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
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.
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.
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!
@@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.
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.
Jacques goes relatively slowly and clearly - for tv. I'm sure that when there is no "audience" he zips right through. Also, Martin Yan used to be a speed demon with those clever skills.
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
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.
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.
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.
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.
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! 🥰
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.
Absolutely yummy but I think quite complicated to make jll try it sometime I love all your recipes, chef Jacques pepin thanks somuch for posting this recipe keep it coming good day chef
Thank you! I have thrown nearly half of a fatter asparagus away. I try to buy skinny ones but there are times they simply arent available. Kind of thoughtless of me since I always peel the stems on broccoli rabe and artichoke. It just never occurred to me to peel it before breaking. 👍
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!!!
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.
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.
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 !!
@@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).
@@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.
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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
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.
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.
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!
@@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.
Wow! Congratulations! I am going to try it as well.
nobody will ever be able to swing a knife with such skill&grace as master pepin does
What are you talking about? There are many professional chefs that are that good with a knife.
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.
Jacques goes relatively slowly and clearly - for tv. I'm sure that when there is no "audience" he zips right through. Also, Martin Yan used to be a speed demon with those clever skills.
that deboning is some legendary action. thanks for recording it for posterity!
19:30 “A bit of dis-TANC-tion.”
We love Jacques! 🤣
Elegant, skilled and not fussy or pretentious. My Chef-god!
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!).
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." 😪
He's the original Bob Ross
@@keithfitzgerald2844 Definitely on par imo ... love them both for sure
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
These episodes never age. As always with Chef Jacques Pépin there are lots of excellent techniques and skills to be learned. Thanks chef!
Good thing they don’t age, this one is from about 30 years ago.
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.
JP will forever be my favorite culinary instructor and inspiration to accept greater challenge with confidence .
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.
As a Chef I still watch Chef Jaques to learn and be inspired!
Thank you Chef JP
You can only get better watching The Goat.😃
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.
The way he deconstructs that chicken is beautiful. Wow.
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.
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
He is indeed the GOAT
I’ll probably never make this, but I love watching it.
His boning out of the chicken was hypnotic. Such a boss
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! 🥰
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.
I have learned so much watching Jacques. I wish i had 1/10th the knife skills he has.
My God. He is such a pro. Legit the picasso of food. Just incredible.
9:00 absolutely blows me away from the skill of doing this all by hand.
OK, so if anyone has actually tried deboning a chicken before, you will know that Jacques is absolutely NAILING it here.
Good lord, there was a LOT of skill on display here and with ZERO pretentious energy.
22:38 I agree, I like to "bone in the kitchen." Thanks Pepin!
Holy shit the number of techniques. Un maître en action.
Thank you for such a national treasure in Jacque. May he cook many more meals for his family and friends.
I never heard of that before but now I want this for a Sunday.
Such an incredable talent and quite generous to share his recipes. Thank you Jacque.
I was in awe of his casually excellent deboning skills.
Bravo Bravo! Love you Jaques ❤
That deboning....🐓. 🙀❤️👌😂
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.
Absolutely yummy but I think quite complicated to make jll try it sometime I love all your recipes, chef Jacques pepin thanks somuch for posting this recipe keep it coming good day chef
I am amazed!!!!! Never saw a chef debone like that
Merci beaucoup, Chef!
He is the Master. And a great man.
Impressive deboning
he does this in 22 mins and it would take me 22 hours! well done!
My grandmother has said in the 80's that they debone a whole chicken without damaging, It was hard to believe.
Thank you! I have thrown nearly half of a fatter asparagus away. I try to buy skinny ones but there are times they simply arent available. Kind of thoughtless of me since I always peel the stems on broccoli rabe and artichoke. It just never occurred to me to peel it before breaking. 👍
This is wild, never seen that done before- can’t wait to try it.
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!!!
Not true. I worked for years in high-end restaurants and nothing was wasted.
chef Jacques Pepin chef jp master classic video
Yummy looks so good.. love you chef ❤️❤️❤️❤️
I loved it!I will try it
Looks so good!
@10:50 masterfully done.
Even the predator is jealous of the speed and efficiency of how Jaques debones a chicken.
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.
The king!
Holy shit that carving of the chicken was awesome
Hes the best
He can fart in a bowl and id try it
Love how rustic this quality of this video is
Artist🎉
HELP - How do I avoid pathogen problems with the stuffing? Should the stuffing be 165F or just the thickest area of meat?
What’s the knife (brand and type) master chef is using for deboning the chicken so skillfully?
❤❤❤
How do you eat the soft shell crab? Compared to other crabs.
Just like you take it pajama off, oui chef just like that xD
He's hiding that he burnt the chicken LOL
Kyckling- Balotine
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.
Just wondering if Jack or anyone received any residuals from all the videos that they have participated in for you guys?
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 !!
Did he put the cooked chicken on the unwashed board that he deboned the raw chicken.
master
Mega
How dare you assume that there male and female. They might not even identify as crabs! Love your shows, grew up watching you and Julia.
Where's the person who's going to ask for Yan Can Cook for the n-th time?
Yes...that gets on my nerves too.
Martin Yan makes me nervous. Not soothing like J.P. not a fan.
@@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).
@@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.
He makes deboning that chicken look too easy. I’d have ground chicken and bloody fingers if I tried.
Here for knowledge but crab is another word for spider.
We want yan can cook on Monday’s
Imagine getting flayed alive like that, complete with the commentary and all
n1
oh, should not have eaten the female crabs, great video anyway Jacques!
Too much hassle, I woulndt bother.
Perhaps you should stick with chicken nuggets and tater tots.