I Want To Bone Out A Chicken Like Jacques

10 years ago

I am back to watching cooking shows, as a weak substitute for actually cooking or, for that matter, eating anything interesting.

So here comes The Essential Pepin. He is boning out and stuffing a chicken. When I do that, I get all surgical and carefully, slowly, meticulously carve away the skeleton. I wonder, how does Jacques do it?

I'll tell you. He makes a few quick cuts, puts his fingers just so, pulls the chicken right off its own skeleton as easily as you or I would peel a banana. A few more cuts, a quick motion, and he extracts the leg and wing bones like he was pulling sticks from a melted popsicle. It takes 2 minutes, but only because he is explaining it as he goes. Without the camera, he'd have boned out that chicken in 45 seconds. He could do it during the commercial break and have time for a glass of wine.

All the time, he looks composed, authoritative, unhurried, dignified, and kindly. While being very good-looking too, with all his silver hair and twinkling eyes. Damn. My ambition is, when I grow up, to be as cool as Jacques Pepin. I thought I wanted to be James Bond, but Pepin is cooler.

In the meantime, I can't wait to get a couple chickens and try his method of boning out.

What example of chef-ly sleight-of-hand technique has impressed you? Have you been able to copy it?

Comments (15)

Islay_Corbel
10 years ago
I haven't but my son bones chickens ÃÂ la PÃÂ©pin and says it's remarkably easy!
I consider my feat producing at least 2 meals a day, made from scratch, for the past XXX years - I don't care to count hahaha
anoriginal
10 years ago
Jacques sure makes it look EASY, doesn't he!?!
Related Discussions
Want Rotisserie - Turns out as Smoked Chicken!
Q
Comments (5)
slucci, What do you mean by raw? Smoke meat does look red, but not raw. What was the temperature and where did you take the reading? The thermometer should read 180 when inserted in the thickest part of the thigh without touching bone. 90 minutes is quick unless it was a small bird. It normally takes me at least 2 hours with a five pound bird straight from the refrigerator. If using a frozen bird, especially if quickly thawed in a microwave, be VERY certain its completely thawed. It will not cook correctly if the breast is thawed but the centers of the thighs are still frozen. Leave the lid on and do place a drip pan under the bird. Also the bird should not be directly over the coals. Rather the coals should be off to one side either to the front or back, parallel with the spit. I haven't owned a kettle style grill, but I believe bricks are placed under the chicken to keep the coals to the side. carlcarter, You should have started a new thread to change topics. The nature of your questions suggests you do not have the knowledge to run the gas line safely, please hire a professional. If youÂre still tempted to do it yourself remember your insurance company will deny any claims resulting form an improper installation and you could be charged with criminal negligence if someone gets hurts or dies as a result of a leak from your DIY installation.
...See More
Need good dark meat chicken recipes, for bone in.
Q
Comments (11)
If you have a pressure cooker, try this curry. Curry in a Hurry This recipe from Lorna Sass's Pressure Perfect is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. If you don't want to mess with the yogurt, peas and cilantro, don't bother--the dish will still be very tasty, but the sauce won't be as rich or velvety-smooth. ( I personally don't like cilantro, so I don't use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. --Once you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this. 1 cup water 4 tablespoons Patak's Mild Curry Paste 1 medium onion, coarsely chopped 3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat (see chart below) 1 cup plain yogurt 1 1/2 cup frozen peas 3 tablespoons cilantro, chopped (optional) Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice. Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isn't tender, cover again and simmer until done. If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice. Meat choices Cooking times Chicken (see notes above) 8 minutes high pressure, 4 minutes of natural release, then quick release Beef (boneless chuck, 1" cubes) 8 minutes high pressure, then natural release Pork shoulder (1" cubes) 8 minutes high pressure, then natural release Lamb (boneless, 1" cubes) 12 minutes high pressure, then natural release If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1" cubes before cooking..
...See More
How to grill bone-in, skin-on chicken breasts?
Q
Comments (30)
Countrygal I've never done chicken marinated in buttermilk, but I have done boneless turkey thighs marinated in yogurt. Yogurt will definately work for chicken too. That's a tried and true Middle Eastern technique for grilling. You can add whatever you like to the marinade. I tend to use either a turkish seasoning mix I have or ras el harnout, which is a Moroccan spice mix, but you could use any old seasoning. It's a good way to go for moist flavorful meat, but you still have to watch the meat carefully and not overcook. Below is a link to a typical recipe in the Middle Eastern style. Here is a link that might be useful: Turkish Marinated Chicken Kebabs
...See More
How do I use pork shanks or neck bones w/out the fat?
Q
Comments (5)
It's not just pork that's fatty. Beef and chicken are, too. A little fat is essential for good flavor. Don't give up on hocks, though - they have the very best flavor for beans and it's the flavor we're used to from pork & beans, baked beans, bean soups, etc. I always think ahead for soups and stews so I can cool them as Linda and woodie suggest and remove the solidified fat from the top. If you have to make and serve in one day, at least let it settle a long time, skim it, then float slices of bread in the fat and remove. Not nearly as effective, but very helpful.
...See More
chase_gw
10 years ago
As an aside Jacques Pepin is the Cruise Culinary Director for Oceania , the cruise I was on. One of the on board restaurants, Jacques, is dedicated to him and features many of his signature dishes. They also have an on board TV channel running his cooking shows, Fast Food My Way.

I was so enamored with him and his manner that I ordered Essential Pepin when I got home. It contains a searchable DVD entitled Essential Pepin- All the Techniques that Cooks Need to Know.

I haven't played it yet but I'm betting the deboning is on there.

This post was edited by chase on Sat, Jun 1, 13 at 8:18
foodonastump
10 years ago
Probably one of the most useful cooking videos I've ever seen. No, I'm nowhere near as graceful as JP is, but the technique really does work well.

My current culinary goal is to cook at all. We're in the midst of several construction projects including a kitchen remodel, the place is a disaster and I can count on one hand how many times I've cooked over the past two months. Eating out gets SO old, particularly when you're severely limited in choices due to extremely picky eaters. Can't wait for my new kitchen!

Here is a link that might be useful: For those who haven't seen the video
dcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years ago
Boning a chicken completely is essential for many recipes. It is relatively easy if you copy JP's methods.

JP also has one video on boning a quail.

dcarch
annie1992
10 years ago
Elery has de-boned chickens and turkeys, more than once. Unlike dcarch, I have been cooking nearly all of my life and have never once found it essential to bone a bird, although it isn't really all that difficult.

I figure if I raise them, slaughter them, clean and pluck them and then cook them, the people eating them ought to be able to get the meat off the bones. (grin)

That said I do have the book "Essential Pepin" and the DVD included with techniques. I've watched the DVD and did not notice that there were any detailed instructions for de-boning a bird.

I really enjoy watching Jacques Pepin, he does make everything look so.......possible. I'll never be able to de-bone a bird in 2 minutes, though, I'd have such a mess you'd never recognize the remains as poultry!

Annie
dcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years ago
"---- I'll never be able to de-bone a bird in 2 minutes, though,---"

It's fun to watch Martin Yan bone out a chicken in 18 seconds.

I always remove every single bone when I serve a stuffed chicken for a sit-down dinner, and sometimes a roasted chicken. It's nice to enjoy a chicken without having to deal with any bones.

Boneless chicken allows very even cooking of the meat and flattening of the skin for crispy frying.

There are many "Boneless Whole Chicken Recipes" on line.

Bones from one whole chicken make wonderful stock for cooking other dishes for one meal.

dcarch
foodonastump
10 years ago
Yes Martin Yan is entertaining but he's not doing the same thing, just removing the carcass and cutting it up. Still a nice feat for 18 seconds.

I also like to debone the chicken when serving it stuffed. It's nice to be able to cut cross sections for serving; neater, easier, and it seems to help stretch the chicken. I first tried it using Ann T's recipe and tutorial a few years back.
sally2_gw
10 years ago
Nobody does it better than Jaques.

I want to slice onions, or anything for that matter, like Jaques. He's the master.

Sally
John Liu
Original Author
10 years ago
Hmm, everything went smoothly until the second part of the wing. The radius and ulna come out easily enough but the remains of the wing look pretty tattered. Oh well, I'll be tidier next time. Buttered the spread-out bird with goat cheese, finely chopped and cooked Chinese sausage, chard from my garden, and candied walnuts. Tied up and in the oven at 400F.
John Liu
Original Author
10 years ago
FOAS, tell us more about your kitchen plans?
foodonastump
10 years ago
Nothing much to tell, John. Style-neutral in an attempt not to be offputting to a buyer regardless of their tastes. Nothing high end, but not cutting corners either. Two bathrooms down with the same M.O. and I'm getting really positive feedback so hopefully kitchen turns out the same. I didn't put much thought into the design; it's all kind of on the fly. I picked and bought tile yesterday because it'll be read to be laid tomorrow.
jakkom
10 years ago
We're dark meat fans, so our favorite way to cook roast duck is to bone it, stuff with your choice of tasty fillings, and roast away. It's also the only way a duck will serve 6-8 people, LOL!

I too am in awe of Pepin de-boning the chicken, which I've seen several times. Never tried it, though. I never debone a roast chicken, like others. In fact I seldom make it any longer, as it's never my favorite chicken dish, although DH enjoys it.
John Liu
Original Author
10 years ago
Post a pic when its done (FOAS' kitchen)!
User
10 years ago
Wow he is fast

Here is a link that might be useful: I had to see it for myself

I Want To Bone Out A Chicken Like Jacques

Comments (15)

Islay_Corbel

anoriginal

Related Discussions

chase_gw

foodonastump

dcarch7 d c f l a s h 7 @ y a h o o . c o m

annie1992

dcarch7 d c f l a s h 7 @ y a h o o . c o m

foodonastump

sally2_gw

John Liu
Original Author

John Liu
Original Author

foodonastump

jakkom

John Liu
Original Author

User

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

I Want To Bone Out A Chicken Like Jacques

Comments (15)

Related Discussions

John LiuOriginal Author

John LiuOriginal Author

John LiuOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

John Liu
Original Author

John Liu
Original Author

John Liu
Original Author