Chicken Galatine Ballotine... thank you Jacques Pépin!

[Pete in PG]

I like simple french food. Not heavy sauces or creams, but relatively uncomplicated and well prepared. Deboning a whole chicken is all about technique and Pépin explains it very well in this video. It take me about 15 minutes to debone a chicken and turkeys much longer, but it's a nice change of pace. Another thing I like is that there are an unlimited number of stuffings. For this cook, I sauteed some spinach by just wilting the leaves in a sauce pan. I added some mushrooms marinated in olive oil with capers, pitted kalamata olives and some a little roasted red pepper to the spinach and then into the food processor for a quick puree. This stuff was delcious!

First; his video on how to debone a whole chicken.

Here's my bird; deboned and stuffed - and ready for the grill.

A very early action shot!

Did I mention that this is thirsty work? Yep! This is an outstanding Malbec I found at Costco.

Obligatory late action shot.... bird about finished, hasselback potatoes, sliced baquette....

Resting.... that grill was hot!

Plated before consumed in a flash! All of it was delicious and I'll do this again many times.

Thanks for lookin' at my cookin'!

 

[Mike Coffman]

That is one delicious looking plate of food Pete!

 

[Brett Grant]

I can see the youtube video, but none of the pictures. However, I used that video to do a chicken and a turkey for thanksgiving 2012. It turned out very well. I'm sure it is lovely.

And now I can see the pictures. Go Figure.

It does look quite scrumpcious.

 

[Bill Schultz]

Absolutely Masterful Pete, anytime I hear the name mentioned on a cook I am paying close attention as he is the Head Master. Between him and Alton Brown I have learned so much over the years.
Thank you so much for sharing that, I have not seen that video for years.

 

[R. Hutchins]

Beautifully done!!

That is a great shot of the grill and money shot is awesome!

 

[RogerS]

Pete excellent and well done! Thank you for sharing

 

[Clay Neubauer]

I am so going to have to do this.

 

[Tony R]

wow Pete... This has to be one of your best cooks in recent memory. I love it!!!

 

[MikeD125]

Pretty intense! Looks great!

 

[Mike Cosgrove]

What an original post!Nice job Pete!

 

[Ray Crick]

Love it! Thanks.

 

[SE Davis]

Beauty on a plate.
Scott

 

[Robert T]

That food is on a whole different level. Thanks for the inspiration.

 

[Brian Dahl]

Great meal and great pics - Thanks for sharing, Pete!

 

[Paul Kastner]

plated food shows how much work went into this cook.

 

[Wolgast]

Done a few of these myself with desent to good resault´s. Not my go to but a cool way of serving it.

 

[John Solak]

Stunning cook Pete, 5 star no doubt!!!!

 

[James Lake]

Damn Pete....I think you did a better job than Pepin! I don't think I could ever debone a chicken like that, I would have to sanitize the whole kitchen after my attempt.

 

[Dwain Pannell]

Classic preparation nicely done. Bravo!

 

[Luke P]

Pete, that looks amazing. Skin looks nice and crispy and everything else tender and juicy. Thank you for sharing that video. I cannot wait to try this with my next chicken! I'm sure my quality won't match yours, but practice is half the fun.