Best chicken dish ever! How to debone a chicken and make a roulade or ballotine

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This time a super classic technique, but definitely not a boring old school dish. We’re going to debone a whole chicken and turn it into a roulade or ballotine. I’m serving it with a creme de volaille, a mushroom cream and a parsley oil. All great recipes, so enjoy guys!
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Опубликовано:

30 сен 2024

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Комментарии : 505

@collinvickers2345 2 года назад

From a chicken's perspective, this is an absolutely horrifying nightmare.

@JokerXL 2 года назад

You’re a chicken?

@deviskanyes 2 года назад

😂😂😂...

@mmniysf4743 Год назад

Magnifique

@Charliesaysz Год назад

😂😂😂😂😂😂😂 underrated comment

@wesleyjeurissen544 Год назад

Well, yes and no. Imagine your precious meat being overcooked by someone and being way to dry and someone throws you in the trash 😭

@josemenendez8340 2 года назад

Done gallantines many times. My best results is cooking whole sousvide at 65C 2 hours/ cool it down and dry it in refrigerator for few hours ( skin will dry out slightly. Then deep fry the whole thing at 180C , skin super crispy. Works very well for small ballontines

@thethpian Месяц назад

This workflow makes for a safer and more visually appealing dish.

@benjamincoates1786 2 года назад

How refreshing to actually see a technically sound chef producing actual instructional cooking videos. Not over edited 30 second wham bam thank you mam videos concerned only with making the a star out of the so called Chef... Well done as a Professional chef of over 20 years experience I enjoyed your videos and actually learn something.. Keep them coming.

@lukasvymyslicky1646 2 года назад

Couldn't describe better that cringey trend of so-called up and coming tik-tok ''chefs' lol

@EdBrooking Год назад

Seriously... Everything you just said. I've been at this for 20 plus myself and these vids are the best I've ever seen.

@zacharieungtok1567 6 дней назад

😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊

@nataliawchima9891 2 года назад

I’ve been watching so many chicken roulade videos, but none of then had this amount of care and perfection. I loved it

@LP-cs6zg 2 года назад

Extremely talented chef, can't believe I've found this channel only now!

@StefThePastryChef 2 года назад

Absolutely incredible chef. Thanks for sharing these amazing techniques!

@JulesCookingGlobal 2 года назад

Appreciate it! Have a good one

@klaushochkogler7237 10 месяцев назад

R U sure that 10 minutes of baking in the oven will be enough?

@gijsvanleeuwen6525 2 года назад

Actually made a galantine for christmas following Jacques pépin's recipe where the chicken is still intact after deboning. Awesome method to try and it really wowed the guests. Really have to up my sauce game though. Will try this mushroom parsley one, seems really delicate yet pungent.

@JulesCookingGlobal 2 года назад

Great to hear, hope you like it!

@lee_temp3499 Год назад

Just made this recipe yesterday for the first time it was delicious, can't wait to try more of them 🙌

@worldview730 Год назад

You can pick up your plaque at the office

@vincentmiano342 2 года назад

damn you can cook. have you work on michelin starred restaurants?

@vagkaps1539 2 года назад

Greetings from Greece chef!! Love your skills ang your videos!! Always giving top quality recipes!! Everything I’ve tried so far is to the point!!! Thanks a lot and keep it up!!! I would love to see you work on a Greek recipe!! Thanks again and happy new year!!!

@JulesCookingGlobal 2 года назад

Thanks a lot! Very kind of you to say! Always love Greece

@imranMalik-lc5mr 10 месяцев назад

SEEMS GOOD,...BUT...TOOOooo MUCCCCH HARD WORK....,😮

@emadmarwan 2 года назад

I am following your videos sharply and I am so interested of your valued contents. Keep it up. Regards Emad Marwan From 🇪🇬 Egypt

@JulesCookingGlobal 2 года назад

Thanks a lot Emad!

@ernstsatyrnius9202 Год назад

Truly amazing! May I ask for the brand of the plate you’re showing for the serving?

@sanchezpablofms 2 года назад

Thanks Jules, the recipe was inspiring, and you are a great teacher explaining step by step. Regards

@JulesCookingGlobal 2 года назад

Thanks a lot! Very kind

@MauriceL2006 2 года назад

That's more than inspiring! I like how the video includes all the preparation step by step and the delicacy in the arrangements. And I would suggest to take the camera at a higher position so that the content in the pan can be seen.

@philrbt2061 11 месяцев назад

Look yummi and nice but so small .....

@Goodwithwood69 2 года назад

Chefs are so lucky nowadays! What a great resource of knowledge channels like this are, back in the day you only got to see thing like this where hard hard work!

@hhhhhh578 2 года назад

I normally don t comment on RU-vid, but your channel is really incredible and I never saw anything like it. I hope it gets the deserved number of views. Cheers from Brazil

@yrinaurdaneta6853 Год назад

Likewise ❤

@jcarrier56 2 года назад

Thanks Jules, my guests really appreciated the dish. After colouring the skin in the pan, I finished the cooking in the oven @ 375F for at least 30 minutes so that inside temperature was 165F. I need to work the the plating... but the taste was truly superb!

@mackenzieshelleyleejohnsto9744 2 года назад

beautifully presented instruction. Thank you Chef!

@fabianmahler8164 2 года назад

Really great video and recipe 🤩 thank you for that 😊 Just one question: maybe it was already asked, but whats the internal temperature of the roll? Thanks 😊 Fabian

@drmac4280 2 года назад

Amazing work & plateing, the knife skills with the deboning of the chicken also top notch. Will definitely subscribe!!

@JulesCookingGlobal 2 года назад

Thank you so much! Means the world

@Aard_Appel 2 года назад

Great techniques that I do not see that often. Very interesting to start following you. Good to see that you are a Dutchman, so am I! What about a piece of white fish with a white wine sauce from the fish fumet? Hope to see lots of videos. Take care

@BrascoJohny 2 года назад

Great chef, i like your videos, you show real fine dinning cooking! I would like to see your version of pate en croute. To be honest, i have a problem with dough, so i hope you will see this comment and share your recepie with us!

@JulesCookingGlobal 2 года назад

Thanks for the suggestion! Working on a pate en croute video at the moment

@BrascoJohny 2 года назад

@@JulesCookingGlobal Thank you chef! Cant wait to see it!

@pamelacowgill3372 Год назад

Gorgeous Presentation Chef and the explanation of the process was fantastic! Thank you!

@tomdavies6368 14 дней назад

This is great. I'd like to make something like this but without any milk/cream (allergy).

@thethpian Месяц назад

Very mushroomy. Ended up with twice as much stuffing as needed. Would have liked the sauce to be a bit more clingy as I didn't have that specific plate so had to change the plating. Also, would sous vide the roll just to make sure everything is cooked to safety standards and then brown it after right before serving. Someone here mentioned deep frying which would quickly burn off any moisture in the skin and give the best crisp. I replaced some of the mushrooms in the stuffing with hydrated dried morels for a more punchy mushroom flavor. Added some drips of chive oil and sprinkles of chopped chives to the plating for color (I had chive oil on hand so I used that instead of parsley).

@jesseschlenker7076 8 месяцев назад

Great video, but I have a small problem: After baking g at 350 convection for 20 minutes I'm only at 115 internal.

@zAtt1337 2 года назад

How would restaurants prep this ahead of time? Do they make 1 serving portions or bake it as a whole? Keep in fridge?

@motomouth29 2 года назад

This is way more elegant than what I did, but I used to completely debone 20# turkeys, keeping the skin intact, then I would stuff with stuffing, roll into a roulade and wrap in bacon slices and bake. We would serve the slices with other holiday sides. It was labor intensive but beautiful and delicious.

@marchervais1269 8 месяцев назад

Sorry to tell you that, but it's not worth the job ! I never made a ballottine with a full chicken, but I deboned chicken many times, in order to make stuffed deboned chicken that keeps the shape of the original chicken. I even managed to debone without cutting the skin. It's a huge job, and it doesn't bring more savor than simply stuffing the chicken. The only interest is that it's more easy to make straight portions when the chicken is deboned. Also, I don't see much interest to pass the legs and wings in the blender, considering that these are the most juicy parts of a chicken and it would be nicer to feel their texture. Also you use many mushrooms (why not) but mushrooms are not very strong in savour. If you add thyme, I doubt that it will be possible to identify the mushrooms taste in your dish. Thanks for your sharing. Probably the taste is nice, but I stopped to make this type of cooking, because the results was not worth the quantity of work. You want to make a taste alike that takes much less time to prepare? Take chicken legs, stuff under the skin with you stuffing like the Chinese do when they sell you stuffed legs, Pass your stuffed legs in the microwave a short time to make the stuffing harder, and then laque your chicken skin with a liquid that will make the skin more crispy ( typically, soy sauce thick, and normal, honey, oyster sauce, and mirin. And finish your cooking in the oven or in the air fryer. You will have a very good dish, much simpler to make, that you can serve with your parsley oil.

@hiddereitsma4687 10 месяцев назад

Prachtig gerecht - maar kloppen de kooktijden wel? Heb je een indicatie voor gewenste kerntemperatuur van de farce?

@bl33kselderij 2 месяца назад

Many of your recipes include a step where you blend oil with some other ingredients until it's 65C by friction of the blending. What is the reason for this specific temperature?

@ballixxe 11 месяцев назад

While the technique here is good, it's also overkill. Using the proper technique a chicken can be deboned in less than 5 minutes. As for the filling, well, this filling is very involved, which is just fine if you want to go to these lengths for a filling. I could make a ballotine or galantine that's just as good in 1/4 the time this recipe calls for. Whatever floats your boat, I guess.

@wiliamperezrodriguez7590 Год назад

I really appreciate the chef command and thechnique. Of course, it is plenty of flavor. Every step is done precisely and very crean. Pretty owesome!!!!!

@barbzinciong9426 2 года назад

Very educational presentation😍 However, i didn't understand what d dark brown liquid was when unwere cooking d glaze with white wine. I wld gpadly appreciate 8f u can send a reply😍

@KathleenStruckJournalist 10 месяцев назад

Love your recipes and videos, but could you take that watch off while you're cooking? :)

@carmenkaufmann215 9 месяцев назад

Absolutely best chicken roulade I’ve ever seen

@propertiesforrentandsales1278 10 месяцев назад

HI. Can I use your tom yam sauce for turkey rolls? I am want to give my guests a totally different tasting experience from a traditional turkey dish this Christmas. Thanks

@kristianbalaj6378 Год назад

Maan, you shouldn't be using Nakiri knife as a cleaver (at 5:30). Nakiri steel is fragile and additionally slim to nicely cut vegetables, you can damage the knife. Use a cleaver for such tasks.

@Foodpermaculture 2 года назад

I don't believe it cooked all the way through with just browning in pan and roasting for 10 minutes. Maybe wrong time in recipe?

@thethpian Год назад

Good show but you really need to do some echo mitigation. Doesn't have to be expensive just do something to either absorb the sound with cloth or bounce it away from you with some diagonal surfaces. Egg boxes stapled to the wall would work for sound scattering. Better to do both, sound dampening diagonal surfaces.

@prstark1 Год назад

The USA link for the 3500 watt induction is not correct. I think it's a Netherlands link.

@julienm8804 9 месяцев назад

Hi Jules, I would like to do the same thing as you but cook my vacuum ballotin in the steam oven, at what temperature should I program the oven and the probe at the heart of the ballotin? Thanks

@1984Deathpool 2 года назад

This guy used every utensil and instrument in the kitchen for 1 chicken log. Wonderful

@qutub-ul-walikhan2459 Год назад

Every thing was excellent but using plastic, paper and cream are not good for health.

@theblobfish9614 2 года назад

I dont know where everybody gets that the flavor of the chickens tail is bad. In our house everybody fights over it, its just fatty and crispy. I mean a ducks tail is really gamey but i never had a gamey chicken tail

@Shikshame 2 года назад

i can make dis for breakfast tomorrow , fried chicken polony with mint chutney sauce 😂😂

@bosskoala7 3 месяца назад

Thats indeed quite a lot for the mushroom cream and sauce. How big is the chicken?

@perrypappous7617 Год назад

A wonderful dish but a bit too involved for busy home cooks. Looks very, very tasty…

@jansteenepoorte7130 8 месяцев назад

It might be better to blend the parsley oil not above 55/60 degrees, because above 60 you will lose color

@RobertoCollini-bl9qs 7 месяцев назад

I just wonder if you can cook the chicken roulade sous-vide and just coloring the skin with torch!

@briangreen1971 2 года назад

The link to this recipe on your website said the recipe can’t be found same thing happend with another recipe, I live here in the U.S. wasn’t sure if that matters for the website but wondering why I can’t view the recipes, thanks

@fishnewhere387 Год назад

People wonder how people chip nakiris so badly, this is how. 😂 Solid recipe but you need a cleaver.

@Lorenzo-ke2vr Год назад

How do you deal with cleaning the tools and your hands while working on the chicken? Cleaning everything to avoid cross contamination is so time consuming, I really hate it ☹️

@brianmurray7091 2 года назад

@jules what is the make of your ‘plastic foil’? It is thicker than the plastic film right?

@plats90 8 месяцев назад

Can i prepare this in advance or elements of it? How long do components keep for? If i roll it up and vacuum seal it can i freeze it?

@karthikm9405 2 года назад

Chef ur recipe is absolutely great. Your channel is so underrated. Keep up the good work ✨✨

@JulesCookingGlobal 2 года назад

Thank you so much Karthik! Appreciate it

@fiestasdearte500 Год назад

Looks great and too difficult. What blender do you use ? Thanks

@EdBrooking Год назад

Ok man... You just sold me 🔪🔪🔪 🤯 Kickass vids 👊

@davidschestenger3366 Год назад

Is absolutely beautiful, not sure is a “home cooking “ love the kitchen and to cook but…….

@ferretcatcher2377 Год назад

A joy to watch. What would you recommend serving with this dish?

@russyJ20 10 месяцев назад

Would deboning and rolling a pheasant use the same method? I assume they have the same bones in the same place as chickens??

@cuisinemalikadz549 2 года назад

Tenk you 🛎🛎🛎👈🤝🥰

@JulesCookingGlobal 2 года назад

Appreciate it!

@3mealaday690 2 года назад

Fabulous sharing my dear friend ~! Looks very delicious~! I love to try it very badly! The chicken looks extremely juicy! Making me so hungry! Thanks for sharing ~! WOW!

@JulesCookingGlobal 2 года назад

It was definitely delicious, love the classics

@jeffstephenson1832 2 года назад

Happy New Year, Jules! I look forward to more of your exceptional videos in 2022. As a home cook dabbling with very modest flavours and techniques, I'm interested in finding the simplest way to make flavourful beef and chicken jus in advance of their intended meals. Is this something you might consider making a video about?

@JulesCookingGlobal 2 года назад

Thanks Jeff! I already have videos on both, find them in my sauces playlist. Hope you like them, happy new year!

@karlabravo3422 2 года назад

what brand is your mini blender?

@JulesCookingGlobal 2 года назад

Find a link in my description

@ИльяЕрмоленков-у6ь 4 месяца назад

Nice... but only 10 minutes inside the oven?? Roll is too big... no?

@J00NGY81 2 месяца назад

Im hungry and cpuld almost smell just watching this

@clworthington91 10 месяцев назад

Japanese vegetable knives are not cleavers man.... I forgot their name 😂

@tollermaus Год назад

Over a kilo of mushrooms. This ends up being a pricy dish.

@socretus Год назад

That is a incredible good quality chicken meat you got there.!

@gordonspond 9 месяцев назад

A Dutch guy that can cook. I'm impressed.

@drtintan 8 месяцев назад

nice and tasty recepy but I suggest Jaques Pepin technique for deboning the chicken

@cidifede1 9 месяцев назад

I’ve never seen a more poorly tied chicken roulade then this one. What a joke.

@DMorningstar Год назад

Thank you for your video! Can you share some information about the dishes you are using for the videos sir?

@optimisticnihilist3417 2 года назад

Can shitake mushrooms be substituted? Cepes are seasonal and a nightmare to get fresh where I live.

@klaushochkogler7237 11 месяцев назад

will 10 minutes at 170°C in the oven be enough to cook it thoroughly?

@familymealtx Год назад

what was the brand of small blender you used for the parsley oil?

@candacewilliams9829 2 года назад

My mind is absolutely blown by ur recipes, esp one ingredient recipes. Youre amazing, God bless you my friend!

@JulesCookingGlobal 2 года назад

Thanks a lot! There’s a new one ingredient episode coming next week!

@candacewilliams9829 2 года назад

@@JulesCookingGlobal Awesome, can't wait to watch!!

@antoinemichaels4909 2 года назад

my first time here and must say you have great skill but to duplicate this i don't think so.

@ssmm6811 2 года назад

You did not write the weight of the chicken in the filling, and what is the weight of your chicken?

@languishinga7368 Год назад

Love it..❤❤❤❤.. can i use turkey instead of chicken?

@Leo15730 2 года назад

Incredible recipe. But who's got the time !!

@ron42nm Год назад

Every time something advertises itself as "the best ever," it inevitably isn't.

@sdazzle2460 2 года назад

The chicken ass is the best part! it's always sold out at every yakitori spot if your not there early!

@lynny7868 9 месяцев назад

Did anyone actually make this? Was it hard to do & how’s the taste?

@armaestro5496 2 года назад

What an amazing and super elegancy with luxury looking on art of culinary fine cooking..u are brilliant chef’ So amaze me with your skills and recipe.. Looking forward to seeing more from you chef💪🏻💪🏻💪🏻 All the best and wished u best of luck and road to 100k soon💪🏻🤝

@JulesCookingGlobal 2 года назад

Thank you so much! Spread the word 🎉

@MrLevrevod 4 месяца назад

visually you have poured a lot of salt. Do you have any unsalted salt?

@clasifi1 2 года назад

@2:32 one question about the farce... You added 70 gr cream and equal part chicken wings/legs right ? So in total, you have 70gr cream + 70gr chicken + 50gr butter + 250gr Cepes/Porcini mushrooms.. 1 egg... So you added more or less 1% of the weight of all that (about 440gr + the egg) for the salt, rounded to 5gr... Now, i know that usually, the dosage for a farce fine is generally equal parts meat and cream... What i don't understand is why you added 50gr of butter ? (just curious).

@JulesCookingGlobal 2 года назад

Well no idea how many grams of chicken, but I used all the meat from the wings and the legs from 1 chicken. The butter is to make the farce softer and more airy

@clasifi1 2 года назад

@@JulesCookingGlobal Ok thanks !