How to de-bone a chicken... Jacques Pepin video

Carolina Q

I'm sure many of you have seen this, but for those who haven't, learn from a master. No matter how many times I watch it, it always fascinates me. Wonder how many birds Jacques has deboned? Would love to see him do one when he wasn't explaining/teaching. A minute? 30 seconds? Less? Awesome!
https://www.youtube.com/watch?v=kAekQ5fzfGM

jls9595

That is amazing

Eggcelsior

Martin Yan has a neat one too. He does it in 18 seconds but he breaks it down at the same time.

Black_Badger

Yep, very cool! Bookmarked!

stlcharcoal

Eggcelsior said:

Martin Yan has a neat one too. He does it in 18 seconds but he breaks it down at the same time.

Beat me to it.  Amazing!

Cymbaline65

I'd make a complete mess of it all.

jls9595

Cymbaline65 said:

I'd make a complete mess of it all.

me too, I kept rewinding  and trying to figure out how I would go about trying this.  I will try it but with no one watching, lol

hapster

I tried in once... even though I was the one with the knife, I think I still lost the fight

sumoconnell

Makes me realize just how professional a chef like that is. That looks like it is ready to put on the egg

Cookinbob

Amazing! I know it would not work for me though :-S

4Runner

That was awesome!  This reminds me the first time I field dressed a deer by myself.   I think I finished in record time of 1.5 hours   lol

Carolina Q

I just like the way he says "lollypop" and "deboneED" 

I debone chickens all the time. First I roast it, then I eat it. When I'm done, there are the bones. Works every time. 

Angus1978

I did it in about 45 min.  Note he never mentions that the chickens are effing slippery as hell....

BigWings

He could do 10 of those in the time it takes me to do one. Looking forward to trying the tip with the leg bones, he makes it all look simple!

jls9595

stlcharcoal said:

show previous quotes

Eggcelsior said:

Martin Yan has a neat one too. He does it in 18 seconds but he breaks it down at the same time.

Beat me to it.  Amazing!

the one I watched he just cut up, didn't "debone" it in 18 seconds. did I watch the wrong one?

BBQBiezy

I've done this with a turkey and it turned out very nice. Prolly do it with any bird....

danv23

Wasn't as easy as he made it, but my chicken was a little small. We'll see how she turns out tomorrow!

jls9595

danv23 said:

Wasn't as easy as he made it, but my chicken was a little small. We'll see how she turns out tomorrow!

true that! I just finished de-boning mine. U-G-L-Y but I bet it tastes good.  I used a spinach/garlic/sour cream stuffing.  We will see tonight.

danv23

I'm going to do a spinach, button shroom, garlic, pine nuts, onion, cherry tomato, feta, italian bread crumb stuffing.  mmmmmm

MaskedMarvel

Been waiting to do this on a free night. I didn't succeed. I think I have trouble telling the side of the chicken in the video. And my chicken wouldnt "peel" at all. It is in the freezer now for a stock maybe someday. When the shame isn't so fresh...

ringkingpin

I've done hundreds of birds like this, if not more. For me the part you have to be most careful with is when you get to the back of the chicken where there is really no meat between the skin and the bone and the end of the thigh.

ChillyWillis

Whoooo boy. I just tried this for the first time and made an absolute mess of it. Looks like I'll be making a chicken soup soon, that's about all the carcas is good for at this point. b-(

Cookbook_Chip

That was really cool

Zmokin

That was a cool video.  I've de-boned thighs before, never tried the whole bird, but I might just have to give that a try.  My family isn't big into cooked spinach so I'll need to find something else to stuff it with.  I'm wondering how a green bean casserole recipe might work as a stuffing.

paqman

@ChillyWillis‌ - My first one was not looking good either... Instead of cutting on the back of the bird, I cut the breast... it was not holding together. You should try again, it is worth it. I get better everytime I do it.

@Zmokin‌ - I don't like spinach stuffing either... You can stuff it with anything you want. Bread stuffing, cordon bleu style (ham and swiss cheese), sausage, nuts, etc...

Here's one I did tonight. Maple sausage stuffing:

http://eggheadforum.com/discussion/1169717/maple-sausage-stuffed-chicken-ballotine-wrapped-in-bacon-lots-of-pics

Zmokin

I bought a frozen duck, as I am not a fan of white meat and I read that because ducks fly and use their breast muscles, their breast meat is dark meat as well.  I found a recipe for stuffed goose, so I modified it and made a potato, apple, onion, & sage stuffing for my Duck Ballotine.

I roasted the carcass and used some of the pan drippings from the carcass for my gravy.

Deboned (video 10 minutes, my performance on a duck 40 minutes, I don't know if duck is more difficult than a chicken, it sure seemed like I had to do far more cutting than he did):


Stuffing Added (OK, once deboned, this was easy):


All tied up (OK, I had to cheat a little and use some turkey trussing skewers to close up some tears in the skin prior to tying it up):


It's reached 165 Stuffing Temp (Yeah, almost time to eat):


Sliced for service (I hope it tastes as well as it looks):


OK, it came out quite tasty, the wife & son liked it, but I warned them, I might not make it again very soon as it was a lot of work.  I think next time I'll try a stuffing that won't fall apart when I slice it.

Anyway, now with a carcass and other parts, I guess my next homemade stock I won't be able to call it chicken stock, it will have to be "poultry" stock as it will likely be a mixture of chicken, duck & turkey bones.

NPHuskerFL

After the 2nd one I can do it by memory. It's like any prep once you've done it a couple of times you become more efficient at the task at hand.

jlsm

I do game hens for two people. I usually bone two or three at a time and freeze the extras. The second and third go much quicker than the first. I stuffed the one below with duxelles, diced shallots and mushrooms cooked to a paste. Our favorite stuffing so far. 

lousubcap

May be easy after the first few times but when you lose electricity (following the video) about one-third the way thru (sunshine, blue sky) your first go-round it becomes an audible.  Salvaged most of the chic but also with bones.  To live again...

Zmokin

Zmokin said:

I bought a frozen duck, as I am not a fan of white meat and I read that because ducks fly and use their breast muscles, their breast meat is dark meat as well.  I found a recipe for stuffed goose, so I modified it and made a potato, apple, onion, & sage stuffing for my Duck Ballotine.

I roasted the carcass and used some of the pan drippings from the carcass for my gravy.

[snip]

OK, it came out quite tasty, the wife & son liked it, but I warned them, I might not make it again very soon as it was a lot of work.  I think next time I'll try a stuffing that won't fall apart when I slice it.

Anyway, now with a carcass and other parts, I guess my next homemade stock I won't be able to call it chicken stock, it will have to be "poultry" stock as it will likely be a mixture of chicken, duck & turkey bones.

OK, eating the leftovers today, I noticed the breast meat still wasn't nice and moist like thighs and drumsticks.  So while the breast meat is dark, it still had the dry texture of breast meat that I don't like.  Which means I'm not likely to buy a whole duck again.

So now I have another poultry question.  Ducks & Chickens have nice drumsticks to eat.  Turkey drumsticks are tasty, but a pain to eat with all of the sliver bones.  My question is, do geese have drumsticks like a chicken or like a turkey?