Jacques Pépin's Chicken Galantine

  • Published on Oct 28, 2015
  • Watch as Chef Pépin quickly debones a whole chicken and then turns it into a delicious Chicken Galantine.
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  • Howto & StyleHowto & Style

Comments • 21

  • marc toom
    marc toom 5 days ago

    Great old school craftsman master.Best easiest quikest way to make a gallantine, i have ever seen!
    Love it!

  • Bolton Michael
    Bolton Michael 9 days ago

    Pure Excellence

  • Gwengie G
    Gwengie G 23 days ago

    I don't even care if Jacques Pepin is cooking or not, I just love love love to hear him talk.

  • Tomas O.
    Tomas O. Month ago +2

    When chef can butcher a chicken better with his hands than you can with your knife. 😅

  • Jay Matane
    Jay Matane 2 months ago +2

    The master at work.. Absolute masterclass

  • HooperWest
    HooperWest 2 months ago

    The Pépin Standard is the GOLD STANDARD

  • Franco L
    Franco L 3 months ago +1

    Incredible. Got to love him. I've learned so much from Jacques and Julia over the years . . . forever grateful.

  • Makomuono bunde-omuono
    Makomuono bunde-omuono 3 months ago

    Wow! Precision & perfection rolled into one. Massive respects.

  • Pugilation
    Pugilation 7 months ago

    Such a maestro!

  • Strike Freedom
    Strike Freedom 8 months ago +2

    How elegant, it's just satisfactory to watch it.

  • rustydog1236
    rustydog1236 2 years ago +6

    I use this technique on the thanksgiving and Christmas turkeys. Very easy to carve and look so nice. the traditional sage and bread stuffing.

  • Cool Guy
    Cool Guy 2 years ago +1

    Isn't this a ballontine? Isn't a galantine poached?

  • GS S
    GS S 2 years ago +13

    Grand Master for sure. Been watching him for years. Damn, does he make it look so easy.

  • granlarson
    granlarson 2 years ago +64

    A grandmaster! I remember watching him do that Galantine or Ballotine technique over 30 years ago on PBS with thick dark black hair! He's the reason I love to cook!

  • mixwell1983
    mixwell1983 2 years ago +6

    I tried it but with crappy knives and my chicken was a little frosty. Took me like 10 mins and mine is in oven, i told me chick to record deboning but i want unfrozen chicken and my sharp paring knife. I may record me slicing into it and perhaps with more skill and better tools make a deboning video. I stuffed mine with spinach and ricotta

  • Patricia Weaver
    Patricia Weaver 2 years ago +5

    he is the master of all things food. love him so much

  • jujube_jewelry
    jujube_jewelry 2 years ago +7

    Master class!

  • Ramin
    Ramin 2 years ago +3

    Bravo! Thank you!

  • Scott Miller
    Scott Miller 2 years ago +34

    Perfect. Now I'll need to put you on slow motion while I try this

  • hawaiidispenser
    hawaiidispenser 3 years ago +30

    Nice technique. He's probably made this dish 5,000 times.