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 Post subject: Re: Pepin Debone Chicken Galantine
PostPosted: Thu Apr 03, 2014 12:52 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1188
Location: Raleigh, NC
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.


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 Post subject: Re: Pepin Debone Chicken Galantine
PostPosted: Mon Apr 14, 2014 9:45 pm 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 676
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.


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 Post subject: Re: Pepin Debone Chicken Galantine
PostPosted: Wed Apr 16, 2014 3:43 pm 

Joined: Mon Jul 30, 2012 10:43 pm
Posts: 53
I remember watching an episode of Julia Child where she did something similar just not as 'precise'. This is much easier to follow.


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 Post subject: Re: Pepin Debone Chicken Galantine
PostPosted: Wed May 21, 2014 1:51 am 

Joined: Thu Mar 28, 2013 4:12 pm
Posts: 82
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


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 Post subject: Re: Pepin Debone Chicken Galantine
PostPosted: Thu Aug 07, 2014 12:37 am 

Joined: Mon May 06, 2013 2:34 pm
Posts: 57
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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