I actually did this, with my daughter playing DJ and stopping and starting the video.. it took me 1hr 30mins so you did wayyyyy better than me.That said, it was delicious and I will definitely try it again!
I followed what monsieur Pepin shown and did two deboned chicken for Xmas party, at the party I shown the whole chicken and cut it like to cut a block of ham, every slide I cut I got some "ohh..." "ahh...", and then we name the dish is "Ohh Ahh Chicken"
@@AnthonyBottari In fact, if I were to suggest one single book for aspiring cooks, it would be Pepin's book of techniques. Previously 2 separate books, the latest version, which I have, combines them into one. While stressing techniques, that also details the practical aspects of each technique...so, it functions as a recipe book, also, to a extent.
Ashween Lama I use to cut up 30 - 40 chickens a day at my father's restaurant, I thought I was pretty good at it until I saw this video. What a true master, there is a reason why they call it the art of cooking, Jacques is a true artist when it comes to cooking. He is one of my favorite chefs.
he is the best. I love watching all his cooking shows. He is always calm and relax. He gives simple and easy instructions on how to prepare and cook. He is never pretentious like some of the celebrity chefs now that or on TV.
@@kcg7436 Agreed...nice to see an artisan, great chef, who also isn't a bullying asshole, like most celebrity chefs...those (mostly guys) who, while you admire their talents, you also want to punch right in the face for being such scumbags to their staff.
Me too. My phone is covered in chicken fat and I had to keep watching it at .75x speed. But Jacques says at 2m49: "It should not take you much more than a minute to bone out a chicken"... ha ha ha.
I am a professional chef, I do a lot of butchering. I can't even pretend I can hang with Jaques. I have watched this video a dozen times and am still amazed at how proficient he is. Thanks Chef!
It's like reading a compendium on chef ting. He has so much experience, skills, and talent all wrapped up in all these small operations and techniques he uses.
Just imagine if you were a chicken and happily clucking in the barnyard, and you notice something -- you look up and see a smiling Jacques Pepin looking right at you.
This guy could have spent his entire life teaching others how to debone a chicken, nothing else, and he would’ve made a fortune and been world famous. This is the definition of a master class.
Did this with Thanksgiving turkey. Everyone was stunned. Try it and you will be the culinary hero of your family. This ballotine/ galantine is the euivalent of a Lechon or a Porchetta. Thanks Chef, excellent tutorial. I bet most culinary school graduates don't know how to do it as good as you did it.
Who gave this guy a thumbs down? Like, who actually came here, watched this and thought to themselves "This guy chopped up a chicken in a way that pisses me off! I NEED TO LET PEOPLE KNOW!!!"? I love the interwebs.
Jacques is absolute genius, such a good culinary teacher. Every second of this is filled with knowledge and every action he takes makes perfect sense. From this de-boning to making a perfect french omelette, he is definitely my favorite chef. So skilled!
Best thing about Jacques is he deals with the how and why of cooking, the chemistry and history of it. He's also great about what to do with scraps and leftovers. Why waste food when you can make something great? Also loved his old partner in crime, Pierre Franey.
This video really helped me understand the chicken's anatomy. Once I understood this, and with practice, I figured out how to debone a chicken depending on what pieces I wanted to end up. Thank you Chef!
Exactly...a secret to butchering and cooking is to know some basic biology, anatomy and chemistry. Then you understand why you are doing what you're doing.
He’s so absolutely brilliant that he thinks he’s slowly explaining it but in my head all I’m thinking is I’m going to have to rewatch and rewind so many times! He’s an absolute legend of a chef and teacher.
I'm sure he's using a very fresh and un enhanced chicken, if you're using a frankenchicken or one that has been brined you might have trouble with the parts you separate with your fingers since the meat tears easily. In other words you might need a little more knife work. This is the best video doing this on RU-vid, the man is an artists and these videos from the eighties are a treasure.
That's so obvious but I have never considered it before! No wonder whenever I attempted to remove the sinew from the tenderloin the meat tore into pieces. Thanks for the tip!
Paesan Control Centre you can see it is a quality bird. The deep yellow color of the skin and the deep dark meat. Not bloated or slimy. Nice looking fat running through.
I grew up watching him. So many of the dishes he teaches are humble and flexible. Then, occasionally, he’d do something like this, and you’d realize you were watching a master. My mother watched this with me and just laughed in amazement.
it's amazing how the chicken just seems to melt away from the bones and sinews, he makes it look so easy lol. I wanna try this, I know it will take at least a few tries to even get it decently right and many more to get to Pepin's level, but I love watching him cook, he's such an inspiration.
I’m a chef from Brazil and classically trained. Pepin is amazing and to do what he is doing and quickly, talking is amazing. He is amazing in everything he does, a legend, truly a legend because the simplicity of speech and approach is just too much
I love watching his knife work so effortless....years and years of practice... me trying to figure out how to finish this damn bird with 4 fingers left
Now this is a video! Was demonstrated how to de bone a bird AND how half hitches work. This video should be shown to everyone before they can call themselves an adult.
This is MAD GENIUS! I have never seen this kind of deboning before. I have never wanted to run out and buy a whole chicken from watching a video before.
This is brilliant for completely boning out a bird, like for a ballotine: very efficient. Much easier than the manual bone-out I do, like I'm parting up a bird to serve each piece.
My third time watching and trying to do this.. and I just cried over not getting the string proper. Sigh.. took me longer but i got it.. I have another whole chicken in the freezer for another try. I'm so determined to get this done.
"It should take you no more than a minute to de-bone a chicken"...if you are the greatest chef of your generation and have done it approximately 3,000 times. Thank you so much for sharing your brilliance with us, Chef. You are a genius and an artist. May God bless you always with "good bread, good butter, and good wine".
3000 seems like a very low estimate. That's like one chicken a day for 8 years. I'm sure the number he's deboned is more like in the tens of thousands.
I have learned so much from this wonderful man/chef/teacher's cooking technique tapes and videos here on youtube. I actually prepared chicken like this after watching the video and it was fantastic. Give it a try!
I have been watching this video for a long time and finally attempted it today. It is hard. And I am fairly proficient with butchering chicken, tying roasts, etc. It is nowhere as easy as Jacque makes it look. He is a master of his craft.
