Not a bone left in these birds

paqman · October 21

It looks like deboned chicken ballottine was a theme for Canadian Thanksgiving!

Deboned 3 whole chickens procured from my trusty local butcher:

Add a layer of flattened sausage:

Add stuffing and chopped walnuts, I like Stove Top boxed stuffing, what can I say?

Wrapped with bacon and tie up:

I vacuum sealed two of the birds, and cooked one for Canadian thanksgiving:

Finished product:

shtgunal3 · October 21

Whoa!!! Looks amazing. I wish I had your knife skills.

johnmitchell · October 21

You guys are good!! I bet that tasted delicious 😋

Canugghead · October 21

Glad I got you to post these beauties. I'd gladly trade a turkey raincheck for the two birds you have in the freezer, can I DM you my address?

dbCooper · October 21

Fabulous, just fabulous!

Botch · October 21

We yanks are getting showed up, eh?

StillH2OEgger · October 21

Brav-f'in-o! That looks awesome.

bluebird66 · October 21

That looks great!

lousubcap · October 21

Fantastic cook right there. I'm guessing that by the time you got to the third one you were practiced and quite tired of Jacques Pepin.

JohnInCarolina · October 21

Oh my!

Canugghead · October 21

Botch said:

We yanks are getting showed up, eh?

At 10x the population, the bar for your Thanksgiving is set at 20 ballot-ine or ballock cooks, to make it easier you guys may start as early as Nov 5

paqman · October 21

shtgunal3 said:

Whoa!!! Looks amazing. I wish I had your knife skills.

Most of the work isn’t done using knives, it is pretty much 5 cuts + scraping on the legs bones. Pepin has knives skills, I don’t 😂🤣

paqman · October 21

lousubcap said:

Fantastic cook right there. I'm guessing that by the time you got to the third one you were practiced and quite tired of Jacques Pepin.

I’m down to about 5 minutes deboning time per bird, nowhere close to Pepin’s 45 seconds. Adding time to stuff and tie the birds, it is about 15 minutes per bird total prep. I still watch the videos each and every time 😂🤣

caliking · October 21

Very nicely done, Sir! Love all of the elements... the stuffing + sausage, and the bacon wrap. That bird turned out.

GrateEggspectations · October 21

Beautiful cook. If you’re deboning a lot of poultry, a honesuki is in order.

kl8ton · 3:23AM

Great job. Yes, 5 cuts if you get it right. I watch the videos during each chicken. I'm just hacking in slashing. I would love to know how many Pepin has under his belt.

Not a bone left in these birds

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