Elevate Your Chicken Kiev | Mastering The Techniques of Fine Cooking

Ever wondered how a professional chef makes their Chicken Kiev?
Now the secret is out! Michelin Star Chef, Walter Trupp, is showing you how to de-bone, and properly stuff your chicken, helping you create a chef level dish at home.
De-Boning, stuffing, and then to the frying, this video takes you through all the steps and should be viewed as you prepare.
Let us know how you go in the comments below, and if you want to learn more about how to prepare your chicken like a pro, head to our website to attend a hands on or online course today at cookwithtruppo...

[@saikishan2008]

Awesome explanation!! Thanks so much Chef!!

[@WalterTruppTheChefsTable]

Thank you Sai 😉

[@victorbenner539]

This was great. Giving the history of the dish was great. Interesting that it had French origins but that the Russians adopted it and did there own thing to it. Also it actually never occurred to me how to do this. I really like tricky or fancy meals with chicken because if you mess up it's just chicken. It's not like messing up a Chateaubriand. 😱 one thing I need to let you know about this video. The audio was a bit odd. Like you were in a tunnel. Not really bad but I thought I should let you know. Somehow I'll be starting my channel next month. I know it will be something of a disaster, other channel creators have told me it's just part of learning. So when I do get started please tell me what I messed up. I understand audio can be difficult. Anyway I need to get to bed. Again, great video. 👍

[@WalterTruppTheChefsTable]

Thank you Victor and happy new year Hope you had a nice Christmas Looking forward to your channel and you must be exited about it Thank you for all your feedback and yes audio is something I need to improve a lot and will look into it Let me know when you set your channel up and I could learn some stuff from you 😉 Walter

[@sep2mus]

Thanks for the video. Question: isn't the butter sauce supposed to pour out when you cut into it? Or is that a different version of the dish?

[@WalterTruppTheChefsTable]

Hi Father Martin Thank you for your comment and yes you are right but what I did different in my recipe is to make a garlic butter rich in parsley and garlic to rather go for more herb and garlic flavor than butter sauce. I than rested the chicken breast before cutting and that allows the butter inside to spread itself between the cooked meat fibers which absorb it ( unlike raw meat) and that made the butter spread itself in the meat better. So the most the butter you missed seeing oozing out is trapped in the chicken meat and trough that makes it moister . Hope that helps and happy cooking and please let me know if you have any other questions Walter

[@rockyhill9965]

NEVER put music to cooking videos. It only distracts.

[@dianalietus]

Kiev it"s not in Russia (not russian dish), Its Ukraine dish

[@WalterTruppTheChefsTable]

Hey Yes of course Kiev is not Russian I more referred to the history of the dish which has its origin in Russian French cooking history and is named after the Ukrainian capital 😉