Jacques Pepin debones a chicken with (almost) his bare hands

The man is simply amazing. The French term for this process is “Galantine”..everyone should know how to do this!

-Chef Perry

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (required) (Address never made public)

Name (required)

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Twitter account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

You are commenting using your Google+ account. ( Log Out / Change )

Connecting to %s

%d bloggers like this: