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 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!
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.
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 😅
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.
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.
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?
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.
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.
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.
