I actually did this, with my daughter playing DJ and stopping and starting the video.. it took me 1hr 30mins so you did wayyyyy better than me.That said, it was delicious and I will definitely try it again!
@@AnthonyBottari In fact, if I were to suggest one single book for aspiring cooks, it would be Pepin's book of techniques. Previously 2 separate books, the latest version, which I have, combines them into one. While stressing techniques, that also details the practical aspects of each technique...so, it functions as a recipe book, also, to a extent.
I am a professional chef, I do a lot of butchering. I can't even pretend I can hang with Jaques. I have watched this video a dozen times and am still amazed at how proficient he is. Thanks Chef!
It's like reading a compendium on chef ting. He has so much experience, skills, and talent all wrapped up in all these small operations and techniques he uses.
Me too. My phone is covered in chicken fat and I had to keep watching it at .75x speed. But Jacques says at 2m49: "It should not take you much more than a minute to bone out a chicken"... ha ha ha.
Ashween Lama I use to cut up 30 - 40 chickens a day at my father's restaurant, I thought I was pretty good at it until I saw this video. What a true master, there is a reason why they call it the art of cooking, Jacques is a true artist when it comes to cooking. He is one of my favorite chefs.
he is the best. I love watching all his cooking shows. He is always calm and relax. He gives simple and easy instructions on how to prepare and cook. He is never pretentious like some of the celebrity chefs now that or on TV.
@@kcg7436 Agreed...nice to see an artisan, great chef, who also isn't a bullying asshole, like most celebrity chefs...those (mostly guys) who, while you admire their talents, you also want to punch right in the face for being such scumbags to their staff.
I followed what monsieur Pepin shown and did two deboned chicken for Xmas party, at the party I shown the whole chicken and cut it like to cut a block of ham, every slide I cut I got some "ohh..." "ahh...", and then we name the dish is "Ohh Ahh Chicken"
Just imagine if you were a chicken and happily clucking in the barnyard, and you notice something -- you look up and see a smiling Jacques Pepin looking right at you.
This guy could have spent his entire life teaching others how to debone a chicken, nothing else, and he would’ve made a fortune and been world famous. This is the definition of a master class.
Did this with Thanksgiving turkey. Everyone was stunned. Try it and you will be the culinary hero of your family. This ballotine/ galantine is the euivalent of a Lechon or a Porchetta. Thanks Chef, excellent tutorial. I bet most culinary school graduates don't know how to do it as good as you did it.
Jacques is absolute genius, such a good culinary teacher. Every second of this is filled with knowledge and every action he takes makes perfect sense. From this de-boning to making a perfect french omelette, he is definitely my favorite chef. So skilled!
Who gave this guy a thumbs down? Like, who actually came here, watched this and thought to themselves "This guy chopped up a chicken in a way that pisses me off! I NEED TO LET PEOPLE KNOW!!!"? I love the interwebs.
Best thing about Jacques is he deals with the how and why of cooking, the chemistry and history of it. He's also great about what to do with scraps and leftovers. Why waste food when you can make something great? Also loved his old partner in crime, Pierre Franey.
I’m a chef from Brazil and classically trained. Pepin is amazing and to do what he is doing and quickly, talking is amazing. He is amazing in everything he does, a legend, truly a legend because the simplicity of speech and approach is just too much
He’s so absolutely brilliant that he thinks he’s slowly explaining it but in my head all I’m thinking is I’m going to have to rewatch and rewind so many times! He’s an absolute legend of a chef and teacher.
Chef Pepin, I have seen all the deboning videos and there are many different methods for sure to accomplish that task But when it comes to tying the chicken your method is by far the absolute Best Method above all the rest. these other chefs must be jealous of you for not using the French method you have taught me and so many other home cooks. Thank You, Chef Pepin.
This video really helped me understand the chicken's anatomy. Once I understood this, and with practice, I figured out how to debone a chicken depending on what pieces I wanted to end up. Thank you Chef!
Exactly...a secret to butchering and cooking is to know some basic biology, anatomy and chemistry. Then you understand why you are doing what you're doing.
I grew up watching him. So many of the dishes he teaches are humble and flexible. Then, occasionally, he’d do something like this, and you’d realize you were watching a master. My mother watched this with me and just laughed in amazement.
I'm sure he's using a very fresh and un enhanced chicken, if you're using a frankenchicken or one that has been brined you might have trouble with the parts you separate with your fingers since the meat tears easily. In other words you might need a little more knife work. This is the best video doing this on TH-cam, the man is an artists and these videos from the eighties are a treasure.
That's so obvious but I have never considered it before! No wonder whenever I attempted to remove the sinew from the tenderloin the meat tore into pieces. Thanks for the tip!
Paesan Control Centre you can see it is a quality bird. The deep yellow color of the skin and the deep dark meat. Not bloated or slimy. Nice looking fat running through.
"It should take you no more than a minute to de-bone a chicken"...if you are the greatest chef of your generation and have done it approximately 3,000 times. Thank you so much for sharing your brilliance with us, Chef. You are a genius and an artist. May God bless you always with "good bread, good butter, and good wine".
3000 seems like a very low estimate. That's like one chicken a day for 8 years. I'm sure the number he's deboned is more like in the tens of thousands.
I have been watching this video for a long time and finally attempted it today. It is hard. And I am fairly proficient with butchering chicken, tying roasts, etc. It is nowhere as easy as Jacque makes it look. He is a master of his craft.
it's amazing how the chicken just seems to melt away from the bones and sinews, he makes it look so easy lol. I wanna try this, I know it will take at least a few tries to even get it decently right and many more to get to Pepin's level, but I love watching him cook, he's such an inspiration.
My third time watching and trying to do this.. and I just cried over not getting the string proper. Sigh.. took me longer but i got it.. I have another whole chicken in the freezer for another try. I'm so determined to get this done.
Finally! A video on how to do a good old fashioned technique. Every other video I found cut the chicken into pieces. This was perfect thank you, plus a little extra in trussing at the end!
This is MAD GENIUS! I have never seen this kind of deboning before. I have never wanted to run out and buy a whole chicken from watching a video before.
I have to try this! I love Jacques Pépin's shows. He doesn't just teach recipes, although yes, he cooks a recipe. He teaches "La Technique" which I love!
Thank you Jacques. I de boned my turkey this past Thanksgiving and I will always do it this way from now on. I didn't do the lollipops from the wings, instead I removed all the meat from them and simply returned it to the bird. Also, the legs (on turkeys) have a lot of sinew. So next time I will treat them the same as the wings and remove all the meat, get all the sinew out of it and then place the meat back in the legs with some stuffing.
This guy is such a great teacher! WoW ! ! ! This really worked, and it wasn't (that) hard. Next time will be better. And then after that ;-) He says it should take about a minute - It took me 5/6... I'm very proud of myself, Thanks !
Wow. Not much waste and done very efficiently. I deboned a chicken by cutting and scraping along the bones and ribcage, and while there was less waste than what he had, it took me an hour to fully debone it while it took him eight minutes. Will definitely use those tips he provided to make my life easier!
Jacques Pépin "It really should not take you more than a minute to debone a chicken"
Me after 30 minutes: *sobs*
That's because he was taking the time to explain to us so we could learn. Don't be like that.
@@礼晟 He was referring to his own imaginary attempt to debone.
I actually did this, with my daughter playing DJ and stopping and starting the video.. it took me 1hr 30mins so you did wayyyyy better than me.That said, it was delicious and I will definitely try it again!
Watch Yan. He doesn't de bone, but he fully separates a chicken in 15 seconds
@@hardpack187 I have seen that and it is amazing!
Well R.I.P every single other deboning video I’ve ever watched 😳 This gentleman is brilliant 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽
He literally wrote the book on technique. The man's been cooking since he was 13 or 14 years old.
@@AnthonyBottari In fact, if I were to suggest one single book for aspiring cooks, it would be Pepin's book of techniques. Previously 2 separate books, the latest version, which I have, combines them into one. While stressing techniques, that also details the practical aspects of each technique...so, it functions as a recipe book, also, to a extent.
@@olensoifer9901 it can be hard to locate sometimes. Excellent book tho
Olen Soifer Is that what it’s called? ‘Book of Techniques?’ Thank you.
@@albertledesma5173 I believe the one that Olen is referring to is called "Jacques Pepin New Complete Techniques"
A master is someone who shares his knowledge without reservations. Thank You Mr. Pepin
"No Reservations" was a different guy...
This couldn't be more true. Who are the chefs I respect the most? The ones who share their knowledge (and well-written recipes) with the world.
I am a professional chef, I do a lot of butchering. I can't even pretend I can hang with Jaques. I have watched this video a dozen times and am still amazed at how proficient he is. Thanks Chef!
It’s funny cause he is going slow as well haha.
Three years late. No waste though, right? And imagine how quick he’d get it done if he weren’t talking.
The simple deception of a master at work
@@AotearoaChef yep when he does the thing 2nd times he's really quick
It's like reading a compendium on chef ting. He has so much experience, skills, and talent all wrapped up in all these small operations and techniques he uses.
took me 4 hours to do this and my laptop was entirely covered with chicken grease and fat from having to rewatch it 20 times.
I can visualize this very vividly!
Me too. My phone is covered in chicken fat and I had to keep watching it at .75x speed. But Jacques says at 2m49: "It should not take you much more than a minute to bone out a chicken"... ha ha ha.
Took me a modest 1 hour 40 minutes lol
Fifth chicken and for every one I watch it as I go. Each one gets a little less ugly and I get a little less lost. What a great teacher this man is!
I tried to do this- after 20 mins my phone was covered in chicken slime and I was part human part chicken myself 😂
This was like watching a classical musician perform..
Ashween Lama I use to cut up 30 - 40 chickens a day at my father's restaurant, I thought I was pretty good at it until I saw this video. What a true master, there is a reason why they call it the art of cooking, Jacques is a true artist when it comes to cooking. He is one of my favorite chefs.
Danny Tat He is not an artist,he's an artisan! It is about skill, and Jacques Pepin is the godfather of skill.
he is the best. I love watching all his cooking shows. He is always calm and relax. He gives simple and easy instructions on how to prepare and cook. He is never pretentious like some of the celebrity chefs now that or on TV.
@@kcg7436 Agreed...nice to see an artisan, great chef, who also isn't a bullying asshole, like most celebrity chefs...those (mostly guys) who, while you admire their talents, you also want to punch right in the face for being such scumbags to their staff.
@zulfikangga And Haydn was paid by Baron Carl Josef Fürnberg.
I followed what monsieur Pepin shown and did two deboned chicken for Xmas party, at the party I shown the whole chicken and cut it like to cut a block of ham, every slide I cut I got some "ohh..." "ahh...", and then we name the dish is "Ohh Ahh Chicken"
Just imagine if you were a chicken and happily clucking in the barnyard, and you notice something -- you look up and see a smiling Jacques Pepin looking right at you.
Lmao ur funny
+hwoods01 I would jump in his arms, did you see how fabulous he could make me look
+hwoods01 Oh heaven! Oh bliss! What higher purpose can I serve?! To be quartered and stuffed or filleted in such a manner.
+hwoods01 i would ask him if i could keep my bones
Well, at least one of the best chefs in the world will be taking my life.
This is one good example why Jacque is my absolute favorite chef. No one comes close to his skill and teaching ability. He is a treasure. Love the guy
This guy could have spent his entire life teaching others how to debone a chicken, nothing else, and he would’ve made a fortune and been world famous.
This is the definition of a master class.
This isn't cooking; it's art.
+storytellersd This isn't just cooking; it's art.
fixed
+John “NoJo” Nowak cooking is art
this isnt cooking, its deboning a chicken
This isn’t just art, this is craftsmanship
Cooking IS art!
Damn this guy has forgotten more than most chefs know - the best
I'm not sure how many times I've watched this over the years, but it's a lot. And it's amazing every time. The man is just an absolute master.
jacques pepin giving cooking lessons is like vladimir horowitz giving piano lessons.
I watch this video often just for fun.
Me too. It is a wonderful video to watch for the technique.
Did this with Thanksgiving turkey. Everyone was stunned. Try it and you will be the culinary hero of your family. This ballotine/ galantine is the euivalent of a Lechon or a Porchetta. Thanks Chef, excellent tutorial. I bet most culinary school graduates don't know how to do it as good as you did it.
All culinary graduates actually😂
@@iam_manassharma No comparison...
legend said that there's a guy trying to rob jacques pepin once... he got deboned...
..And tied in the same move.
🤣🤣😉
Jacques is absolute genius, such a good culinary teacher. Every second of this is filled with knowledge and every action he takes makes perfect sense. From this de-boning to making a perfect french omelette, he is definitely my favorite chef. So skilled!
"There's two ways to do everything in the kitchen: the wrong way and Jacque Pepin's way."
rip tony
The skill of a surgeon. The work of an artist.
Who gave this guy a thumbs down? Like, who actually came here, watched this and thought to themselves "This guy chopped up a chicken in a way that pisses me off! I NEED TO LET PEOPLE KNOW!!!"? I love the interwebs.
Vegans
that's the greatest technique I've ever seen...thanks for the education. ..
My favorite chef of all time. A true master!
Me too.
Best thing about Jacques is he deals with the how and why of cooking, the chemistry and history of it. He's also great about what to do with scraps and leftovers. Why waste food when you can make something great?
Also loved his old partner in crime, Pierre Franey.
I’m a chef from Brazil and classically trained. Pepin is amazing and to do what he is doing and quickly, talking is amazing. He is amazing in everything he does, a legend, truly a legend because the simplicity of speech and approach is just too much
THE MASTER! Makes everything look easy and fun! Pepin The best there ever was and will be! Bravo, bravo, bravo!
This is the most astonishing cooking video ever made. Holy moly
Great to see a master chef at work. He makes it look so easy. Thanks for the video.
That's what I fear... I'm about to try it tomorrow and I'm pretty sure I'm gonna lose my temper after 30 minutes of fighting with the damn bird...
Definitely not as easy as it looks...first time took me 30 mins to debone and another 20 to gallantine it. Still have all 10 fingers!
Of all the chefs I love to watch. Jacques is the best, period!
Pepin is truly the goat of culinary technique. I’m a chef and he makes this look so so easy. Bravo Chef!
still my go to video for deboning a poultry ..ive watched this many times...i so enjoy his teaching techniques
He’s so absolutely brilliant that he thinks he’s slowly explaining it but in my head all I’m thinking is I’m going to have to rewatch and rewind so many times! He’s an absolute legend of a chef and teacher.
Jacques Pepin, a true master teaches culinary arts better than most culinary schools. Thank you Mr Pepin for sharing your culinary knowledge.
I can watch this chef ALL DAY
This was one of the craziest things i have ever watched in my journey in search of culinary knowledge.
Jacques you are a treasure. Our lives are better because there is a person like you. Thank you so much for doing what you do.
Chef Pepin, I have seen all the deboning videos and there are many different methods for sure to accomplish that task But when it comes to tying the chicken your method is by far the absolute Best Method above all the rest. these other chefs must be jealous of you for not using the French method you have taught me and so many other home cooks. Thank You, Chef Pepin.
Watched a few other deboning tutorial. This is by far the most brilliant method.
Thanks Jacques! You are a culinary God!
I just deboned a chicken and I cried with pride! I couldn't have done it without you!
This video really helped me understand the chicken's anatomy. Once I understood this, and with practice, I figured out how to debone a chicken depending on what pieces I wanted to end up. Thank you Chef!
Exactly...a secret to butchering and cooking is to know some basic biology, anatomy and chemistry. Then you understand why you are doing what you're doing.
Chemistry? Lol
What a pleasure to watch an Artist at work, Jacques makes it look effortless.
Just amazing to watch Chef Pepin! A master at work👏👏👏👏
The term MasterChef is thrown around a lot. This man is a master chef.
Masterchef is just for ignorants
Baller! Blew my mind. Beautiful technique, exceptional execution. I've got a whole new world of deboned poultry to think about using now. Thanks!!
surgical, amazing.
I grew up watching him. So many of the dishes he teaches are humble and flexible.
Then, occasionally, he’d do something like this, and you’d realize you were watching a master.
My mother watched this with me and just laughed in amazement.
I'm sure he's using a very fresh and un enhanced chicken, if you're using a frankenchicken or one that has been brined you might have trouble with the parts you separate with your fingers since the meat tears easily. In other words you might need a little more knife work.
This is the best video doing this on TH-cam, the man is an artists and these videos from the eighties are a treasure.
That's so obvious but I have never considered it before! No wonder whenever I attempted to remove the sinew from the tenderloin the meat tore into pieces. Thanks for the tip!
@@martynaborucinska6654 Dude is wrong. Jacques literally mentioned the broken wishbone, a hallmark of "factory" birds.
Paesan Control Centre you can see it is a quality bird. The deep yellow color of the skin and the deep dark meat. Not bloated or slimy. Nice looking fat running through.
@@nielsnielsen9013 You seem to be juxtaposing it with road kill. Is that how you Euro-Trash typically get your fowl?
@@nielsnielsen9013 I like how you edited "nice sinuses" out when you noticed it came headless, arsehole. The notifications box never forgets! lol
I debone chicken often. This man made it look so effortless.
My Japanese and sailor sides loved the precision and good knot work. Merci, Pepin sensei.
"It should take you no more than a minute to de-bone a chicken"...if you are the greatest chef of your generation and have done it approximately 3,000 times. Thank you so much for sharing your brilliance with us, Chef. You are a genius and an artist. May God bless you always with "good bread, good butter, and good wine".
3000 seems like a very low estimate. That's like one chicken a day for 8 years. I'm sure the number he's deboned is more like in the tens of thousands.
Speachless. Incredible. This is 🤯
With an insanely sharp knife and about 300 chickens later… I could do this in a minute. He makes it look way easier than it is. Mad respect.
I have been watching this video for a long time and finally attempted it today. It is hard. And I am fairly proficient with butchering chicken, tying roasts, etc. It is nowhere as easy as Jacque makes it look. He is a master of his craft.
Pepin is brilliant. No one can debone as efficient and simple as Pepin. Thank you Sir.
I just did this, unbelievable how easy it is. Pepin thank you for teaching me.
Anyone else here from the BA list of Chefs Sharing their Hardest Cooking Tasks?
RealBriGang yup
it's amazing how the chicken just seems to melt away from the bones and sinews, he makes it look so easy lol. I wanna try this, I know it will take at least a few tries to even get it decently right and many more to get to Pepin's level, but I love watching him cook, he's such an inspiration.
"to get to Pepin's level"
Good luck with that.
Only four light saber cuts required. Beautiful. Kitchen Jedi.
Do it like a master. A bit scary and amazing at the same time. It's nice to see him when he was young.
Thanks for the video, Chef Pepin is by far the best, I've watched a few video instructions on TH-cam and he's simply the best!
nobody operates like Jacques, best television chef all time.
My third time watching and trying to do this.. and I just cried over not getting the string proper. Sigh.. took me longer but i got it.. I have another whole chicken in the freezer for another try. I'm so determined to get this done.
In my humble opinion one of the best cooking lessons ever on PBS.
I've never heard of this guy, but he now has another admirer.....
Just tried this for the first time and even though mine was far from Jacques' standard, it was AMAZING! Thank you sir!
Finally! A video on how to do a good old fashioned technique. Every other video I found cut the chicken into pieces. This was perfect thank you, plus a little extra in trussing at the end!
Beautiful. Hypnotic. Delicious. I could watch this all damn day.
I'm a craft butcher and this impressed me. Definitely doing lollipops next time
TheOracleCyclingChannel Hahaha, I know! Never saw someone do chicken lolipops before, neat!
I'm in awe at his technique.
"Reorganize mother nature a little bit" hahaha
Whole process takes 18 minutes. 10 minutes to watch the video, 8 minutes to heat up my Costco rotisserie chicken
One if my favorite chefs.
Made me love French country cooking.
Love to watch a master in the kitchen. IMO it's truly an art.
OH MY GOD! I've never even thought that human specialization could've come this far.
This is MAD GENIUS! I have never seen this kind of deboning before. I have never wanted to run out and buy a whole chicken from watching a video before.
Such a pleasure to watch - delicate, surgical, and insightful.
00:50 seconds into the video and I had to pause it in awe. Speechless
You would never want to get in a knife fight with this man... but if you did you would taste delicious.
🤣 👍
Chefs done this a few times 😉 beautiful thing to watch.
Brown on all side. 400° for about 1 hr 15 mins. I love this video ❤️ Jaques is the best!
I remember myself doing the very same thing for like forty minutes. I guess I’m gonna give it one more try, because Pepin’s video is pure art.
Watched this several times and just did this with my thanksgiving turkey. Thanks Jacques!
I have to try this! I love Jacques Pépin's shows. He doesn't just teach recipes, although yes, he cooks a recipe. He teaches "La Technique" which I love!
Thank you Jacques. I de boned my turkey this past Thanksgiving and I will always do it this way from now on. I didn't do the lollipops from the wings, instead I removed all the meat from them and simply returned it to the bird. Also, the legs (on turkeys) have a lot of sinew. So next time I will treat them the same as the wings and remove all the meat, get all the sinew out of it and then place the meat back in the legs with some stuffing.
one of my favorite cooking videos ever. seen this over 100 times. ;)
This guy is such a great teacher! WoW ! ! ! This really worked, and it wasn't (that) hard. Next time will be better. And then after that ;-)
He says it should take about a minute - It took me 5/6... I'm very proud of myself, Thanks !
Wow. Not much waste and done very efficiently. I deboned a chicken by cutting and scraping along the bones and ribcage, and while there was less waste than what he had, it took me an hour to fully debone it while it took him eight minutes. Will definitely use those tips he provided to make my life easier!
most elegant video ive seen for deboning
Mind blown 🤯 Jacques proves here his Mastery of Culinary Arts ❤️
wow, im blown away by this
This video was recommended on a ballentine recipe site. Am not at all disappointed! This one is something I'll refer to again and again. Masterworks.
I'm a professional chef and I'll never be able to do that as smoothly as he does.
Fuck no. He's done this 10k times before
Thank you Chef Pepin. Watching you prep is like therapeutic or something. 💆🏾♀️🙌🏾
I just watched this and now I want to cook a frikking chicken in the middle of the night.. :)
Lol love that it's not just me
This is beautiful. Who says cooking is not an art?
God - he made it look effortless.
thank you very much for sharing ur technique mr.pepin
I've done about 10 chickens this way. Never fails. Great method. Thank you Jacques
i love the way he did lollipop, all in all artistic
Thank you chef, besides being a master chef you are also the master teacher.