How refreshing to actually see a technically sound chef producing actual instructional cooking videos. Not over edited 30 second wham bam thank you mam videos concerned only with making the a star out of the so called Chef... Well done as a Professional chef of over 20 years experience I enjoyed your videos and actually learn something.. Keep them coming.
I made this dish for friends yesterday. Your assertion that this is the best chicken dish ever was proved in our opinion. It was absolutely fantastic. Your instruction was very helpful. I followed your measurements and everything turned out exactly as you showed - except that it took much more than 10 minutes in the oven to reach internal temperature of 160 degrees F., perhaps because I didn’t bring the chicken to room temperature prior to searing. You made the assembly look easy, hopefully with practice, I will improve.
Done gallantines many times. My best results is cooking whole sousvide at 65C 2 hours/ cool it down and dry it in refrigerator for few hours ( skin will dry out slightly. Then deep fry the whole thing at 180C , skin super crispy. Works very well for small ballontines
@@thethpianagreed cooking to 65 deg, cooking (it’s still not safe at 65 deg) is a stupid idea. In short cook it, but don’t cook it till it’s safe. Then mentions a second cooking but no record of final core temperature. Stupid, needless, no advantage method. Only dissapointing part about this video is that he makes no mention of a core temperature of 75 deg C. Too be ho est, whilst I like the video I’d bet a thousand British pounds that chicken is not at 75 deg C after just ten minutes. Utter nonsense to say it is.
@abbziexx123 I think so. So long as you give it time for surface to dry out a bit after thaw. I made this and I think the two sauces is a bit much for a home cook. Better to brown the bones and bits and just make a pan sauce or mushroom pan sauce.
Chefs are so lucky nowadays! What a great resource of knowledge channels like this are, back in the day you only got to see thing like this where hard hard work!
I love how you cook. You dont care about how long time it takes. No negotiation on time. It takes what it takes. That chicken sauce was epic. I wish i could try it so many beautiful techniques. Your cooking is like watching a swan in a lake. Beautiful.
I really appreciate the chef command and thechnique. Of course, it is plenty of flavor. Every step is done precisely and very crean. Pretty owesome!!!!!
Fabulous sharing my dear friend ~! Looks very delicious~! I love to try it very badly! The chicken looks extremely juicy! Making me so hungry! Thanks for sharing ~! WOW!
Thanks Jules, my guests really appreciated the dish. After colouring the skin in the pan, I finished the cooking in the oven @ 375F for at least 30 minutes so that inside temperature was 165F. I need to work the the plating... but the taste was truly superb!
Actually made a galantine for christmas following Jacques pépin's recipe where the chicken is still intact after deboning. Awesome method to try and it really wowed the guests. Really have to up my sauce game though. Will try this mushroom parsley one, seems really delicate yet pungent.
I normally don t comment on UA-cam, but your channel is really incredible and I never saw anything like it. I hope it gets the deserved number of views. Cheers from Brazil
This is way more elegant than what I did, but I used to completely debone 20# turkeys, keeping the skin intact, then I would stuff with stuffing, roll into a roulade and wrap in bacon slices and bake. We would serve the slices with other holiday sides. It was labor intensive but beautiful and delicious.
That's more than inspiring! I like how the video includes all the preparation step by step and the delicacy in the arrangements. And I would suggest to take the camera at a higher position so that the content in the pan can be seen.
Greetings from Greece chef!! Love your skills ang your videos!! Always giving top quality recipes!! Everything I’ve tried so far is to the point!!! Thanks a lot and keep it up!!! I would love to see you work on a Greek recipe!! Thanks again and happy new year!!!
You need to watch Jacques Pepin's Chicken Ballotine. He debones this chick in minutes with an explanation. Jacques states it should only take 45 seconds to debone a chicken. He is truly a Master. Great video I'm watching all the Ballotine/Roulade videos I can.
Great techniques that I do not see that often. Very interesting to start following you. Good to see that you are a Dutchman, so am I! What about a piece of white fish with a white wine sauce from the fish fumet? Hope to see lots of videos. Take care
What an amazing and super elegancy with luxury looking on art of culinary fine cooking..u are brilliant chef’ So amaze me with your skills and recipe.. Looking forward to seeing more from you chef💪🏻💪🏻💪🏻 All the best and wished u best of luck and road to 100k soon💪🏻🤝
How refreshing to actually see a technically sound chef producing actual instructional cooking videos. Not over edited 30 second wham bam thank you mam videos concerned only with making the a star out of the so called Chef... Well done as a Professional chef of over 20 years experience I enjoyed your videos and actually learn something.. Keep them coming.
Couldn't describe better that cringey trend of so-called up and coming tik-tok ''chefs' lol
Seriously... Everything you just said. I've been at this for 20 plus myself and these vids are the best I've ever seen.
😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
I’ve been watching so many chicken roulade videos, but none of then had this amount of care and perfection. I loved it
I made this dish for friends yesterday. Your assertion that this is the best chicken dish ever was proved in our opinion. It was absolutely fantastic. Your instruction was very helpful. I followed your measurements and everything turned out exactly as you showed - except that it took much more than 10 minutes in the oven to reach internal temperature of 160 degrees F., perhaps because I didn’t bring the chicken to room temperature prior to searing. You made the assembly look easy, hopefully with practice, I will improve.
Done gallantines many times. My best results is cooking whole sousvide at 65C 2 hours/ cool it down and dry it in refrigerator for few hours ( skin will dry out slightly. Then deep fry the whole thing at 180C , skin super crispy. Works very well for small ballontines
This workflow makes for a safer and more visually appealing dish.
@@thethpianagreed cooking to 65 deg, cooking (it’s still not safe at 65 deg) is a stupid idea. In short cook it, but don’t cook it till it’s safe. Then mentions a second cooking but no record of final core temperature. Stupid, needless, no advantage method. Only dissapointing part about this video is that he makes no mention of a core temperature of 75 deg C. Too be ho est, whilst I like the video I’d bet a thousand British pounds that chicken is not at 75 deg C after just ten minutes. Utter nonsense to say it is.
Can this be frozen before cooking ?
@abbziexx123 I think so. So long as you give it time for surface to dry out a bit after thaw. I made this and I think the two sauces is a bit much for a home cook. Better to brown the bones and bits and just make a pan sauce or mushroom pan sauce.
@@josemenendez8340 you must be an idiot. Cooking to 65 deg C? You must be utterly stupid.
Extremely talented chef, can't believe I've found this channel only now!
Chefs are so lucky nowadays! What a great resource of knowledge channels like this are, back in the day you only got to see thing like this where hard hard work!
Absolutely best chicken roulade I’ve ever seen
Absolutely incredible chef. Thanks for sharing these amazing techniques!
Appreciate it! Have a good one
just about a cooking masterclass. i want to cry whe I see how some pro chefs butcher the simple stuff every one should know
Thanks Roman! Gotta love the classics
Absolutley incredible! This type of content is nowhere to be seen on UA-cam.
My very best applause for this chef. He is great
I love how you cook. You dont care about how long time it takes. No negotiation on time. It takes what it takes. That chicken sauce was epic. I wish i could try it so many beautiful techniques. Your cooking is like watching a swan in a lake. Beautiful.
My mind is absolutely blown by ur recipes, esp one ingredient recipes. Youre amazing, God bless you my friend!
Thanks a lot! There’s a new one ingredient episode coming next week!
@@JulesCookingGlobal Awesome, can't wait to watch!!
I really appreciate the chef command and thechnique. Of course, it is plenty of flavor.
Every step is done precisely and very crean.
Pretty owesome!!!!!
Just made this recipe yesterday for the first time it was delicious, can't wait to try more of them 🙌
You can pick up your plaque at the office
I’ve never seen such combination of perfect technique, respect for the ingredients and artistry
Fabulous sharing my dear friend ~! Looks very delicious~! I love to try it very badly! The chicken looks extremely juicy! Making me so hungry! Thanks for sharing ~! WOW!
It was definitely delicious, love the classics
Thanks Jules, my guests really appreciated the dish. After colouring the skin in the pan, I finished the cooking in the oven @ 375F for at least 30 minutes so that inside temperature was 165F. I need to work the the plating... but the taste was truly superb!
Thanks Jules, the recipe was inspiring, and you are a great teacher explaining step by step. Regards
Thanks a lot! Very kind
Actually made a galantine for christmas following Jacques pépin's recipe where the chicken is still intact after deboning. Awesome method to try and it really wowed the guests. Really have to up my sauce game though. Will try this mushroom parsley one, seems really delicate yet pungent.
Great to hear, hope you like it!
It is the very best video, to repet it, and lean each time. Thanks Chef
I normally don t comment on UA-cam, but your channel is really incredible and I never saw anything like it. I hope it gets the deserved number of views. Cheers from Brazil
Likewise ❤
I am following your videos sharply and I am so interested of your valued contents.
Keep it up.
Regards
Emad Marwan
From 🇪🇬 Egypt
Thanks a lot Emad!
Dear Chef I can say that your are absolutely fantastic 100% great chef .... May you live long
Wow wow wow this is nice thanks for everything and please keepgoing
This is way more elegant than what I did, but I used to completely debone 20# turkeys, keeping the skin intact, then I would stuff with stuffing, roll into a roulade and wrap in bacon slices and bake. We would serve the slices with other holiday sides. It was labor intensive but beautiful and delicious.
Gorgeous Presentation Chef and the explanation of the process was fantastic! Thank you!
Chickens are proud to be so versatile.
Awesome video. Great chef. Just flavor, hight command of cooking skills.
I repeat and once again.
Just Master
Beautiful dish. Well done!
I know I probably won't make any of your dishes, but boy is it a pleasure to watch how it all comes together in the end.
Brilliant how you add flavor with every part of the chicken.
It sure was delicious!
That's more than inspiring! I like how the video includes all the preparation step by step and the delicacy in the arrangements. And I would suggest to take the camera at a higher position so that the content in the pan can be seen.
Greetings from Greece chef!! Love your skills ang your videos!! Always giving top quality recipes!! Everything I’ve tried so far is to the point!!! Thanks a lot and keep it up!!! I would love to see you work on a Greek recipe!! Thanks again and happy new year!!!
Thanks a lot! Very kind of you to say! Always love Greece
Truly amazing!
May I ask for the brand of the plate you’re showing for the serving?
You need to watch Jacques Pepin's Chicken Ballotine. He debones this chick in minutes with an explanation. Jacques states it should only take 45 seconds to debone a chicken. He is truly a Master. Great video I'm watching all the Ballotine/Roulade videos I can.
I have not debone a whole chicken since culinary school, that was a while ago. This was so refreshing to see👍🏽
Thanks you! Appreciate it
Delicious chicken 🐔 dish 👍🏻 amazing chef 👍🏻
A Dutch guy that can cook. I'm impressed.
This precision is mind blowing! I'm so thrilled I have come across this channel
Wooooow, as French, and so totally food focused, this is an amazing work.
Nice work ...I would definitely cook the balotine sous vide and sear.
Great techniques that I do not see that often. Very interesting to start following you. Good to see that you are a Dutchman, so am I! What about a piece of white fish with a white wine sauce from the fish fumet? Hope to see lots of videos. Take care
Amazing work & plateing, the knife skills with the deboning of the chicken also top notch.
Will definitely subscribe!!
Thank you so much! Means the world
Love the knife work and the elaborate prep process
Excellent dish, presentation, and clear instructions
wow wow wow. This should not be free... Incredible content. Thank you.
beautifully presented instruction. Thank you Chef!
As always. Absolutely mind blowing and beautiful video.
Thank you! Means the world
just amazing chef!!!! wow smh technique on 💯💯💯💯🤯🤯
You are a great chef and nobody can change my perception.
He gets an A+ for this presentation.
Chef ur recipe is absolutely great. Your channel is so underrated. Keep up the good work ✨✨
Thank you so much Karthik! Appreciate it
Looks so delicious 😋
This recipe was one of the best chicken dishes I have ever made, thank you!
And which was the best you ever made? 😳
Best recipe yet!
Thanks!
wow - thats proper cooking right there
You're the man, this recipe kicked my butt in my one cooking class but you hit it out if the park!
Thanks! 🙌🏼 Really appreciate it!
That's look delicious...thank for the kitchen class...
You are unbelievable chef every thing are amazing chef . 🙌🏻🙌🏻🙌🏻
You made it look so easy.♥️
amazing stuff great recipes and excusion.
Great video nice cooking skills thanks for sharing
Beautiful, learn a lot from your channel, Thank you chef!!
Looks so delicious ❤ watching from Bangladesh 🇧🇩 🇧🇩🇧🇩🇧🇩
Excellent explanation keep up your good work
Absolutely beautiful. Thank you very much.
Absolutely STUNNING!!
This new and I like it . Thank you
Wow, this looks like a michelin star dish!
I believe he ran/worked in a michelin star restaurant.
Sure did, I had the honor to work at some amazing places
@@JulesCookingGlobal thank for sharing as always! We learn so much!
A joy to watch. What would you recommend serving with this dish?
Thank you for sharing, the best of the best.. Happy New Year 2022, Best wishes
Thank you so much! Happy new year to you too!
Fantastic again. Bravo.
Made the dish with the pommes paolo and baby carrots as main course for NYE. Beautifull recipe, thank you for sharing Jules!
That's awesome to hear! Happy new year!
The roulade was perfectly made ❤
Thanks 🙏🏼 really appreciate it
This is great. I'd like to make something like this but without any milk/cream (allergy).
One phrase: simply amazing! 😲
Thanks a lot!
nice and tasty recepy but I suggest Jaques Pepin technique for deboning the chicken
This guy used every utensil and instrument in the kitchen for 1 chicken log. Wonderful
This was masterful, I'll never cook something this complex for myself, but maybe I'll find a reason one day to cook it for a special occasion.
What an amazing and super elegancy with luxury looking on art of culinary fine cooking..u are brilliant chef’
So amaze me with your skills and recipe..
Looking forward to seeing more from you chef💪🏻💪🏻💪🏻
All the best and wished u best of luck and road to 100k soon💪🏻🤝
Thank you so much! Spread the word 🎉
This is utterly fabulous.
Thanks a lot Andrew!
Absolute pro. Love this.
Really enjoyed this one Jules 🙏
Perfect dish chef !
Cant wait to try this 👨🍳
Thanks chef!
Dude that was dope🍻🍻
Wonderful recipe, as usual. Happy New Year with many interesting recipes to enchant our eyes and taste 🎆🎈🎊
Thanks a lot! You too, happy new year 🎊
the instructions were so clear and concise I had to subscribe. I will definitely try this!
Super explications, très pédagogique.
Great work
Thanks a lot!
Thank you for your video! Can you share some information about the dishes you are using for the videos sir?
I just discover your videos and I’m impressed how good you explains everything I already set up my weekend schedule with this receipt ! Thanks
Thanks a lot! Awesome to hear!
Nice one chef ! Really like this dish !
Incredible recipe !!! Yummy !!! Tasty like my grandmother's !!!😋😋😋👍
Thanks! Glad you liked it
nice execution chef
Thank you!
Relly best recipes good job😊
Amazing work.
Top notch Chef.
We love your beautiful creations... so refined delicious😋✨
Thank you so much Sarah!
Lekker!!!
Looks great man!