The ULTIMATE Roast Chicken Recipe - Jacques Pepin's Chicken Galantine
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- เผยแพร่เมื่อ 16 ก.ค. 2020
- 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.
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.
Wow that looks good
I literally just said that to myself
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.
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.
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.
It's so sad to see you not upload here anymore. I really enjoyed the videos here
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.
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!
Cooking is usually not about recipes but rather about ideas, techniques, tips and tricks. This is why I'm here
"There's so much food here, i could eat it for days"
it'd be gone in less than a day
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.
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.
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.
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.
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.
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
It looks *SO* good! I'm definitely gonna make this myself
Amazing video, really looking forward to trying it out, thanks heaps!
I just made it and it was amazing! Thank you for sharing this with us. I look forward to your next dish.
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.
Hearing "yeet" in a cooking video was the last thing I expected.
MORE, I dunno why but I am LOVING your channel!
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?
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
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+.
Sometimes youtube recommends just the right stuff 👍👍. Binged all of your videos.
That was awesome I would like to try doing this thank you
My only suggestion is to make sure you check the temp of the center before assuming it’s done just from the color
this video is the one that finally got me to do it, just made one and it is delicious
very inspiring! Thanks for sharing your cooking skills. Please, keep doing that!
Please continue making videos. Its been three years 😢
I love your science videos after checking out you're cooking channel you inspired me to bake my own bread thank you
I got so excited to binge this channel's videos waaah
I'm hungry now. I love watching your cooking videos. This is my favorite by far though.
VERY nice tutorial. Well done.
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
BRUUUUH, i could hear his voice describing how paint dries and i would still love it
Loved the video, please do more
Amazing
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
This looks real good, easy enough and compatible with my diet so I will give it a go!. Regarding the stock, once you are done you may want to try cracking the bones open, adding 10ml of vinegar per litter of water and slow cooking them for a day (may or may not work with a pressure cooker). You will get quite a bit more flavor out of them that way, in fact you can get something out for like 4 or 5 times of doing that until the white parts turn into a powder but only the first time will have enough gelatin to thicken when cooled.
Just wanted to say i enjoyed that video :)
I would love to see you tackle Baked Alaska. By the way, my wife and I love your videos (both channels)
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?
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😍😍😍
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.
pls make more food videos!
Please make more videos! I've been waiting for months 😩
cant wait for the next vid
miss this channel
Dude please make more vides
Stable video👍
So nice.
I did not expect to hear an "yeet" in a cooking video.
Nice!
Underrated
Nice technique especially with deboning the wings! That's usually where I go wrong.
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?
When I saw the title I immediately thought of pepsin lol
im sorry bc i dont have any sort of meaningful comment abt the video and honestly i cant cook an egg but like, honestly i just really like u like i just enjoy watching all this stuff and just following along, even if its advanced science i have no clue about or cooking i just like these videos honestly
If the man follows Pepin he instantly gains an extremely large boost to his legitimacy
Dude, did you forget this channel existed or something?
Dude I am falling in love with these videos. I have a question myself. I really love to cook. Sometimes for me personally it can be a real challenge I have a lot of allergies I need to account for and a fair amount of substituting.
What are some good recommendations for a aromatics and things with that same kinda savory profile I could use? I'm allergic to the whole union and garlic family, unfortunately.
I'm always down for tips and resources this component really has been a struggle though. Bland stocks, muted food etc.
hmm that's a tricky one. You'll end up making stuff that tastes very different but could still be good. Fennel, radish, celery are all good options if you get the proportions right. Lean heavier on the herbs as well. Tarragon, thyme, rosemary, oregano, basil, maybe some ginger depending on what you're making. Also you should look at japanese cooking. They never use garlic and onions are usually for toppings. Making dashi-like broth is a great way to get something delicious without onions or garlic, though the lack of scallions would be noted. Bonito and kombu make amazing stock, and you could totally add them to a chicken stock base. Most dried fish and shrimp make good broth. Also look at fermented additions to your soups. Miso, gojujang, that sort of thing. Lots of flavor, no onions.
I absolutely love these videos!! Keep it up dude
i love he included a pigeon on the picture of "birds" to debone
tbf catching and cooking a pigeon has been kind of a dream of mine forever
Hey, I just wanted to say that I just found out about your youtube channel and I really adore the content. Kinda sad that you touched on spherification in a earlier video but haven't done that yet.
You have done what even jon tron has failed to do
I don't know if this is a french technique, but I almost always roast the bones for a bit before making stock, especially when I use a pressure cooker. it gives some of that slow cooker flavor, and I really love the darker brown stock rather than the lighter yellow
they're different kinds of stock. there's light stock and dark stock, and it depends what you're going for. There's french names for both but I forget them tbh.
Just wanted to thank you for posting this tutorial. I tried this last night for dinner and got rave reviews. I will admit my string tying skills have much to be desired.
Gonna try it the next week with my mom, seems fun :D
(Also could you do a drink that taste the same as the smell of coffee)
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. ,
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.
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.
I love this channel and I love your style but gnawing on bones is one of life's true pleasures man
First off, wonderful recipe my wife and I just made this and it was an awesome adventure cant wait for another video to try. I have seen some conflicting information online whether this would be considered a chicken galantine or a chicken ballotine? What are your thoughts?
Technically this is a ballotine. Which means "tied". A true galantine is strictly poached not roasted. And galantines are usually served cold. But who wants to eat cold boiled whole chicken? Ew. And many places have come to call this a galantine. But ballotines can also be poached. It's just any dish that's deboned and tied like this. So it's one of those things where all galantines are ballotines, but not all ballotines are galantines. Like how all squares are rectangles, but not all rectangles are squares.
What if you made some Czech food? I heard that stuff like svíčková is very good
You say this could be your meal for several days, but how do you save it? Can you just refrigerate it? Can you freeze it and not lose texture and flavour? And great video! Very excited to see what you'll do next :)
Yup just refrigerated and reheated. Even cold it's quite good. Not sure about freezing though
man i fucking love this channel
@TheTasteEmporium Justin, I just wanted you to be careful when you use wine in a cast-iron skillet. Since iron corrodes at a pH lower than 4.3 and red wine has a pH below that you could get a lot of iron leaching into your gravy. It looks wonderful otherwise and your deboning technique is spot on. I'm a professional chef and enjoy all of your channel.
I am going to make this tomorrow. I bought a chicken and I will debone it today as you showed us. That seems to be hardest part. And I will add bacon.
It was not pretty but i deboned it... we will see tomorrow.
If you're going to us e bacon I'd recommend par-cooking it before using it in the stuffing to make sure it's well cooked by the time the bird is ready. Specially if you want it crunchy
@@thetasteemporium Good advice, thank you man! Really love your videos. Greetings from Serbia. My friend from Coratia is also big fan, she is in Uni doing microbiology.
@@thetasteemporium Heh, I am making this for my friends today. Pool party and chicken :D Just so you know, half a World away, your content is making people happy and fat :D
Looks awesome.
You could use meat glue for this?
If you are freezing the stock wouldn't you also want to reduce it so it does not take so much space?
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.
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
Technically a bird's sternum is called the keel.
Can you use grape juice instead of wine?
Also, do you know if you can make cheese without buying starters?
Try a sauce piquant. A c ajun dish and one of the most versatile stews ever. Great with any meat, and any carb.
Consumé alsolooks good
When is the next video?
How do you think about a colab with Alex ?
He might be interested in some molecular gastronomy
Any more videos?
But in chemistry I learnt that alcohol like ethanol can mix with polar and non polar solvents, i.e water and oil. So I'm not sure if you need the flour but I was just curious about the reasoning behind the flour.
The alcohol boils off very quickly. Wine is anywhere from 5-14% alcohol. The rest is water.
@@thetasteemporium ah yes. Thanks
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
I recommend you modernist cuisine (5 amazing books)!
Looks like a surgical show. Poor chicken. : ) Doing it like a master he is.
i'm not a vegetarian, but watching you cut and tear apart that chicken carcass... i think i'll have salad today
Sauce test, back side spoon swipe a finger through it (taste :)) and it should just stay clean not drip down the clean line too fast or at all depending on what your aim is