Pepin Debone Chicken Galantine Ballotine

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[Marianne Hansen]

THANK YOU for this vid! I did exactly as he said and spent close on an hour, doing what he said we should be able to do in waaan meeenooot (LOVE his accent!). I had so many I DID IT moments - the wishbone, the lollipop, the deveining of the filets and especially when the leg bones came out! I am a pretty good home cook, he explains everything so well and shows you in close-ups. Try it. You might surprise yourself. I sure did!

[cracknigga]

went ahead and actually did this shit for my gf. it was fucking awesome. an easy, tasty, cheap and yet impressive dish. thank you, pepin, i got laid because of you.

[ciscocalixto]

Masterpiece.



[Jacob Estes]

This is turning me on way bad.

[Craig Byrd]

we made a galantine in culinary school this week and it was a lot more complicated than this. I am going to try it again only using this method it is so much simpler omg.

[JesseLCH]

WHAT KIND OF SORCERY IS THIS?

[Daniel Aplet]

you must be robin (Batman,s helper)

[Daniel Aplet]

yes it is just as easy as he shows though it has taken more than a minute ,he obviously has done it many times before.I have watched other that say they are deboneing the bird but they end up with bones in and just cut into pieces

[kalleskit]

Holy shit

[CathyGo]

Wonderful instructions. I buy whole chickens because they're cheaper. I have been just boiling them whole with skin removed after a few failed boning attempts. I'm ready to try again after seeing this video.

[Matthew Vecera]

No such thing - they are all different. You need an internal probe thermometer every time. When it reaches 165degF, you're done. With stuffed poultry, you put the probe in the stuffing and wait for 168-170 which may mean that some of the chicken gets overcooked, but it is better than salmonella stuffing..

[kalel0192]

I had the exact same experience, I was so pleased with myself once I actually did it!