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- I'M HERE WITH MY GRANDDAUGHTER, SHOREY, AND MY DAUGHTER, CLAUDINE.

TURKEY IS NOT JUST FOR THANKSGIVING.

IT'S LEAN, TASTY, AND SOMETIME OVERLOOKED.

I DID THIS ONE JUST FOR YOU-- AND TASTE IT.

I DID IT JUST LIKE I DO VEAL.

- OH, WOW.

PAPA, THIS IS DELICIOUS.

HOW DID YOU MAKE IT?

- WELL, THIS IS HOW I DID IT.

TAKE A SKINLESS TURKEY BREAST AND TRIM OFF THE LARGE SINEW HERE.

YOU WANT IT COMPLETELY CLEAN.

AND NOW SLICE IT INTO THIN STEAK-- YOU CAN CUT AT AN ANGLE-- INTO LARGE STEAK ABOUT-- ABOUT 4 TO 5 OUNCE EACH.

NOW SEASON THE MEAT WITH SALT AND FRESHLY GROUND PEPPER ON BOTH SIDE.

TO COOK THE TURKEY, POUR THE OIL FROM A CAN OF ANCHOVIES INTO A VERY LARGE SAUTEE PAN, ABOUT 12 INCHES.

ADD THE BUTTER AND MELT OVER HIGH HEAT.

THEN ARRANGE THE TURKEY STEAK IN THE PAN, AND THEY WILL COOK ON HIGH HEAT ABOUT 1 1/2 MINUTE ON EACH SIDE.

DURING THAT TIME, CHOP THE ANCHOVIES, ADD THE CAPER TO A BOWL ALONG WITH THE ANCHOVIES, AND SQUEEZE IN FRESH LEMON JUICE AND STIR.

WHEN THE TURKEY IS COOKED, REMOVE AND PUT ON A WARM PLATTER.

ALLOW IT TO REST FOR A FEW MINUTES.

POUR THE ANCHOVIES MIXTURE TO THE SKILLET.

ADD A LITTLE BIT OF WATER.

[sizzling] BRING IT TO A BOIL AND TASTE IT.

ADD PEPPER IF NEED BE.

AND FINALLY POUR THE FINISHED SAUCE OVER THE CUTLET AND GARNISH WITH FRESHLY CHOPPED PARSLEY.

HERE WE ARE, THE TURKEY CUTLET IN ANCHOVY LEMON SAUCE.

- WOW, THAT WAS REALLY SIMPLE.

- YES.

THERE ARE MORE POULTRY RECIPE COMING UP.

FROM EASY TO ELEGANT, THIS IS ESSENTIAL PEPIN.

[glasses clinking] [upbeat string music] ♪ ♪ - YOU KNOW, WHEN I WAS A KID, THE CHICKEN IN FRANCE WERE NOT INEXPENSIVE LIKE THEY ARE NOW, A CHICKEN EVERY DAY.

WE ATE IT MAYBE ONCE A MONTH.

AND THAT WAS MORE ORDINARY CHICKEN.

THE REAL CHICKEN OF BRESSE, B-R-E-S-S-E, WHERE I WAS BORN IN BOURG-EN-BRESSE ARE QUITE FAMOUS, STILL ARE FAMOUS TODAY, AND COST A LITTLE FORTUNE.

YOU KNOW WHAT THEY LOOK LIKE.

- BUT THOSE ARE THE ONES WITH THE BLUE FEET, RIGHT?

AND THE RED COCKSCOMB.

AND SO IT'S LIKE BLUE-- RED, WHITE, AND BLUE-- - AND THE WHITE BODY.

- YEAH.

- BLEU, BLANC, ROUGE, THE FRENCH FLAG.

AND THEY ARE FED ONLY, YOU KNOW, GRAIN, BUT CERTAINLY THEY ARE FREE, AND THEY EAT WORM.

YOU KNOW, AND THEY MOVE THEM FROM DIFFERENT AREA TO THE OTHER.

SO WE ARE GOING TO DO A LOT OF CHICKEN TODAY.

WE'RE GOING TO DO A GRILLED CHICKEN WITH TARRAGON BUTTER.

THEN BALLOTTINE OF CHICKEN, ALL BONE OUT, YOU KNOW, WITH A SPINACH AND CHEESE FILLING.

AND WE'RE GOING TO START WITH THIS.

I CUT THAT WING HERE THAT WE'RE GOING TO GRILL AS WELL.

SAVE THE BEST PART FOR YOUR MOTHER, RIGHT?

- YEAH.

I LIKE IT TOO.

- OKAY, AND THEN WE'RE GOING TO TAKE THE WISHBONE-- YOU WANT TO TAKE THE WISHBONE OUT?

- I'LL TRY.

- OKAY, SO YOU GO AHEAD.

YOU CUT ON EACH SIDE OF-- - FIRST YOU'VE GOT TO FIND THE WISHBONE SO YOU KNOW WHAT TO CUT.

- JUST, YEAH, MAKE A HOLE ON ONE SIDE--THAT'S IT-- AND ON THE OTHER SIDE.

YEAH, MORE THIS WAY.

YOU DON'T WANT TO CUT INTO THE BREAST--THAT'S IT.

- AND THEN YOU GO IN WITH YOUR FINGERS-- - YEAH, YOU SHOULD FEEL BOTH THING.

GO TO THE END.

- AND THEN YOU HAVE TO GO ALL THE WAY-- - AND WHEN YOU GET TO THE END WITH YOUR THUMB, YOU BRING IT BACK THIS WAY.

YES, YES, GO AHEAD.

- I CAN--I KNOW-- - YOU'D BE VERY GOOD-- WITH THE OYSTER BEFORE.

YOU NEVER OPEN THE OYSTER.

- THERE WE GO.

- OKAY, SO THIS IS THE WISHBONE-- - THIS IS THE WISHBONE.

- YOU KNOW, THAT THING WAS-- ACTUALLY IS A PAIN IN THE NECK WHEN IT'S THERE AND YOU HAVE TO CARVE IN THE DINING ROOM.

SO YOU KIND OF PULL ON THIS SIDE, ME ON THIS SIDE.

- I DON'T THINK IT'S GOING TO-- - YEAH, IT DOESN'T-- - OH, OKAY, I'VE GOT IT.

[laughs] - OKAY.

WE'RE GOING TO CUT THE LEG.

THIS IS THE CHICKEN, THE WAY YOU CUT THE CHICKEN IN PIECES OF THE CARCASS.

I COULD CUT IT WITH THE CARCASS, PUT THEM TO GRILL.

THIS ONE WE'RE GOING TO DO OFF THE CARCASS.

SO IF YOU WANT TO CUT THAT LEG, ONE OF THE FIRST MISTAKE IS TO KEEP IT THIS WAY AND TRY TO CUT IN HERE.

PUT IT ON THE SIDE, USE THE WEIGHT OF THE CHICKEN TO CUT.

YOU SEE WHAT I DO HERE, JUST WITH MY KNIFE, I CUT THE SKIN.

AND THAT'S BASICALLY ALL THERE IS TO CUT.

AND THEN THERE IS THE LITTLE OYSTER HERE.

SO I CUT THE OYSTER.

THE SECOND MISTAKE IS PEOPLE TRY TO OPEN IT THIS WAY WHEN YOU CAN'T.

YOU BRING IT BACK HERE, YOU GRAB IT AT THE KNEE, AND IT CRACK OPEN, YOU SEE?

AND THEN THERE IS A NEW, A BIG SINEW HERE.

YOU CUT THE SINEW.

YOU CAN FEEL IT WHEN IT CUTS AND THAT'S IT.

YOU PULL IT OUT.

- THAT'S IT?

- NOW WE ARE--THE STERNUM HERE, THE BONES-- BECAUSE YOU HAVE REMOVED THE WISHBONE-- WE'LL CUT ON EACH SIDE OF THE STERNUM.

YEAH, YOU CUT UP TO THE BONE HERE, YOU SEE?

AND THEN YOU MOVE THE SKIN A LITTLE BIT TO CUT ON THE OTHER SIDE OF THE BONE.

THAT'S ALL THERE IS TO IT.

AND NOW, TO GET IT OUT HERE, AGAIN I PUT IT ON THE SIDE.

NOW I HAVE TO CUT THE JOINT OF THE SHOULDER HERE.

- BECAUSE THIS--YOU'RE GOING TO TAKE THIS OUT WITH IT, OKAY.

- YEAH, SO THERE--I KNOW THAT THE JOINT IS HERE.

I PUT MY KNIFE HERE.

I WILL WIGGLE IT A LITTLE BIT.

I WILL SLIDE INTO THAT JOINT.

AND I CAN HOLD IT WITH MY KNIFE AND PULL IT OUT-- YOU SEE, IN ONE PIECE?

- AND THAT'S ONE PIECE.

- AND THE FILET IS LEFT HERE.

I WILL REMOVE IT AFTER.

JUST PULLING IT OUT.

NOW THIS, WE'LL CUT ABOVE THE BONE AND SEPARATE THE THIGH-- THE THIGH WITH THE DRUMSTICK.

CUTTING ABOVE THE BONE IS GOING TO SHRINK WHEN IT COOK, LIKE THIS.

IT'LL BE LIKE A LITTLE HAM.

WE'RE GOING TO PUT A BIT OF SALT, PEPPER ON TOP OF IT, YOU CAN--AND A TINY BIT OF OIL.

AND THAT'S IT.

WE PUT IT TO GRILL.

AND WE GRILL IT ALMOST COMPLETELY ON THE-- - SKIN SIDE UP OR SKIN SIDE DOWN?

- NO, ON THE SKIN.

I DON'T WANT TO TOUGHEN THE INSIDE TOO MUCH.

THAT'S IT, SO.

- A LITTLE BIT OF OIL, GIVE IT A NICE LITTLE MASSAGE.

- NICE SKIN HERE, YOU SEE.

I WANT TO PUT THAT THERE.

AND PROBABLY THE...

THE BREAST WILL COOK A BIT FASTER, YOU KNOW?

AGAIN, ON THE SKIN.

YOU KNOW WHAT?

THOSE TWO FILET--THAT-- I'LL LEAVE THEM HERE.

WE'LL ADD THEM LATER BECAUSE THAT COOK VERY FAST.

SO AGAIN, A LITTLE BIT ON THE SKIN HERE, ON THE SKIN THERE.

[sizzling] I MEAN, OF COURSE, OUTSIDE, WE DO THAT ON THE GRILL OUTSIDE.

- AND THEN THESE WE'LL SAVE TO PUT THERE LATER?

- WELL, YOU CAN PUT THEM A LITTLE LATER BECAUSE AS I SAID, IT'S GRILLED.

ACTUALLY WE CAN PUT THEM NOW AND LEAVE THEM ON TOP HERE.

SO THEY ARE NOT GOING TO COOK-- - OKAY, WE SHOULD WASH OUR HANDS.

- SO HERE, YOU DO A TARRAGON BUTTER, ESPECIALLY WHEN I HAVE A LOT IN THE GARDEN, A LOT OF TARRAGON DURING THE SUMMER.

- ALL RIGHT, I'M GOING TO PUT THE LEMON JUICE IN HERE.

- YEAH, GO AHEAD.

- GO AHEAD.

- HERE IS YOUR TARRAGON.

- NOW THIS-- A HALF A LEMON IS ABOUT A TABLESPOON OF LEMON JUICE.

- DEPENDING ON THE LEMON.

- YEAH.

- AND ON THE HAND WHICH PRESSES.

- I'M PRESSING.

I'M PRESSING.

- OKAY, SO YOU PUT ABOUT-- ABOUT A HALF A STICK-- A GOOD HALF A STICK OF BUTTER.

- AND BASICALLY YOU JUST SORT OF SLOWLY INCORPORATE EVERYTHING INTO THE BUTTER.

- OKAY, IT'S GOING TO TAKE A LITTLE BIT OF WORK WITH THE-- BECAUSE YOU HAVE LIQUID IN IT, TO INCORPORATE THE BUTTER.

SO YOU MAY HAVE TO DO IT WITH A WHISK.

THAT WOULD INCORPORATE THE LIQUID.

SO NOW LET'S CONTINUE COOKING IT.

YOU KNOW, LET'S SEE.

- AH, THAT'S A BEAUTIFUL COLOR.

- BUT I WILL TURN IT ON THE OTHER SIDE, BUT YOU SEE THERE IS NO SKIN HERE, THERE IS NO SKIN HERE, HERE OR THERE.

THIS--THERE IS SKIN, SO I WILL CONTINUE TURNING IT.

BUT THIS ONE I WILL KEEP IT ALMOST ALWAYS ON THE SKIN.

I WOULD COOK IT ALSO ON THE OTHER SIDE BUT NOT TOO MUCH.

JUST HAVE TO WAIT.

NOW.

I HAVE--MY CHICKEN IS REALLY FINISHED COOKING ON TOP.

AS I TOLD YOU, I KEEP IT WARM LIKE THAT, TURNING IT UPSIDE DOWN.

THIS IS HOT.

WATCH OUT.

- OKAY.

- I PUT IT BACK SEVERAL TIME ON ONE SIDE AND THE OTHER SIDE, BUT IT'S REALLY DARK NOW.

AND I LIKE IT DARK.

- OH, THAT'S A BEAUTIFUL COLOR.

- AND THE BREAST, YOU SEE, ARE STILL RELATIVELY QUITE MOIST.

I CAN SHOW YOU THAT?

- YEAH.

- BECAUSE I REALLY DIDN'T TURN THEM ON THE OTHER SIDE, AND I JUST KEEP THE SKIN HERE.

ONE THIGH.

- OH, THAT SMELLS SO GOOD.

- THE OTHER THIGH.

SEE THE LITTLE LEG HERE?

- YEAH, NOW I UNDERSTAND WHAT YOU MEAN.

- LIKE A... - YEAH.

- OKAY, NOW YOU CAN PUT A BIT OF TARRAGON BUTTER ON TOP.

YOU CAN PUT IT THIS WAY, CAN PUT IT WITH A BRUSH, BUT IT COULD--IT SHOULD MELT HERE, YOU KNOW, NICELY.

IT'S HOT, AND FLAVOR IT.

SOMETIME, YOU KNOW, EVEN PICK UP SOME OF THAT JUICE, IF I HAVE ENOUGH JUICE, POUR IT IN TOP.

BUT I THINK IT LOOKS ABSOLUTELY WONDERFUL.

TITINE, YOU DID A GREAT JOB.

THIS IS THE GRILLED CHICKEN WITH TARRAGON BUTTER.

OKAY.

- OKAY.

- WE'RE GOING TO DO A BALLOTTINE OF CHICKEN WITH A SPINACH FILLING.

FIRST THING THAT I WANT TO DO IS TO COOK THOSE SPINACH, SO YOU KNOW WHAT, WHY DON'T YOU PUT--THEY ARE WASHED?

- THEY'RE WASHED.

THEY'RE A LITTLE WET STILL.

- THAT'S GOOD.

THAT'S GOOD.

THEY ARE WASHED AND WET, SO THAT'S WHAT WE NEED.

YOU PUT THEM RIGHT IN THERE AND PUT A BIT OF GARLIC IN IT.

I'M GOING TO PUT A LITTLE BIT OF SALT, AND WE WANT TO COVER IT.

AND THERE IS ENOUGH LIQUID-- I MEAN, YOU CAN HEAR IT NOW.

BUT STILL, YOU SEE LIQUID COMING OUT OF IT.

OKAY.

- OKAY.

- COVER THAT OVER THERE.

AND NOW WHAT I WANT YOU TO DO-- I HAVE, LIKE, 20--15, 20 CLOVE OF GARLIC HERE.

- AND WE'RE GOING TO BLANCH THESE, RIGHT?

- RIGHT, GO AHEAD.

THAT'S MORE THAN ENOUGH.

I'M GOING TO PUT THEM TO COOK WITH SOME WATER.

GOING TO BLANCH THEM LIKE-- OKAY, JUST COVER THEM WITH-- A LITTLE MORE.

AND WE COOK THEM 4, 5 MINUTES TO COOK THEM, AND THAT IS GOING TO GO IN THE DRIPPING OF THE CHICKEN WHEN IT'S DONE AND SO FORTH.

NOW THE BIG THING, THE BONING OUT OF THE GALANTINE.

REMEMBER, WHEN WE BONE OUT A CHICKEN, WE DO A STOCK WITH THE BONE AND YOU POACH IT IN THE STOCK, SOMETIME AS A PATE WITH FOIE GRAS INSIDE, WE CALL THAT THE GALANTINE.

WHEN WE ROAST IT, WE CALL IT A BALLOTTINE, YES.

BUT THERE ISN'T THAT MUCH DIFFERENCE.

SO HERE IT IS.

WE'RE GOING TO CUT IT THERE AT THE JOINT.

[sizzling] - THAT SMELLS ABOUT DONE.

- YEAH, BASICALLY THAT'S ALL, THAT'S ALL YOU WANT TO IT.

SO I'M GOING TO GIVE IT TO YOU, TITINE.

AND WE'RE GOING TO LET IT COOL OFF.

- I'LL SPREAD IT OUT A LITTLE-- - YEAH, SPREAD IT.

SO LET IT COOL OFF AND I'LL START WITH THE CHICKEN HERE.

SO THE FIRST THING THAT I WANT TO DO IS TO REMOVE THE WISHBONE, AS CLAUDINE DID BEFORE.

SO ON EACH SIDE OF THE BONE HERE, YOU MAKE A HOLE.

ON ONE SIDE, ON THE OTHER SIDE.

AND THEN YOU FOLLOW HERE WITH YOUR THUMB AND INDEX FINGER UNTIL THE END--UNTIL THE END OF THE WISHBONE.

AND THEN YOU PUT YOUR THUMB IN THE BACK OF IT...

YOUR THUMB IN THE BACK OF IT AND YOU PULL THIS OUT.

HERE.

YOU HAVE TO REMOVE THAT LARGE PIECE.

- YOU DID IT A LOT BETTER THAN I DID.

- YOU DID--I DIDN'T.

- [laughs] - YOU DID DO SOMETHING.

HERE IT IS.

NOW, I'M GOING TO BONE OUT THAT CHICKEN NOW.

SO THE FIRST THING-- WE CUT THE SKIN OF THE BACK THIS WAY TO OPEN IT.

HERE, GIVE ME SOME-- - I'LL GET SOME PAPER TOWELS.

- ON THIS.

SO I CUT THE SKIN OF THE BACK.

NOW, I PUT IT ON THE SIDE AS WE DID BEFORE.

AND I'M LOOKING FOR THE ARTICULATION HERE.

I WILL FIND IT BY JIGGLING MY KNIFE.

AND THEN I GO INTO IT HERE.

I'VE CUT THE ARTICULATION.

I DO THE SAME THING ON THE OTHER SIDE.

- IS THERE GOING TO BE A TEST?

- YEAH, THERE'LL BE A TEST.

SO NOW I CUT ON EACH SIDE.

I GRAB THIS HERE, I PUT MY FINGER THROUGH IT, AND I PULL OUT.

NOW I DON'T REALLY PULL OUT THIS WAY.

I KIND OF TWIST IT, TURNING IT UNTIL I SEE THE LITTLE OYSTER HERE.

- THE OYSTER, OKAY.

- SAME THING ON THE OTHER SIDE.

HERE.

SEE?

NOW THERE IS A TWO FILET ARE STILL THERE.

I LEAVE IT THERE.

I TAKE THIS AND I GO DOWN HERE LIKE IF I'M TAKING ITS PAJAMA OUT, YOU SEE?

- YEAH.

[laughs] - SO I HAVE THE WHOLE FRONT.

NOW, WE ARE BACK TO THE JOINT OF THE HIP.

SO AGAIN, I WILL CUT THE LITTLE OYSTER.

- SO NOW YOU CUT THE OYSTER.

- BRING THE LEG BACK TO CRACK IT OPEN.

CUT THROUGH THE SINEW, WE DID BEFORE-- SEE, I DIDN'T CUT THROUGH THE SINEW.

PULL OUT.

SAME THING ON THE OTHER SIDE.

OPEN IT, CUT THROUGH THE SINEW, AND PULL OUT.

THAT REALLY SHOULD NOT TAKE ME MORE THAN, LIKE, I DON'T KNOW, MAYBE 45 SECONDS TO OPEN IT.

THIS IS IT.

- OKAY.

- AND THIS HERE-- YOU WANT TO DO THAT FOR ME?

- THIS I CAN DO.

- YEAH, YOU WANT TO FOLLOW WITH YOUR FINGER ALONG THE BONE ON EACH SIDE TO REMOVE THAT FILET.

SO NOW I GRAB THE LEG.

NOW I WANT TO BONE OUT THE LEG.

FIRST, I CUT ALL AROUND THE END OF THE THIGH BONE, ALL OF THAT, SO THAT I AM ABLE TO GRAB IT.

OTHERWISE, I CAN'T.

AND THEN I START SCRAPING.

YOU SEE, I SCRAPE.

I DON'T REALLY CUT ANYTHING.

I SCRAPE UP TO THE THIGH.

NOW THAT THE ARTICULATION, THE THIGH AND THE DRUMSTICK.

NOW I HAVE TO CUT AROUND THE ARTICULATION.

IF I CUT AT THE ARTICULATION, I HAVE NOTHING TO HOLD IT, YOU KNOW, SO NOW I START CUTTING THIS WAY, YOU SEE?

ALL AROUND.

- BUT YOU'RE NOT GOING ALL THE WAY DOWN TO THE BONE, ARE YOU?

- OF COURSE.

IF THE BONE IS HERE, LOOK.

I CAN TOUCH THE BONE, AND NOW I'M AT THE BONE.

NOW I SCRAPE IT AGAIN.

OKAY, SEE WHAT DID I DO HERE?

I HAVE THE THIGH BONE, AND I HAVE THE DRUMSTICK.

NOW, YOU DON'T WANT TO CUT THIS AS WE DID THE OTHER ONE BECAUSE YOU SEE THE WAY IT SHRINK?

- YEAH.

- AND YOU WANT TO KEEP THAT-- YOU DON'T WANT TO-- SO TAKE THE BACK OF YOUR KNIFE AND BREAK IT LIKE THIS, AND PULL THAT OUT.

- OH, SO THIS IS GOING TO STAY?

- WELL, IT'S GOING TO COOK WITH IT.

WHEN IT'S COOKED, WE'LL TRIM IT.

NOW, YOU WANT TO REMOVE THE BONE HERE--SOMETIME WE LEAVE IT.

AGAIN, IT'S ALWAYS UNDER-- RIGHT UNDER THE ARTICULATION THAT IT'S ATTACHED.

SO I CUT ALL AROUND, AND I LEAVE IT ON ITS HEAD AND PUSH IT DOWN.

YOU SEE AGAIN, IT'S HOLDING HERE.

AND THAT IS SINEW.

YOU KNOW, AND THEN I HAVE TO PUSH IT DOWN AND JUST PULL IT OUT, AND THAT PUSH IT BACK HERE.

THAT'S OKAY.

I HAVE A LUMP OF FAT HERE WE CAN DO WITHOUT.

OKAY, NOW THIS, I REALIZE, IS A SPACE WITHOUT MEAT.

I'LL CUT A LITTLE BIT OF THAT FLESH, MAYBE, TO PUT HERE.

HERE.

AND BASICALLY I WANT THE SAME LAYER OF MEAT ALL OVER.

AND THAT WILL GO RIGHT HERE WHERE THERE IS NOTHING.

AND THAT GOES HERE.

AND SO WE GOING TO HAVE-- - SO NOW WE'RE GOING TO NEED-- - OUR SPINACH ARE STILL HOT?

- LUKEWARM.

IS LUKEWARM ALLOWED?

- BETTER IF THEY COOL OFF.

BUT ANYWAY, WE'LL USE IT.

WE CAN STUFF IT WITH A HUNDRED DIFFERENT TYPE OF THINGS, YOU KNOW?

I DO, BUT THERE, WE'RE GOING TO STUFF IT WITH SPINACH AND SOME CHEESE, AND MAYBE I'LL PUT A LITTLE BIT OF BREAD IN IT TO HOLD IT.

INTERESTING TO REALIZE THAT THAT TYPE OF STUFFING IS GOING TO COOK FASTER AND EASIER.

YOU DON'T HAVE TO WORRY ABOUT THE INSIDE TEMPERATURE, THAT IT'S UNDERCOOKED INSIDE.

BECAUSE THIS IS COOKED.

THIS IS COOKED.

SPINACH IS COOKED.

THAT IS, IF YOU STUFF IT WITH PORK SAUSAGE, AS WE VERY OFTEN DO, YOU GOT TO BE SURE THAT THE INSIDE OF THAT PORK SAUSAGE IS 160 DEGREE, YOU KNOW?

THIS IN THERE, MAYBE.

- DO YOU WANT THE CHEESE-- - THE CHEESE, YES.

YOU CAN HAVE A MOZZARELLA, YOU CAN HAVE-- - JUST ANY KIND OF CHEESE.

- PUT A BIT OF CRACKED PEPPER ON TOP.

- YOU WANT ALL OF IT?

- UH, CLOSE TO.

- OKAY.

- LET'S SEE HERE.

NOW, I HAVE MY SPINACH.

SEE, IT DOESN'T REALLY MATTER WHETHER THAT THING IS STILL WARM.

IT'S NOT EASY TO WORK WITH, BUT IT DOESN'T REALLY MATTER.

BUT IF I WERE TO CLOSE IT, TO TIE IT AS I'M GOING TO DO IT, AND KEEP IT IN THE REFRIGERATOR, NOT COOK IT FOR A WHILE-- - THEN IT WOULD MATTER.

- WITH SOMETHING WARM INSIDE, THAT'S NOT PARTICULARLY INDICATED.

I PUT SOME OF THE SPINACH DOWN IN THE LEG HERE.

- [laughs] - OKAY.

THE BREAD AND THE CHEESE ON TOP.

- SO YOU WOULD PUT BREAD SO THAT IT ABSORBS SOME OF THE JUICES AND JUST GIVES IT A LITTLE BIT MORE-- - A BIT MORE BODY, YOU KNOW?

SO HERE I'M PUTTING SOME IN THE LEG.

PUSH IT IN THE LEG.

THAT'S IT.

- I WANT THE LEG.

- YOU WANT THE LEG.

SO I'M BRINGING IT HERE.

I'M BRINGING IT HERE.

THERE IS THE SKIN OF THE NECK.

I DON'T HAVE MUCH OF THE SKIN OF THE NECK, YOU KNOW, UNFORTUNATELY.

I GRAB IT, GENTLY TURN IT UPSIDE DOWN.

BE GENTLE WITH IT.

I WILL TWIST, BRING THAT SKIN OVER.

AND YOU SEE, WHAT I TOLD YOU BEFORE, THAT CHICKEN WAS ALREADY CUT HERE.

IF YOU PLAN TO DO A THING LIKE THAT, PICK UP A CHICKEN IN THE MARKET WHERE THE SKIN IS NOT ALREADY CUT.

YOU KNOW, SO CROSS THE LEG.

AND NOW WE HAVE TO TIE IT UP.

YOU WANT TO PUT THE HEAT ON FOR ME HERE, TITINE?

- YEAH.

- THIS ONE.

SO YOU USE TWINE.

THIS IS BUTCHER TWINE, WHICH IS COTTON, YOU KNOW?

AND YOU WANT A VERY-- SLIDE IT UNDERNEATH VERY TAUT, AND THEN YOU ATTACH IT HERE.

WHEN--NOW YOU USE THE TECHNIQUE WHICH IS A HALF HITCH, YOU KNOW?

YOU REMEMBER THAT WHEN YOU WERE A BROWNIE?

- [laughs] - OR PEOPLE WHO HAVE A BOAT.

SO YOU LEAVE THAT LOOP HERE AND YOU GRAB THE LOOP AND YOU GO VERY TAUT TO THE TABLE TO SLIDE IT THIS WAY.

NOW YOU GRAB IT AND I HELP IT, YOU KNOW, TO COME IN TO DO THAT TYPE OF THING.

YOU UNDERSTAND?

- MM-HMM.

- SO AGAIN, THE SAME THING TOO, THIS WAY.

SLIDE IT.

SO I HAVE IT AT THE END.

I'M TRYING TO KEEP IT TIGHT HERE, AND THEN I'M BRINGING IT GENTLY ON THIS SIDE, HERE.

YOU KNOW, IF IT WAS BIGGER HERE, IF I HAD PROBLEM, I COULD PUT A LITTLE PIECE OF ALUMINUM FOIL THERE, YOU KNOW?

- RIGHT, JUST TO CLOSE IT UP TO SEAL IT?

- YEAH.

AND THEN I GO UNDERNEATH LIKE I DID ON TOP, BRING IT BACK HERE, AND THEN I ATTACH IT.

THAT'S IT.

- AND THAT'S IT.

- SALT ON TOP OF IT.

PEPPER.

GOES HERE.

[sizzling] THIS ACTUALLY IS VERY ECONOMICAL BECAUSE I MEAN, YOU KNOW, ON A PARTY YOU WOULD DO EIGHT, TEN SLICE, AND... [sizzling] AND THEN YOU STILL HAVE YOUR BONE.

DON'T FORGET THE BONE.

YOU DO A GREAT STOCK WITH IT.

AND I WILL BROWN IT ON THE BACK.

AND THEN I'M GOING TO PUT THAT IN THE OVEN.

- I'LL HELP YOU.

- YOU OPEN THE DOOR?

- I WILL.

- HERE, TITINE, YOU SEE?

- THAT LOOKS SO BEAUTIFUL.

- YEAH, IT IS NICE.

IT'S BEEN RESTING A LITTLE WHILE.

IT'S COOKED.

IT'S STILL HOT, BUT... [metal banging] BASTING AT THE LAST MOMENT.

HERE IT IS.

I'M GOING TO GET THAT JUICE.

SO YOU SEE ALL THAT FAT ON TOP OF IT HERE?

- YEAH.

- I WANT TO REMOVE AS MUCH FAST AS A I CAN.

YOU KNOW, NOW I WOULD DO A SALAD WITH THAT.

YOU KNOW, A BEAUTIFUL LETTUCE SALAD.

AND USE SOME OF THAT FAT IN THE SALAD INSTEAD OF A-- - INSTEAD OF OIL-- - INSTEAD OF OLIVE OIL, YES.

- THAT GIVES IT SOME REALLY GOOD FLAVOR.

- JUST LIKE WE DO AT HOME.

SO MOSTLY--I HAVE MOSTLY THE FAT OUT HERE.

I COULD EXTEND THAT WITH CHICKEN STOCK OR WHATEVER, BUT JUST A BIT OF NATURAL JUICE.

BUT THAT FAT IS GOOD.

I THINK I'M GOING TO STRAIN THE-- - HERE'S THE--THERE WE GO.

OH, YOU WANT TO?

- MAYBE I'LL RINSE IT WITH A LITTLE BIT OF-- A LITTLE BIT OF WHITE WINE.

I PUT MY GARLIC IN IT.

I'M GOING TO BRING THAT TO A BOIL.

BOIL IT ONE OR TWO MINUTES WITH THE GARLIC.

[gas stove clicks] GIVE ME A BIT OF COLOR, DARKER COLOR, I PUT A LITTLE BIT OF SOY.

SO THIS... CUT ALL OF THIS.

OKAY.

THE POTATO STARCH IS MORE DELICATE.

IT'S A LITTLE BIT LIKE ARROWROOT WITH MUCH LESS EXPENSIVE THAN ARROWROOT.

SO HERE I'M GOING TO LOWER THAT.

YOU KNOW, POUR A LITTLE BIT IN IT... THICKEN IT.

- YOU JUST WANT TO GET THAT OILY SORT OF-- - WELL, JUST WANT TO GET A NATURAL JUICE.

VERY OFTEN, YOU KNOW, WITH YOUNG CHEF, THEY SAY, "OH, NO.

"WE DON'T WANT TO PUT ANY THICKENING AGENT, JUST REDUCE IT."

YOU REDUCE IT, IT'S UNEATABLE, COME TO A POINT.

IT'S TRUE.

IT'S A DEMI-GLACE.

TO GET TO THAT TYPE OF VISCOSITY, YOU KNOW, WHERE YOU WANT JUST-- - JUST A LITTLE BIT.

THAT'S PERFECT.

- WANT TO SEE WHAT IT LOOKS LIKE INSIDE, YOU KNOW?

THAT HERE.

- DO YOU WANT SOME SAUCE RIGHT ON TOP?

- YES.

YOU WANT A LITTLE BIT OF SAUCE ON TOP, AND YOU WANT SOME AROUND.

YOU WANT SOME CERTAINLY ON THIS, WITH SOME GARLIC.

YEAH.

MAYBE A FEW LEAVES OF FRESH-- OR JUST THIS.

MAYBE A SPRIG OF-- - JUST A LITTLE TARRAGON.

- FRESH TARRAGON IN IT.

AND THIS IS OUR BALLOTTINE OF CHICKEN WITH SPINACH FILLING.

♪ OH, HERE SHE IS, MISS AMERICA ♪ - [laughs] - I'M SO GLAD YOU'RE WITH US.

YOU KNOW, IT'S TERRIFIC TO COOK WITH YOU.

YOU'RE REALLY GOOD.

YOU KNOW, DON'T BE AFRAID TO COOK.

WORK YOUR WAY THROUGH THOSE TECHNIQUES, THOSE RECIPE ONE STEP AT A TIME.

HAVE A GLASS OF WINE AND RELAX, AND HAPPY COOKING.

- HAPPY COOKING.

[glasses clinking] - OH!

[upbeat string music] ♪ ♪ Captioning by CaptionMax www.captionmax.com - HAPPY COOKING.