Pepin Chicken Ballotine - PTMTR 

Wow I have seen Jacques Pepin's work and by this by far has to be the most accurate resemblance of his work. The sheer time and effort to master them skills can take a life time and you managed to squeeze it in to 10 minutes. Hats off to you my brother, i have enjoyed your food and videos since day one and look forward to more innovative and exciting new videos.

Great tutorial.

Bro this is the best vlog I have come across which literally stages step by step guide on how to de-bone your chicken! this is Ace stuff! subscribed!

I've watched Jacques Pepin do this hundreds of times but never had the courage to do this myself. This is not an easy technique. Well done.

Need to follow this ✌🏾

great video! no fluff, just straight to the recipe

amazing recipe can't wait to try it!!

Lovely.

This is great, it's authentic to Pepin's technique but with the details i need to follow along!

Nice job

Saw the Pepin version about 3 years ago and tried it. Really wasnt too difficult and came out awesome. I dont buy whole chicken as the legs and thighs are cheaper per pound but i just broke down a turkey and am going to use the breasts for a roulade and it had me thinking about the pepin debone chicken video. Good job on your ! If im feeling frisky I may try this with a turkey this year for thanksgiving.

Really excellent tips and a beautiful demonstration of how it’s done. I will check out the French guy you mentioned next, but your version seems hard to beat. I am cooking Christmas dinner for 14 this year and 3 ballottine chickens (with a Christmas stuffing) will be part of that. Thank you for your help!

Excellent but I do not have an oven -- can I do it in a frying pan.

5:40 I think you mean “hail Mary;” pretty sure a Coup de Grace is when you purposefully kill something to put it out of its misery, but I could be wrong.

Soz x10

This is so much worse to watch with the neck hanging around. Very glad my grocery store sells them without the neck

There's nothing hard here. Watch Jacques Pepins video about ten times first. His explanation is better and much clearer and oddly, his english is easier to understand. Don't use such a big knife!! Not only is it dangerous, it's awkward. You'll do better and faster with a smaller and sharper knife. The filling should be made first and be in the fridge getting cold while you bone out the chicken. (It is not safe (healthy) to use a warm or hot stuffing). The final serving crouton should be a large oval (cut the bread the other way) toast lit and set the chicken on it just after you take it from the oven. It will catch the juices. Everyone gets a slice of the juicy bread as the chicken is served. This also works with a Turkey at holiday time and makes serving very easy.