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 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"
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 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.
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.
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!
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.
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.
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.
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.
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.
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
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'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.
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 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.
I love watching his knife work so effortless....years and years of practice... me trying to figure out how to finish this damn bird with 4 fingers left
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.
This is brilliant for completely boning out a bird, like for a ballotine: very efficient. Much easier than the manual bone-out I do, like I'm parting up a bird to serve each piece.
Now this is a video! Was demonstrated how to de bone a bird AND how half hitches work. This video should be shown to everyone before they can call themselves an adult.
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.
I have learned so much from this wonderful man/chef/teacher's cooking technique tapes and videos here on youtube. I actually prepared chicken like this after watching the video and it was fantastic. Give it a try!
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.
@@user-zn6bn7cc1y 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!
A master is someone who shares his knowledge without reservations. Thank You Mr. Pepin
"No Reservations" was a different guy...
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"
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"
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
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 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.
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
legend said that there's a guy trying to rob jacques pepin once... he got deboned...
..And tied in the same move.
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.
"There's two ways to do everything in the kitchen: the wrong way and Jacque Pepin's way."
rip tony
jacques pepin giving cooking lessons is like vladimir horowitz giving piano lessons.
I watch this video often just for fun.
that's the greatest technique I've ever seen...thanks for the education. ..
The skill of a surgeon. The work of an artist.
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!
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...
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.
THE MASTER! Makes everything look easy and fun! Pepin The best there ever was and will be! Bravo, bravo, bravo!
This was one of the craziest things i have ever watched in my journey in search of culinary knowledge.
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.
surgical, amazing.
Anyone else here from the BA list of Chefs Sharing their Hardest Cooking Tasks?
RealBriGang yup
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!
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
I just did this, unbelievable how easy it is. Pepin thank you for teaching me.
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.
I can watch this chef ALL DAY
Jacques Pepin, a true master teaches culinary arts better than most culinary schools. Thank you Mr Pepin for sharing your culinary knowledge.
I debone chicken often. This man made it look so effortless.
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
My Japanese and sailor sides loved the precision and good knot work. Merci, Pepin sensei.
Do it like a master. A bit scary and amazing at the same time. It's nice to see him when he was young.
Only four light saber cuts required. Beautiful. Kitchen Jedi.
Whole process takes 18 minutes. 10 minutes to watch the video, 8 minutes to heat up my Costco rotisserie chicken
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
"Reorganize mother nature a little bit" hahaha
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've never heard of this guy, but he now has another admirer.....
What a pleasure to watch an Artist at work, Jacques makes it look effortless.
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
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.
1:00 Spot the moment he goes full Australian.
Silent Walker pahhty
Wuahahahahahahaha fuck...
still my go to video for deboning a poultry ..ive watched this many times...i so enjoy his teaching techniques
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.
Watched a few other deboning tutorial. This is by far the most brilliant method.
OH MY GOD! I've never even thought that human specialization could've come this far.
Baller! Blew my mind. Beautiful technique, exceptional execution. I've got a whole new world of deboned poultry to think about using now. Thanks!!
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.
00:50 seconds into the video and I had to pause it in awe. Speechless
This is the most astonishing cooking video ever made. Holy moly
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!
I'm in awe at his technique.
Of all the chefs I love to watch. Jacques is the best, period!
This is beautiful. Who says cooking is not an art?
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.
i love the way he did lollipop, all in all artistic
Just tried this for the first time and even though mine was far from Jacques' standard, it was AMAZING! Thank you sir!
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
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.
Jacques muthafuckin Pepin . What precision
Lol “to reorganize mother nature a little bit”
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
Who watched this after Jacques Pépin's omelette response to @ Alex French Guy Cooking?
I didn't know about that guy before watching his video
Here bro! I've discovered him through Alex. Now I'm binge watching his videos. Essential Pepin.
It just showed up on my feed after Alex. Might as well.
Same here 😂 but im thankful to know this guy now
The resolution is pretty horrible for ones eyes, but this is seriously impressive and not something I have seen before.
God - he made it look effortless.
nobody operates like Jacques, best television chef all time.
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.
Chefs done this a few times 😉 beautiful thing to watch.
so fucking flawless
Watched this several times and just did this with my thanksgiving turkey. Thanks Jacques!
Pepin is truly the goat of culinary technique. I’m a chef and he makes this look so so easy. Bravo Chef!
Love to watch a master in the kitchen. IMO it's truly an art.
Damn, that was master class deboning!
This guy wrote the book ... literally
I love watching his knife work so effortless....years and years of practice... me trying to figure out how to finish this damn bird with 4 fingers left
Incredible. Butchery skills taken to another level and that's only one skill.
In my humble opinion one of the best cooking lessons ever on PBS.
The term MasterChef is thrown around a lot. This man is a master chef.
Masterchef is just for ignorants
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.
This is brilliant for completely boning out a bird, like for a ballotine: very efficient. Much easier than the manual bone-out I do, like I'm parting up a bird to serve each piece.
i did it! yay! Thank you Chef Pepin! Now for the two hour cooking, waiting, time. ^_^
MariCarmen Cruz actually I cook them at 450° F for about 45 minutes to 150° F. deboned they cook faster. use the thermometer
Now this is a video! Was demonstrated how to de bone a bird AND how half hitches work. This video should be shown to everyone before they can call themselves an adult.
Thank you Chef Pepin. Watching you prep is like therapeutic or something. 💆🏾♀️🙌🏾
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.
He's the best chef in the world in my book, and he's not a maniac like Ramsey The Terrible.
Wonderful to see such a Master Chef at work and so beautifully explained. Thank you.
one of my favorite cooking videos ever. seen this over 100 times. ;)
I have learned so much from this wonderful man/chef/teacher's cooking technique tapes and videos here on youtube. I actually prepared chicken like this after watching the video and it was fantastic. Give it a try!
When he tied the chicken up it was really satisfying
That was a master class . . . wonder if he doesn't know how to harvest the chicken from the back yard, too . . .
Pepin is brilliant. No one can debone as efficient and simple as Pepin. Thank you Sir.
Thank you chef, besides being a master chef you are also the master teacher.
vous êtes un Grand Monsieur, M. Pépin ❤️
Truly, a Work of Art!!!! Thank You, Pepin.
I've been throught some debone videos this amazed me the most he's absolutely amazing.
Absolutely Amazing.
Such a pleasure to watch - delicate, surgical, and insightful.