Jacques Pépin's Chicken Galantine

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Comments • 11

  • rustydog1236
    rustydog1236 Year ago +3

    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 Year ago +1

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

  • GS S
    GS S Year ago +6

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

  • granlarson
    granlarson 2 years ago +38

    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 +4

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

  • jujube_jewelry
    jujube_jewelry 2 years ago +6

    Master class!

  • Ramin
    Ramin 2 years ago +2

    Bravo! Thank you!

  • Scott Miller
    Scott Miller 2 years ago +21

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

  • hawaiidispenser
    hawaiidispenser 3 years ago +15

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