Best chicken dish ever! How to debone a chicken and make a roulade or ballotine

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  • เผยแพร่เมื่อ 24 ธ.ค. 2024

ความคิดเห็น • 517

  • @benjamincoates1786
    @benjamincoates1786 2 ปีที่แล้ว +47

    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.

    • @lukasvymyslicky1646
      @lukasvymyslicky1646 2 ปีที่แล้ว +4

      Couldn't describe better that cringey trend of so-called up and coming tik-tok ''chefs' lol

    • @EdBrooking
      @EdBrooking ปีที่แล้ว +1

      Seriously... Everything you just said. I've been at this for 20 plus myself and these vids are the best I've ever seen.

    • @zacharieungtok1567
      @zacharieungtok1567 3 หลายเดือนก่อน

      😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊

  • @nataliawchima9891
    @nataliawchima9891 2 ปีที่แล้ว +83

    I’ve been watching so many chicken roulade videos, but none of then had this amount of care and perfection. I loved it

  • @Mspurrier88
    @Mspurrier88 10 หลายเดือนก่อน +3

    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.

  • @claritean
    @claritean 3 ปีที่แล้ว +3

    just about a cooking masterclass. i want to cry whe I see how some pro chefs butcher the simple stuff every one should know

  • @Goodwithwood69
    @Goodwithwood69 2 ปีที่แล้ว +3

    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!

  • @josemenendez8340
    @josemenendez8340 2 ปีที่แล้ว +30

    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

    • @thethpian
      @thethpian 4 หลายเดือนก่อน +1

      This workflow makes for a safer and more visually appealing dish.

    • @TonysTravels2023
      @TonysTravels2023 หลายเดือนก่อน

      ⁠​⁠@@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
      @abbziexx123 หลายเดือนก่อน

      Can this be frozen before cooking ?

    • @thethpian
      @thethpian หลายเดือนก่อน +1

      @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.

    • @TonysTravels2023
      @TonysTravels2023 หลายเดือนก่อน

      @@josemenendez8340 you must be an idiot. Cooking to 65 deg C? You must be utterly stupid.

  • @carmenkaufmann215
    @carmenkaufmann215 ปีที่แล้ว +4

    Absolutely best chicken roulade I’ve ever seen

  • @emilryden8306
    @emilryden8306 2 ปีที่แล้ว +1

    Absolutley incredible! This type of content is nowhere to be seen on TH-cam.

  • @LP-cs6zg
    @LP-cs6zg 2 ปีที่แล้ว +28

    Extremely talented chef, can't believe I've found this channel only now!

  • @axgarcia5654
    @axgarcia5654 ปีที่แล้ว

    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.

  • @candacewilliams9829
    @candacewilliams9829 2 ปีที่แล้ว +2

    My mind is absolutely blown by ur recipes, esp one ingredient recipes. Youre amazing, God bless you my friend!

    • @JulesCookingGlobal
      @JulesCookingGlobal  2 ปีที่แล้ว +1

      Thanks a lot! There’s a new one ingredient episode coming next week!

    • @candacewilliams9829
      @candacewilliams9829 2 ปีที่แล้ว

      @@JulesCookingGlobal Awesome, can't wait to watch!!

  • @wiliamperezrodriguez7590
    @wiliamperezrodriguez7590 ปีที่แล้ว +1

    My very best applause for this chef. He is great

  • @paolo8888
    @paolo8888 ปีที่แล้ว

    I’ve never seen such combination of perfect technique, respect for the ingredients and artistry

  • @nebojsadurmanovic2268
    @nebojsadurmanovic2268 ปีที่แล้ว

    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.

  • @rogerwilco59
    @rogerwilco59 ปีที่แล้ว

    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.

  • @asgharnowrouz3853
    @asgharnowrouz3853 ปีที่แล้ว

    Chickens are proud to be so versatile.

  • @hhhhhh578
    @hhhhhh578 2 ปีที่แล้ว +2

    I normally don t comment on TH-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

  • @gordonspond
    @gordonspond ปีที่แล้ว +1

    A Dutch guy that can cook. I'm impressed.

  • @wiliamperezrodriguez7590
    @wiliamperezrodriguez7590 ปีที่แล้ว

    It is the very best video, to repet it, and lean each time. Thanks Chef

  • @cobaltjohn1055
    @cobaltjohn1055 ปีที่แล้ว

    Dear Chef I can say that your are absolutely fantastic 100% great chef .... May you live long

  • @fawazal-mubaraki8014
    @fawazal-mubaraki8014 ปีที่แล้ว

    Thanks!

    • @JulesCookingGlobal
      @JulesCookingGlobal  ปีที่แล้ว

      Thanks a lot for your support! Makes such a difference for my video's 🙌🏼

  • @ernstsatyrnius9202
    @ernstsatyrnius9202 ปีที่แล้ว +1

    Truly amazing!
    May I ask for the brand of the plate you’re showing for the serving?

  • @emadmarwan
    @emadmarwan 3 ปีที่แล้ว +3

    I am following your videos sharply and I am so interested of your valued contents.
    Keep it up.
    Regards
    Emad Marwan
    From 🇪🇬 Egypt

  • @georgeannekaufman4867
    @georgeannekaufman4867 ปีที่แล้ว

    He gets an A+ for this presentation.

  • @ricfen5180
    @ricfen5180 2 ปีที่แล้ว

    Wooooow, as French, and so totally food focused, this is an amazing work.

  • @BrokeCooking
    @BrokeCooking 8 หลายเดือนก่อน

    You're the man, this recipe kicked my butt in my one cooking class but you hit it out if the park!

    • @JulesCookingGlobal
      @JulesCookingGlobal  8 หลายเดือนก่อน +1

      Thanks! 🙌🏼 Really appreciate it!

  • @wiliamperezrodriguez7590
    @wiliamperezrodriguez7590 ปีที่แล้ว +1

    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!!!!!

  • @StefThePastryChef
    @StefThePastryChef 3 ปีที่แล้ว +75

    Absolutely incredible chef. Thanks for sharing these amazing techniques!

  • @Toermalijn1
    @Toermalijn1 3 ปีที่แล้ว +1

    Brilliant how you add flavor with every part of the chicken.

  • @kammyk8204
    @kammyk8204 2 ปีที่แล้ว +1

    I have not debone a whole chicken since culinary school, that was a while ago. This was so refreshing to see👍🏽

  • @emanspi
    @emanspi 3 ปีที่แล้ว +2

    Wow, this looks like a michelin star dish!

    • @amalguptan6716
      @amalguptan6716 3 ปีที่แล้ว +1

      I believe he ran/worked in a michelin star restaurant.

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว +1

      Sure did, I had the honor to work at some amazing places

    • @emanspi
      @emanspi 3 ปีที่แล้ว

      @@JulesCookingGlobal thank for sharing as always! We learn so much!

  • @67buzzo
    @67buzzo 2 ปีที่แล้ว

    Nice work ...I would definitely cook the balotine sous vide and sear.

  • @nicolaibrowinkel3473
    @nicolaibrowinkel3473 ปีที่แล้ว

    wow - thats proper cooking right there

  • @jcarrier56
    @jcarrier56 2 ปีที่แล้ว +3

    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!

  • @sprayzzz5545
    @sprayzzz5545 3 ปีที่แล้ว +1

    nice execution chef

  • @gijsvanleeuwen6525
    @gijsvanleeuwen6525 3 ปีที่แล้ว +8

    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.

  • @DovetailKitchens
    @DovetailKitchens หลายเดือนก่อน

    Beautiful dish. Well done!

  • @melotone3305
    @melotone3305 10 วันที่ผ่านมา

    Am I correct in understanding that the sauce and parsley oil can be prepared 1 or 2 days before the chicken is cooked? That would surely help with on-the-day time management. Thx

  • @mostafaizaee2611
    @mostafaizaee2611 2 หลายเดือนก่อน

    Wow wow wow this is nice thanks for everything and please keepgoing

  • @tomdavies6368
    @tomdavies6368 3 หลายเดือนก่อน

    This is great. I'd like to make something like this but without any milk/cream (allergy).

  • @lee_temp3499
    @lee_temp3499 ปีที่แล้ว +9

    Just made this recipe yesterday for the first time it was delicious, can't wait to try more of them 🙌

    • @worldview730
      @worldview730 ปีที่แล้ว +1

      You can pick up your plaque at the office

  • @motomouth29
    @motomouth29 2 ปีที่แล้ว +2

    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.

  • @DMorningstar
    @DMorningstar 2 ปีที่แล้ว

    Thank you for your video! Can you share some information about the dishes you are using for the videos sir?

  • @3mealaday690
    @3mealaday690 3 ปีที่แล้ว +1

    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!

  • @1984Deathpool
    @1984Deathpool 3 ปีที่แล้ว +1

    This guy used every utensil and instrument in the kitchen for 1 chicken log. Wonderful

  • @worldview730
    @worldview730 ปีที่แล้ว

    One phrase: simply amazing! 😲

  • @perseusmarangos8714
    @perseusmarangos8714 2 ปีที่แล้ว

    wow wow wow. This should not be free... Incredible content. Thank you.

  • @lukesherriff7087
    @lukesherriff7087 3 ปีที่แล้ว +1

    Best recipe yet!

  • @wiliamperezrodriguez7590
    @wiliamperezrodriguez7590 11 หลายเดือนก่อน

    Awesome video. Great chef. Just flavor, hight command of cooking skills.
    I repeat and once again.
    Just Master

  • @tanyamiller6275
    @tanyamiller6275 ปีที่แล้ว

    You make it look so easy

  • @chobochocobo6416
    @chobochocobo6416 ปีที่แล้ว

    Love the knife work and the elaborate prep process

  • @jano.konecnik
    @jano.konecnik 3 ปีที่แล้ว +1

    Great work

  • @Chefsflair20
    @Chefsflair20 ปีที่แล้ว

    The roulade was perfectly made ❤

  • @ferretcatcher2377
    @ferretcatcher2377 ปีที่แล้ว

    A joy to watch. What would you recommend serving with this dish?

  • @roulevanille9884
    @roulevanille9884 ปีที่แล้ว

    Super explications, très pédagogique.

  • @MohitJouhari
    @MohitJouhari 2 ปีที่แล้ว

    You are a great chef and nobody can change my perception.

  • @Aard_Appel
    @Aard_Appel 2 ปีที่แล้ว +1

    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

  • @matansh16
    @matansh16 3 ปีที่แล้ว +1

    As always. Absolutely mind blowing and beautiful video.

  • @sanchezpablofms
    @sanchezpablofms 2 ปีที่แล้ว +7

    Thanks Jules, the recipe was inspiring, and you are a great teacher explaining step by step. Regards

  • @insonnuanfun7342
    @insonnuanfun7342 3 ปีที่แล้ว +1

    Thank you 🙏

  • @m.k.4600
    @m.k.4600 2 ปีที่แล้ว +1

    This precision is mind blowing! I'm so thrilled I have come across this channel

  • @bl33kselderij
    @bl33kselderij 5 หลายเดือนก่อน

    Many of your recipes include a step where you blend oil with some other ingredients until it's 65C by friction of the blending. What is the reason for this specific temperature?

  • @andrew9541
    @andrew9541 3 ปีที่แล้ว

    This is utterly fabulous.

  • @andrelemoine1815
    @andrelemoine1815 5 หลายเดือนก่อน

    You made it look so easy.♥️

  • @pamelacowgill3372
    @pamelacowgill3372 ปีที่แล้ว +2

    Gorgeous Presentation Chef and the explanation of the process was fantastic! Thank you!

  • @drtintan
    @drtintan 11 หลายเดือนก่อน

    nice and tasty recepy but I suggest Jaques Pepin technique for deboning the chicken

  • @fiestasdearte500
    @fiestasdearte500 ปีที่แล้ว

    Looks great and too difficult. What blender do you use ? Thanks

  • @websterdrums
    @websterdrums 2 ปีที่แล้ว

    Excellent dish, presentation, and clear instructions

  • @mitsler11
    @mitsler11 2 ปีที่แล้ว

    I would use the sous vide method for the cooking part and the oven only for the finish to crisp the skin.

  • @russyJ20
    @russyJ20 ปีที่แล้ว

    Would deboning and rolling a pheasant use the same method? I assume they have the same bones in the same place as chickens??

  • @edwinroel1676
    @edwinroel1676 2 ปีที่แล้ว

    Hi amazing next level . One thing pls what is the purpose of bone sauce not the cream mushroom

  • @mohsennegm6006
    @mohsennegm6006 ปีที่แล้ว

    This new and I like it . Thank you

  • @stevefranklin9176
    @stevefranklin9176 2 ปีที่แล้ว

    Top notch Chef.

  • @jhermosom
    @jhermosom 2 ปีที่แล้ว

    That's look delicious...thank for the kitchen class...

  • @notsure8641
    @notsure8641 2 ปีที่แล้ว

    Fantastic again. Bravo.

  • @Sam-fk9yg
    @Sam-fk9yg 3 ปีที่แล้ว +1

    Beautif!!! I hope you gona do beef Wellington!!

  • @nattana5201
    @nattana5201 2 ปีที่แล้ว +1

    Thank you Thank you Thank you

  • @confinedcooking
    @confinedcooking 2 ปีที่แล้ว +1

    This recipe was one of the best chicken dishes I have ever made, thank you!

  • @adandiazescalante7513
    @adandiazescalante7513 2 ปีที่แล้ว

    Delicious chicken 🐔 dish 👍🏻 amazing chef 👍🏻

  • @anandrajpaul2619
    @anandrajpaul2619 2 ปีที่แล้ว

    Excellent explanation keep up your good work

  • @manusiabiasa1491
    @manusiabiasa1491 3 ปีที่แล้ว +1

    a show to improve skills, thank you bro

  • @zAtt1337
    @zAtt1337 2 ปีที่แล้ว

    How would restaurants prep this ahead of time? Do they make 1 serving portions or bake it as a whole? Keep in fridge?

  • @tobbe8065
    @tobbe8065 15 วันที่ผ่านมา

    Thanks Jules 😊 does anyone know the cooking times if using duck instead of chicken?

  • @Magaadrian2
    @Magaadrian2 2 ปีที่แล้ว

    Great video nice cooking skills thanks for sharing

  • @vagkaps1539
    @vagkaps1539 3 ปีที่แล้ว +5

    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!!!

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว +3

      Thanks a lot! Very kind of you to say! Always love Greece

  • @yenextra1
    @yenextra1 3 ปีที่แล้ว +1

    OMG! Excelent video!

  • @mikaeljohansson875
    @mikaeljohansson875 2 ปีที่แล้ว +1

    How can the chicken be done in just 10 minutes? It looks absolutely awesome.

    • @LexiQnTech
      @LexiQnTech 2 ปีที่แล้ว +1

      I would also like to know jules answered lot of comments but actually this question is the most important :D

    • @JulesCookingGlobal
      @JulesCookingGlobal  2 ปีที่แล้ว +2

      Frying the whole chicken all around on a medium heat takes quite a while, that’s why you just need to cook it for 10 minutes. The farce will also cook faster then the unprocessed chicken

    • @mikaeljohansson875
      @mikaeljohansson875 2 ปีที่แล้ว

      @@JulesCookingGlobal ok, thanx!

  • @888young2
    @888young2 ปีที่แล้ว

    What would be the best way to reheat the chicken in a restaurant environment?

  • @kallianz
    @kallianz ปีที่แล้ว

    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.

  • @bosskoala7
    @bosskoala7 5 หลายเดือนก่อน

    Thats indeed quite a lot for the mushroom cream and sauce. How big is the chicken?

  • @اميكلشيئ-ع2ظ
    @اميكلشيئ-ع2ظ ปีที่แล้ว

    Thank you chef you are the best

  • @chriswright4677
    @chriswright4677 ปีที่แล้ว

    Absolute pro. Love this.

  • @ChefAfaz
    @ChefAfaz 7 หลายเดือนก่อน

    Amazing work.

  • @plats90
    @plats90 11 หลายเดือนก่อน

    Can i prepare this in advance or elements of it? How long do components keep for? If i roll it up and vacuum seal it can i freeze it?

  • @drmac4280
    @drmac4280 3 ปีที่แล้ว +3

    Amazing work & plateing, the knife skills with the deboning of the chicken also top notch.
    Will definitely subscribe!!

  • @julienm8804
    @julienm8804 ปีที่แล้ว

    Hi Jules, I would like to do the same thing as you but cook my vacuum ballotin in the steam oven, at what temperature should I program the oven and the probe at the heart of the ballotin? Thanks

  • @sauravbasu8805
    @sauravbasu8805 ปีที่แล้ว

    Love your watch ! Would love to know the brand and model.

  • @Chefjohn_24
    @Chefjohn_24 2 ปีที่แล้ว

    I love this and I want to try it, can you please share the recipe

  • @kilermanjaro200
    @kilermanjaro200 2 ปีที่แล้ว

    just amazing chef!!!! wow smh technique on 💯💯💯💯🤯🤯

  • @johndelarosa3197
    @johndelarosa3197 ปีที่แล้ว

    Absolutely beautiful. Thank you very much.