I Made a Crazy French Recipe From The 1960's

[@thatdudecancook]

Marcus and I had a lot of fun with this one so I hope you all enjoyed!

[@dudleyvasausage7879]

remember wishbone the doggy? i miss my dad's jack russel terrier

[@samanthah8246]

omg... pronounced "peh paan"!!😆

[@DarrenYork]

yes to exhuming old-ass recipes and giving Marcus more screentime is a winner Excellent content Great show, guys

[@crustybastard8256]

Awesome job! I was trained in the 80’s and you really nailed it in my opinion!👍🏽💪🏽👊🏽

[@edc4089]

Everytime you start with good base ingredients, it's going to be good. No matter what unless you burn it. Technique amounts to texture, that's all there is to it. Prep is food ❤

[@pamelaholmcrawford2306]

Yes, please make more old school recipes!

[@thatdudecancook]

I'm happy were all on the same page!

[@bodyloverz30]

@@thatdudecancook Classic Continental Dining!

[@wait...what...]

Agreed! I love old cookbooks with crazy recipes.

[@bjstrawser]

@@thatdudecancook We love it! Awesome

[@bjstrawser]

@@thatdudecancook We also all love seeing you and Marcus having fun eating the creations at the end. Keep that up!

[@10010x0x0x01101XX0X1]

Duuuudeee please make this an ongoing series. I'm obsessed with weird retro food from the 70s. I was surprised by how excited I was to hear you guys say this recipe was actually good. I feel like we've lost so much to time. I want to go back and try all these foods we threw to out to the curb.

[@thatdudecancook]

I'm with you, I swear so much of it is really good stuff

[@berelinde]

It's strange to think of the 70s as retro. I was alive in the 70s. But to be fair, this particular dish has been around since the middle ages, but with a sausage stuffing rather than the mousse. In the 19th century, fowl would have been stuffed with things like brightly cured ham, boiled eggs, or other foods to create a decorative cross section.

[@devandy841]

​@@thatdudecancook Heston's toast sandwich!

[@skibidi.G]

​@@thatdudecancookmane, watched the whole vid, it was worth it 👌

[@z-man6310]

Hey 57 years in the business. The great masters were just that. Let’s have more. Great job Sonny.

[@adammoore7447]

I graduated from Le Cordon Bleu and we made this dish in one of my classes. Excellent representation of classical French technique (s). Keep making them.

[@rossgirlme]

What's the name of it?

[@gussampson5029]

​@@rossgirlme He said it about 0:30 Whole deboned chicken stuffed with a chicken shallot mousse

[@tomking5047]

Hey man this was great I’d love to see you go through more overly complicated weird old recipes! Also I’m 81 days sober today and you inspired me to get some help! Bravo Santino have a wonderful 24! 🙏❤

[@thatdudecancook]

Congrats man! That’s amazing

[@veecee3669]

You can do this, God bless!

[@ChrisWrightTN]

The last 2 minutes were so honest and wholesome. lol love it

[@djtx14]

that chicken deboneing was insane, very cool technique

[@thatdudecancook]

I love doing it!

[@TomMartinek]

I've done that twice. It's not TOO hard to do and makes a nice presentation.

[@Chaddingway]

It's the Jacques Pepin method. There's a video of him doing it and it's super fast.

[@AhmedEtman79]

@@Chaddingway The speed and ease he does it with is just mouth-dropping, the dude is a true master. he does it in under 2 minutes! The first time I ever followed it took me about half an hour. Now with practice, I'm down to about 12 minutes. I think I'll need to debone 1000 chickens before I get to his 2 minutes mark.

[@Win7ermu7e]

I can safely say this is something I will never attempt. Spatchcocking is enough for this guy.

[@alessandromora7566]

Absolutely.... PLEASE CONTINUE... I'm fairly certain many of us would LOVE some Julia Child favorites.

[@DRAGBUBBA]

Deboning a turkey and filling it with sausage stuffing is my favorite way to make the Thanksgiving turkey. Makes it so easy to serve also. Just slice and put on a plate.

[@bobby_greene]

Do you do anything special to deal with the tendons in the legs?

[@hmrnsam94]

Need way more of these retro French recipes. GOLD

[@tony_r_pierce]

Very interested in the older classic recipes. Please demonstrate more of these. Have to say, this one is beyond me with all the chicken deboning work. Fun to watch though!

[@JCamwell]

Love this! Old french recipes are amazing! Would love to see more of these!

[@markvandeven6613]

I learned this one in 1981 in a cooking class at a Junior College. The chicken was completely de-boned and we nicknamed the recipe "second base."

[@slarbslarb]

Haha, OMG, that's hilarious

[@slapper223]

Yes - Jaches Pepin has this exact Gallontine procedure in several videos.

[@iconoclast137]

yeah except pepin does it in like 2 seconds, without losing any fingers

[@Chef_Jeff69]

I’ve seen Jacques Pepin debone a whole chicken without splitting the back or breast in under a minute. He’s THE true French Master.

[@rosbabij8373]

Enjoyed watching this recipe come to life, Keep at it.

[@BoredFinn99]

A Great chef testing older great chefs recipes is such a great series!!.

[@RichardLLoyd-e5f]

Have not seen or tasted this since the early 80s! I just found the recipe in my old notes (very close but not Identical) but I'm going to wow my new girl next Friday night! I know that I will manufacture Calvados out of apple syrup and and vodka. Bring on some more of the oldies! Thanks

[@billmcdonald4335]

The prep on this is _savage._ I mean, I thought spatchcockin' was serial-killer - but this? Holy moley - I gotta get me to the grocery store. . . my inner Dexter has been twigged.

[@thatdudecancook]

Time to get surgical

[@elizabethbotros1404]

Hahaha.

[@josephmorse4318]

​@@thatdudecancook Clarice would like it with a side of Fava Beans and a nice Chianti. "SssSssSssllsllsllss" 👅😋

[@sirenknight8007]

⁠@@thatdudecancookno surgeon would do what you did @7:06, I held my breath. ❤️ Love your stuff, the internet remakes, (the forgotten 50 states series) the retro stuff is a great idea. And adding Marcus and comedy is great. I watched one of the older videos recently, you’ve come a LONG way in your production.

[@johannebeerbaum1546]

I made turduckin with my youngest son one year so had to debone chicken, duck and turkey. While I thought it was ok I wouldn’t do it again, but this chicken really looks great and better tasting, one stuffing instead of three and all skin crispy. I will most likely try this. My only problem is the amount of cream, but that is not too bad to decrease.

[@cain308]

I love this idea, and definitely keep doing more! Because what you mentioned at the end is true--it's not something you can just GET anywhere. It's the sort of thing your more adventurous watchers might try, but otherwise we wouldn't even be exposed to it. And just reading the recipe, I probably wouldn't have worked up the courage to try something that sounded so weird. I don't need another 23 recipes for french fries or burgers if you have more of these lying around!

[@adamseidel9780]

I freaking love this series of videos! It’s always fun and useful to get a 30 minute chicken picatta video or a “my favorite chili noodles and ramen” video, but seeing Sonny flex his pro chef muscles with these classic, fancy and still incredible French recipes is awesome!

[@joshuadodd6028]

This is the best demonstration of deboning a chicken I've ever seen. So detailed and concise.

[@bbqbb4131]

I haven't deboned a whole chicken since the one time I had to do it in culinary school. Thanks for that memory. I'm gonna have to try this one over the weekend.

[@alsantos1559]

Absolutely keep getting into the time machine. With so many modern recipes relying on the obscure ingredient(s) it's so important to show how to have unique/adventurous foods through technique!

[@nicstroud]

I'm a home cook and at the risk of blowing my own trumpet, a pretty good one. My mother was a great cook and a passion for cooking runs in our family. My sister is a chef. Give me the recipe and I will do a good job of recreating Michelin starred dishes. However, unless my butcher will do it for me, I can't picture myself using a de-boned chicken anytime soon. Great recipe as usual Sonny, I might try adapting it to a _bone-in_ chicken. 😁 Incidentally, keep these old recipes coming. There is plenty of inspiration to be taken from these classics.

[@EmEsjay1]

As an avid home cook and former pro line cook I found this utterly fascinating. Please do more!

[@DebH.]

All's I can say is, that's dedication. I would never do that, but I really would like to have a couple of bites!😋

[@brewtimematters7395]

I love the Retro Recipes for sure. Old school

[@axdambient]

the outro its like im in the 90s. love you dudes

[@BarneyCarroll]

Oh man I'm loving this. So good seeing Marcus having a spiritual moment at the end. Would aaabsolutely love to see you do more classic haute cuisine!

[@aleewade4162]

"I don't care... even if you don't like them, I'm doing more." Best quote I've heard on KZbin EVER!

[@henrymiller6285]

Hell yeah

[@socoGreg1]

I have shared your channel with soooo many people. This is quintessential TDCC. I absolutely loved the recipe and I love the concept of dredging up recipes from the past. It's right up there with your series of testing the silent European cooking vids. You and Marcus are tremendous. I'm still smiling after watching you two devour that chicken. So fun. Thank you!!

[@billygilbert7911]

LMAO. I'm eating tuna and salmon sushi for lunch while watching. When you went for the taste with the chicken moose I about spit my food out. LMAO. Well played sir.

[@thatdudecancook]

lol, gotcha!

[@Rapture1469]

@@thatdudecancook I actually would have likely tasted it anyway...

[@MrZeDeathcaller]

Seing you eating the whole thing in almost a straight timeline while speaking, it warmed my heart. Seeing you two just enjoying eating an unknown dish to me and from my country, it was the chef's kiss.

[@easternshorefox5459]

Sunny-"Taste for seasoning" Marcus-"OH MY GOD!" Me-died laughing.

[@HurricaneMike513]

Just fed the baby and put him back down for sleep and almost woke him up laughing at that lmao

[@beneinstine6830]

RIP

[@lagerstromr]

Love your passion man, I'm grateful to watch what you put out.

[@mikeritter2979]

Deboning a chicken is a cool skill to have .

[@klubberzvonhatzenbuhl563]

It definitely will make you feel like a superhero. I’ve done it so many times now that I can do it in about 5 - 7 minutes.

[@dirkwb]

Great job Sonny. Back in the 1980's a friend of mine was just back from LaVarenne Culinary School in Paris. He was always doing these types of recipes. I learned a lot of french cooking technique and ate some great food, back then. It's true that we don't see much of this anymore. My chef friend doesn't even make them except on special occasions. Keep up the fantastic work, and show us more of these types of recipes, please!

[@andrewyouv]

Bro you should make these recipes and have people over to eat it. Love you and Marcus’ reactions though.

[@brucelee5576]

Jacques Pépin and Martin Yan are Masters of deboning whole chicken.

[@freddjXX]

Heavy cream ? We have a meme : « le gras c'est la vie » (fat is life)

[@nyanuwu4209]

Just because you say it, that doesn't make it a meme. That just makes it a statement. You have no meme.

[@freddjXX]

@@nyanuwu4209 just search "le gras c'est la vie"

[@Aquablecs]

⁠@@nyanuwu4209sounds like you’re jealous

[@AllofJudea]

​@@Aquablecsforced memes don't work. Just look at the democrats. "Weird". "Joy"

[@magicword02]

Loved this. More of this.

[@coyhutt8022]

You can add the cream and seasoning in 5he blender. You also don't need the egg whites, there's more than enough protein in the chicken. What you did miss if you were to be true to the dish is that you should have passed the chicken puree through a tamis, in which case you should have previously trimmed all the silver sinew and connective tissue from the breast, then diced it to shorten the fibres😁.

[@BB49]

This was awesome, I've never seen chicken prepared in this way, so a definitive 1st for me, Thank you!!!!!!!

[@sunflowerdeath]

I'm already broke, bald man!

[@berelinde]

Love, love, LOVE the format, and I want to see more old school recipes. I also like the longer videos. For a special treat, I would especially enjoy watching you prepare a neglected classic, like this ballotine, and then do follow up episode with your own modern spin on it. A story with two chapters. Thanks for making this!

[@rossgirlme]

I LOVE this series!!! Will be trying. Please keep doing these. 🙏🏽

[@cornfloats7004]

Loved it! Please keep sharing this type of recipe! I'm too clumsy to do all of it so I'm tempted to just serve a roast chicken with the sauce and apple... Could it work?

[@giuseppemart2006]

Hi dude, please make this as a serie, I really loved this type of old receipes and how this old techniques create amazing new posibilities for improvisation.

[@anniereddj]

These old school recipes are amazing. Like you said it doesn't sound good but when you make it it's just awesome tasting! Such valuable lessons learned from the past. Yes, More please! Thank you for bringing all this to us!!

[@jddz238]

looks like elevated cooking school recipes

[@dmays67]

Great seeing your genuine surprise and love for this dish! Oh yes, more of these please! It's mostly just food pron for me as I have the most basic kitchen ever but I genuinely love food and cooking so why the hell not! Love and respect dudes.

[@happytobehere-o4j]

I have a lot of Michel and Albert’s cookbooks. La Tante Claire too. All of those books is like having a glimpse into history. History that was iconic at the time and is still iconic today if you taste their recipes. Looks so delicious!!!

[@chrisgeorge2717]

Do it!! These dishes are the backbone of what we've been doing all these years. French food (technique) rules all other cuisines. Running a French Bistro was one of my most favorite jobs. Don't hold back!!!

[@jgogarty]

Hands down loved this recipe. Please keep doing them! Bring back the 80s!! 🤘

[@Jossie967]

Would love this to be an ongoing series. Thank you for sharing.

[@IvyMaeInReno]

My grandmother gave me a cookbook put out by Maxim's of Paris, a very famous restaurant whose heyday was in the 50's, 60's and 70's. Not your particular dish, but many amazing, labor-intensive recipes and I'm excited to try some of them. We entertain so casually now, it would blow my friends' minds if I served something like this. I'm gonna do it!

[@darrinyo-mamakimble7002]

I’m trying this! My mission is to make it not blow apart. Honestly, though your final presentation was friggin good. And every series everything you do and have done since the beginning is excellent. You don’t need to ask just create content.

[@ScurvyDawg]

I absolutely love the energy of this video. One of your best. Nicely done, guys.

[@bigstyx]

I made your turkey Thanksgiving dinner last year and my family and friends that were over for dinner were amazed. I’m going to give this a try and hope I don’t screw it up. Thank you so much bring back more of these old-school recipes.

[@skipstewart9376]

I very much enjoyed your take on that classic dish. And it looks like you had fun reconstructing it and since the two of you polished it all off, it must’ve been very good. Thanks again.

[@davidbarr1579]

Absolutely give us more old recipes!!!

[@anneriordon4131]

Absolute Home run I've been cooking for 42 years and i the harder/more technical the recipe is im on board!!

[@veecee3669]

More of these vintage recipes, Sonny, please and thank you!

[@sodalines]

there is a great french eatery near me in millersville maryland that makes this. The chief is this old man that cooks all the old time meal from france. i get it everytime i go

[@TDust]

I've been watching your videos for years. I think your relaxed vibe inspires confidence for more difficult dishes. I love this recipe because there's no hard to find ingredients. It's all technique.

[@mochribon]

I love the old school recipes! Great job and appreciate the deboning tips even if you aren't an expert. A ton of work

[@mikeoreilly4020]

Watched a lot of your videos, always enjoy not only your recipes and techniques, but you barely concealed insanity. I would never, in a million years try this cook, but I think it's one your best videos showing your wonderful skills.

[@thedrunkencookmostly714]

The French foods of the 70’s and 80’s are amazing. I love French food and the retro stuff is the best!

[@shandap3696]

I'm looking forward to seeing more old recipes revived. I'm so proud of you both! Your taste test reaction is priceless. Carry on!

[@chrissnoett3060]

Years ago, I found a stuffing recipe in a old cook book written by James Beard. Boston lettuce, Italian sausage, sour dough bread crumbs, it was amazing! Point is, yes bring back the old classics!!!

[@LeslieRamsay-g2u]

Yes, you make these older recipes relevant and exciting to try. I get impatient with others’ long videos but not chef Sonny. Every word is interesting, useful and fun. Dishes are mouth watering when chef and Marcus devour the food. Of course, we all love the refrigerator action.

[@mikewilliamsmusic]

I've been watching for a while now - maybe close to a year - and you've really kicked it up with the intensity and production. LOVE your videos and banter between you and Marcus. 😆 I was not feeling this one the entire way through - it was just too out there with the deboning and mousse but damn when you sliced the roast at the end. IT LOOKS SO GOOD! I'd never make this but I sure would order it in a restaurant. WAY TO GO, Sonny and Marcus! 🤩

[@thatdudecancook]

Thanks for sticking with us! I wonder if any restaurants even make this kinda thing these days

[@johndali926]

I used to make this for special occasions all the time. In my old gastronomy cookbook, it was called a “galantine of chicken”. I never used chicken moose as the filling. I used two layers of filling one was a spinach, mousse, primarily spinach and cream cheese cut with a little lemon, and the other layer was a bread stuffing like you’d make for Thanksgiving. The bread stuffing helped to prevent the spinach mousse from running out. The chicken would be bound with continuous twine with a lot more wraps than was shown in your video, which helped keep it together even if I overstuffed it! It was great with any kind of gravy, but if you used a gravy like you would make for your Thanksgiving turkey, it was just perfect! Thanks for this video, it brought back a lot of great nostalgic memories!

[@ramunje]

Okay, I made the piri piri and I almost cried, it was so good. And now you have me hooked on this one. Thank you! Amazing greetings from Switzerland.

[@monkeygraborange]

Its been so long since I’ve boned and stuffed a whole chicken that I don’t remember if it was for this dish or something similar, but you’ve inspired me to go back to honing that particular skill! That sauce looks _amazeballs!!_

[@marchingbolivian5823]

Waterside inn at Bray and le Gavroche in London were great, brings back some really good memories. Please carry on with these recipes.

[@Borzoi8508]

I’m definitely saving this recipe. But not super excited to debone the chicken tho.

[@LastAlmasty]

That was great, it was almost comical how you two couldn't stop eating that dish, but so genuine. Keep it up.

[@dwaynemyers4929]

LOVE THIS!!! Please do more of the "old" recipes.

[@notwhoithinkiam491]

Yes more of these please. Trying this for sure. Maybe a tweek or two. Taste for seasoning..... classic!

[@marcustenhaafus]

Yes! Do more classics! They're classics for a reason!

[@TQAEF2]

Man that looks like sooooo much work, but it looks sooooo good!!!

[@phillgelinas8249]

Definitely love the idea of seeing these old recipes get prepped and brought back to life! Awesome vid!

[@Hoigwai]

So many of these old recipies are worth it.

[@Olyphoto7]

That’s a crazy dish, but everything I’ve made that you’ve made has been ridiculously good. If you keep going down this culinary journey back in time I’ll keep watching. Thanks for sharing!

[@VFXgeneralist]

I love the idea of doing classic recipes that are unique and incredible!

[@Christian-yp9nb]

Definitely keep ripping these dude, your enthusiasm is infectious. The slow build of surprise and excitement as you tasted was awesome, it's cool to see that a student of the game can still be thrown a curveball.

[@daleaskew3744]

Chicken balantine. A classic. Done loads of these. Worth the effort.

[@deniseheins2133]

Love this! I'd love to see more of the old school recipes. Yes, you can't find this anywhere, that makes it special!

[@drusen7535]

This is an amazing video. No one does this kind of stuff. Please make it into a series.

[@DavidDanek-hc8tt]

Nice. My son and I (across the country from each other) did full boneless turkeys for Thanksgiving a few years ago. It's good to revisit the technique. Thanks!!

[@mrmartinbusek]

Yes please!! More videos of old recipes would be cool. Thanks

[@ianjames5150]

This looks amazing… I have some old cook books myself.. and you have inspired me to get cooking some French classics myself

[@gforsythe1]

Definitely +1 on making this into a series! You could explore loads of weird 1950s or even Victorian era recipes that are out there

[@AMKN75]

This was awesome! So much goodiness there Please continue making more of these, some of these recipes should really have a comeback I'm hungry!

[@SonikkuBrat]

Hope you do more old recipes like this, and hopefully they all turn out great like this one!

[@scotthixson5917]

Amazing! Please make more of these French recipes. I’m going to make this one to impress my wife.

[@AdotobTube]

Watching you know for over a year and my 1st time commenting… I will def try this but will likely set a side a day to get this right!!! It seems so complicated.. but worth the effort. Just for the simple fact you will not likely find this anywhere unless you live close to a French fine dining establishment, ur gonna have to do this on your own. Thanks also for not post editing away those mis calculations, that’ll show us when it’s our turn not to be too hard on our selves. Keep this series going! I will try them all! Bravo sirs! 🎉

[@ly9563]

Love this series! Wish I could make this dish. Please keep making vintage recipes!