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This chicken has NO BONES! It's easy, fancy and delicious. Ballotine 

Sous Vide Everything
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If you are ready to master the art of de-boning chicken and making something special this video is perfect for you. Making chicken ballotine is fancy, creative and most important delicious. On this video I show you how it can be done easy.
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HOW TO COOK WHOLE CHICKEN GALANTINE BALLOTINE
I cooked it for 4:30hrs @ 150°F / 65°C)
* Whole Chicken by Grand Western Steaks
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✩ Stuffing Recipe ✩
1 Cup of Bacon
1 Cup of Mushrooms
1/4 Cup of Onions
1/2 lbs of Mince Pork
2 tsp Garlic Powder
2 tsp Smoke Paprika
1 tsp Black Pepper
Salt and Pepper to Taste
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#FrechFood #RoastedChicken #Recipe

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12 сен 2024

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Комментарии : 434   
@SousVideEverything
@SousVideEverything 4 года назад
Chef Jacques Pépin is not only an inspiration but a legend. I hope I did his deboning technique justice. Let him know and let’s see if we can get him on the show.
@floridabeardedwoodworker
@floridabeardedwoodworker 4 года назад
I have been doing sous vide and watching you guys for a long while now, but recently learned about the theory that ANY plastic bag off gases when heated above room temperature could you make a video addressing these concerns. Thanks you see my video I even use a dragon sear!!
@ABetterWeapon
@ABetterWeapon 4 года назад
Chicken lolipops; I'm going to assume you work them cold, right?
@BIGLOVE201130
@BIGLOVE201130 4 года назад
Good job
@matthewellisor5835
@matthewellisor5835 4 года назад
I came to mention his video demonstration. All that is left to say is: Properly Accomplished!
@CarlGorn
@CarlGorn 4 года назад
I love me some Jacques Pepin. First discovered him while watching the late, great Julia Child, and I just love his gentle, patient demeanor that still conveys his love of food, but does it in a way that defies the stereotype of the angry Frenchman.
@tuanthanhnguyen7409
@tuanthanhnguyen7409 4 года назад
Can’t wait for the guga foods 2 million special. Congratulations Guga!
@dontgetrocked
@dontgetrocked 4 года назад
Kind of far off but I feel ya
@gosthie
@gosthie 4 года назад
@@dontgetrocked He has two channels. This one and Guga foods. They are talking about the other one ^^ Just hit 2 mil there =D
@dontgetrocked
@dontgetrocked 4 года назад
@@gosthie didnt realize they were talking about guga foods, thanks for the heads up
@Travio567
@Travio567 4 года назад
Lol when your second channel has more subs than your first
@gosthie
@gosthie 4 года назад
@@dontgetrocked I was the same. I found this a good while before I realizes he had a second channel. I think I found out due to him briefly mentioning it in a video =P They are both well worth it tho. Good vibes and food on both.
@themarkfunction
@themarkfunction 4 года назад
Guga: "Chicken Ballotine" Everyone: "meh" Guga: "Chicken stuffed with pork and bacon" Everyone: "YASSSSSSSSSSS!"
@barenz8185
@barenz8185 4 года назад
themarkfunction hello I’m your first reply, have a nice day
@justprod3049
@justprod3049 4 года назад
Nice I’m second
@MisterMicrowaves
@MisterMicrowaves 4 года назад
Ngl, I don’t really like bacon. Also, third reply. (If that even matters)
@Unidentified4
@Unidentified4 4 года назад
I'm sure Jacques Pepin would be ecstatic to see his technique become so popular. I do this with a turkey every year on thanksgiving and it never fails.
@aquaphoenixx
@aquaphoenixx 3 года назад
What time and temperature do you use for your turkey?
@Unidentified4
@Unidentified4 3 года назад
@@aquaphoenixx I usually do around 350-400 fahrenheit. And I use a probe thermometer to see how far along it is, so I don't go by time.
@mandiola2010
@mandiola2010 7 месяцев назад
I am from Chile and watched Jacques Pepin in public television while living in USA in the 90´s. Still watch his videos and use this particular technique regularly. He was and has been an inmense inspiration.
@flameking3344
@flameking3344 4 года назад
Watching this before dinner and tricking my brain that Im going to eat this.
@chicuongvu1806
@chicuongvu1806 4 года назад
Flame King pathetic Watching this while fasting so that i feel full
@3l3
@3l3 4 года назад
@@chicuongvu1806 yeeeet
@Beunibster
@Beunibster 4 года назад
@@chicuongvu1806 That doesn't work at all
@JDSBlackwaltz
@JDSBlackwaltz 4 года назад
Meanwhile dinner: Peas or Lentils
@c_ampoo4839
@c_ampoo4839 4 года назад
i do this too lol
@michaelkundert1434
@michaelkundert1434 4 года назад
When are we going to see a Guga Cookbook? I NEED this.
@DarWyVlogs
@DarWyVlogs 4 года назад
His chanell is the biggest cookbook already 😂😂
@montatheral-zubeidy5597
@montatheral-zubeidy5597 4 года назад
Most of them require sous vide juices or things like that so we probably won't see one.
@SPOILER750
@SPOILER750 4 года назад
Videos are better. If anything he should open a restaurant
@hyenascreech2183
@hyenascreech2183 3 года назад
Go to the youtube search bar bro
@redfog42
@redfog42 3 года назад
Cool idea!
@jamesellsworth9673
@jamesellsworth9673 4 года назад
DEBONING THE CHICKEN takes practice...AND REWATCHING THIS VIDEO as needed. WOW...what a result!
@alejandrocastillo614
@alejandrocastillo614 4 года назад
Me high as hell at 3am: Guga: Here in the middle is your joint. Me: 👀
@johnchavarria8813
@johnchavarria8813 4 года назад
Hey Guga, traditionnaly we do that in France for special occasions, like Christmas with Capon instead of Chicken, you should try it out! Also, we often put some nuts in the stuffing, especially Hazelnuts, you should try with Crawfish + Hazelnut + Mushrooms + Onions, it's deeeeeelicious, like number B.
@BryanBetz
@BryanBetz 3 года назад
Not only is there a delicious recipe included, I’d argue the simplest, clearest deboning tutorials out there. Thank you. I wish I found this sooner.
@yeetingdon1880
@yeetingdon1880 4 года назад
Legend Says: He still says “LETS DUUUUUIIIIT” till this day
@cristicofresh024
@cristicofresh024 4 года назад
i love this comment and everytime i watch a video i say it with him 😂
@tastyfrzz1
@tastyfrzz1 3 года назад
What was the searing temperature? 450°? How long? Till brown...duh! Could this be done for turkey? The legs would need to be done a bit differently but the rest should be identical. Planning of doing this with apples, craisens, and rosemary and putting the stuffing under it as I'm searing it on a rack.
@adashofmadness6455
@adashofmadness6455 4 года назад
I see a Guga Notif, I drop everything and watch! Love from the Philippines! ♥️
@maxrodriguez9336
@maxrodriguez9336 4 года назад
Same
@ilfc2338
@ilfc2338 4 года назад
I thought the resistance while cutting was because the chicken was flexing😂😂😂
@ramikla_146
@ramikla_146 4 года назад
Mutilated Stuffed Chicken
@madst7521
@madst7521 4 года назад
I’ve been using a similar recipe for the last 25 or 30 years. Just a more classical stuffing with slices of Parma ham and parsley and of course no sous vide. Leaving it overnight in the fridge before browning helps avoid overcooking at the last minute and if you take the ends of the legs off, then it is possible to tuck in the leg and get more of a sausage shape when there’s less stuffing inside.
@SaracatungaX
@SaracatungaX 4 года назад
90% of wish bones come broken? just like my wishes
@kingshakez8364
@kingshakez8364 4 года назад
XD
@XDpistolHS
@XDpistolHS 3 года назад
I have my chicken in the Sous Vide as I type this. Submitting this for the cook off today between my son and I
@jdhfngu
@jdhfngu 4 года назад
What temperature was the convection oven?
@danflick6669
@danflick6669 3 года назад
High, you want to crisp the outside without the inside cooking too much. Prolly 400-450. Just keep an eye on it so you don’t burn
@franzeriksantoyas925
@franzeriksantoyas925 3 года назад
Omg! I just enrolled to a culinary school since it has been my lifelong dream to be chef! And I am so glad l've found your channel. I am now your fan from the Philippines. There's a lot of cooking method involved here. I may have to watch it over and over again. Thanks ❤️❤️🥰🥰🥰.
@TheRealKingSatan
@TheRealKingSatan 4 года назад
I love how calm and collectful guga is here. Great stuff man and the chicken looks mouth watering
@prasenjitchakraborty6467
@prasenjitchakraborty6467 4 года назад
finally some chicken, still want to see a sous vide biryani
@jaymjacinto
@jaymjacinto 4 года назад
Wtf just no
@jaymjacinto
@jaymjacinto 4 года назад
Unless you mean to sound vide the chicken then maybe
@prasenjitchakraborty6467
@prasenjitchakraborty6467 4 года назад
yes the chicken only, and maybe the potato if it is a bengali style one
@imthemobby
@imthemobby 4 года назад
Admit it guys we all want him to become our Uncle.
@shalev-waterman
@shalev-waterman 4 года назад
I love his let's duet
@carljaeger9585
@carljaeger9585 4 года назад
Really well done! I’m a chef I’ve worked for Joel Robuchon and Gordon Ramsay. Well done boys. Very impressive
@falloncj
@falloncj 4 года назад
I'd have called this the chicken gallantine (chef Pepin has a great instruction video for the preparation of the bird). With the sous vide intervention though, I guess it does become a ballantine. Looks great either way.
@SpaceViking2000
@SpaceViking2000 4 года назад
Next time someone says “it’s too hard.” No it’s not. You are just hitting the bone.
@cristicofresh024
@cristicofresh024 4 года назад
guga seems loke such a family man his family is lucky
@RobChau90
@RobChau90 4 года назад
Watching you debone chicken or turkey is always fun to watch
@shalev-waterman
@shalev-waterman 4 года назад
Dry age steak in cheese
@leomessi80012
@leomessi80012 4 года назад
steak*
@shalev-waterman
@shalev-waterman 4 года назад
@@leomessi80012 your American or English I'm not but thanks
@leomessi80012
@leomessi80012 4 года назад
@@shalev-waterman No I'm not but yeah ok
@shalev-waterman
@shalev-waterman 4 года назад
@@leomessi80012 were are you from
@leomessi80012
@leomessi80012 4 года назад
@@shalev-waterman Serbia
@wizaxed
@wizaxed 4 года назад
Guga, I made this recipe for dinner. It was absolutely amazing!!! My whole family (4 kids) loved it too!!! Thanks for sharing the recipe.
@qucki7030
@qucki7030 4 года назад
What was the temp you cooked the chicken at? The first time you said 145 degrees, the sous vide temp said 145. Then you wrote 150 on the transition slide and said 150 degrees afterwards also. Which was it 145 or 150?
@MrFantasypl
@MrFantasypl 11 месяцев назад
I made it previously and this time with sous vide I see the difference. I need to improve filling tough.
@jordanc18764
@jordanc18764 4 года назад
BIG TIP!!!!!! When removing the silver skin from the tenderloin use a fork. Put the silver skin in the middle of the fork and slide the fork down as your pull the silver skin the opposite direction.
@taeka1111
@taeka1111 4 года назад
Sous vide every fruits and vegetables you got.
@giovannylinares2054
@giovannylinares2054 4 года назад
Watching how you went from nightmarish chicken and turkey to this perfection has been the best experience
@sonofagungourmet8276
@sonofagungourmet8276 4 года назад
that's a beautiful Chicken Ballentine
@anthonysaeli
@anthonysaeli 4 года назад
What temperature did you use for the oven and how long did it take to crisp up the skin?
@buddah8706
@buddah8706 4 года назад
27
@walnuttao8115
@walnuttao8115 4 года назад
I want to see how you sharp your knife with whetstone
@r.p.g6637
@r.p.g6637 4 года назад
Have you tried using freeze dried ingredients for seasoning. As in blend what’s freeze dried into special seasoning allowing for many more combinations. Since the only thing that’s removed is moisture allowing for concentrated flavor .
@person893
@person893 4 года назад
As an aspiring harmonica player, i would like to thank you Guga, for your music selection in this video
@redfog42
@redfog42 3 года назад
Looks delicious and not too complicated for the novice!
@sniffersmc2827
@sniffersmc2827 3 года назад
Since it's cooked sous vide this is more of a Galantine then a Ballotine. The Ballotine is cooked in the over while the Galantine is poached, which is pretty similar to sous vide
@vizigr0u
@vizigr0u 4 года назад
Man guga I am starting a RU-vid cooking channel (not this account I'm not advertising) and I have to say I really like how you improved your editting over the years. This video is so clean, I wish I reach this level at some point!
@nancycowell-miller4321
@nancycowell-miller4321 4 года назад
Q:---> Gravy Recipe (that was shown before chicken was cooked). You make a roux, and add "juices from the bag." What bag?? Is this the juices from the stuffed Chicken Ballotine? Or leftover from a previous chicken cook? Very curious because this sounds and looks AMAZING! ❤ I'm guessing that the chicken+bacon+pork is probably more better!
@crytekmonster2164
@crytekmonster2164 3 года назад
Followed the recipe, and although the video is referencing the juices from other cooking experiments, the juices from this one in particular (the juices from the stuffed chicken after sous vide) are thick and make an astounding gravy. No need to save up from other cookings. : )
@alexanderkartashov8776
@alexanderkartashov8776 2 года назад
i love ballotine with spinage and onions filling
@ok-qz9tg
@ok-qz9tg 4 года назад
Jacque pepin would be proud
@nicolas87loizou
@nicolas87loizou 4 года назад
THANK YOU for another fine recipe....Greetings from Cyprus
@dr.yassergpvirusandepidemi6641
@dr.yassergpvirusandepidemi6641 4 года назад
*You are the king of the steak, well done, I like your style, keep going* 😋😎🐔
@markchabot3684
@markchabot3684 3 года назад
I did this with a cornish game hen (it's just me and my wife) for 3 hrs. AWESOME!!
@paulalban6481
@paulalban6481 4 года назад
Wow! That looks very nice! Thank you for another learning time! 👍
@beflatline6044
@beflatline6044 4 года назад
Looking delicious. I'd love to see you make some sides for sous vide (asparagus, brussel sprouts, cauliflower, etc.). Partially for my own knowledge on tips for keeping the bags from not floating, partially just so I can see Angela continually cringing...
@austintownsend8340
@austintownsend8340 4 года назад
Imagine being any type of animal and guga comes up to you and you hear “let’s do it!”
@waltsadventure
@waltsadventure 4 года назад
That is a damn good looking chicken when you took it out of the convection oven. I'm ready to advance my sous vide skills and I definitely want to try this.
@kaae2010
@kaae2010 4 года назад
oh man. Watching your videos always makes me so hungry!
@aaroncallais5142
@aaroncallais5142 4 года назад
Hey Guga, love your guys videos. I'd love to see you guys try making a Swineapple one day. I tried it after just buying a smoker, and it turned out pretty good, but I'm sure yours would be amazing.
@hfdbvv6771
@hfdbvv6771 4 года назад
Love your videos Guga!
@alexanderkartashov8776
@alexanderkartashov8776 2 года назад
classic method, nice knife skills
@mta4144
@mta4144 4 года назад
The Meat Dealer : so how much beacon do you want ? Guga : YES
@louisgz1
@louisgz1 4 года назад
another awesome recipe....Thanks Guga!!!
@jonschmidt1545
@jonschmidt1545 4 года назад
Guga, you got me into Sous Vide about 6 months ago and I have to say about one third of all my cooking is Sous Vide.
@nordyfamily
@nordyfamily 4 года назад
Great work, thanks for taking the time to share
@joshsinglefooter
@joshsinglefooter 4 года назад
I think Abe Lincoln JR. Likes the chicken!
@Gswfansince2015
@Gswfansince2015 4 года назад
Everytime guga uploads it automatically makes my day better
@GrandeMastaSexi
@GrandeMastaSexi 4 года назад
Bought a $400 wooden block of Dalstrong Gladiator knives, and a 4 pack of their Gladiator steak knives. Holy moly are they the best things ever, thanks for the recommendation, cheers!
@ChubbyYummyCooking
@ChubbyYummyCooking 4 года назад
Perfect chicken dish for a weekend. keep it up!
@paula.2422
@paula.2422 4 года назад
Wow Guga, that looks awesome! Thanks for that, I can't wait to try this one. You're appreciated brother! .....and I know it's delicious because Angel loves it and he's a bit picky 😋 lol...You're awesome too my young brother!
@kommanderpl4yz
@kommanderpl4yz 4 года назад
That looks like a CHICKEN wellington to me!! I WANT IT!!!!
@tawer69
@tawer69 4 года назад
I feel like i just watched Jaques Pépin's video :P
@antonioj123
@antonioj123 4 года назад
Do you have to pan cook the pork since it's going to be in Sous Vide for 4 1/2 hours at 145?
@SMKreitzer1968
@SMKreitzer1968 4 года назад
Looks so good! Thanks Guga!
@sorual4604
@sorual4604 4 года назад
I need to get a sous vide circulator already! Originally I wanted it just for cooking steaks perfectly, but it seems like it has so many other culinary uses!
@munenex
@munenex 4 года назад
I will gladly eat the stuffing and postpone the chicken for another day. That stuffing is 😋😋😋
@brifo5779
@brifo5779 4 года назад
Hey Guga 👋😋🇮🇹 cook the rice with that beautiful gravy 💘 SVE 👊😎 Power !!!
@trktiny1231
@trktiny1231 4 года назад
I was looking to see if you done chicken sous vide with butter, kind of like the dry aged with butter but then cooked sous vide
@LoZiOcErCa
@LoZiOcErCa 4 года назад
RU-vid: How I MASTERED Chicken Ballotine Me: No RU-vid: This chicken has no bones Me: Ok interesting
@realkiller0
@realkiller0 4 года назад
🤣🤣🤣🤣🤣
@jnxgaming4694
@jnxgaming4694 4 года назад
Now im hungry......... thanks
@samk7839
@samk7839 4 года назад
Guga, can you do an episode on how to save and preserve your bag juices? And maybe a couple of recipes you do with the juices?
@BennyVanHalen
@BennyVanHalen 4 года назад
Id love to see you review all of your knives. Im trying to get a set but dont know what brands are good starters. You could show us your best bang for buck knives and your nicest quality ones too!
@matthewwilson9749
@matthewwilson9749 4 года назад
Fantastic job, Guga.
@300001111
@300001111 3 года назад
Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! (Exact recipe i commented in your usa vs korea vs germany video 😉)
@Punchabearinnamouf
@Punchabearinnamouf 4 года назад
I've also had some success with hitting chicken with my blade tenderizer before seasoning to allow seasoning to get in under the skin while it's cooking. Would also take care of the knife poking step for you
@isaza9088
@isaza9088 4 года назад
Guga, you should make a video specifically on all the the things you can do with the juices of the bag!!
@danmmx
@danmmx 4 года назад
Awesome video Guga. My only problem is now I am hungry! I have to stop watching these videos before lunch and dinner!
@HowToCuisine
@HowToCuisine 4 года назад
Impressive! 😱🔔
@newtonkwan8835
@newtonkwan8835 3 года назад
What is the oven settings for the final bake?
@somewhatstrange1600
@somewhatstrange1600 4 года назад
P E R F E C T I O N
@sambangrelas
@sambangrelas 4 года назад
da was nice. I was happy for 10 minutes
@jinnchinothenoobking8289
@jinnchinothenoobking8289 4 года назад
Guga, remember the buttery chicken and rice and potatoes u made, u forgot to show us the stuffing of the chicken (I remember now the vid you made was dry age chicken)
@jozefsmajda8036
@jozefsmajda8036 4 года назад
You should have mention Jacques Pépin if you are using his chicken debone technic.
@cassiolins1203
@cassiolins1203 4 года назад
Yeah, because everyone knows the name of all the people who came up with every technique ever
@jozefsmajda8036
@jozefsmajda8036 4 года назад
@@cassiolins1203 I'm pretty sure that everyone on Guga's level in gastronomy knows him. But I have nothing against Guga. I'll still like his videos. I'm just making simple notes. :)
@adrienhb8763
@adrienhb8763 4 года назад
Hey Guga, if you want a French chicken recipe, please use the best French chicken: Bresse chicken. The Bresse region has among the best chicken in the world. If you want to try an awesome French recipe, please try to cook foie gras sous vide. And have a question: why didn’t you put hot water on the chicken to have crispy skin? After you tested it, I did too and it works! :)
@robertrodgers1423
@robertrodgers1423 4 года назад
Guga, you can up your game and make The Scott Rea Project's chicken cushion. You are almost there but his presentation is a bit nicer. Thanks for sharing.
@johnchase4408
@johnchase4408 4 года назад
I do this with Turkey on Thanksgiving.
@brandobond
@brandobond 4 года назад
Do a video where you prepare a turkey in the same way! Thanksgiving is a time where I would actually put in this kind of work for the "wow factor."
@lungelosibisi9831
@lungelosibisi9831 3 года назад
Guga you are AMAZING.
@wicklahaine
@wicklahaine 4 года назад
"why did you kill him" " *he didn't use freshly ground black pepper. I had to end his suffering* "
@TheMajinHermit
@TheMajinHermit 4 года назад
Babish
@evan_ack
@evan_ack 4 года назад
Hey guga, do you think you could do a video about how you sharpen your knives?
@paulanthonysteff9706
@paulanthonysteff9706 3 года назад
Omg this looks so good
@Hughjasswipe
@Hughjasswipe 4 года назад
Try Marco Pierre whites seasoning technique, he uses beef stock and olive oil instead salt and pepper, would be a good taste test video
@CarlGorn
@CarlGorn 4 года назад
That's a good basic chicken gravy recipe, but I always add thyme and marjoram to mine, along with the salt and pepper, Chicken just loves those two herbs, whether fresh or dried. And if I'm feeling extra zesty, you know there's going to be some garlic powder and chopped giblets in there, too.
@theekshanasangeeth684
@theekshanasangeeth684 3 года назад
Good job ❤🌹
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