Jacques Pépin's Chicken Galantine


Comments • 25

  • rustydog1236
    rustydog1236 Year ago +5

    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 +8

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

  • granlarson
    granlarson 2 years ago +46

    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!

  • Miller Time
    Miller Time 2 years ago +29

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

  • hawaiidispenser
    hawaiidispenser 3 years ago +22

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