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The Legendary Jacques Pépin's Chicken Ballottine
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- Опубликовано: 10 авг 2024
- You can get my favorite cookware from Made In today with a 10% off discount using my link madein.cc/0124-antichef.
Jacques Pepin's classic chicken ballottine recipe from Essential Pepin cookbook.
00:00 This is Jacques
03:05 Deboning Chicken part 1 :(
04:29 Made-in
05:48 Deboning Chicken, for real
11:02 Stuffing
16:32 Sauce
19:04 Order Up!
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ingredients:
1 chicken (3.5 pounds) boned
1/4 tsp salt
1/4 tsp pepper
sauce:
1/3 cup water
1/2 cup dry red wine
1 celery stalk, diced (1/2 cup)
1 small onion, chopped (1/2 cup)
1 carrot, diced (1/3 cup)
1/2 tsp potato starch
1 tb soy sauce
stuffing:
1 tb olive oil
1 tsp finely chopped garlic
5 oz baby spinach
1/4 tsp salt
1/4 tsp pepper
1 cup grated gruyére cheese
1 1/2 cup (1/2 inch) cubes
1 tb chopped parsely for decortion
the best part is, unlike other legendary chefs featured on this channel, Jacques is still alive AND on RUclips. You just know he would be so supportive of a cook like Jamie, who makes mistakes but learns from them.
True, Jacque would love to see Jaime cooking his recipes!
Well, bemused anyway‼️
@@johanneraymond7435 Jacques also has the humility to shrub his shoulders and say, eh, we all make a mistake, we learn from them, next time you know, its not a big deal.
@kikihammond5326
I'm thinkin he prolly shrugs his shoulders...
I only say that bcuz I've watched him a lot, and I've never seen any bushes growing out of his shoulder pads.
Come to think of it, I don't think he has any shoulder pads either!
😆🌳😆🌳😆
@@johnhunter8802 yes that is why I wrote "... AND on RUclips". Thomas Keller's only RUclips videos are interviews and demonstrations. I meant it would be really cool if Jacques commented on one of Jamie's videos.
I love how Jamie has come so far that he can zone out and still manage to remove that chicken skin in a beautiful sheet.
And Jacques, at 88, is still cooking on TV. He also holds a Masters Degree in French Lit from Columbia University. He entered into a doctoral program at Columbia, but his proposed thesis on ‘French food in literature’ was rejected for being "too frivolous for serious academic pursuit"
The Kennedy’s tried to recruit him to be the WH Chef.
And this fun fact: he was hired by Howard Johnson’s to develop menu items for their restaurants!
And he’s an artist! He paints some really fun chicken images. And has a wealth of notebooks full of his menus with drawings too. Pretty cool chap 🥂 loved their show on Saturdays sharing a bowl of popcorn with Mom while we watched
THEY'RE TOO FRIVOLOUS FOR ACADEMIC PURSUIT!!!
Now you are following my first cooking teacher. Way to go, Jamie!
Love this! Also boo Columbia... my kid's applying there. I'll let him know about this travesty.
@@cr293737 ✅
Watching Jacques debone a chicken is like watching a magician. I swear he just runs his hand on the bird and the bones just jump out.
It’s like witchcraft.
@@PristineTX necromancy if you want to be specific
Pepin has the most immaculate knife skills I’ve ever seen from any tv chef.
Like no movement is wasted. Everything is smooth, fast and like dancing.
He has books and RUclips videos devoted JUST to knife technique. I pick up an orange and a paring knife to follow along but - zip!- he's already done!
Check out Martin Yan also. Different style, but also a magician with his knife, they're both masters.
PSA from an ER(ED) doc: just wash cuts in plain mild soap and water. No harsh stuff needed
Cooking at Home is a hilarious show. Julia mostly just drinks wine and bosses Jacques around. It's the best.
Yesss it really is great 😂😂😂
I remember a line from one of the episodes, I don't remember what they were making but Julia says offhand "They do that a lot in France, don't they?" and Jacques goes "I don't know, I'm from Connecticut"
Jacques: I think we'll have some wine with this. Julia: I LIKE BEER. Jacques: beer it is then! 😂
This comment made me go rewatch an episode and you are so right! It reminds me of cooking with my nanny when she was still with us ❤️❤️
If you’re not getting drunk while cooking, are you really cooking?
One of the things I really like about JP is his later videos, Cooking At Home, when he was cooking for his wife and himself. They cover simple cooking for one or two people. Very under served topic.
You probably picked his most difficult dish, but only from a technical perspective. Jacques is synonymous with simple and easy. I once did a Leg of Lamb of his, that he made for the same president Charles de Gaul that you mention. And it was STILL easy. And it was in the 1950's that he created it. We Jacques devotees have been waiting for you to do his stuff. With not just necessarily French dishes, he has taught (myself included) many of us to cook.
From a boy in his mother's restaurant, he's been cooking for over 80 years. His simple home cooking still gives us new recipes to find. From me, pre internet with a VCR, to the internet today, from me young to old, he's still the best. Glad you finally got around to this legend.
I love watching Jacque make his mother's recipes.
@@lilbatz I love making them. What he calls Maman's souflet is a winner, I only had one success with cheese souffles in decades going back to my youth. Then I tried this one, and it was great. Two more since then, 2 more successes. She invented it because her husband liked souflets, but she never made one, and skipped the egg whites and it worked. Same goes for her French Onion Soup. Easy and delicious and I make it a lot.
It's not that bad - i'm not a chef but i love Jaques Pepin and if he tells you its not too hard its not. I felt like a deranged serial killer during the deboning and trussing, but its very manageable and, like beef wellington, impresses people more than it really should.
@@fishfingers32 Too each his own I guess. Seeing where to cut, and not making a mistake is daunting with this one. I'm glad you did it though, as it shows that one of us home cooks can swing it.
As a 19 year old newlywed some 32 years ago, I could cook kraft macaroni and cheese and toast. With Jacques' help everyday on his pbs cooking show, I became more confident and bold in the kitchen. The great thing with him is that I learned technique over recipes, and soon, on a small budget with simple ingredients, my new husband and I were eating like kings! Thank you, Jacques, and thank you Jaime for highlighting this great chef and maybe even introducing him to a new audience.
Jacques' omelette cooking is breathtaking. Take the challenge, Jamie!
He has en entire episode devoted to the egg. I refer back to it time and time again because everything in that episode tastes amazing. My favorite is the gnocci and egg recipe.
Jacques is great. And it's awesome that at age 88 he's still posting on youtube.
Jacque also has a VERY active Facebook page. The guy hustles like nobody's business.
I think he just hosted a cruise too.
He’s so real too, he said in one of his recent videos that he picks up rotisserie chicken for last minute guests.
The thing I always liked about Jacque Pèpin is that, in addition to being a great chef and teacher, he is such a Mensch.
i was lucky to work in a kitchen store that jaques gave a class. I was able to watch him teach for free. Talk about a gift. He made this in the class, effortlessly, and was very kind funny and just such a great teacher. You did a good job as this isn't easy. Bravo.
So glad you finally made it to Jacques. He’s my favorite. Seeing how fast he can take a chicken apart is truly mesmerizing.
Untill you see Martin Yan do it in 30 seconds or so.
@@nellgwenn Ahh, yes! My brother and I were obsessed with Yan Can Cook when we were little, along with Julia and the Two Fat Ladies. Instead of cartoons we watched cooking shows on PBS. 😂
@@nellgwennMartin and Jacques used to race at breaking down chickens, Julia talks about it in the intro to their book. Every vid I've ever seen of him has him taking his time instructing as he goes.. but he says this whole deboning can be done in under a minute, so pretty sure he could break down a bird under 30 seconds too.
watching Jacques and Julie tv show with my Mom is some of my best memories
I watched with my grandma, she absolutely loved him! I teased her once that he was the one man she would leave my grandpa for and she said she wouldn’t leave granpa for him but if he was already gone she wouldn’t hesitate .😳
The spirit of Julia Child doesn't like new comers in her neck of the woods 😂 she made you make that mistake I could almost hear her laughing 😂
Only thing that would have made it better is a spinning mixing bowl on the counter.
😂
@@lilbatz so true 😂👍
Ahh, but she adored Jacques! They were great together in the kitchen. 😊
@@tessie7e777yes. But, still.
I love Jacques Pepin. He is so calm, and I love when he just cooks something leftover in the fridge that looks delicious. He is a treasure!
My brother cuts his fingers all the time, he keeps a tube of super glue close by. He washes it, uses antibacterial soap and then alcohol and puts a drop on the cut. He’s a mechanic and a fantastic home cook and keeps his ‘fixer kit’ both at home and work. So far his fingers haven’t fallen off. 👍😂
OOOH I love Jacques Pépin!!!! He and Julia together were divine!!! And that deboned, deskinned chicken can be made into Chicken soup!!! and I love your Tagine. ;-)
Jacques is my favorite chef by a mile. He is truly a master of his craft and a living legend.
Jacques?! Please do his ommelette next man!🎉🎉🎉🎉🎉🎉🎉🎉
Finally!!! Jacques Pepin! Jamie, you missed one of his most important jobs ... he turned down head chef for JFK White House why? He developed entire menu for Howard Johnson. You are too young to understand the significance of those restaurants and turnpikes! I've never made anything bad from his vast repertoire of great recipes. His crispy chicken thighs are amazing!!! He taught me to always cut along the thigh bone so it cooks quicker and evenly. When his wife died, he handled it with decorum and grace.
He said he'd already done the presidential chef thing in France and wasn't interested in doing it again; he wanted to do something new.
@@rabbit_scribeSpeaks volumes to him as a character and just how good he is lol.
I watched him at 6years old and Julia in the 60's. These were my teachers and I was making crepes Suzette at 8. I have traveled and cooked for many of thousands. My spiritual avenues to sanity in this world. I watched your very first video...way back when. You should be so proud of yourself Jamie, you have mastered many dishes and your confidence is fantastic, bravo👏🙏✌️👍🤙I just smile Everytime you are on. Thank you for being a true delight.
“a true delight” is the perfect description. 👍
I got to meet Jacques in 1989 or 90. Aramark, who I was a food service manager for in Philadelphia, hosted a culinary competition and he came as a judge. We spent the day with him and he was as charming and lovely as you would expect. A very fond memory!
Jacques' books, La Methode and La Technique, will provide you with an encyclopedia of culinary expertise.
Seeing the tagine in the background has me excited for what's to come!
Me too! 😅 The tajine is beautiful and I love Moroccan and Algerian food so let’s goooooo Jamie 🥳
Super glue is a really great water proof bandage for knife cuts. I works in a kitchen for years and there was always several tubes around just for that.
Superglue and cling film! Used in many restaurants. In addition, always keep a stash of bandaids in the kitchen.
To be fair, it was originally invented to glue wounds shut, the hard part is getting it off later.
@@wolvie1618 acetone. Never use a glue without knowing & having the solvent readily available!
Jacques is my guru. There will never be anybody that has a greater culinary resume than Jacques.
I've binge watched him on RUclips. Addictive. 🤩
He's god.
I’m so happy you’ve picked Chef Pepin! 🎉🎉
You reminded me of the very first time I replicated his deboning technique. I was thrilled to be able to do it the same way he did, though of course in quadruple the time and just like you, flipping the drumstick meant in and out a couple of times to figure it out 😁. One small remark: When he was scrapping the meat from around the leg bones, I believe he was scraping with the dull back side of the knife, not the sharp side. I guess the point is to avoid unnecessarily dulling the knife. I did the same, and the dull backside was more than efficient in scraping the meats off the bones.
No, he is scraping with the sharp edge of the knife, but it is angled perpendicular to the bone, or even slightly backward, so that the edge is not cutting, just scraping.
Love Jacques so much! and watching you go into total zombie mode and chop that chicken to bits... priceless.
Jacques Pepin is simply put my favorite chef. This man has the masterful technique, YET he is also a masterful teacher. He is also an absolute class act.
I cannot help, and probably nor will I ever stop giggling when it calls for one to "bone" their Chicken, Turkey, Duck, etc...🤭🤭🤭❤
Not "Ghost Julia" making another appearance?!😱😂🤣😂💖
Love Jacques! His simple sausage cassoulet is my go to whenever I have a tin of beans and sausage hanging about. There are some great videos on youtube with Jacques and Julia cooking together. They are amazing to watch.
Love the fact you have gotten to the point where you read a recipe and question a lack or change of direction that chefs instinctively now know (for the most part) is a better technique. Shows growth! Great video!
I get ideas on new things to try because of your willingness to push your boundaries.
I love that Made In is supporting you! after going through a few start-up cookware companies, Made-In is the one I've settled on. Thier oval ceramic bakers are fabulous (and made in France, where all the best ceramic cookware is made) and their enameled cast iron Dutch oven (also fabriqué en France) is the best I've ever seen. It just feels like a Rolls Royce. I have both of these and a lot of their other stuff. They rock.
This recipe is super interesting because it's all about technique. The actual recipe is pretty simple with a limited list of ingredients, but it tackles a couple of a intimidating techniques (deboning an entire chicken and tying it back up). I'm tempted to try something like this even though that deboning process looks challenging.
Loved that shot of Julia you edited into the video, it made me laugh way more then it should have. Hope your finger is OK and the cut wasn't too bad.
Watching Jacques Pepin fry an egg is amazing. The man certainly knows food.
So happy you posted today! This video was great! You aren’t afraid to do a really difficult recipe. Awesome job!!
Your channel has inspired me to cook and bake again, and up my game with French techniques. Love everything about this channel. Have been binge watching from all time periods of your endeavors and living situations. Importantly you do it from the laypersons approach, like myself. Watching your videos is an enjoyable emotional rollercoaster. Great video editing skills too.
But can we talk about that gorgeous tagine sitting on your stove?!?? 🤩
Jacques Pepin is probably best known for making French cooking approachable. His recipes are usually simple, but delicious. It's a great reminder French food doesn't have to be complicated. You probably made one of his most difficult recipes!
More Jamie and Jacques! That was delightful!
It is still so incredibly and infinitely charming watching you go from "how the hell do I debone a bird?" to "I can separate meat, bone, and skin into three piles in 30 minutes"
Love the tagine! Use it to cook the first chicken!
Wow! I found it helpful to practice his techniques first before attempting recipies. Also, I use gloves deboning,etc. Sorry you hurt yourself. Ouch!
Looks beautiful! And cutting a finger or two while boning a bird is a bit of a red badge of courage! Great job, AC!
That tagine is gorgeous! I'm a new fan, but binge watching you the last 3 weeks and I love it here!
As someone who has done this for every X-mas for 4 years straight, you did amazing. I Always have a battle against the chicken, i know what its supposed to be done, but lack the actual technique to execute the instructions.
Its half my fun for the X-dinner, that and being the only one nit running around the kitchen on the actual day since i've already done most of it the day before.
When I saw how hand-wavey he was with the little paring knife, I knew a cut was incoming. The tension was serious lol
And there is dear, dearest, Jacques. And, dearest, dear, Jamie. They are two of my absolute faves. Gosh, Jamie, you went full tilt, Jacques. Next time just cook his chicken thighs, same method, no fat in pan. You did stupendous! This is why I am a sous chef to you. Thank you, kind sir. Hugs from the farm this eve.
The tiny whisk "yep" sent me 🤣-- outstanding job, ser!!
Made me laugh a lot. I watched several Jacques Pepin videos on RUclips to teach myself how to make a ballotine. I had EVERYONE ONE of the problems you had, Jamie. I also overcame them. This is an EXCELLENT recipe for showing off. It's also really good for complete MAKE-AHEAD cooking. Now when I make one to eat today, I make a 2nd one to stick in the freezer. It's worth the extra effort to have a 'ready-to-go' meal. Love your program. Thanks!
Yay, I am so happy you are now cooking Jacque Pepin’s recipes! I have his book you are using and I love it! I’d love to see you make his Fresh Corn Soufflés 😊I love watching your videos Jaime, keep on cooking ! It’s great watching as you expand your culinary journey to more and more chefs!
I was so happy to see you posted new content today😊
Love Jacques! So glad you’re including him on your channel.
Jamie you have a Tagine!!! Good on you. I love cooking with mine. I hope it makes a few appearances in 2024. I'd love to see what you can create with it.
Well done, it looked great. Also, thanks for reminding me of grandma's cushioned toilet seat. LOL.
Jacques is a living legend. So happy you discovered him. Well done!
We roast the bones while roasting the protien to make the best use of the oven and the energy used. About the vegetables we use the microwave to par cook before adding to the pan, dice/slice or whatever add to a microwave safe pyrex bowl, season, add a splash of water and cover with a pyrex plate full power for 3 minutes in our 900 watt microwave gets them where we want them. Mind the steam when removing the covering. Add the carrots and any liquid to the pan a knob of butter and saute, you can add any herbs/garlic/honey mustard check the seasoning whatever you wish at this stage. We do this with whatever vegetable we want to use to save time and energy cost.
Every microwave is different and has different hotspots MIL 1200 watt microwave works best with the bowl in the center of the turn table, but with ours that seems to be a cooler spot so we set ours to the side abit which give us the best results with our microwave.
We will try this recipe out next weekend but with a different stuffing i think as the missus hates spinch. Take care [or buy a chainmail glove] , God bless one and all.
God do I love Jacques ❤❤❤ I’m so excited for this!! Worth turning my bell notifs on for!!! 🎉
Oh! You found your way to my favorite. Love that guy. Love you too 😊
Even his Biography is good! I bought his PBS VCR series long ago. Made the whole boned out stuffed chicken! Saw him on stage with Anthony Bourdain. Collected his cookbooks. Yes. I’m old. But happy to have been in the kitchen with this wonderful Chef. Thanks for giving him this respectful appreciation.
You are delightful. Like the rest of us you go into the dark night of fine cooking with a bright flash light and a wonderful sense of humor.
Jacques Pepin is my all time favorite French Chef. Blissful ASMR, profound expertise and gorgeous food. What's not to love? Thanks for showcasing him and his recipes.
“Julia is that you?” Got me WAY more than it should have 😂
Apparently I developed a bit of a man crush on this man as well because my friends bought me the same book for Christmas!
Used to watch Pepin on daytime TV while skipping school.
J’adore Jaques.
I’ve made this years ago. The more you do it the more fun it is to bone the chicken.
It's such a challenge at first, but you're right, it gets really fun once you start understanding the technique!
I saw your videos pop up, and my first thought was you were trashing Julia Child. After many months of avoiding your videos, I finally saw my first one because it was spaghetti bolognese. I realized seeing that video I had made a mistake about you. You have made me laugh more with your videos than any other. I also gasp, groan, and say what you are doing wrong. All in all you are the most entertaining person who cooks on the internet. Please keep cooking.
😂❤Happy Happy New Year Jamie 2024😂❤.
Love Jacques Pepin, he is such a nice even-tempered person, easy to follow his recipes (usually)
I watched both Julia and Jacques when I got home from school ... back in the day.
I have this book and it’s signed supposedly by him. An old boss of mine was able to meet him at a book signing and he gave it to me as a Christmas gift. I have tried only three recipes but. I’ve read it cover to cover. it also helped me in culinary school. He’s one of my top favorite chefs because of how he talks about his cooking and family you can really feel the love and appreciation.
Happy new year! Look forward to another amazing year with your content 😊😊😊😊
He IS MY FAVOURITE French Chef. Also, can someone explain the white glove, black glove thing. I missed that reference.
Oh Jamie. I am so proud of you. It just makes me smile to watch you learn and grow as a cook. Jacques and Julia are my idols. I treasure all their books and their show together. They were great friends. Looking forward to you doing some recipes from their joint cookbook J&J cooking at home. You will have fun with their back and forth about things they saw differently. They did a PBS fundraiser called "cooking in concert" which gave rise to the series and book. In one of those they did a Ballotine of Turkey. Amazing. I hope Jacques sees your video. He and Alex (French Guy Cooking) have collaborated. He is a lovely man. I got to meet him once.
I've been a huge Jacques Pepin fan since I first saw him in the 70's, so so happy to see you doing some of his recipes.
Looks fantastic. I can't imagine putting the work in to deboning a bird. Noice.
I am soooo happy to see you cooking with Jacques! He has been a long time favorite of mind! I own just about cookbook by him! Let’s get cooking! ORDER UP! 😂
18:02 i love the tiny whisk so so much-😭
but great work as always man ! im so proud of all the amazing progress youve made throughout the years my guy, keep up the fantastic work, and much love ! :)))))❤
Pepin is a favorite chef of mine, glad to see you doing his beautiful food justice!
The tips of the wings are the best part of the beast!
I have done this chicken several times for meals with friends. Everyone loved it.
Back in the 90's i used to spend Sunday afternoons on the couch watching reruns of Pepin and woodworking shows on PBS. Best background for a nap ever.
pepin is THE MAAAAN!
by far my fave chef.
I applaud and appreciate your efforts. Every. Single. Episode. You are the only creator that makes me laugh out loud. Please keep doing what you’re doing 🎉❤
FINALLY!!!! Jacques was my gateway to working on my cooking skillz during the pandemic. I love his fast Food My Way series. His gnocci with eggs, parmesan, scallions and truffle oil recipe is to die for!
OMG! swoon
Love me some Jacque.
Wise choice, young one 💕👍
You should consider doing some of Chef Jean-Pierre recipes. His shepards pie is AMAZING
I’ve learned so much from Jacque’s channel, it has permanently elevated my cooking skills by quite a bit. I’m eternally grateful to this man! BTW, I have a Hello Kitty band aid if you need.
And here comes the inundation of omelette requests
No exaggerations detected.
Had the huge pleasure of meeting this great man during a birthday party for Julia Child that was held in San Diego (we’d already lost her; this was her first birthday after the fact). Such a sweet and humble man. 🫶
I hate much I look forward to Jamie yelling "ORDER UP!" 😂
I love to watch him cook with julia.. Watch his show for years.. Nothing that I made him his turned out bad it was all fantastic.. Especially the really rustic dishes that he likes to eat at home
Love your show. Been watching episodes from every year, enjoying every one.
Wow! So glad to hear you finally discovered Jacques Pepin, a living cooking god! A Chef Mensch! You can watch for hours and never stop learning. His orange segment, orange zest, sugar, cream cheese quick dessert is pure genius… just one example. “Fast food My Way” is a great resource for easy recipes and techniques.
Jacques Pepin is a Master chef. His shows are excellent, and he is a great teacher.