Chef Jacques Pépin is not only an inspiration but a legend. I hope I did his deboning technique justice. Let him know and let’s see if we can get him on the show.
I have been doing sous vide and watching you guys for a long while now, but recently learned about the theory that ANY plastic bag off gases when heated above room temperature could you make a video addressing these concerns. Thanks you see my video I even use a dragon sear!!
I love me some Jacques Pepin. First discovered him while watching the late, great Julia Child, and I just love his gentle, patient demeanor that still conveys his love of food, but does it in a way that defies the stereotype of the angry Frenchman.
@@dontgetrocked I was the same. I found this a good while before I realizes he had a second channel. I think I found out due to him briefly mentioning it in a video =P They are both well worth it tho. Good vibes and food on both.
I'm sure Jacques Pepin would be ecstatic to see his technique become so popular. I do this with a turkey every year on thanksgiving and it never fails.
I am from Chile and watched Jacques Pepin in public television while living in USA in the 90´s. Still watch his videos and use this particular technique regularly. He was and has been an inmense inspiration.
Hey Guga, traditionnaly we do that in France for special occasions, like Christmas with Capon instead of Chicken, you should try it out! Also, we often put some nuts in the stuffing, especially Hazelnuts, you should try with Crawfish + Hazelnut + Mushrooms + Onions, it's deeeeeelicious, like number B.
I’ve been using a similar recipe for the last 25 or 30 years. Just a more classical stuffing with slices of Parma ham and parsley and of course no sous vide. Leaving it overnight in the fridge before browning helps avoid overcooking at the last minute and if you take the ends of the legs off, then it is possible to tuck in the leg and get more of a sausage shape when there’s less stuffing inside.
I'd have called this the chicken gallantine (chef Pepin has a great instruction video for the preparation of the bird). With the sous vide intervention though, I guess it does become a ballantine. Looks great either way.
Omg! I just enrolled to a culinary school since it has been my lifelong dream to be chef! And I am so glad l've found your channel. I am now your fan from the Philippines. There's a lot of cooking method involved here. I may have to watch it over and over again. Thanks ❤️❤️🥰🥰🥰.
Have you tried using freeze dried ingredients for seasoning. As in blend what’s freeze dried into special seasoning allowing for many more combinations. Since the only thing that’s removed is moisture allowing for concentrated flavor .
Looking delicious. I'd love to see you make some sides for sous vide (asparagus, brussel sprouts, cauliflower, etc.). Partially for my own knowledge on tips for keeping the bags from not floating, partially just so I can see Angela continually cringing...
What was the searing temperature? 450°? How long? Till brown...duh! Could this be done for turkey? The legs would need to be done a bit differently but the rest should be identical. Planning of doing this with apples, craisens, and rosemary and putting the stuffing under it as I'm searing it on a rack.
Wow Guga, that looks awesome! Thanks for that, I can't wait to try this one. You're appreciated brother! .....and I know it's delicious because Angel loves it and he's a bit picky 😋 lol...You're awesome too my young brother!
Q:---> Gravy Recipe (that was shown before chicken was cooked). You make a roux, and add "juices from the bag." What bag?? Is this the juices from the stuffed Chicken Ballotine? Or leftover from a previous chicken cook? Very curious because this sounds and looks AMAZING! ❤ I'm guessing that the chicken+bacon+pork is probably more better!
Followed the recipe, and although the video is referencing the juices from other cooking experiments, the juices from this one in particular (the juices from the stuffed chicken after sous vide) are thick and make an astounding gravy. No need to save up from other cookings. : )
Man guga I am starting a RUclips cooking channel (not this account I'm not advertising) and I have to say I really like how you improved your editting over the years. This video is so clean, I wish I reach this level at some point!
BIG TIP!!!!!! When removing the silver skin from the tenderloin use a fork. Put the silver skin in the middle of the fork and slide the fork down as your pull the silver skin the opposite direction.
Bought a $400 wooden block of Dalstrong Gladiator knives, and a 4 pack of their Gladiator steak knives. Holy moly are they the best things ever, thanks for the recommendation, cheers!
What was the temp you cooked the chicken at? The first time you said 145 degrees, the sous vide temp said 145. Then you wrote 150 on the transition slide and said 150 degrees afterwards also. Which was it 145 or 150?
Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! (Exact recipe i commented in your usa vs korea vs germany video 😉)
That is a damn good looking chicken when you took it out of the convection oven. I'm ready to advance my sous vide skills and I definitely want to try this.
Hey Guga, love your guys videos. I'd love to see you guys try making a Swineapple one day. I tried it after just buying a smoker, and it turned out pretty good, but I'm sure yours would be amazing.
I've also had some success with hitting chicken with my blade tenderizer before seasoning to allow seasoning to get in under the skin while it's cooking. Would also take care of the knife poking step for you
Id love to see you review all of your knives. Im trying to get a set but dont know what brands are good starters. You could show us your best bang for buck knives and your nicest quality ones too!
I need to get a sous vide circulator already! Originally I wanted it just for cooking steaks perfectly, but it seems like it has so many other culinary uses!
Since it's cooked sous vide this is more of a Galantine then a Ballotine. The Ballotine is cooked in the over while the Galantine is poached, which is pretty similar to sous vide
Guga, you can up your game and make The Scott Rea Project's chicken cushion. You are almost there but his presentation is a bit nicer. Thanks for sharing.
I need some advices to freeze the chicken juices. I put the juices on a tupper and then I freeze it. But idk if that's the best way to do it. I have a vaccum machine, but most of the time the juices are just not enough to make worthit to use a whole bag. So any advices pls? :c (my english is not that good, srry)
Hey Guga, if you want a French chicken recipe, please use the best French chicken: Bresse chicken. The Bresse region has among the best chicken in the world. If you want to try an awesome French recipe, please try to cook foie gras sous vide. And have a question: why didn’t you put hot water on the chicken to have crispy skin? After you tested it, I did too and it works! :)
Chef Jacques Pépin is not only an inspiration but a legend. I hope I did his deboning technique justice. Let him know and let’s see if we can get him on the show.
I have been doing sous vide and watching you guys for a long while now, but recently learned about the theory that ANY plastic bag off gases when heated above room temperature could you make a video addressing these concerns. Thanks you see my video I even use a dragon sear!!
Chicken lolipops; I'm going to assume you work them cold, right?
Good job
I came to mention his video demonstration.
All that is left to say is: Properly Accomplished!
I love me some Jacques Pepin. First discovered him while watching the late, great Julia Child, and I just love his gentle, patient demeanor that still conveys his love of food, but does it in a way that defies the stereotype of the angry Frenchman.
Guga: "Chicken Ballotine"
Everyone: "meh"
Guga: "Chicken stuffed with pork and bacon"
Everyone: "YASSSSSSSSSSS!"
themarkfunction hello I’m your first reply, have a nice day
Nice I’m second
Ngl, I don’t really like bacon. Also, third reply. (If that even matters)
Can’t wait for the guga foods 2 million special. Congratulations Guga!
Kind of far off but I feel ya
@@dontgetrocked He has two channels. This one and Guga foods. They are talking about the other one ^^ Just hit 2 mil there =D
@@gosthie didnt realize they were talking about guga foods, thanks for the heads up
Lol when your second channel has more subs than your first
@@dontgetrocked I was the same. I found this a good while before I realizes he had a second channel. I think I found out due to him briefly mentioning it in a video =P They are both well worth it tho. Good vibes and food on both.
I'm sure Jacques Pepin would be ecstatic to see his technique become so popular. I do this with a turkey every year on thanksgiving and it never fails.
What time and temperature do you use for your turkey?
@@aquaphoenixx I usually do around 350-400 fahrenheit. And I use a probe thermometer to see how far along it is, so I don't go by time.
I am from Chile and watched Jacques Pepin in public television while living in USA in the 90´s. Still watch his videos and use this particular technique regularly. He was and has been an inmense inspiration.
Watching this before dinner and tricking my brain that Im going to eat this.
Flame King pathetic
Watching this while fasting so that i feel full
@@chicuongvu1806 yeeeet
@@chicuongvu1806 That doesn't work at all
Meanwhile dinner: Peas or Lentils
i do this too lol
When are we going to see a Guga Cookbook? I NEED this.
His chanell is the biggest cookbook already 😂😂
Most of them require sous vide juices or things like that so we probably won't see one.
Videos are better. If anything he should open a restaurant
Go to the youtube search bar bro
Cool idea!
DEBONING THE CHICKEN takes practice...AND REWATCHING THIS VIDEO as needed. WOW...what a result!
Not only is there a delicious recipe included, I’d argue the simplest, clearest deboning tutorials out there. Thank you. I wish I found this sooner.
Hey Guga, traditionnaly we do that in France for special occasions, like Christmas with Capon instead of Chicken, you should try it out! Also, we often put some nuts in the stuffing, especially Hazelnuts, you should try with Crawfish + Hazelnut + Mushrooms + Onions, it's deeeeeelicious, like number B.
Me high as hell at 3am:
Guga: Here in the middle is your joint.
Me: 👀
I’ve been using a similar recipe for the last 25 or 30 years. Just a more classical stuffing with slices of Parma ham and parsley and of course no sous vide. Leaving it overnight in the fridge before browning helps avoid overcooking at the last minute and if you take the ends of the legs off, then it is possible to tuck in the leg and get more of a sausage shape when there’s less stuffing inside.
I see a Guga Notif, I drop everything and watch! Love from the Philippines! ♥️
Same
I love all your recipes and this is one that will definitely make as soon as I can fix my vacuum sealer. thank you for sharing your knowledge.
Legend Says:
He still says “LETS DUUUUUIIIIT” till this day
i love this comment and everytime i watch a video i say it with him 😂
Watching you debone chicken or turkey is always fun to watch
I'd have called this the chicken gallantine (chef Pepin has a great instruction video for the preparation of the bird). With the sous vide intervention though, I guess it does become a ballantine. Looks great either way.
I have my chicken in the Sous Vide as I type this. Submitting this for the cook off today between my son and I
I thought the resistance while cutting was because the chicken was flexing😂😂😂
Mutilated Stuffed Chicken
I love how calm and collectful guga is here. Great stuff man and the chicken looks mouth watering
Omg! I just enrolled to a culinary school since it has been my lifelong dream to be chef! And I am so glad l've found your channel. I am now your fan from the Philippines. There's a lot of cooking method involved here. I may have to watch it over and over again. Thanks ❤️❤️🥰🥰🥰.
Really well done!
I’m a chef I’ve worked for
Joel Robuchon and Gordon Ramsay. Well done boys. Very impressive
THANK YOU for another fine recipe....Greetings from Cyprus
I made it previously and this time with sous vide I see the difference. I need to improve filling tough.
Admit it guys we all want him to become our Uncle.
another awesome recipe....Thanks Guga!!!
90% of wish bones come broken? just like my wishes
XD
Next time someone says “it’s too hard.”
No it’s not. You are just hitting the bone.
Watching how you went from nightmarish chicken and turkey to this perfection has been the best experience
07:25 amaaaazing 🤩
Sous vide every fruits and vegetables you got.
I love his let's duet
Looks delicious and not too complicated for the novice!
Guga, I made this recipe for dinner. It was absolutely amazing!!! My whole family (4 kids) loved it too!!! Thanks for sharing the recipe.
Have you tried using freeze dried ingredients for seasoning. As in blend what’s freeze dried into special seasoning allowing for many more combinations. Since the only thing that’s removed is moisture allowing for concentrated flavor .
guga seems loke such a family man his family is lucky
Looking delicious. I'd love to see you make some sides for sous vide (asparagus, brussel sprouts, cauliflower, etc.). Partially for my own knowledge on tips for keeping the bags from not floating, partially just so I can see Angela continually cringing...
classic method, nice knife skills
What was the searing temperature? 450°? How long? Till brown...duh!
Could this be done for turkey? The legs would need to be done a bit differently but the rest should be identical.
Planning of doing this with apples, craisens, and rosemary and putting the stuffing under it as I'm searing it on a rack.
What temperature was the convection oven?
High, you want to crisp the outside without the inside cooking too much. Prolly 400-450. Just keep an eye on it so you don’t burn
I did this with a cornish game hen (it's just me and my wife) for 3 hrs. AWESOME!!
Wow Guga, that looks awesome! Thanks for that, I can't wait to try this one. You're appreciated brother! .....and I know it's delicious because Angel loves it and he's a bit picky 😋 lol...You're awesome too my young brother!
finally some chicken, still want to see a sous vide biryani
Wtf just no
Unless you mean to sound vide the chicken then maybe
yes the chicken only, and maybe the potato if it is a bengali style one
oh man. Watching your videos always makes me so hungry!
Fantastic job, Guga.
As an aspiring harmonica player, i would like to thank you Guga, for your music selection in this video
*You are the king of the steak, well done, I like your style, keep going* 😋😎🐔
Hey Guga 👋😋🇮🇹 cook the rice with that beautiful gravy 💘
SVE 👊😎 Power !!!
Q:---> Gravy Recipe (that was shown before chicken was cooked). You make a roux, and add "juices from the bag." What bag?? Is this the juices from the stuffed Chicken Ballotine? Or leftover from a previous chicken cook? Very curious because this sounds and looks AMAZING! ❤
I'm guessing that the chicken+bacon+pork is probably more better!
Followed the recipe, and although the video is referencing the juices from other cooking experiments, the juices from this one in particular (the juices from the stuffed chicken after sous vide) are thick and make an astounding gravy. No need to save up from other cookings. : )
Wow! That looks very nice! Thank you for another learning time! 👍
that's a beautiful Chicken Ballentine
Impressive! 😱🔔
Everytime guga uploads it automatically makes my day better
Perfect chicken dish for a weekend. keep it up!
Man guga I am starting a RUclips cooking channel (not this account I'm not advertising) and I have to say I really like how you improved your editting over the years. This video is so clean, I wish I reach this level at some point!
Love your videos Guga!
Dry age steak in cheese
steak*
@@leomessi80012 your American or English I'm not but thanks
@@shalev-waterman No I'm not but yeah ok
@@leomessi80012 were are you from
@@shalev-waterman Serbia
BIG TIP!!!!!!
When removing the silver skin from the tenderloin use a fork. Put the silver skin in the middle of the fork and slide the fork down as your pull the silver skin the opposite direction.
Looks so good! Thanks Guga!
I will gladly eat the stuffing and postpone the chicken for another day.
That stuffing is 😋😋😋
Good job ❤🌹
Great work, thanks for taking the time to share
I was looking to see if you done chicken sous vide with butter, kind of like the dry aged with butter but then cooked sous vide
i love ballotine with spinage and onions filling
What is the oven settings for the final bake?
Guga, you got me into Sous Vide about 6 months ago and I have to say about one third of all my cooking is Sous Vide.
Bought a $400 wooden block of Dalstrong Gladiator knives, and a 4 pack of their Gladiator steak knives. Holy moly are they the best things ever, thanks for the recommendation, cheers!
Now im hungry......... thanks
Awesome video Guga. My only problem is now I am hungry! I have to stop watching these videos before lunch and dinner!
What was the temp you cooked the chicken at? The first time you said 145 degrees, the sous vide temp said 145. Then you wrote 150 on the transition slide and said 150 degrees afterwards also. Which was it 145 or 150?
I want to see how you sharp your knife with whetstone
Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! (Exact recipe i commented in your usa vs korea vs germany video 😉)
Guga you are AMAZING.
Nice Video 👍
That is a damn good looking chicken when you took it out of the convection oven. I'm ready to advance my sous vide skills and I definitely want to try this.
Guga, you should make a video specifically on all the the things you can do with the juices of the bag!!
Hey Guga, love your guys videos. I'd love to see you guys try making a Swineapple one day. I tried it after just buying a smoker, and it turned out pretty good, but I'm sure yours would be amazing.
What temperature did you use for the oven and how long did it take to crisp up the skin?
27
I've also had some success with hitting chicken with my blade tenderizer before seasoning to allow seasoning to get in under the skin while it's cooking. Would also take care of the knife poking step for you
Id love to see you review all of your knives. Im trying to get a set but dont know what brands are good starters. You could show us your best bang for buck knives and your nicest quality ones too!
I need to get a sous vide circulator already! Originally I wanted it just for cooking steaks perfectly, but it seems like it has so many other culinary uses!
Guga, can you do an episode on how to save and preserve your bag juices? And maybe a couple of recipes you do with the juices?
It looks great ... I love the dish 😅
Imagine being any type of animal and guga comes up to you and you hear “let’s do it!”
Do a video where you prepare a turkey in the same way! Thanksgiving is a time where I would actually put in this kind of work for the "wow factor."
Omg this looks so good
da was nice. I was happy for 10 minutes
Since it's cooked sous vide this is more of a Galantine then a Ballotine. The Ballotine is cooked in the over while the Galantine is poached, which is pretty similar to sous vide
Deeeeellllllliiiiccccciiiiioooouuuussss
Brother
Guga, you can up your game and make The Scott Rea Project's chicken cushion. You are almost there but his presentation is a bit nicer. Thanks for sharing.
P E R F E C T I O N
Try bells seasoning for chicken and Turkey highly recommended
Holy shit Guga, this looks amazing. Definitively better than the butter chicken from yesterday xD
Jacque pepin would be proud
Can you please also add the Celsius degree as well please?
I need some advices to freeze the chicken juices. I put the juices on a tupper and then I freeze it. But idk if that's the best way to do it.
I have a vaccum machine, but most of the time the juices are just not enough to make worthit to use a whole bag.
So any advices pls? :c (my english is not that good, srry)
I love your videos man and I make your food sometimes
Hey Guga, if you want a French chicken recipe, please use the best French chicken: Bresse chicken. The Bresse region has among the best chicken in the world.
If you want to try an awesome French recipe, please try to cook foie gras sous vide.
And have a question: why didn’t you put hot water on the chicken to have crispy skin? After you tested it, I did too and it works! :)
Do you have to pan cook the pork since it's going to be in Sous Vide for 4 1/2 hours at 145?
safe minimum internal temperature for all poultry is 165 °F. Can you tell me how you get there with the sous vide at 145 or 150?. Thanks forthe video.
I wanna try this with a thanksgiving turkey.