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Re: Pepin Debone Chicken Galantine

Thu Apr 03, 2014 12:52 am

I've never done galantine before. Looks like a good excuse to break out a whole chicken! Plum citrus filling, I think. Anyone have advice to avoid bone fragments from the feet? He suggests trimming after the fact, but I avoid breaking bones when trimming whenever possible.

Re: Pepin Debone Chicken Galantine

Mon Apr 14, 2014 9:45 pm

Lepus wrote:I've never done galantine before. Looks like a good excuse to break out a whole chicken! Plum citrus filling, I think. Anyone have advice to avoid bone fragments from the feet? He suggests trimming after the fact, but I avoid breaking bones when trimming whenever possible.



I've had the same trouble with chicken lolipops, small bone fragments. You need a really clean break. I try to use as little pressure as possible.

Gotta say Jacques Pépin is a chicken master.

Re: Pepin Debone Chicken Galantine

Wed Apr 16, 2014 3:43 pm

I remember watching an episode of Julia Child where she did something similar just not as 'precise'. This is much easier to follow.

Re: Pepin Debone Chicken Galantine

Wed May 21, 2014 1:51 am

This is the man who made me want to be a chef. Im not sure how many of us are pro cooks or not, but anyone who is can acknowledge what a true master of technique this man is. Without talking he probably could have done that in 2 minutes, and it was effortless. In terms of exposing american cooks to fine french food, no one has done more or is more deserving of gratitude. I miss watching his videos and reading his books. Seeing this made me feel happy to be a cook again for the time being. Thanks

Re: Pepin Debone Chicken Galantine

Thu Aug 07, 2014 12:37 am

I love watching Jacques Pepin. The one thing that I always notice is how fluent he is with his hands. Whether prepping or actually making something, great cooks have a kind of feel for what they are doing that always amazes me. I don't think it can really be learned from say YouTube, but it sure is cool to watch.
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