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

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!

I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

Comments

  • jls9595jls9595 Posts: 1,530
    That is amazing
    In Manchester, TN
    Vol For Life!
  • EggcelsiorEggcelsior Posts: 14,411
    Martin Yan has a neat one too. He does it in 18 seconds but he breaks it down at the same time.
  • Yep, very cool! Bookmarked!
    Finally back in the Badger State!

    Middleton, WI
  • stlcharcoalstlcharcoal Posts: 4,368
    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!
  • I'd make a complete mess of it all.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
  • jls9595jls9595 Posts: 1,530
    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
    In Manchester, TN
    Vol For Life!
  • hapsterhapster Posts: 7,503
    I tried in once... even though I was the one with the knife, I think I still lost the fight
  • sumoconnellsumoconnell Posts: 1,799
    Makes me realize just how professional a chef like that is. That looks like it is ready to put on the egg :)
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • CookinbobCookinbob Posts: 1,690
    Amazing! I know it would not work for me though :-S
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • 4Runner4Runner Posts: 2,948
    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
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • Carolina QCarolina Q Posts: 14,752
    I just like the way he says "lollypop" and "deboneED"  :D

    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. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • I did it in about 45 min.  Note he never mentions that the chickens are effing slippery as hell....
    LBGE and Primo XL Plano TX All right all right alllll riight
  • BigWingsBigWings Posts: 172
    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!

    New Brunswick, Canada

  • jls9595jls9595 Posts: 1,530
    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?
    In Manchester, TN
    Vol For Life!
  • BBQBiezyBBQBiezy Posts: 20
    edited February 2014
    I've done this with a turkey and it turned out very nice. Prolly do it with any bird....

    Suntree, FL

  • danv23danv23 Posts: 909
    Wasn't as easy as he made it, but my chicken was a little small. We'll see how she turns out tomorrow!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • jls9595jls9595 Posts: 1,530
    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.
    In Manchester, TN
    Vol For Life!
  • danv23danv23 Posts: 909
    edited February 2014
    I'm going to do a spinach, button shroom, garlic, pine nuts, onion, cherry tomato, feta, italian bread crumb stuffing.  mmmmmm

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • 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...
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • 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.
    "Tell me what you eat, and I will tell you who you are."
     Brillat-Savarin
  • 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_ChipCookbook_Chip Posts: 1,292
    That was really cool
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • ZmokinZmokin Posts: 1,938
    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.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • paqmanpaqman Posts: 3,572
    @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

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • ZmokinZmokin Posts: 1,938
    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):
    image

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

    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):
    image

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

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

    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.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • NPHuskerFLNPHuskerFL Posts: 17,629
    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.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • jlsmjlsm Posts: 1,006
    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. 

    image
    *******
    Owner of a large and a beloved mini in Philadelphia
  • lousubcaplousubcap Posts: 23,380
    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...
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • ZmokinZmokin Posts: 1,938
    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?
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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