The ULTIMATE Roast Chicken Recipe - Jacques Pepin's Chicken Galantine
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- Опубліковано 29 вер 2024
- I have been infatuated with french cooking for years, and my go to resource for learning this amazing cuisine is Jacques Pepin. His recipe for a chicken galantine was what started me off on this journey and it has quickly become my all time favorite way to serve chicken. It looks impressive, while not being overly difficult, and the result is extremely delicious, while remaining highly customizable. So today I show my take on this classic french dish, as well as how to make a basic stock and a sauce to go with it.
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This is something between cooking and basic chicken anatomy.
I think the word you're looking for is butchery.
Jacques Pepin is an amazing chef, my passion for cooking came from watching his shows growing up. he has a natural talent for teaching. instead of just showing you the recipe, he focuses mainly on the technique and explains why.
I'm 100% going to have to pick up that book. Your advice in one of your biohack chats about how mixing various ferments to build unique flavors has truly added a fun tasty new level to my cooking.
Which video was the fermenting advice?
I love this channel and I love your style but gnawing on bones is one of life's true pleasures man
if you take off the video, the deboning part almost sounds like a martial arts tutorial
Nr 1: EET DA MEET
Wow that looks good
I literally just said that to myself
Please, please, please start making videos again!! I love how you take the time to not just show a technique but also explaining the why.
I wish there would be more videos on this channel 🌈
dang we need some more of this, how come its been 2 years?
I'm jelly of that cutting board it's like three feet wide
Butcher's block. One of the unsung heroes of any kitchen.
How do you wash that
@@nielsnielsen9013 Food safe cleaners or some dish detergent/water and a sponge. It helps to have a good coating of mineral oil or linseed oil as a bit of a protective coating.
"There's so much food here, i could eat it for days"
it'd be gone in less than a day
For stock, I've done both the pressure cooker version and a slow cooker version. Just like Texas BBQ, low and slow results in a much more flavorful stock. I'm guessing that more flavor compounds get their chance to come out of the skin/bones/fat/residual meat with the longer cook time.
We usually just make simple bone stock (i.e. just the carcass and no veg) as it's more versatile. Toss it in the crock pot, salt a little (can always add more when you use it), top with water and cook on low at least 10 hours. Usually start it up overnight. Then strain in the morning.
Low and slow tastes better in part because a long simmer reduces the liquid somewhat, making the flavors more intense. Pressure cookers and Instant Pots are great ( I use them a lot) but some things can’t be rushed.
It's so sad to see you not upload here anymore. I really enjoyed the videos here
Please continue making videos. Its been three years 😢
Dude please make more vides
pls make more food videos!
When is the next video?
Used this as a guide for preparing the Turkey yesterday. The skin turned out pretty salty, but otherwise it was fantastic. I will just reduce the amount of salt next year.
as someone who cooks for a living i really like your approach to cooking, so many people stressout about measurments and getting things "right ".
As a side note, if you want to kick your sauce into a next level, you might swicht out the roux with butter and make a redwine butter sauce XD
What red wine do you suggest?
@@shaneishaeaton6694 generally, if you like it to drink, you’ll like it to cook with. Some people try to save money by using a cheaper wine for cooking. That’s OK as long as it’s d3cent for drinking, but never cook with a wine you would not drink on its own. As Justin Wilson used to say, the kind of wine to drink is the kind of wine YOU like, and only you know what that is. Trust your taste.
I don't get it. You add butter or you remove the oil and then add the butter ?
Thank you
Well, as somebody who feels as if i had two left hands sticking out of my ass when I approach cooking - directions like "salt and pepper to taste" are useless, daunting and very frustrating. Not because I am stressed to get it perfect, but because I am clueless if we are talking pinch of salt, a teaspoon, a tablespoon or half a cup of salt. And I am not tasting raw minced meat either. How many 4-meal worth of portions of meat am I supposed to make taseteless and dead sea-salty before I develop my "taste"?
Every time I see that in a recipe book I immediately want to start my own crypto coin, so I can afford a new ultra deep hole boring. Just to enable me to drop that book straight into hell. Why can't there be a baseline, like "about two pinches" instead of absolutely useless "to taste". I will know to make it three pinches if I am a salty mofo.
Hearing "yeet" in a cooking video was the last thing I expected.
4:43 Dude this looks like a Jiu Jitsu move or something
more like a bedroom move. Love it when my boyfriend debones me alive and then roasts me in an oven stuffed with vegetables 🥰🥰🥰🥰
@@bellenesatan yeah, I like the wine part the most😍😍😍
Dude, did you forget this channel existed or something?
If you want a super easy way to make consomme, look up freeze-thaw clarification. If you're already freezing your chicken stock, it basically just requires a day of extra planning. Also, freezing in flat sheets in ziplock bags makes it easier to store, easier to portion and easier to thaw.
Just did it, it's a little frankenstein-ish, but I did it! Will probably take another 20 more of these until I get the self-confidence of doing it! I had lots of slow-cooked onion and fennel, parsley, cashew, bits of sourdough, french mustard, little bit of oliveoil for good measure. Should definitely put in some zested lemon or something too. The sauce I made out of all the chicken juices was; some soy, french mustard, heavy cream, seasoning, filtered smooth. Thanks a lot! I was looking at this video at the same time and rewinded a few hundred times, but I did it!
Why you stop making videos?
My only suggestion is to make sure you check the temp of the center before assuming it’s done just from the color
That tutorial on how to dissect the chicken was really helpful, thanks! I haven't had nearly as much experience with cooking whole chickens as I probably should, it's a shame you can't find them anywhere where I live (except frozen, I guess.) But anyway, one of my current favourite ways of cooking chicken is stir fry. Just put some thinly sliced chicken in a screaming hot wok with a lot of oil, fry them until they barely change colour, remove on to a plate, add fresh vegetables, fry them, add the chicken back in and then add a sauce made from soy sauce, rice wine, sugar, pepper, water and corn starch. Fry while tossing/stirring until the sauce thickens and chicken is cooked. Add sesame oil towards the end. That way you get some seriously tender chicken and fresh crisp vegetables, that with a bit of practice will easily outrival most chinese restaurants.
this is not a tutorial on how to dissect a chicken, this is a tutorial on how to remove the bones. dissecting a whole chicken is a much different procedure and you're watching the wrong video. unless you are not using the word dissect literally, in which case, why? there are plenty of other terms that can describe the situation equally well.
@@BloodSprite-tan I may have used the wrong word but whatever, I'm pretty sure it got the point across. Also just so you know, you're going to start a lot of arguments with that pedantic tone of voice.
It looks *SO* good! I'm definitely gonna make this myself
About stock, put labeled bags i n your freezer, a bag for each type of meat with bones you use and one for veggie.
Collect bones tendons and trimmings while you cook, never wasting even small bits from small cooking sessions.
Check onions for dirt and molt after the first cut (when you half it) and peel outer layer and papery stuff put in bag.
Scrape carrots clean then thin peel, peels and trimmings in bag.
Garlic cores and outer layer in bag
Use the carrots as cooked veggie or in salad
The bag in freezer provides the stuff you need for stock.
Just make it when your bag is full and use the fullest bone bag (or none)
Freeze the not used stock.
Specially with veggies this is awesome for it makes prepping easier (nicely peeled onion for example) and you won't lose flavor and with red onion or garlic the stock gets such nice color.
Extract those flavors before composting it is like free stock of superb quality.
It looks great, and I’m making it tonight for dinner. But I can’t help myself-I have to correct one glaring error: this is not a galantine. It is a ballotine, and Pepin has a recipe for it on page 253 of Essential Pepin.
Man I hope you see this, been watching thought emporium for the last year and I absolutely loved it. Also had an interest in cooking and you now have channels to satisfy both of my interests bravo. Also loving this new channel, can’t wait for more
I would love to see you tackle Baked Alaska. By the way, my wife and I love your videos (both channels)
This was quite helpful. My first go at deboning was a disaster and I just started ripping bits out since I was over it 😂
This is much more clear and detailed than any other video I’ve found. It’s appreciated.
Technically a bird's sternum is called the keel.
"I'll see you next time"
So that was a lie.
this video is the one that finally got me to do it, just made one and it is delicious
Is the next channel going to be called [your neme]'s emporium?
Amazing video, really looking forward to trying it out, thanks heaps!
Please make more videos! I've been waiting for months 😩
Any more videos?
When I saw the title I immediately thought of pepsin lol
Man I also like cooking but I want a pretty sharp knife and my moms permission
*eyes pigeons trampling the garden*
Any bird you say?
So much for molecular Jacquestronomy....
I did not expect to hear an "yeet" in a cooking video.
Just made this today with tomato sauce, mozzarella and basil stuffing and it was delicious. Even better than cooking it for set amount of time is to use a thermometer and wait for the thickest part of the chicken to reach 75°C+.
>frying with olive oil
are you mad?
It's harder to do this with a magnet on your finger?
He removed the magnet a while ago
That was awesome I would like to try doing this thank you
And then you never make another episode
I just made it and it was amazing! Thank you for sharing this with us. I look forward to your next dish.
I tried this recipe recently, and damn, it was tasty! I managed using dodgy knives in the reasonably small kitchen of my shared flat. There's no need to avoid this if you don't have all the same equipment
Amazing
I too did this deboning several times and this skill is very rewarding. Your video breakdown is much easier to follow than Jacques since he does his so fast. Pre-seasoning and drying the bird is an important step. The few things I do different are I like to roast the bones before creating a stock in the pressure cooker and let it release pressure overnight. It results in stock that has a great depth of flavor and darker color. I've never seared my trussed chicken beforehand, either. I place it on a rack in a very hot oven, about 475º (similar to Thomas Keller's roast chicken recipe) and it comes out extra crispy without the need for oil. Do you find it makes a difference to sear it first vs only roasting?
Cooking is usually not about recipes but rather about ideas, techniques, tips and tricks. This is why I'm here
How do you think about a colab with Alex ?
He might be interested in some molecular gastronomy
Looks like you are using jute twine to tie up the bird. That didn't seem like a good choice so I looked it up: "Jute Twine
- An affordable twine made of 100% jute, this twine is also environmentally friendly, biodegradable, and compostable. Jute twine is a food-safe, durable product with low-stretch and is not recommended for use with heat or in an oven." In my experience, jute twine sheds fibers easily - I just wouldn't use it myself. Otherwise, ... a nice application of Pepin's techniques.
Looks delish. I need to get a new skillet.
Also, can't agree more about the bones. Finding a bone in a fish dish can often make me lose my appetite completely and I'm far from picky.
Can you use grape juice instead of wine?
Also, do you know if you can make cheese without buying starters?
Just wanted to say i enjoyed that video :)
For completeness' sake, would you upload your ultrasonic whiskey video here? 😂 Or if you revisit it, put it here and tease it on the channel the whiskey video was on.
Wow okay but I have to disagree with you about the function of bones in dining. Small bones that could present a choking hazard should absolutely be removed. But bones too large to eat by accident can be very fun to have on the plate. My inner caveman / pet dog brain just really needs a bone to gnaw on. Chicken wings are fun to eat. Twisting apart a chicken wing is like opening an edamame pod or cracking open a walnut. It's an important part of the experience.
I’ve always love your videos and your channels. I also love kind of experimental cooking. Or at least recipes that encourage you to do so. Which is why I think this is my favorite Cooking Channel ever. I love your content so much
If you don't know how to debone a chicken just make regular roasted chickens and get good at removing the different portions. This will give you practice to completely debone the chicken as you'll both be aware of the chicken's internal anatomy as well as locating the point where bones are jointed together. If you wanted to cheat and get grocery store rotisserie chickens no one would blame you, either.
What if you made some Czech food? I heard that stuff like svíčková is very good
thank you this really nice explaination! I assume sous vide cooking might also be a nice variant, but then you need to be carefull with the herbs and im not shure if the crust will be es good when you just sear it. ,
lies its easy to cut yourself with a sharp knife especially if you have butter on your hands i speak from experience french and butter totally was not making toast with a crazy sharp pare of knifes i have
Salivating!
But some of your vocabulary choices unsettled me quite a bit.
Gonna try this. I fucking love this channel. Are you Canadian by chance?
for the stock my mother litterally leaves the 2 halves of an onion on the burner until the inside is black and throw it in the pot this gives a nice yellow color and a richer flavour
BRUUUUH, i could hear his voice describing how paint dries and i would still love it
7:04 YOU CANT DO THIS TO A BABY CHICKEN. That's just mean.
I had an ex that would't eat any food with bones in it....his Doctors now say it was a clear sign of mental illness.
This just further solidifies my opinion that I'm the only human being on earth who eats bones
Underrated
For anyone wondering:
350°F is about 180°C
Looks like a surgical show. Poor chicken. : ) Doing it like a master he is.
Ah perfect! This channel is shaping up to be exactly what I've been looking for, no fuss or nonsense, just great recipes and a real understanding of the techniques and science behind the food
Oh my god of course; you're the thought emporium! Was wondering where I'd heard your voice before.
I could never do this just because of the nails on a chalkboard-ness of a knife on a bone 😬
bonjour
certainement une bonne recette dommage de ne pas la faire à l'international en écrivant les composants, les temps de préparation et de cuisson,
vous auriez un public + large
un français chagrin de ne pas comprendre :)
No butter in the pan sauce? Sacrilege!!!!!
I would like to thank the universe that you were born.
VERY nice tutorial. Well done.
You really have to taste butter chicken.
Nice video, I have a noob question though: If you have a dry chicken usually, why don't you stab the chicken in a few places with a little stick and then you pour the juices over it while it cooks? Or is that a thing people already do?
you can do this, but without specifically injecting the juices it doesn't change much. idk if you're in the US, but injecting juices with a giant hypodermic needle is somewhat common for making Thanksgiving turkey here, so they're rather easy to find at the right time of year
Lmao yakno what doesn't have bones? Plants.
Can anyone recommend a wine to pair with this?
can i just pay you to gmo me a boneless chicken
You have done what even jon tron has failed to do
dude you should make more videos, youd make bank
man i fucking love this channel
Man... Part of me wants to make that, but I'm super squeamish about ... my meat still resembling an animal, if that makes sense ^^" I should probably still try this some day ... Loved your pan sauce btw, I'm a big fan of making pan sauces, ever since chef john's steak pauline (see yt Food Wishes). Even made that cheater demi glace.
Great video. Sometimes I have difficulty just butchering a whole chicken into its respective parts so I can see I'll need to watch your video, and Jacques Pepin's, a number of times before I feel comfortable trying to debone a whole chicken.
my wife just got me that book! been watching Jaques debone that chicken for like a year a now and I'm working up the courage to tackle it!! This video was very helpful
Not really the type to comment (or try recipes, really) but this turned out amazing. Even though deboning the chicken takes some time if you haven't done it before, it's not really a complicated process. And SO worth it
no bacon...
fucking 2020
Thanks, I'm vegan now
I'm not even watching because I want to make this dish, but the details on the purpose of some of the ingredients (e.g. browned flour as an emulsifier) are really cool, I love knowing what exactly each step is for whenever I'm following instructions/recipes... can you recommend some kind of source for explanations like this?
I'm hungry now. I love watching your cooking videos. This is my favorite by far though.
Has anyone tried this???