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.
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!
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.
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.
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 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
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!!!!!
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.
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
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.
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!
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
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?
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!!!
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
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
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.
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
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!
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.
Absolutely best chicken roulade I’ve ever seen
Absolutley incredible! This type of content is nowhere to be seen on TH-cam.
Extremely talented chef, can't believe I've found this channel only now!
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!!
My very best applause for this chef. He is great
I’ve never seen such combination of perfect technique, respect for the ingredients and artistry
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.
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.
Chickens are proud to be so versatile.
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
Likewise ❤
A Dutch guy that can cook. I'm impressed.
It is the very best video, to repet it, and lean each time. Thanks Chef
Dear Chef I can say that your are absolutely fantastic 100% great chef .... May you live long
Thanks!
Thanks a lot for your support! Makes such a difference for my video's 🙌🏼
Truly amazing!
May I ask for the brand of the plate you’re showing for the serving?
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!
He gets an A+ for this presentation.
Wooooow, as French, and so totally food focused, this is an amazing work.
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!
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!!!!!
Absolutely incredible chef. Thanks for sharing these amazing techniques!
Appreciate it! Have a good one
Brilliant how you add flavor with every part of the chicken.
It sure was delicious!
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
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!
Nice work ...I would definitely cook the balotine sous vide and sear.
wow - thats proper cooking right there
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!
nice execution chef
Thank you!
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!
Beautiful dish. Well done!
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
Wow wow wow this is nice thanks for everything and please keepgoing
This is great. I'd like to make something like this but without any milk/cream (allergy).
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
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.
Thank you for your video! Can you share some information about the dishes you are using for the videos sir?
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
This guy used every utensil and instrument in the kitchen for 1 chicken log. Wonderful
One phrase: simply amazing! 😲
Thanks a lot!
wow wow wow. This should not be free... Incredible content. Thank you.
Best recipe yet!
Thanks!
Awesome video. Great chef. Just flavor, hight command of cooking skills.
I repeat and once again.
Just Master
You make it look so easy
Far too kind 🙌🏼
Love the knife work and the elaborate prep process
Great work
Thanks a lot!
The roulade was perfectly made ❤
Thanks 🙏🏼 really appreciate it
A joy to watch. What would you recommend serving with this dish?
Super explications, très pédagogique.
You are a great chef and nobody can change my perception.
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
As always. Absolutely mind blowing and beautiful video.
Thank you! Means the world
Thanks Jules, the recipe was inspiring, and you are a great teacher explaining step by step. Regards
Thanks a lot! Very kind
Thank you 🙏
Thanks!
This precision is mind blowing! I'm so thrilled I have come across this channel
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?
This is utterly fabulous.
Thanks a lot Andrew!
You made it look so easy.♥️
Gorgeous Presentation Chef and the explanation of the process was fantastic! Thank you!
nice and tasty recepy but I suggest Jaques Pepin technique for deboning the chicken
Looks great and too difficult. What blender do you use ? Thanks
Excellent dish, presentation, and clear instructions
I would use the sous vide method for the cooking part and the oven only for the finish to crisp the skin.
Would deboning and rolling a pheasant use the same method? I assume they have the same bones in the same place as chickens??
Hi amazing next level . One thing pls what is the purpose of bone sauce not the cream mushroom
This new and I like it . Thank you
Top notch Chef.
That's look delicious...thank for the kitchen class...
Fantastic again. Bravo.
Beautif!!! I hope you gona do beef Wellington!!
Thanks! Already have a movie about a welly
Thank you Thank you Thank you
Appreciate it!
This recipe was one of the best chicken dishes I have ever made, thank you!
And which was the best you ever made? 😳
Delicious chicken 🐔 dish 👍🏻 amazing chef 👍🏻
Excellent explanation keep up your good work
a show to improve skills, thank you bro
Glad you enjoyed it
How would restaurants prep this ahead of time? Do they make 1 serving portions or bake it as a whole? Keep in fridge?
Thanks Jules 😊 does anyone know the cooking times if using duck instead of chicken?
Great video nice cooking skills thanks for sharing
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
OMG! Excelent video!
Thank you so much!
How can the chicken be done in just 10 minutes? It looks absolutely awesome.
I would also like to know jules answered lot of comments but actually this question is the most important :D
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
@@JulesCookingGlobal ok, thanx!
What would be the best way to reheat the chicken in a restaurant environment?
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.
Thats indeed quite a lot for the mushroom cream and sauce. How big is the chicken?
Thank you chef you are the best
Absolute pro. Love this.
Amazing work.
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?
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
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
Love your watch ! Would love to know the brand and model.
I love this and I want to try it, can you please share the recipe
just amazing chef!!!! wow smh technique on 💯💯💯💯🤯🤯
Absolutely beautiful. Thank you very much.