I Want To Bone Out A Chicken Like Jacques

13 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?

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Comments (15)

Islay_Corbel
13 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
13 years ago
Jacques sure makes it look EASY, doesn't he!?!
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Well..I can say, I have crafted with bones for many years. Must be the Native American in me. When I lived out in the country, and my son's and i would go fishing, I would come to a screeching halt when I saw a clean carcass. When my son's were old enough to drive, and they would see me look back along the road when they were driving..they knew right away to turn around, and 'let mom do what she does'...LOL People who knew what id did would bring me bobcats, armadillo's, cow skulls and most any type of bone. I would use the bobcat skins, ( scraping them and tanning them with salt) I have used deer legs as table legs and gun racks, I made a skeleton for halloween using animal bones. Skulls and Jaw bones I usually painted Native American scenes on them. I would have no problem building a garden trellis or windchimes from bones. I have seen people save the wishbones from turkeys and such, spray paint them gold and tie them to gift boxes for luck. I say, to each their own. My dad used to always tell us when he was young, they used the turkey breast bones for ice skates..LOL ( I never know when to believe what he says..LOL)...and you bet..I would have stopped and picked those bones up ;) Loved your story..LOL
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Shannon: Sorry I was away for a week. Next time you do this and you like Stuffing, Stand them on edge, in an alluminum pie pan and bend the side up a little, to fit the breasts. Stick 4 skewers in the ends, on top, so you can tie them together, Leaving a space between for stuffing. The bottom shouuld be a little wider, so they won't fall over. Just bake them as you would a Chicken. You could also lay some bacon strips across the top. Here is a Photo of 2 Breasts; that I baked, with Stuffing. These were baked at 350 Degrees, in a Roasting Pan for about 2 hrs. Lou
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foia, I've made stock with raw, and with cooked, and with a mixture of both. It all comes out pretty well. I make mine just like everyone else's, but I don't add lemon or tomato or leeks, just a bay leaf, some peppercorns, carrot, and onion and celery. I will freeze wing tips, necks, giblets, etc., until I get enough for a pot of stock, and sometimes if I just don't have time to simmer stock (oh, like any time between April and December, when I'm gardening, canning, cleaning calf pens, cutting hay or working at the job that actually pays for my farming habit, LOL) I'll toss roasted carcasses into the freezer until I get a couple or more and then make a big pot of stock to freeze or can. Even the store-bought rotisserie chickens get saved for stock and I toss it all in together. I've been known to simmer stock all day in the crockpot while I'm at work too, and that works pretty well, as does my big electric roaster if I'm doing several and it's the only thing big enough to do them all. I do beef stock in the roaster too, roast the bones, add the rest of the ingredients and let it simmer, works great. Annie
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You can just substitute whatever chicken parts you favor for this: CHICKEN PAPRIKASH (serves 6-8) 2 TBL butter 1/2 cup chopped onion 1 minced garlic clove 1 1/2 TBL paprika 1 tsp salt 1 tomato, peeled & chopped 1 green pepper, seeded & chopped 3/4 cup chicken stock One 3 lb broiler-fryer cut into pieces 1/4 cup flour 1/4 cup half-and-half 1/2 cup sour cream In a heavy kettle heat the butter, add the onions & garlic & saute until light brown (don't burn the garlic.) Add the paparika, salt, tomato, green pepper & stock. Cover & cook 10 minutes. Add the chicken, cover & cook until tender, about 40 minutes. Remove the skin from the chicken breast & thighs & return the meat to the kettle. Add water or additional chicken stock, if ncessary to make 1 1/4 cups broth. Add the flour blended w/the half-and-half & a little of the hot sauce & cook, stirring until thickened. Ad the sour cream & cook just until heated through. Do not let boil. Serve over noodles or rice.~~Craig Claiborne
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User
13 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
13 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
13 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
13 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
13 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
13 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
13 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
13 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
13 years ago
FOAS, tell us more about your kitchen plans?
foodonastump
13 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
13 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
13 years ago
Post a pic when its done (FOAS' kitchen)!
User
13 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

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