Chicken Meatloaf Wrapped in BACON! | Chef Jean-Pierre

you want to know what's inside this stay tuned folks this is one of my grandmother's recipe it's a chicken rotolo we call it a chicken meatloaf but you'll see what's inside it's really really really amazing i'm putting some really really really really dark cracked black pepper in here a little bit of thyme fresh thymes on it it's gonna ah that's gonna just burn a little bit but it's gonna give it a nice little flavor on the outside and this friends is uh the next level of a meatloaf it's gonna be amazing okay friends this is a fabulous recipe i love that hot as much as i love it cold called as with the charcuterie plate it's fabulous it's um it's a kind of like think about it as a chicken loaf meatloaf except it's made with chicken and as actually it's got some salami in there the genoa uh it's really it's got bacon wrapped around it it's really really it's kind of like a meatloaf it's a fan it's a meatloaf made mostly with chicken so i'm gonna have some ground chicken in there and i don't know if you guys seen ground chicken at the grocery store but trust me you don't want to buy ground chicken at the grocery store i mean you can make this recipe with ground chicken and it'll work but i rather do my own ground chicken number one i don't like chicken fat you want chicken fat you go ahead and buy the ground chicken okay and they tell you uh lean chicken yeah lean sure until you see it done and first of all chicken fats got no flavor maybe years ago chicken fat was good today chicken fats got nothing so you know what i do i buy beautiful chicken breasts and i put them in my own grinder you don't need to do that but trust me if you use a lot of hamburger meat or ground meat come buy yourself one of those for 60 bucks 80 bucks 100 bucks let's say at the maximum and you'll never again buy ground meat at the grocery store ground pour granite thing do it yourself it's really no big deal let's do it let's grind the meat and then we'll do the inside so now noisy yeah but look we're gonna put a chicken in there very simple look at this folks i'll tell you you make it yourself once you'll never go buy that chicken again at the grocery store ground chicken right go in there [Applause] now well there's more in there okay so working at the butcher shop when i was a child we used to do all this and and let me tell you it's so much better you do it yourself okay now to clean up the the grind because there's a little bit of chicken here normally you put a piece of bread i don't have a piece of bread but guess what i have a breadcrumb because i'm putting breadcrumb in a recipe fresh breadcrumbs so i'm just going to put a little bit of breadcrumb in there and the breadcrumb normally just put a piece of bread in there and it'll push it through it okay but the breadcrumb is going to push a little bit to seal up and when you see the black one you know you're not on the other side of it okay see right there that's it now this is because i like to really really do things perfectly so i'm using this you know i'm one of those don't worry about just buy the ground chicken at the store it'll be perfectly fine okay all right so ground chicken and we're going to put some ingredients in there and then we're going to prepare the mold the first thing i'm going to do is i'm going to saute some onion i got a little bit of onion on there right now i'm lucky because it's the time of the year where vidalia onion are in season so that's what i got i got vidalia onion in there i'm going to saute them a little bit real quick and i'm going to put some dried tomatoes and then i'm going to prepare the mold i'm using a regular loaf pan that i'm going to line with bacon then i'm gonna put a chicken breast on top of the chicken breast i'm gonna put ham on top of that i'm gonna put the ground meat and then i'm gonna repeat and i'm gonna close it it's gonna be delicious i'm looking my chicken is in the refrigerator i like to keep my chicken and my ham all my cold cut until the last minute i like to keep them in a refrigerator okay remember the danger zone for food is 40 to 140 40 to 140 what does that mean that means when the food comes out though your refrigerator at 40 degrees it's when bacteria start growing 40-140 so your refrigerator should be at 38 40 degrees the minute you take the food out back there and start growing so you don't want to leave it out too long all right so we're going to saute some onion in there and we're going to mix it with with the chicken and the sun dried tomato and egg and salamis and all kinds of stuff and that's going to be a stuffing all right we're going to saute some onion you're going to saute it you don't want to put raw onion okay you do not want to put raw onion in your uh in your uh meatloaf or anything you're making like that you got to cook the onion all right so you cook them and then we're going to put a bit of sun dried tomatoes and so then and what that's going to do that's going to soften the sun-dried tomatoes right and it's going to caramelize the onions so they'll be sweet we're going to do it slowly so i can stop doing the mold i got bacon in here and i'm going to lay this out all right folks very simple to do i promise you all right what we're going to do we're going to take the bacon right there and we're gonna align it that we're gonna pull it a little bit if it's too short put it just a little bit just a little bit so it covers the whole bottom of the pan right there you see all right so now we're gonna go in now sometime you get bacon is not so pretty put it a little bit just a little bit okay sometimes we get bacon that's not so pretty but today we're very lucky we got beautiful bacon you see look at this gorgeous and you got to make sure it stays hey you stay over there it's a little short the bacon is not very very long let me make sure i get this i'm going to get i'm going to lower this because it's such a big burner that's a big burner in here then it'll burn quickly i don't want to burn anything because this is a this is a long segment friends and uh i always like to mention this you know this is not a regular cooking channel where you go in and out bam bam bam thank you ma'am quick video this is the cooking lesson okay remember this is what i am a cooking instructor that's what i do for a living i've been doing this i've been a chef for 54 years okay and and and so i like when the when i get uh some uh the the youtube police recipe police and telling me how to do things i'm like yeah thank you very much you go ahead and do it your way like my onion video everybody's telling me oh you shouldn't cut the root of the onion and cut the root today on you know and then you're gonna cry yeah yeah yeah yeah yeah go watch the onion video you'll understand what i'm talking about i don't want to take you there because you'll you'll see it all right so now it looks so fast so good right we don't have much on the side right you notice that we don't have much on the side well don't worry your watch in the meantime i'm cooking on you we don't have much on the side you notice this is not very much right don't worry look look look what happened here we're going to take another slice of bacon we're going to put it right there we're going to put a slice of bacon we're going to put it right there i'm going to put another one right there and so on and so on and so on and you're gonna say what is he gonna be doing you'll see you see stick around this is really cool this is really cool now remember now frog this is not like a wednesday afternoon the kids are hungry we're going to make a limited love this is a little more fancy yeah this is a little bit more fancy not really too fancy but just a little bit fancy right right so now what we're going to do we're going to close it and they're going to go over there so now what's going to happen on the other side we're gonna be a little short but that's okay because guess what i got another piece of bacon that i was ready for that and this time i'm not gonna need a full slice you see you'll see you'll see saying hang on hey how are we doing on the onion okay they're good let's turn them off so i don't have to worry about them no more all right you see you'll see in a minute i don't have much space about i don't need much space you see there you go i'm going to take this right there friends and i'm going right there i guess i could have used another slice so i guess what here it is all right okay so now let's put all this out of the way so far so good we all set up okay the only thing that we need is for me to get a wet rag so i can clean my hand i like to have clean hands when i work i like to have a clean space and clean hand all right so let's push this aside just for a second and let's finish this mixture right here all right so we got the chicken we're gonna put some salami to genoa cut in little cubes okay we're gonna put a little bit of garlic i got this is my chopped garlic and we made a video on that the chopped garlic it's chopped garlic and olive oil yeah put a little bit in there you don't need a lot you want it to be in the background remember good seasoning is very delicate in the backline some chopped mint chopped mint you're gonna say that's strange it is that is also very nice chopped parsley chopped parsley a little bit of the fresh breadcrumb again than we had earlier right and we're going to break a couple of eggs a couple of eggs this one doesn't want to get broken here we go let's wait until we mix it up before we put the egg in there salt and pepper there you go salt and pepper right and then we're going to mix all this up you see we're going to mix all this up keep it mixing and then i'm going to put the eggs in there i don't want to put the eggs white yet it'll be easier to mix them when this is a little more mixed okay so we got we got our garlic in there we got our herbs in there now we're going to put our onion in there you see sun-dried tomatoes onion all right we're gonna mix all this up mix it all up and then we're gonna mix it and this friends is gonna be the inside of this loaf you see now you gotta really take the time to mix it up well friends okay take the time to really really mix it i promise you this is gonna be delicious it just takes a little time to make you know some of the stuff we make takes a little time you know it's not not everything is so easy you know it takes a little time all right so here we go we have it all right so now let's finish to build this thing okay what we do now we put this aside we're gonna bring the mold over there because i don't need that anymore and now we're gonna clean this up and now we're going to make it okay so now at this point what we're going to do where's my chicken breast oh here it is take a chicken breast right there and we're going to put it oh we can put the ham in there first it doesn't matter i got some beautiful black forest ham it doesn't matter and put the ham first you can put the ham second after it doesn't matter what order you put them in okay this is a black forest ham this is beautiful all right then we're going to put our chicken and we're going to cover we're going to make sure that whole side is covered right there so we're going to cut it basically we're going to cut it you see so we have the whole thing covered you see and if we're missing a little piece we just put it in there we'll just put it right in there you see right in there pretty simple right okay if you're missing another piece right there i can see i'm missing a couple of pieces right there i'm going to put them back in there all right now a little more salt and pepper right then we're going to put our mixture let me get myself a big spoon i don't do everything with my hands and i'm gonna pour this right in there now at this point you got to be like uh packing packing it in you got to say to yourself what else do i got to put in here what i got to put more chicken on top you got to pack it in pack it in pack it in pack it in you see you've got to pack it in pack it in pack it in pack it in and when you don't think you can put it anymore just see if you can pack it in a little bit more okay don't be afraid to put extra because it'll find its way and it'll reduce somewhat in size a little bit not much but a little bit so right there i think we're going to be doing just fine we're using it all you see pack it in look look look look we'll use it all we're going to use it all when i make this i love making extra because um it's so delicious cold all right so we got right there now we're gonna put a ham they cut the ham a little too small see that ham it's a little small it's a beautiful ham though it's a black forest ham it's beautiful it smells amazing but it's a little thin you see just a little thing i mean i rather have it thin than thick today that's real all right i have it thinned and thick i think it's good just like this right and then we put our chicken you can do the other way around it doesn't matter you can put the chicken first you can do the uh the uh but you know what i think i did i did the chicken first on the other thing so let me just fix it i did i did the chicken first on the other side let me make sure i got enough right there i want to do it the same way i did it on the other side i changed it all the time it's not like it's written in stone you know it doesn't really matter and don't worry about it the pc if the piece says the chicken is um what do you think how about right here if a piece of chicken are not together they're going to cook together they're going to stay together perfect so you don't worry about any of that and i'll remove 90 of the fat that the chicken because i don't like it a little salt and pepper right there right a little salt and pepper right there and now we're going to put our ham okay and like i said don't worry if it's all broken pieces of it you'll never know it i promise you you'll never know the broken pieces put it right in there see you'll never know it'll look beautiful no matter what you do i promise you you see there you go mama mia all right good let me clean my hands now let's close this up all right and all we're doing is very simple to close this up we're going to close close the side first okay all right so close the side pull them pull them and don't worry about if they it's very little because you're going to see in a minute it really doesn't matter all right close the side do the same here and put a little bit don't pull too much because you're cracked it's got no place to go remember pack it in pack it in pack it in voila now i'm gonna close this guy close this guy and now i'm going to close up the whole thing you see you see you see you see so now what i do here i have a little too much bacon right here you could leave it on but it's not going to look very pretty okay so i do is i cut it off okay i like to do is just cut it off i don't need it all right friends so now what we're gonna do friends we're gonna put it in on the cookie sheets and we're just gonna bake it so let me get a cookie sheet ready i forgot to get one ready no problem that's the beautiful thing about being a commercial kitchen you can get things ready in a in a split second take a cookie sheet lined with a seal pad line with silpad take your meatloaf or your chicken loaf put it in here do one of these and gently gently gently gently take that and i mean gently because if you're not gentle the bacon could disturb itself a little bit okay so if you notice friends we got a beautiful on all sides you see that's why i wanted to remove the extra one right there right right there look see that's a perfect box it's a perfect perfect perfect perfect right there very very simple you see now we're to bake this until we have an internal temperature of about 160 degrees we're going to let it rest and we are going to cut it like i said you can eat this cold or you can eat it hot first you're gonna eat it hot you know with a mashed potatoes and a mushroom sauce or so many things you can do with this right oh and and then whatever you have left for the next day you slice the thing you make a cold plate with it it's fabulous all right we're going to put it in the oven and we're going to bake it okay we're going to go and get that in the oven friends oh yeah check it out check if you could be in a studio right now and smelling this thing it's amazing so i cook it on a cookie sheet or lined with a seal pad so look at this look at this man i think it's heavy let me tell you look at this friends this is amazing i promise you you are going to love it let's get ready to cut this and oh and see what's inside friends let me tell you this is going to be amazing look at it i'm going to cut into it i can't wait i put some fresh thyme in there because the time that i put in there to cook it with it got all burned but it's okay because it gives a beautiful flavor all right so now are you ready you ready okay let's go let's go let's go oh baby check it out oh yeah baby check this out check it out when look at this it's still beautiful smoking hot look how gorgeous that is you see the bacon the ham the chicken and then our ground the chicken more chicken more ham more bacon yeah how beautiful is that and remember make an extra one because tomorrow cold it's even better i love it with cornish delicious all right friends this is an amazing recipe a chicken meatloaf chicken chicken rotolo this is the chicken meatloaf on steroid so easy to do you guys got to do remember to subscribe to our channel gives us a thumbs up if you like the video and don't forget to ring the bell

Channel: Chef Jean-Pierre

Views: 110,692

Keywords: how to, chef jean pierre onion, how to make, chef jean pierre, dinner recipes, Chicken Meatloaf, cooking food, funny chef, meatloaf (dish), meatloaf recipe, chef jeanpierre, gourmet cooking, onyon chef, easy recipes, cooking video, best chef on youtube, french chef, cooking show, best recipes, chef jean pierre onion meme, food recipes, main dish, Ground Chicken dish, Wrapped in bacon, Chicken and Bacon, Chicken ham and bacon, Hot or cold meal, Hot or cold

Id: OFTS3wQnFpA

Length: 21min 58sec (1318 seconds)

Published: Thu Apr 15 2021