Everytime you start with good base ingredients, it's going to be good. No matter what unless you burn it. Technique amounts to texture, that's all there is to it. Prep is food ❤
I graduated from Le Cordon Bleu and we made this dish in one of my classes. Excellent representation of classical French technique (s). Keep making them.
Duuuudeee please make this an ongoing series. I'm obsessed with weird retro food from the 70s. I was surprised by how excited I was to hear you guys say this recipe was actually good. I feel like we've lost so much to time. I want to go back and try all these foods we threw to out to the curb.
It's strange to think of the 70s as retro. I was alive in the 70s. But to be fair, this particular dish has been around since the middle ages, but with a sausage stuffing rather than the mousse. In the 19th century, fowl would have been stuffed with things like brightly cured ham, boiled eggs, or other foods to create a decorative cross section.
Hey man this was great I’d love to see you go through more overly complicated weird old recipes! Also I’m 81 days sober today and you inspired me to get some help! Bravo Santino have a wonderful 24! 🙏❤
@@Chaddingway The speed and ease he does it with is just mouth-dropping, the dude is a true master. he does it in under 2 minutes! The first time I ever followed it took me about half an hour. Now with practice, I'm down to about 12 minutes. I think I'll need to debone 1000 chickens before I get to his 2 minutes mark.
Very interested in the older classic recipes. Please demonstrate more of these. Have to say, this one is beyond me with all the chicken deboning work. Fun to watch though!
Deboning a turkey and filling it with sausage stuffing is my favorite way to make the Thanksgiving turkey. Makes it so easy to serve also. Just slice and put on a plate.
I freaking love this series of videos! It’s always fun and useful to get a 30 minute chicken picatta video or a “my favorite chili noodles and ramen” video, but seeing Sonny flex his pro chef muscles with these classic, fancy and still incredible French recipes is awesome!
The prep on this is _savage._ I mean, I thought spatchcockin' was serial-killer - but this? Holy moley - I gotta get me to the grocery store. . . my inner Dexter has been twigged.
@@thatdudecancookno surgeon would do what you did @7:06, I held my breath. ❤️ Love your stuff, the internet remakes, (the forgotten 50 states series) the retro stuff is a great idea. And adding Marcus and comedy is great. I watched one of the older videos recently, you’ve come a LONG way in your production.
I made turduckin with my youngest son one year so had to debone chicken, duck and turkey. While I thought it was ok I wouldn’t do it again, but this chicken really looks great and better tasting, one stuffing instead of three and all skin crispy. I will most likely try this. My only problem is the amount of cream, but that is not too bad to decrease.
Absolutely keep getting into the time machine. With so many modern recipes relying on the obscure ingredient(s) it's so important to show how to have unique/adventurous foods through technique!
I'm a home cook and at the risk of blowing my own trumpet, a pretty good one. My mother was a great cook and a passion for cooking runs in our family. My sister is a chef. Give me the recipe and I will do a good job of recreating Michelin starred dishes. However, unless my butcher will do it for me, I can't picture myself using a de-boned chicken anytime soon. Great recipe as usual Sonny, I might try adapting it to a _bone-in_ chicken. 😁 Incidentally, keep these old recipes coming. There is plenty of inspiration to be taken from these classics.
I have shared your channel with soooo many people. This is quintessential TDCC. I absolutely loved the recipe and I love the concept of dredging up recipes from the past. It's right up there with your series of testing the silent European cooking vids. You and Marcus are tremendous. I'm still smiling after watching you two devour that chicken. So fun. Thank you!!
I haven't deboned a whole chicken since the one time I had to do it in culinary school. Thanks for that memory. I'm gonna have to try this one over the weekend.
LMAO. I'm eating tuna and salmon sushi for lunch while watching. When you went for the taste with the chicken moose I about spit my food out. LMAO. Well played sir.
I love this idea, and definitely keep doing more! Because what you mentioned at the end is true--it's not something you can just GET anywhere. It's the sort of thing your more adventurous watchers might try, but otherwise we wouldn't even be exposed to it. And just reading the recipe, I probably wouldn't have worked up the courage to try something that sounded so weird. I don't need another 23 recipes for french fries or burgers if you have more of these lying around!
Love, love, LOVE the format, and I want to see more old school recipes. I also like the longer videos. For a special treat, I would especially enjoy watching you prepare a neglected classic, like this ballotine, and then do follow up episode with your own modern spin on it. A story with two chapters. Thanks for making this!
Great job Sonny. Back in the 1980's a friend of mine was just back from LaVarenne Culinary School in Paris. He was always doing these types of recipes. I learned a lot of french cooking technique and ate some great food, back then. It's true that we don't see much of this anymore. My chef friend doesn't even make them except on special occasions. Keep up the fantastic work, and show us more of these types of recipes, please!
You can add the cream and seasoning in 5he blender. You also don't need the egg whites, there's more than enough protein in the chicken. What you did miss if you were to be true to the dish is that you should have passed the chicken puree through a tamis, in which case you should have previously trimmed all the silver sinew and connective tissue from the breast, then diced it to shorten the fibres😁.
Great seeing your genuine surprise and love for this dish! Oh yes, more of these please! It's mostly just food pron for me as I have the most basic kitchen ever but I genuinely love food and cooking so why the hell not! Love and respect dudes.
Seing you eating the whole thing in almost a straight timeline while speaking, it warmed my heart. Seeing you two just enjoying eating an unknown dish to me and from my country, it was the chef's kiss.
Have not seen or tasted this since the early 80s! I just found the recipe in my old notes (very close but not Identical) but I'm going to wow my new girl next Friday night! I know that I will manufacture Calvados out of apple syrup and and vodka. Bring on some more of the oldies! Thanks
I made your turkey Thanksgiving dinner last year and my family and friends that were over for dinner were amazed. I’m going to give this a try and hope I don’t screw it up. Thank you so much bring back more of these old-school recipes.
I’m trying this! My mission is to make it not blow apart. Honestly, though your final presentation was friggin good. And every series everything you do and have done since the beginning is excellent. You don’t need to ask just create content.
These old school recipes are amazing. Like you said it doesn't sound good but when you make it it's just awesome tasting! Such valuable lessons learned from the past. Yes, More please! Thank you for bringing all this to us!!
I have a lot of Michel and Albert’s cookbooks. La Tante Claire too. All of those books is like having a glimpse into history. History that was iconic at the time and is still iconic today if you taste their recipes. Looks so delicious!!!
I've been watching your videos for years. I think your relaxed vibe inspires confidence for more difficult dishes. I love this recipe because there's no hard to find ingredients. It's all technique.
Yes, you make these older recipes relevant and exciting to try. I get impatient with others’ long videos but not chef Sonny. Every word is interesting, useful and fun. Dishes are mouth watering when chef and Marcus devour the food. Of course, we all love the refrigerator action.
Watched a lot of your videos, always enjoy not only your recipes and techniques, but you barely concealed insanity. I would never, in a million years try this cook, but I think it's one your best videos showing your wonderful skills.
My grandmother gave me a cookbook put out by Maxim's of Paris, a very famous restaurant whose heyday was in the 50's, 60's and 70's. Not your particular dish, but many amazing, labor-intensive recipes and I'm excited to try some of them. We entertain so casually now, it would blow my friends' minds if I served something like this. I'm gonna do it!
Hi dude, please make this as a serie, I really loved this type of old receipes and how this old techniques create amazing new posibilities for improvisation.
Watching you know for over a year and my 1st time commenting… I will def try this but will likely set a side a day to get this right!!! It seems so complicated.. but worth the effort. Just for the simple fact you will not likely find this anywhere unless you live close to a French fine dining establishment, ur gonna have to do this on your own. Thanks also for not post editing away those mis calculations, that’ll show us when it’s our turn not to be too hard on our selves. Keep this series going! I will try them all! Bravo sirs! 🎉
Mate, I just wanna say. I'm a long time subscriber and I absolutely love your videos. I love the simplicity of your cooking and your to the point method. I've cooked so many of your recipes, and enjoyed them all, more importantly, I've looked good in front of my friends and family which is what matters the most, thanks again and keep up the good work!!!!!
Sweet Cranky Moses Sonny, this is BRILLIANT! Making those ol'timer French recipes is tickling my palate in all the right ways! I saw your soufflé Short, and would love the full video and recipe. Please make more!
I used to make this for special occasions all the time. In my old gastronomy cookbook, it was called a “galantine of chicken”. I never used chicken moose as the filling. I used two layers of filling one was a spinach, mousse, primarily spinach and cream cheese cut with a little lemon, and the other layer was a bread stuffing like you’d make for Thanksgiving. The bread stuffing helped to prevent the spinach mousse from running out. The chicken would be bound with continuous twine with a lot more wraps than was shown in your video, which helped keep it together even if I overstuffed it! It was great with any kind of gravy, but if you used a gravy like you would make for your Thanksgiving turkey, it was just perfect! Thanks for this video, it brought back a lot of great nostalgic memories!
Watching this bought back good memories with that cream sauce. Goes wonderfully with thick pork chops with Onion and Thyme, Mash potato and steamed French beans. But chicken breast stuffed with black pudding and wrapped in streaky bacon wouild hit the spot too. More please!
Nice. My son and I (across the country from each other) did full boneless turkeys for Thanksgiving a few years ago. It's good to revisit the technique. Thanks!!
onions: obvious mushrooms: umami loads of heavycream in a emulsion with the chickenbreast: makes it juicy and creamy This had to turn out good! Yes, more of those please. This was fascinating.
Definitely keep ripping these dude, your enthusiasm is infectious. The slow build of surprise and excitement as you tasted was awesome, it's cool to see that a student of the game can still be thrown a curveball.
That’s a crazy dish, but everything I’ve made that you’ve made has been ridiculously good. If you keep going down this culinary journey back in time I’ll keep watching. Thanks for sharing!
So nice to see this - I think your chef skills made it possible for you to recreate this vintage dish so well because of the heritage of where those skills derive from. When I think back to these very 'dated' concoctions from the seventies and beyond, it is with a sense of nostalgia and associated fond memories. Hopefully this video will inspire a new generation of cooks to explore some stuff from the past. (Does not include aspic-entombed sculptures of veggies and dead things.)
Its been so long since I’ve boned and stuffed a whole chicken that I don’t remember if it was for this dish or something similar, but you’ve inspired me to go back to honing that particular skill! That sauce looks _amazeballs!!_
Thank you for your hard work. I have learned a lot from your videos over the past couple of years. The things that helped me the most about your videos have been watching the techniques, learning about how to add flavor and demystifying the preparation of food in general. Just as important has been the pleasure of watching you and Marcus enjoy life and share your humor! Me and my family are becoming concerned about cardiovascular and brain issues related to eating saturated fat. Also, I have less time at home to cook now. So, if the older recipes you will be making in this series are labor intensive and make use of a lot of fats, they're unlikely to be reproduced in our household and I may watch fewer of your videos because I'll be looking for videos of people who can teach me how to prepare tasty food with (ugh!) vegetables. However, it is fun to watch you make and enjoy them. I just watched this entire video! I hope you keep making videos that you enjoy and that you get tons of views.
This was my new favorite video!!! Do more like this. Also, I don't normally talk to my TV or have a reaction, but you sure got me with tasting the seasoning! Goodness that was good. Nice job man!
Marcus and I had a lot of fun with this one so I hope you all enjoyed!
remember wishbone the doggy? i miss my dad's jack russel terrier
omg... pronounced "peh paan"!!😆
yes to exhuming old-ass recipes
and giving Marcus more screentime is a winner
Excellent content
Great show, guys
Awesome job! I was trained in the 80’s and you really nailed it in my opinion!👍🏽💪🏽👊🏽
Everytime you start with good base ingredients, it's going to be good. No matter what unless you burn it. Technique amounts to texture, that's all there is to it. Prep is food ❤
Yes, please make more old school recipes!
I'm happy were all on the same page!
@@thatdudecancook Classic Continental Dining!
Agreed! I love old cookbooks with crazy recipes.
@@thatdudecancook We love it! Awesome
@@thatdudecancook We also all love seeing you and Marcus having fun eating the creations at the end. Keep that up!
Hey 57 years in the business. The great masters were just that. Let’s have more. Great job Sonny.
I graduated from Le Cordon Bleu and we made this dish in one of my classes. Excellent representation of classical French technique (s). Keep making them.
What's the name of it?
@@rossgirlme He said it about 0:30
Whole deboned chicken stuffed with a chicken shallot mousse
Duuuudeee please make this an ongoing series. I'm obsessed with weird retro food from the 70s. I was surprised by how excited I was to hear you guys say this recipe was actually good. I feel like we've lost so much to time. I want to go back and try all these foods we threw to out to the curb.
I'm with you, I swear so much of it is really good stuff
It's strange to think of the 70s as retro. I was alive in the 70s. But to be fair, this particular dish has been around since the middle ages, but with a sausage stuffing rather than the mousse. In the 19th century, fowl would have been stuffed with things like brightly cured ham, boiled eggs, or other foods to create a decorative cross section.
@@thatdudecancook Heston's toast sandwich!
@@thatdudecancookmane, watched the whole vid, it was worth it 👌
The last 2 minutes were so honest and wholesome. lol love it
Hey man this was great I’d love to see you go through more overly complicated weird old recipes! Also I’m 81 days sober today and you inspired me to get some help! Bravo Santino have a wonderful 24! 🙏❤
Congrats man! That’s amazing
You can do this, God bless!
Absolutely.... PLEASE CONTINUE... I'm fairly certain many of us would LOVE some Julia Child favorites.
that chicken deboneing was insane, very cool technique
I love doing it!
I've done that twice. It's not TOO hard to do and makes a nice presentation.
It's the Jacques Pepin method. There's a video of him doing it and it's super fast.
@@Chaddingway The speed and ease he does it with is just mouth-dropping, the dude is a true master. he does it in under 2 minutes! The first time I ever followed it took me about half an hour. Now with practice, I'm down to about 12 minutes. I think I'll need to debone 1000 chickens before I get to his 2 minutes mark.
I can safely say this is something I will never attempt. Spatchcocking is enough for this guy.
Very interested in the older classic recipes. Please demonstrate more of these. Have to say, this one is beyond me with all the chicken deboning work. Fun to watch though!
Deboning a turkey and filling it with sausage stuffing is my favorite way to make the Thanksgiving turkey. Makes it so easy to serve also. Just slice and put on a plate.
Do you do anything special to deal with the tendons in the legs?
Need way more of these retro French recipes. GOLD
Love this! Old french recipes are amazing! Would love to see more of these!
I freaking love this series of videos! It’s always fun and useful to get a 30 minute chicken picatta video or a “my favorite chili noodles and ramen” video, but seeing Sonny flex his pro chef muscles with these classic, fancy and still incredible French recipes is awesome!
The prep on this is _savage._ I mean, I thought spatchcockin' was serial-killer - but this? Holy moley - I gotta get me to the grocery store. . . my inner Dexter has been twigged.
Time to get surgical
Hahaha.
@@thatdudecancook Clarice would like it with a side of Fava Beans and a nice Chianti. "SssSssSssllsllsllss" 👅😋
@@thatdudecancookno surgeon would do what you did @7:06, I held my breath. ❤️ Love your stuff, the internet remakes, (the forgotten 50 states series) the retro stuff is a great idea. And adding Marcus and comedy is great. I watched one of the older videos recently, you’ve come a LONG way in your production.
I made turduckin with my youngest son one year so had to debone chicken, duck and turkey. While I thought it was ok I wouldn’t do it again, but this chicken really looks great and better tasting, one stuffing instead of three and all skin crispy. I will most likely try this. My only problem is the amount of cream, but that is not too bad to decrease.
I learned this one in 1981 in a cooking class at a Junior College. The chicken was completely de-boned and we nicknamed the recipe "second base."
Haha, OMG, that's hilarious
Yes - Jaches Pepin has this exact Gallontine procedure in several videos.
yeah except pepin does it in like 2 seconds, without losing any fingers
I’ve seen Jacques Pepin debone a whole chicken without splitting the back or breast in under a minute. He’s THE true French Master.
Sunny-"Taste for seasoning" Marcus-"OH MY GOD!" Me-died laughing.
Just fed the baby and put him back down for sleep and almost woke him up laughing at that lmao
RIP
A Great chef testing older great chefs recipes is such a great series!!.
Absolutely keep getting into the time machine. With so many modern recipes relying on the obscure ingredient(s) it's so important to show how to have unique/adventurous foods through technique!
I'm a home cook and at the risk of blowing my own trumpet, a pretty good one.
My mother was a great cook and a passion for cooking runs in our family. My sister is a chef.
Give me the recipe and I will do a good job of recreating Michelin starred dishes.
However, unless my butcher will do it for me, I can't picture myself using a de-boned chicken anytime soon.
Great recipe as usual Sonny, I might try adapting it to a _bone-in_ chicken. 😁
Incidentally, keep these old recipes coming. There is plenty of inspiration to be taken from these classics.
I have shared your channel with soooo many people. This is quintessential TDCC. I absolutely loved the recipe and I love the concept of dredging up recipes from the past. It's right up there with your series of testing the silent European cooking vids. You and Marcus are tremendous. I'm still smiling after watching you two devour that chicken. So fun. Thank you!!
"I don't care... even if you don't like them, I'm doing more." Best quote I've heard on UA-cam EVER!
Hell yeah
This is the best demonstration of deboning a chicken I've ever seen. So detailed and concise.
I haven't deboned a whole chicken since the one time I had to do it in culinary school. Thanks for that memory. I'm gonna have to try this one over the weekend.
Love your passion man, I'm grateful to watch what you put out.
LMAO. I'm eating tuna and salmon sushi for lunch while watching. When you went for the taste with the chicken moose I about spit my food out. LMAO. Well played sir.
lol, gotcha!
@@thatdudecancook I actually would have likely tasted it anyway...
Oh man I'm loving this. So good seeing Marcus having a spiritual moment at the end. Would aaabsolutely love to see you do more classic haute cuisine!
the outro
its like im in the 90s. love you dudes
As an avid home cook and former pro line cook I found this utterly fascinating. Please do more!
All's I can say is, that's dedication. I would never do that, but I really would like to have a couple of bites!😋
I love this idea, and definitely keep doing more! Because what you mentioned at the end is true--it's not something you can just GET anywhere. It's the sort of thing your more adventurous watchers might try, but otherwise we wouldn't even be exposed to it. And just reading the recipe, I probably wouldn't have worked up the courage to try something that sounded so weird. I don't need another 23 recipes for french fries or burgers if you have more of these lying around!
Deboning a chicken is a cool skill to have .
It definitely will make you feel like a superhero. I’ve done it so many times now that I can do it in about 5 - 7 minutes.
Love, love, LOVE the format, and I want to see more old school recipes. I also like the longer videos. For a special treat, I would especially enjoy watching you prepare a neglected classic, like this ballotine, and then do follow up episode with your own modern spin on it. A story with two chapters. Thanks for making this!
Heavy cream ?
We have a meme : « le gras c'est la vie » (fat is life)
Just because you say it, that doesn't make it a meme. That just makes it a statement.
You have no meme.
@@nyanuwu4209 just search "le gras c'est la vie"
@@nyanuwu4209sounds like you’re jealous
@@Aquablecsforced memes don't work. Just look at the democrats. "Weird". "Joy"
Great job Sonny. Back in the 1980's a friend of mine was just back from LaVarenne Culinary School in Paris. He was always doing these types of recipes. I learned a lot of french cooking technique and ate some great food, back then. It's true that we don't see much of this anymore. My chef friend doesn't even make them except on special occasions. Keep up the fantastic work, and show us more of these types of recipes, please!
You can add the cream and seasoning in 5he blender. You also don't need the egg whites, there's more than enough protein in the chicken. What you did miss if you were to be true to the dish is that you should have passed the chicken puree through a tamis, in which case you should have previously trimmed all the silver sinew and connective tissue from the breast, then diced it to shorten the fibres😁.
Great seeing your genuine surprise and love for this dish! Oh yes, more of these please! It's mostly just food pron for me as I have the most basic kitchen ever but I genuinely love food and cooking so why the hell not! Love and respect dudes.
Enjoyed watching this recipe come to life, Keep at it.
I absolutely love the energy of this video. One of your best. Nicely done, guys.
Seing you eating the whole thing in almost a straight timeline while speaking, it warmed my heart. Seeing you two just enjoying eating an unknown dish to me and from my country, it was the chef's kiss.
Have not seen or tasted this since the early 80s! I just found the recipe in my old notes (very close but not Identical) but I'm going to wow my new girl next Friday night! I know that I will manufacture Calvados out of apple syrup and and vodka. Bring on some more of the oldies!
Thanks
I love the Retro Recipes for sure. Old school
I made your turkey Thanksgiving dinner last year and my family and friends that were over for dinner were amazed. I’m going to give this a try and hope I don’t screw it up. Thank you so much bring back more of these old-school recipes.
I’m trying this! My mission is to make it not blow apart. Honestly, though your final presentation was friggin good. And every series everything you do and have done since the beginning is excellent. You don’t need to ask just create content.
These old school recipes are amazing. Like you said it doesn't sound good but when you make it it's just awesome tasting! Such valuable lessons learned from the past. Yes, More please! Thank you for bringing all this to us!!
I'm looking forward to seeing more old recipes revived.
I'm so proud of you both! Your taste test reaction is priceless. Carry on!
I have a lot of Michel and Albert’s cookbooks. La Tante Claire too. All of those books is like having a glimpse into history. History that was iconic at the time and is still iconic today if you taste their recipes. Looks so delicious!!!
I've been watching your videos for years. I think your relaxed vibe inspires confidence for more difficult dishes. I love this recipe because there's no hard to find ingredients. It's all technique.
Yes, you make these older recipes relevant and exciting to try. I get impatient with others’ long videos but not chef Sonny. Every word is interesting, useful and fun. Dishes are mouth watering when chef and Marcus devour the food. Of course, we all love the refrigerator action.
Watched a lot of your videos, always enjoy not only your recipes and techniques, but you barely concealed insanity. I would never, in a million years try this cook, but I think it's one your best videos showing your wonderful skills.
Definitely love the idea of seeing these old recipes get prepped and brought back to life! Awesome vid!
I love the old school recipes! Great job and appreciate the deboning tips even if you aren't an expert. A ton of work
Hands down loved this recipe. Please keep doing them! Bring back the 80s!! 🤘
My grandmother gave me a cookbook put out by Maxim's of Paris, a very famous restaurant whose heyday was in the 50's, 60's and 70's. Not your particular dish, but many amazing, labor-intensive recipes and I'm excited to try some of them. We entertain so casually now, it would blow my friends' minds if I served something like this. I'm gonna do it!
Hi dude, please make this as a serie, I really loved this type of old receipes and how this old techniques create amazing new posibilities for improvisation.
Okay, I made the piri piri and I almost cried, it was so good.
And now you have me hooked on this one. Thank you! Amazing greetings from Switzerland.
Waterside inn at Bray and le Gavroche in London were great, brings back some really good memories. Please carry on with these recipes.
Would love this to be an ongoing series. Thank you for sharing.
Jacques Pépin and Martin Yan are Masters of deboning whole chicken.
That was great, it was almost comical how you two couldn't stop eating that dish, but so genuine. Keep it up.
Watching you know for over a year and my 1st time commenting… I will def try this but will likely set a side a day to get this right!!! It seems so complicated.. but worth the effort. Just for the simple fact you will not likely find this anywhere unless you live close to a French fine dining establishment, ur gonna have to do this on your own. Thanks also for not post editing away those mis calculations, that’ll show us when it’s our turn not to be too hard on our selves. Keep this series going! I will try them all! Bravo sirs! 🎉
Great idea bringing back old French recipes. I’m curious to see what you make next video 👍🏽
Loved this. More of this.
Hope you do more old recipes like this, and hopefully they all turn out great like this one!
Yes please!! More videos of old recipes would be cool. Thanks
I love the idea of doing classic recipes that are unique and incredible!
Yes more of these please. Trying this for sure. Maybe a tweek or two.
Taste for seasoning..... classic!
Mate, I just wanna say. I'm a long time subscriber and I absolutely love your videos. I love the simplicity of your cooking and your to the point method.
I've cooked so many of your recipes, and enjoyed them all, more importantly, I've looked good in front of my friends and family which is what matters the most, thanks again and keep up the good work!!!!!
Definitely, you have to do more of those retro recipes. Great job as always, keep up.
Sweet Cranky Moses Sonny, this is BRILLIANT! Making those ol'timer French recipes is tickling my palate in all the right ways!
I saw your soufflé Short, and would love the full video and recipe. Please make more!
I used to make this for special occasions all the time. In my old gastronomy cookbook, it was called a “galantine of chicken”. I never used chicken moose as the filling. I used two layers of filling one was a spinach, mousse, primarily spinach and cream cheese cut with a little lemon, and the other layer was a bread stuffing like you’d make for Thanksgiving. The bread stuffing helped to prevent the spinach mousse from running out. The chicken would be bound with continuous twine with a lot more wraps than was shown in your video, which helped keep it together even if I overstuffed it! It was great with any kind of gravy, but if you used a gravy like you would make for your Thanksgiving turkey, it was just perfect! Thanks for this video, it brought back a lot of great nostalgic memories!
LOVE THIS!!! Please do more of the "old" recipes.
Absolutely give us more old recipes!!!
This is an amazing video. No one does this kind of stuff. Please make it into a series.
This was awesome! So much goodiness there
Please continue making more of these, some of these recipes should really have a comeback
I'm hungry!
Watching this bought back good memories with that cream sauce. Goes wonderfully with thick pork chops with Onion and Thyme, Mash potato and steamed French beans. But chicken breast stuffed with black pudding and wrapped in streaky bacon wouild hit the spot too. More please!
Nice. My son and I (across the country from each other) did full boneless turkeys for Thanksgiving a few years ago. It's good to revisit the technique. Thanks!!
onions: obvious
mushrooms: umami
loads of heavycream in a emulsion with the chickenbreast: makes it juicy and creamy
This had to turn out good!
Yes, more of those please. This was fascinating.
Definitely keep ripping these dude, your enthusiasm is infectious. The slow build of surprise and excitement as you tasted was awesome, it's cool to see that a student of the game can still be thrown a curveball.
Yes! Do more classics! They're classics for a reason!
That’s a crazy dish, but everything I’ve made that you’ve made has been ridiculously good. If you keep going down this culinary journey back in time I’ll keep watching. Thanks for sharing!
Brilliant. This looks to be a bit challenging but will def be worth it. More of these please. ⭐️⭐️⭐️⭐️⭐️
Definitely +1 on making this into a series! You could explore loads of weird 1950s or even Victorian era recipes that are out there
Sonny, thank you for this great video! I cooked this dish yesterday and it was AMAZING! It took 5 hours but I did it. Keep up the good work!
More of these vintage recipes, Sonny, please and thank you!
Absolute Home run I've been cooking for 42 years and i the harder/more technical the recipe is im on board!!
Love how you make this complicated recipe look sooo simple! Love the channel!
So nice to see this - I think your chef skills made it possible for you to recreate this vintage dish so well because of the heritage of where those skills derive from. When I think back to these very 'dated' concoctions from the seventies and beyond, it is with a sense of nostalgia and associated fond memories. Hopefully this video will inspire a new generation of cooks to explore some stuff from the past. (Does not include aspic-entombed sculptures of veggies and dead things.)
Love it! More old and complex wacky recipes will be appreciated.
Its been so long since I’ve boned and stuffed a whole chicken that I don’t remember if it was for this dish or something similar, but you’ve inspired me to go back to honing that particular skill! That sauce looks _amazeballs!!_
Love this series! Wish I could make this dish. Please keep making vintage recipes!
I loved this video. It's super inspiring. More old recipes from the masters, please!
This is a really cool episode that should DEFINITELY become a series of videos! LOVE it!
Thank you for your hard work. I have learned a lot from your videos over the past couple of years. The things that helped me the most about your videos have been watching the techniques, learning about how to add flavor and demystifying the preparation of food in general. Just as important has been the pleasure of watching you and Marcus enjoy life and share your humor!
Me and my family are becoming concerned about cardiovascular and brain issues related to eating saturated fat. Also, I have less time at home to cook now. So, if the older recipes you will be making in this series are labor intensive and make use of a lot of fats, they're unlikely to be reproduced in our household and I may watch fewer of your videos because I'll be looking for videos of people who can teach me how to prepare tasty food with (ugh!) vegetables. However, it is fun to watch you make and enjoy them. I just watched this entire video!
I hope you keep making videos that you enjoy and that you get tons of views.
Wow dude. Thats are some amazing deboneing skills. Actually never saw that before is such detail. Thank you and greetings from Germany.
1:45 seeing the stained ‘damp towel’ gave me confidence even i can cook this
Loved this!! May never make it, but totally enjoyed witnessing your journey with this! And how good it turned out!! Rock On!!
Love this! More old recipes please. They are very interesting
This was my new favorite video!!! Do more like this. Also, I don't normally talk to my TV or have a reaction, but you sure got me with tasting the seasoning! Goodness that was good. Nice job man!