steam it if you like, then roast about 30 minutes in 425 degree oven. Use reserved juices from mushrooms and from roasting to make a light pan sauce for serving. Cool till you can handle, remove twine. Place on platter with 3/4" slices and sauce.
Temp the center of the galantine in the center and middle and take out of cooking method at 157F for carryover cooking to bring it to 165F, wether you are poaching(cooking in a stock/liquid holding a 165F temperature) or roasting 435F your done temperature is 165F, but carryover cooking will bring it up 10 degrees, so take it out when it is 155F.
Jennifer, look up galantine, dodine, and balantine.
Play this video without actually watching it. Just listen! You'll think he's butchering a human being. :P..
Slipnotes 1 day ago
Does anyone know which DVD series this would be from? if it's on DVD.
saugusg16 1 week ago
Cooking times, anyone?
zookeeper91326 2 weeks ago
@zookeeper91326 I'm getting ready to make this same galantine this afternoon. You can first butter message or olive oil the skin on the outside and add salt and pepper. I would either sear on all sides before putting into the oven, in a roasting pan at 350-325 degrees or just place in oven at 425 for first 15 min to brown and then lower temp to 325. I'm going to try something different and baste the skin with an herbs de provence sherry vinegrette. Should be firm when done, internal temp 165.
saugusg16 5 days ago
This man makes it look so easy.
TravitoDLM 3 weeks ago 2
This guy is a real master chef.
Revmexico 3 weeks ago
good skill!!!!
benkhc 3 weeks ago
speachlessly awesome....subed
highig69er 3 weeks ago
I always create a leafy green filled display on my counter to hold my chicken before I use it, just like this show.
Blackouti386 3 weeks ago
is that normal rope?
kamikazeOS 3 weeks ago
@kamikazeOS It is butchers twine, a soft, thick ALL cotton string
hr1940 1 week ago
@hr1940 thank you :D
kamikazeOS 1 week ago
Unbelievable. Jacques is a master. Head and shoulders above the 10 other vids I watched before I found this masterpiece.
lisampinto 3 weeks ago
Very, very good. Clear and efficient. Excellent demonstration. Thank you.
fauxfax 4 weeks ago
I've been a fan of Jacques since I saw him back in the 1990s when he did two "Cooking in Concert" shows with Julia Child. Both of these masters of French cooking later did a show together called "Julia and Jacques Cooking at home". I must admit that I kind of shy away from boning a chicken (I usually pierce the skin) but now I'm inspired to do it again!
baritonebynight 1 month ago
Trust tried this. i gave new meaning to the word butcher. Took me 45 minutes. weeeeee
donmcd71 1 month ago 3
I wish I could like this 1000 times. Really the best and easiest way to debone poultry.
pewmanfustudios 1 month ago
i love this guy so much! is this series of demos on a dvd?
dezmundo1251 1 month ago
OMG! This guy is a chicken magician.
Imtortured 1 month ago
i am shoked him did it all in just 10 mins.incredible job!!!
aurascorpia2009 1 month ago
That bird just got pwnd.
Doug31415 1 month ago
never ceases to amaze me
franzb69 1 month ago
+1 for traditional, The method I use is as efficient as it will get though. Probably derived from this method which seems to be a bit old fashioned , still functional and very interesting.
stuffitright 1 month ago
put it in the oven pleaaaaaaaseeeeeeeeeeee
mrfadi 1 month ago
no cooking school can replace doing it for real in the big leuges for fifty years
roman14032 1 month ago
Update: I just deboned my capon and this is the way I will be deboning from now on. I didn't bother putting back the tenderloins as capons have a ton of white meat on them anyway. This is really the best way to debone poultry and it is not hard at all. The wishbone was the hardest part for me because it was in one piece on my bird. Making stock with the carcass and bones now. Thanks for posting this video!
liarsclub75 1 month ago in playlist Recipes
@liarsclub75 If your wishbone is in one piece, you need to just reach up higher closer to where the wishbone join together. You do need to scrape most of the wishbone free of meat though.
piggear 1 month ago
I've never seen deboning done this way before. Very helpful. I am cooking a capon for New Years and want to debone most of it.
liarsclub75 2 months ago
@liarsclub75 How did your deboning turned out for New Years, was it easy with the instructions provided?
MusicforMe123 1 month ago
@MusicforMe123 It was really easy, but since Capon is a lot bigger than a regular chicken, I needed someone to hold it for me a couple of times.
Just make sure your knives are sharpened and have some clean dishtowels around. I used my chef's knife and pairing knife for this.
liarsclub75 1 month ago
amazing
tsontakias23 2 months ago
They don't make chefs like Jacques Pepin anymore. Classic French Cuisine.
MusicforMe123 2 months ago
I am always in awe of people who make things like this look so easy.
i5318008 2 months ago
excellent!!
jazoct20 2 months ago
This really is an expert at work. Ive never seen this method of deboning a chicken before. Very impressive.
dean0101 2 months ago
I can keep all of my fingers!
soyxsawce 2 months ago
He makes it look so easy!
opwave79 2 months ago
Thank you very much! But in culinary school, the chef are very slow at removing it to be honest.
nintendoandsega1990 2 months ago
Chef Pepin is truly a living culinary treasure. Few masters past or present can equal his skill and technique. He's long been a hero of mine. Great vid, btw!
robbabcock1969 2 months ago
ooooommmmmyyyyy goooood - this is all i have to say incredible
Elementfifth 2 months ago
excellent, helped me
1DRAHOSLAVA 2 months ago
He makes it look so freakin easy lol :-)
thepurplewitch2118 2 months ago
barbaric!
Sochilinda 2 months ago
@Sochilinda Barbarians were healthy warriors, and solid men. thats why conan went and got inspired but was portrayed by an arian sadly att first !
but i agree, it looks delicious.
Robbyz88 2 months ago
Absolutely FANTASTIC! 10+ for the presenter! It makes the "procedure" to look so easy to do it...
PaulTulcea 2 months ago
this is amazing o_o
TalynG 2 months ago
Rorypop
idoubledonk 2 months ago
I wanna see him do a turducken boning speedrun. EPIC
MrMoneyclips 3 months ago
This has been flagged as spam show
so simple and so efficient
mottic 3 months ago
Nobody better than Jacques Pepin. Tom Colicchio wrote on his blog that at the big fancy food fest held annually in Aspen the chefs would play a sort of toned-down "Iron Chef." Each chef got a random basket of ingredients and had to create a meal out of it. Jacques Pepin is undefeated. The other chefs are just playing for second place.
hurrific 3 months ago
@mrhotsteppernj Of course he can hang with the best. Jacques Pepin is the best!
humps9000 3 months ago
This guy's way of de-boning is better than Albert Roux's ! Thumbs up!
Arnatuile11 3 months ago
he makes this look so easy.
tavolo22 3 months ago
Brilliant - so simple and so efficient
Comictango 3 months ago
loool lolipop!!!!
adrian17cy 3 months ago
Now that's what I call a stock pile!!!
missvickles 3 months ago
Thank you, Master Chef!
CleverDjembe 3 months ago
You are the MAN!
jkling1717 3 months ago
This guy should have been a surgeon.
csabo1725 3 months ago
The man is legendary.
nickcane520 3 months ago
the guy is amazing!!!
sibeguev 3 months ago
This is what is call a pro
ChefCila 3 months ago
wow
mirri2ro 3 months ago
holy crap.
Does Youtube have a slow mo function??
His blazing speed and his cartoonish accent make this video so hard to follow!
MrKaneShadow 3 months ago
Amazing
zackboomer 4 months ago
This has been flagged as spam show
pepin knows the anatomy of the chicken in and out. very skillful way of boning a chicken with minimum use if knife .
hyderimani1 4 months ago
pepin knows the anatomy of the chicken in and out. very skillful way of boning a chicken with minimum use if knife .
hyderimani1 4 months ago
I was up until 2004 saying "bone a chicken" but promptly stopped when I was told it had a dirty connotation.
tobitadagon 4 months ago
ez hüjeség, egy egészséges csirkéből így ki nem húzod a csontokat...
mamutyka 4 months ago
Not only is this a masterful display of skill, its incredibly useful too. Thank you for posting.
100kimj 4 months ago
Amazing!! Your are sooooo tralent! one master class No'1 !!!!!!! Summa cum laude!!!! X faktor!!!
puppi1974 4 months ago
én megcsináltam - igaz a szépsége elmarad az eredetitől, de sok gyakorlással azon is lehet segíteni.
Sarkanylady1 4 months ago
funtastic job
great idea for new chefs thanku
LALDARAZ 4 months ago 4
Szar, úgy ahogy van.
TheSancho76 4 months ago
@TheSancho76 --komolyan?????nem ugy tűnik....
puppi1974 4 months ago
@puppi1974 De... Csirke, bőrével? Esetleg, háziszárnyasból... De így?
TheSancho76 4 months ago
@TheSancho76 ----------én szeretem a bőrét is :) háphápháp
puppi1974 4 months ago
Just did this tonight, Oh, my word best way ever to roast a Chicken... Thank you so much.
wgcarew 4 months ago
Love it!!!
showtanks 4 months ago
Great stuff. Thanks.
heyyyyyynow 4 months ago
Hihetelten szinte szétmarcangolta a csirkét de nagyon szakszerűen és a lényeg az volt csontnélkül legyen .Kár hogy nem értettem mindent de így is érthető volt.
trixi1959 4 months ago
I looked at other videos from cooking schools and they are not as efficiant or as traditional. His technique is superb. Chef Pepin can hang and bang with the best of em.
mrhotsteppernj 4 months ago 15
@mrhotsteppernj Definitely. He is a Master in my opinion. Once of the best in the USA
saugusg16 1 month ago
@mrhotsteppernj He like Julia Child are from the old school where there are no shortcuts and the main objective is taste! Sadly these days we have the so called celebrity chef who sells out for the "quick and easy" crowd which is part of the dumbing down of America.
baritonebynight 1 month ago
Nem tudja valaki mivel töltötte meg a mester a csirkét?
aravitak 4 months ago
@aravitak Spenóttal :) Azt hiszem ezt még sokat kell nekem gyakorolni.....eszméletlen,milyen profi :)
madamhooch78 4 months ago
Nagyon szuper, ezt érdemes kipróbálni!
sc4183 4 months ago
Very interesting. I guess he's mother language is french :) He has a cute accent :)
csipkecsillag 4 months ago
Absolutely AMAZING !!! I am so glad I found this video. That was poetry in action so simple that I CAN DO IT. Thanks for the video
1Bonehed 4 months ago
he is a god
issis138 5 months ago 2
ember! ez mekkora profi! esküszöm holnap kipróbálom!!!!
szaborobotto 5 months ago
You're REALLY good Jaques! Thanks.
MrAlessandroRMaffei 5 months ago
fucking gangster
Rainonyou69 5 months ago
This has been flagged as spam show
8 people have their heads up their asses....
aronosky69 5 months ago
absolutely perfect! thanks a lot for this video
sosperec007 5 months ago
amazing. you are a legend
thegreattintin 5 months ago
i want to see him deboning a cow , or something even bigger ! :D
Zombimajom 5 months ago 2
Bondage
Ugrik 5 months ago
"To reorganize mother nature a little bit"
I laughed out loud so hard.
CabalaCicero 5 months ago 31
I've destroyed a chicken before I wish I have seen this years ago
Crackheable 5 months ago
this is the best video of deboning chicken,,,seems so easy to do..thanks for sharing your knowledge....that's awesome
xhiannemarie 6 months ago
mais oui!
1ultrasonic 6 months ago
poor chicken!!! free chickens!
pimpakutya 6 months ago
mozart...davinci...ben franklin...jimi hendrix... - they all bow down in the kitchen to sir J Pepin!
iluvhotblondes 6 months ago
This was so beautiful, brought me to tears while making my head spin...
radiationraven 6 months ago
This has been flagged as spam show
Wow! fantastik!
smeki192 6 months ago
Comment removed
Phospholipidicious 6 months ago
love you man!!!
rolandodianna 6 months ago
wow i really enjoy watching it...ca va!!
raynan24 6 months ago
fantastik!
guetherno 6 months ago
took me 17 minutes.
katough 6 months ago
took me 17 minutes.
katough 6 months ago
This is great EXCEPT if you're boning the bird for a galantine/ballotine, in which case, DO NOT REMOVE THE WHOLE WING TO MAKE LOLLIPOPS! leave the lower joint in place...if you cut out the whole wing, you leave TWO BIG HOLES in the skin--if you should make this mistake (Pepin gives a bit of misdirection at this point), sew up the holes with cotton string or, easier, roll up the galantine in a big piece of cheesecloth, then tie the "sausage" well.
cakesthompson 6 months ago
Fantastic skilled craftsman. Nowhere else can you get detailed instruction like this. A truly complete Master Chef. Gordon Ramsey can say what he wants about being the most knowledgeable chef but he is a cook compared to Jacques.
jbadal1 6 months ago
1:33 ..... Vagina!!!!
cocy3000 7 months ago
He is simply the best !! What a master....
Mastophales 7 months ago
What is unbelievable about watching Jacqes Pepin is the seeming lack effort he puts into cooking. It is like watching a duck float on a pond...and his food always looks so delicious yet it lacks any pretense. What a joy it is to watch and learn from him.
jolrog02 7 months ago
Dead Chicken: Umm .... Monsieur Pepin?
Jacques Pepin: Oui?
Chicken: Could you stop breaking my bones please :( ?
dogggfight9999999999 7 months ago
Jacques Pepin is a master, it is pure joy watching him in a kitchen.
vonbonds 7 months ago
wow... just, wow.
kullaceae 8 months ago
That was amazing!! :)
jonijavier 8 months ago
WOW!!! this guy is so good that he makes me want to throw away ALL of my cookware ... LOL... AWESOME !!!
baduhe1 8 months ago
Wow- It is a wonderful experience to watch a master at work!
Max6369 8 months ago
one of the best tutorials i've seen, and i'm a tutorial junkie
waytooschoolforcool 8 months ago
This guy is my new culinary hero. How many times have I seen other people messing around doing the same thing with much less speed and efficiency? Truly a master.
obrien101 8 months ago
master of boner
ladiesman903 8 months ago
Skill.
robertgg1980 8 months ago
he made the chicken lollipop in 5 seconds, and very neatly too.. i was doing one for 8 minutes..
ikalwewe 9 months ago
I stayed up tonight and researched maybe 10-15 videos. This by far has to be the fastest, simplest and the best method...Hands down! Here is the beauty. I watched this one time and i knew how to do it. Some others I had to watch over and over. Especially the one from and cooking school had to be the worst!...go figure! How much $ for cooking school, and this was for free off the net. Thanks Jacques Pepin...Brilliant !!!
par4par72 9 months ago
Master deboning.
inmens 9 months ago
HE IS GREAT !!!!
BAGELHOUSE 9 months ago
For the record, it's not this easy!
Whineaux 10 months ago
chicken's horror movie
morog666 10 months ago
Jacques Pepin a true culinary master!
zinpgh 10 months ago
Watching him work is like poetry in motion..
Raijin328 10 months ago
4 chickens watched this vid.
Kalroth 10 months ago
and you pull dooooown...
EzeeSKANKIN 10 months ago
This guy is some kind of wizard.
chocho999 11 months ago
Fascinating, and one cannot help but see the artistry and experience he brings to the tasks. Very, very impressive.
Sithean 11 months ago
Master!!!
TheChefpazuzu 11 months ago
wow!!!!!
and I thought his omelettes were special!
danpure 11 months ago
That was beautiful.
AuranHarpy 11 months ago 38
For a guy like me who constantly cuts his digits hearing Chef Pipen say that you "don't have to use the knife very much" to debone a chicken is bit of a relief.
TheWizardTrembyle 1 year ago
This is a great video, fantastic. I turned to this video in my Garde-Manger class throughout the quarter to prep/practice for practicals. Thank you Chef Pepin. The one thing I changed other than the filling was the way the galantine was rolled.
seattle448 1 year ago
this guy is very good but realy did you have to bring sex talk into this
Elane008 1 year ago
@Elane008 We dont like prudes here!
lorena9021074 1 year ago
Amazing! I was watching the whole thing with my mouth hanging open.
yuriirii 1 year ago
Awesome video! Very inspiring process, I must try...
alesburian 1 year ago
This was fantastic video, After previously watchign about 8 of them the last one i watched was that asian dude " debone" a chicken in 18 seconds and one of the comments what for this one so thankyou to whoever recomended it.
Need to debone a chicken for a competition so this was a really great video to watch thanks Pepinfan for putting it up
weffulon6 1 year ago
If anybody thinks Jacques isn't the MAN, they need to think again. Bet he hasn't lost a step.
BossCrunk 1 year ago
I just watch about five other video of boning a chicken and Chef Pepin is the best. I have to prepare a galatine at school for our buffet. Thank Jacque Pepin
sve4real 1 year ago
This man is awesome! I can feel the wisdom flowing through him.
Looks delicious. I love good food.
But I can't help but feel embarrassed when he's fingering the chicken. And after he stuffs it with the spinach it ends up looking extremely soft and sexy, at which point he begins fucking tying the thing's legs together.
Time to lay off the porn.....
inuyashaspet 1 year ago
@inuyashaspet c'mon ....that's just wrong...
aronosky69 10 months ago
How the hell do 3 people dislike this video? This man is amazing! A true master!
jaysenchef 1 year ago
Damn! I got a boner just watching this.
zohanthecspro 1 year ago
Gosh I love this video!! Thanks for uploading!
theheartofpaul 1 year ago
do you have the rest of the recipe? I've been on the KQED website and I'm not finding it. Thanks so much!
chapkaren 1 year ago
No! A tradesman applies to skilled workers of a trade or craft. SKILLED being the key word. Jacque is still passing along his trade to this very day.
MultiFoodMan 1 year ago
Remainder of recipe: Sear the roast or steam it if you like, then roast about 30 minutes in 425 degree oven. Use reserved juices from mushrooms and from roasting to make a light pan sauce for serving. Cool till you can handle, remove twine. Place on platter with 3/4" slices and sauce.
jenniferjuniper97 1 year ago
@jenniferjuniper97 STOP IT!!! Men are talking.....
aronosky69 10 months ago
Where is the second part of this video on how to roast the chicken? Anybody know the recipe?
jenniferjuniper97 1 year ago
@jenniferjuniper97 Put the chicken in an oven till its fully cooked. Its not that hard.
MultiFoodMan 1 year ago
@MultiFoodMan
Temp the center of the galantine in the center and middle and take out of cooking method at 157F for carryover cooking to bring it to 165F, wether you are poaching(cooking in a stock/liquid holding a 165F temperature) or roasting 435F your done temperature is 165F, but carryover cooking will bring it up 10 degrees, so take it out when it is 155F.
Jennifer, look up galantine, dodine, and balantine.
seattle448 1 year ago
@seattle448 Thank you!
zookeeper91326 2 weeks ago
Where is the second part of this video on how to roast the chicken? Anybody know how?
jenniferjuniper97 1 year ago
3 people are vegans.
jenniferjuniper97 1 year ago
Effin brilliant
uberathlete 1 year ago
this guy inspired me to spend more time in kitchen when i was just 12 or 13. i love this Frenchman.
bugilator 1 year ago
This is fuckin awsome i want to debone like him!!!! putamare mañana es mi examen y no se deshuesar un pollo!!!
wourock 1 year ago
2 chickens did not like it
4tirinda 1 year ago
Top shelf! The absolute best. I have read numerous ways, seen a number of videos. This technique is the last word in boning a bird. 5 Stars +
landlockedinvt 1 year ago
THank you for this upload!! Pepin is the master of technique!
3zib 1 year ago
I think I will try it tonight. WTF?
groffel123 1 year ago
Took me three tries. My friends think I secretly took culinary classes. I debone now in two to three minutes. Thank you chef. Our little secret...
natsavali 1 year ago
amazing
JogBird 1 year ago
Thanks a lot!
DaviHurus 1 year ago