Tonight I did two more chickens. I'm committed to learning this technique well enough to meet Jacques Pépin's standard. He says one minute or so. Tonight i finished the prep including stuffing and tieing in 40 minutes. They turned out great and I'm roasting one tonight and freezing one for another day. My stuffing tonight is rice, mushrooms shallots and parsley.
What temperature and how long did you cook it? I dont want to overcook it. It should be super juicy. Im making this for tummorow with some celery root piree and grilled pepers.
I did my first one this week. Jacque Pepin actually makes this amazingly clear in his explanation. I made a mistake somewhere along the way as I was cutting and accidentally cut off the legs (cut through the skin), so my final roast did not have the dark meat in it. Nevertheless, I proceeded to stuff, roll, and tie the meat exactly as he showed, including the filets (great trick on the tenderloins' sinew) and evening out the meat near the top to make it an even layer. In another version of this video that I had found first, I learned to put a bit of aluminum foil over the end of the roast because my stuffing was a little bit runny. Also, a tip I thought of myself is to wrap my phone in a layer of cellophane before I started so that no chicken juice would contaminate my phone. I had to stop/start/rewind the video many many times to get all the technique figured out. The roast turned out beautiful and tasty (I used a filling of leftover basil pesto and chopped onions it's all I had). The separated deboned thighs/legs were nice little min-roasts of their own.
Folks there isn’t a so called chef on tv that could duplicate this...maybe with video editing, but not in 9:52. He is a real chef (not a tv chef) and a master at that... My father (a chef) used to say “just because you went to culinary school, doesn’t mean you’re chef material.” So many tv chefs say they went to culinary school. But they couldn’t be a true working chef. So they got in front of a camera. Watch this man there isn’t anyone better.
@@calpromoguy back in the day I remember Howard Johnson's as a place we would routinely stop along the route of family vacations. They always had a reliable restaurant - remember the fried clams?
I just followed your directions and deboned my first whole chicken! 😀Thank you for the easy to follow tutorial. I did it and it came out just like it should.
I wrapped my phone in cellophane so that I could keep it clean and still operate the video (stop/start/rewind repeatedly) while studying the technique. Letting the chicken juice get on your phone is a really bad idea. :) No wonder she's horrified.
I sympathise. Just go slower and keep your hands free of grease. Don't panic. I've done this recipe a dozen times and learned to focus and do it a your own pace. Bon Appétit!
Jacques, as always, your techniques are impeccable. I recently bought a nice Honesuki (Japanese poultry boning knife) and have been on a tear with deboning chickens. Then I came across this video, and your technique is so amazing that I barely need a knife! I guess I should have watched your video before buying the Honesuki 😅
This is just great! I used this on our thanksgiving turkey and it turned out great. Of note, it took about 45 minutes for the Turkey and it was a little harder because it’s a bigger bird.
For any cook worth a damn, they would give their ingredients the proper attention that they deserve. Work with the ingredients, not the other way around to get the best out of them.
Jacques: “boning the chicken should not take you more than 2 or 3 minutes” Me: (20 minutes into it) “nearly done….” Great video though and effortless technique (by Jacques) - well worth the extra effort by me. Will do this dish again.
Does anyone have any tips, or even a better video, on how to do the wing cut? It’s the only cut I struggle with as I think there’s a couple of points of articulation.
Yes, Pepin does. There are other vids here on youtube. Like this one. I hope the link works. ruclips.net/video/nfY0lrdXar8/видео.htmlsi=Ddcjaai1xXTa-CMS
in the other video I saw, he did teach the lollipop technique for the wings. those are now waiting in my fridge for me to find something to coat and fry them in.
Tonight I did two more chickens. I'm committed to learning this technique well enough to meet Jacques Pépin's standard. He says one minute or so. Tonight i finished the prep including stuffing and tieing in 40 minutes. They turned out great and I'm roasting one tonight and freezing one for another day. My stuffing tonight is rice, mushrooms shallots and parsley.
What temperature and how long did you cook it? I dont want to overcook it. It should be super juicy. Im making this for tummorow with some celery root piree and grilled pepers.
I did my first one this week. Jacque Pepin actually makes this amazingly clear in his explanation. I made a mistake somewhere along the way as I was cutting and accidentally cut off the legs (cut through the skin), so my final roast did not have the dark meat in it. Nevertheless, I proceeded to stuff, roll, and tie the meat exactly as he showed, including the filets (great trick on the tenderloins' sinew) and evening out the meat near the top to make it an even layer. In another version of this video that I had found first, I learned to put a bit of aluminum foil over the end of the roast because my stuffing was a little bit runny. Also, a tip I thought of myself is to wrap my phone in a layer of cellophane before I started so that no chicken juice would contaminate my phone. I had to stop/start/rewind the video many many times to get all the technique figured out. The roast turned out beautiful and tasty (I used a filling of leftover basil pesto and chopped onions it's all I had). The separated deboned thighs/legs were nice little min-roasts of their own.
Folks there isn’t a so called chef on tv that could duplicate this...maybe with video editing, but not in 9:52.
He is a real chef (not a tv chef) and a master at that...
My father (a chef) used to say “just because you went to culinary school, doesn’t mean you’re chef material.” So many tv chefs say they went to culinary school. But they couldn’t be a true working chef. So they got in front of a camera. Watch this man there isn’t anyone better.
Agreed. He started in the US as a chef / cook for Howard Johnsons. Years (!) in the kitchen.
@@calpromoguy back in the day I remember Howard Johnson's as a place we would routinely stop along the route of family vacations. They always had a reliable restaurant - remember the fried clams?
In my entire lifetime, I never saw anyone make a Galantine, may be I am too sheltered....but J. Pepin is marvelous! The Chinese do this with duck
Don't ever upset Mr Pepin...he will skin 'n bone you in 2 minutes!
I could watch this Maestro all day long.
I just followed your directions and deboned my first whole chicken! 😀Thank you for the easy to follow tutorial. I did it and it came out just like it should.
The amount of raw chicken i smeared on my phone while learning to do this would horrify my girlfriend.
I wrapped my phone in cellophane so that I could keep it clean and still operate the video (stop/start/rewind repeatedly) while studying the technique. Letting the chicken juice get on your phone is a really bad idea. :) No wonder she's horrified.
@@MichaelEllis1 meh i just wiped mine down with a babywipe and some alcohol. I'll have to try the plastic wrap trick next time though
I sympathise. Just go slower and keep your hands free of grease. Don't panic. I've done this recipe a dozen times and learned to focus and do it a your own pace. Bon Appétit!
I duct taped my iPad to my cupboard and put it on loop slow motion lol
Jacques, as always, your techniques are impeccable. I recently bought a nice Honesuki (Japanese poultry boning knife) and have been on a tear with deboning chickens. Then I came across this video, and your technique is so amazing that I barely need a knife! I guess I should have watched your video before buying the Honesuki 😅
This is just great! I used this on our thanksgiving turkey and it turned out great. Of note, it took about 45 minutes for the Turkey and it was a little harder because it’s a bigger bird.
JP is the boss! A true master chef and instructor!
I can't wait to try my first one!
Thank you JP for all you do!
Mr. Pepin makes it look sooooo easy.
Yup!😂
He has such respect for his food.
For any cook worth a damn, they would give their ingredients the proper attention that they deserve. Work with the ingredients, not the other way around to get the best out of them.
Yeah that was hardest thing I have done in the kitchen so far 😥 took my half an hour and managed to do a pretty decent job of it
He hasn't lost a step!
😁Yeah I did that great on my first try thanks to this video!!! I will try on a turkey for Thanksgiving.
Did you debone your turkey? If so, how did it turn out?
Such great technique!!
Amazing skill!
When he cut into the center of the chicken, I literally said "My God!"
Looks amazing. Will definitely have to try to make this.
He’s a master.
Jacques Pepin, the best chef ever, he mastered eveything in cooking. There is a French guy, how dare he can talk about Jacques Pepin like this!!!
Jacques: “boning the chicken should not take you more than 2 or 3 minutes”
Me: (20 minutes into it) “nearly done….”
Great video though and effortless technique (by Jacques) - well worth the extra effort by me. Will do this dish again.
You will get faster with practice. I think I've managed to complete one in 3 minutes after much practice ;-)
I think this'll be good for a whole tandoori chicken. Stuff it with cardamom rice with cilantro.
The fact that i can watch this and not pay for it
Shhhhhhhhhh 🤫🤫🤐🤐 , don't give them ideas...
You are my Hero. 🧡
Because of Pepin I was confident enough to make a turducken. I thought deboning poultry would take far more work
And for how long do you cook it? 🤷♂
legend
Does anyone have any tips, or even a better video, on how to do the wing cut? It’s the only cut I struggle with as I think there’s a couple of points of articulation.
Yes, Pepin does. There are other vids here on youtube. Like this one. I hope the link works.
ruclips.net/video/nfY0lrdXar8/видео.htmlsi=Ddcjaai1xXTa-CMS
@@drsteele4749 oh thanks so so much! You even took the time to link me 😊 sometimes the internet can be a nice place!
@Vegeta1088 hey what are friends for.....
1:23 - "Shaaaannge haaaaaannn"
My first one is in the oven!
how did yours turn out? my first attempt was last night and it was delicious (see my other comment today with my mishaps)
Cooking time? Temperature?
He didn't lollie pop the chicken wings like he did on his show 30 years ago.
in the other video I saw, he did teach the lollipop technique for the wings. those are now waiting in my fridge for me to find something to coat and fry them in.
👏👏👏bravo
mad skills
Ty!!
He didn't lollipop the chicken wings like he did on his show 30 years ago.
❤❤❤❤❤❤❤
Omg
I wish I could taste this
Superb
Very natural way of cooking... relax, zero mustard acidic shit above the shoulders numbers and decimals lol.....
Jacques Pepin: it should only take you 1 minute or so
us in the comments: I'm SO HAPPY it only took me 45 minutes this time around 🥹