because it makes your stomach heavy and makes your belch terribly stinking... This is te reason you suppose to remove the green shoot not because it is not soft enough...
This was the first dish I made for my parents. Still remember myself in 10th grade back in 2005 trying to make a dinner to impress them. Has remained on the menu ever since and lots of good memories. Thank you Chef JP.
I love Chef Jacques because he breaks down technique to a very understandable way that both professional or home cooks can understand.True story...when I was a young cook one time I was promoted to the sauté station at my workplace and one of the signature dishes of the restaurant was an omelette with a herb salad thing.i was so afraid because at that point I couldn’t make a nice looking omelette to save my life.I was looking through TH-cam the night before on how to make an omelette and I came across Chef Jacques omelette tutorial.It completely saved my life (and probably my job 😂).Not saying that I make an omelette as perfect as him...but i managed to conquer my fear of making an omelette.Thank you Chef.
Unfortunately that was kinda true I am embarrassed to say 😂.i mean I knew the basics of an omelette but I Guess I was worried by the burden of the dish being the signature dish of the restaurant.at that time I pretty much just started out in my career and didn’t have much confidence in myself
My favorite Julia Child episode is the one with her making omelettes as if for a supper buffet. It wonderful as she rapidly makes one after another. I’ve recently seen a new upload.
Since watching this back in November, I've cooked this probably 10 times. I use a bit less oil and butter and, before adding the persillade, I deglaze the pan with a squirt of lemon juice, which takes a bit of the richness out of the dish. I'm nowhere near the cook that Jacques is but I think the lemon juice helps a lot :)
7 months late to the party But im sure if you said that to him he would be very happy. Recipes arent written in stone and hed praise you for adding a step to tweak it to your own taste.
Did he... Go straight from chopping chicken to cutting butter? Love watching and listening to Jacque make delightful food but my food safety sense pinged.
My wife makes fun of me for watching this and Cowboy Kent Rollins,.... But I not only love the food, but the life lessons and nuggets of wisdom. His "okay" is the most relaxing sound on planet Earth.
Don't know how anyone could make fun of JP. He's one of the true greats. It would be like making fun of wanting a better quality of life. BTW, I also really enjoy Rollins. His way of doing a pork chop on the grill is the only way I do it now, never fails and is absolutely delicious. In fact I use that general method now for a lot of proteins on the grill. (Foil to cook/steam through, then remove foil and sear fast).
Been making this dish with my wife since 2004 when we bought Fast Food My Way. Love this dish so much. So many good memories associated with it. Thank you, JP!
Cooking relaxes me, is enjoyable, is very creative (which speaks to me as a musician), and it centers me. Watching and listening to M. Pepin here I consider a privilege. And a joy.
I love both the recipe and the chef, but I cringed throughout the whole video because of the cross-contamination. Knife and hands to raw chicken, into the butter, on the olive oil bottle, in the flour, onto the stove knob, onto the pan handle, then chopping the herbs... I know I'm OCD, but Salmonella is no joke, and now that bacteria is all in the left over butter, flour, and chives, and spread all over your kitchen. *shudders*
I would have washed dishes for him just to be able to watch him cook. Julia and Jacques together was magical. He is by far one of the greatest chefs of our time.
I understand that Mr. Pepin is very famous and loved but I live under a rock so this is the first time I'm watching a video of him. What a sweet, sweet person. What a sweet and wholesome video! Also what a delicious looking meal! Definitely going to try it. Thank you
Just made this. Had it over buttered noodles It was excellent as usual. No surprise as Jacques was the best before the internet and still the best afterward.
Hey Jacques, your fellow cook from back in the days in West Hartford, CT- I always start my chicken this way when making my Tarragon chicken or other dishes w/ a mother sauce= so nice to put over rice. Keep on cooking, mon camarade!
Super Chef said he did something for years until, in China he learned something new. We all do when we learn from the masters. I'm a master in my trade, and thinking you know everything is becoming an apprentice again.
Been watching you for years, you have opened my eyes to simple fresh basic cooking and at my age when I see that overhead shot of the fry pan and your voice all I want is a glass of wine and $12.00 worth of ingredients and life is good. Thank you!
So funny to read this comment, as I was thinking how unfair it is that even simple ingredients are now so expensive. Inflation has me leaving fresh herbs out of the cart! I guess I will need go start an herb garden.
Technically yes, but if that butter is purely for high-ish heat cooking like he did here, then it should be okay since most bacteria/viruses can’t survive high temps for very long. Edit: He also used the tip of the knife to cut the butter and the mid/heel parts to cut the chicken, so there was no direct contact.
@@nickbonvino I have no doubt he's one of the greatest. Old school is good but in the old days people would come down with food-borne illnesses. Just saying.
@@kennethwayne6857 Wrong. Makes you stronger. I am not OCD about all the hand washing and all that and I have never gotten sick or made anyone else sick.Use common sense.
Maybe because he did not exhibit proper chicken hygiene. He used the same knife that he cut the raw chicken in the butter. I l♡ve his cooking so no negativity here. Just thinking thats why he got the thumbs down We don't see behind the scenes so some hand and knife washing might have gotten done.
@@transamgal9 haha true. I recall Jacques responded to some criticism before by stating something like, ‘’it’s my kitchen.” I wd love to see more of these short clips. I hope he’s doing well.
This dish is positively fabulous! To me, serving chicken as a main course is always a pleasant idea as well as being delicious! What a wonderful recipe that you are so kind , generous and considerate to share with all of us! Thank you, Master Chef Pépin. Again, thank you.
Chef Pepin has done it again! He takes simple ingredients and turns it into a mouth watering feast. I love it when he explains about how his mother cooked. I'll pass on the frog legs though lol! Thanks Chef!
I really hope the editor just left it on the Cutting Room floor but did anyone else notice that he cut up chicken and then immediately use the same knife to get some butter.
Yes, and the butter was still on the tip of the knife when he made the persillade, on the same cutting board. Everything went in the same pan though and was heated.
What is the deal then with hygiene and washing hands? I was always told raw chicken (and fish especially) should be treated like nuclear waste, thoroughly wash your hands, don't let it touch anything, yet here he's using his hands to move raw chicken and cutting the butter with the same knife. I'm guessing the truth is in the middle? Or is it just that he's buying very safe local meat whereas if you or I you buy normal chicken from the supermarket then the odds of it being dangerous go from zero to 20% (so still likelyl ok) but if you *do* get sick then it's really really bad? Ditto red meat, I see chefs using their hands to move+hold it but never washing anything
"Salmonellosis annually causes, per CDC estimation, about 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths in the United States every year. "
Super easy (but never as easy as he makes it look), but delicious. Definitely looks "fancy" on the plate...a great staple to have. Jacques is such a great watch, especially for the classics...I'm still trying to master that damn omelet he makes.
I know I have no business nitpicking how a legend cooks at home. But cutting raw chicken and using the same knife to scoop butter all without cleaning your board makes my skin crawl.
I know this is sacrilegious but, Poultry on wooden cutting board ?? Then, cut chicken and went directly into the butter with the knife?? NOBODY criticizes Jacques but..... Just saying.
Ill give you the chicken knife on the butter But look at the colour on his cutting board. Its well oiled and that makes a food safe varnish that wont let the chicken juices soak in. Itll wash clean just fine.
@@misterturkturkle Maybe, but that's NOT a good look. I've gone to little plastic sheets to avoid any contamination on my boards. About the only exception are fully cooked Turkeys..
@@SDPBALLCOACH no maybe about it. A well cared for hardwood board is safer than plastic *if* you know how to care for it. Considering Chef Pepin earned 3 Michelin stars, ive no doubt he knows how to do so. Its a good thing to get a second board only for meats just to be doubly safe, but theres nothing wrong with wooden ones.
Made this tonight, family was in awe. Easiest recipe I’ve made in a while, putting prep & quick cooking together. Butter & garlic, cannot go wrong. Now, if it were frogs legs….
Such a simple, easy dinner. I doubled the recipe because my husband has a healthy appetite…so delicious. Have followed you for decades Chef Pepin, you never disappoint.🙏🏻🥰
I want Clams Casino, Steak Diane and Chocolate Profiteroles to make a comeback. I used to eat these dishes back in NYC in the '70's. Think I want these three things as my last meal. It's hard to make a last request, so many choices. In reality, they'll give me dry toast. I will miss cooking and eating when I die. Heh.
Great simple and inexpensive way to make very delicious and sophisticated tasting chicken. I would give the garlic closer to a minute to even two and then add the parsley at the end to wilt in the residual heat. Undercooked garlic lingers in the mouth long after the meal and also gives you funky burps for a while. Perfectly cooked garlic has no ill effects and only costs a matter of 30 seconds to a minute.
We make "persillade" all the time in my part of Italy (Liguria, right over the border from southern France). We do it not only with chicken, but fresh water fish, shrimp, and mushrooms, to which we then add a bit of lemon juice. I don't eat my mushrooms any other way. P.S. I do remove the green shoot. Sorry to disagree with the chef, but my mother swore by it because it was the first part to get "old", and thus bitter. I'll stick with her. :)
My Iraqi Jewish grandmother had a very similar recipe, that she learnt since before she immigrated to Israel, but she put mushrooms with the chicken at the first step. The taste of the garlic and parsley is very simple and great, and many cultures caught on to this.
Tired this for the first time today and it proves yet again that tasty meals need not require a ton of ingredients or time. Persillade just became a staple ingredient in our home. Thank you Chef!
It's a great recipe. It goes really well with rice if you use more oil and butter than used here, pouring it onto the rice after the herbs have infused their flavor into it.
![ได้เวลา! พาน้องแฝดฉีดวัคซีนครบ 1 เดือน🫣 [cc] แดนแพทตี้ SS2 | EP.52 |](http://i.ytimg.com/vi/IzeLtaXBLNE/mqdefault.jpg)
Love the garlic tips. (why did I remove the green shoot all these years?!)
because it makes your stomach heavy and makes your belch terribly stinking... This is te reason you suppose to remove the green shoot not because it is not soft enough...
@@MikehMike01 wow what a comprehensive opinion my dear... :-)
@@melchizedekful exactly like yours, honey
@@marcopolo9146 no sweetheart, mine is based on knowledge and experience while yours is just a misunderstanding.
@@melchizedekful if Pepin says its cool, its cool
This was the first dish I made for my parents. Still remember myself in 10th grade back in 2005 trying to make a dinner to impress them. Has remained on the menu ever since and lots of good memories. Thank you Chef JP.
oof
I love watching this master - he has the knack of stripping the recipe down to basics - thank you sir 😊
God of cooking. Every video goes to favourites even before is finished.
lol i love that claudine is still so involved with her father, what a good thing to see in the credits.
I love Chef Jacques because he breaks down technique to a very understandable way that both professional or home cooks can understand.True story...when I was a young cook one time I was promoted to the sauté station at my workplace and one of the signature dishes of the restaurant was an omelette with a herb salad thing.i was so afraid because at that point I couldn’t make a nice looking omelette to save my life.I was looking through TH-cam the night before on how to make an omelette and I came across Chef Jacques omelette tutorial.It completely saved my life (and probably my job 😂).Not saying that I make an omelette as perfect as him...but i managed to conquer my fear of making an omelette.Thank you Chef.
You got a job as cook and couldn't make an omelette??? Lmfaooo
Unfortunately that was kinda true I am embarrassed to say 😂.i mean I knew the basics of an omelette but I Guess I was worried by the burden of the dish being the signature dish of the restaurant.at that time I pretty much just started out in my career and didn’t have much confidence in myself
Awesome story, thanks for writing it
Fajrin, I'd be willing to bet that your job wasn't at Denny's
My favorite Julia Child episode is the one with her making omelettes as if for a supper buffet. It wonderful as she rapidly makes one after another. I’ve recently seen a new upload.
Have try this recipe, looks, delicious...Merci, Jacques!!
I made this last night for dinner, it was really tasty! Very rustic flavours, it felt like I was in a farmhouse eating a really fresh meal.
This man is a treasure.
Huge fan of Jacques. He makes it look so simple and easy to make. It has enhanced my cooking to the next level. Thank you so much.
My mouth is just as watery as the cook wow!
Chinese cooking has a similar technique called velveting, but we use corn starch, it seals the meat and keeps it tender
Looks delicious and now I know what to cook tomorrow!
I loved the part when he cut the raw chicken, butter, and touched everything without never washing his hands.
Happy Cooking!
glad I'm not the only one to notice this. Even if we just didn't see him wash up, the knife from raw chicken to the butter was a problem
and yet he's 89 and still going strong
Great. I added a sliced mushroom, too. So glad these clips are running!
Trying this tonight!
The recipes he says "are fit for a king", I am sure he served them to a King
MARAVILLOSO!
Thank you Chef Jacques, I learned a new word and meaning of it. You're the best!.
How easy is this ?!? YUMMMMM !
What a teacher!
Since watching this back in November, I've cooked this probably 10 times. I use a bit less oil and butter and, before adding the persillade, I deglaze the pan with a squirt of lemon juice, which takes a bit of the richness out of the dish. I'm nowhere near the cook that Jacques is but I think the lemon juice helps a lot :)
Try white wine instead of lemon juice
7 months late to the party
But im sure if you said that to him he would be very happy. Recipes arent written in stone and hed praise you for adding a step to tweak it to your own taste.
You're in for a treat when you start by frying the oil in butter.
Looks great ! I'll use chicken thighs though because I find them tastier❤
pour some chopped lemon zest to persillade (French) and it immediately becomes gremolata.(Italian)
Yay
Greater than the sum of its parts!
Did he... Go straight from chopping chicken to cutting butter? Love watching and listening to Jacque make delightful food but my food safety sense pinged.
Yep, then cut a piece of chicken and ate it
@@Wheelsanstuff and he hasn't died yet
I've had both, and frog legs are way better. Much juicier.
Don't worry it's for the video
My wife makes fun of me for watching this and Cowboy Kent Rollins,.... But I not only love the food, but the life lessons and nuggets of wisdom. His "okay" is the most relaxing sound on planet Earth.
Don't know how anyone could make fun of JP. He's one of the true greats. It would be like making fun of wanting a better quality of life. BTW, I also really enjoy Rollins. His way of doing a pork chop on the grill is the only way I do it now, never fails and is absolutely delicious. In fact I use that general method now for a lot of proteins on the grill. (Foil to cook/steam through, then remove foil and sear fast).
like it really feels o. k. when he says it
Man I've been thinking the same way about the "okay" sound omg crazy that you that too!
Happy cooking ✌🏻
CKR watcher here also.
His 'okay' is fantastique
Been making this dish with my wife since 2004 when we bought Fast Food My Way. Love this dish so much. So many good memories associated with it. Thank you, JP!
Thanks for watching!
@@kqed Thanks for remaining on team JP - He's a National Treasure.
What do you eat it with, sald, new potato?
@@elih9700 new potatoes and salad are indeed a winner! I love it with dark whole grain rice and a tomato and onion salad 🤑
@@KHomfg Tasty.
I can’t get enough of these videos. Love watching Jacques cook.
Same here!
5 minutes with zero effort and Jacques is done. 60 minutes and two bandages later, I'm done. What a class act Jacques is. Love that guy!
🤣
Cooking relaxes me, is enjoyable, is very creative (which speaks to me as a musician), and it centers me. Watching and listening to M. Pepin here I consider a privilege. And a joy.
I love both the recipe and the chef, but I cringed throughout the whole video because of the cross-contamination. Knife and hands to raw chicken, into the butter, on the olive oil bottle, in the flour, onto the stove knob, onto the pan handle, then chopping the herbs... I know I'm OCD, but Salmonella is no joke, and now that bacteria is all in the left over butter, flour, and chives, and spread all over your kitchen. *shudders*
I would have washed dishes for him just to be able to watch him cook. Julia and Jacques together was magical. He is by far one of the greatest chefs of our time.
I understand that Mr. Pepin is very famous and loved but I live under a rock so this is the first time I'm watching a video of him. What a sweet, sweet person. What a sweet and wholesome video! Also what a delicious looking meal! Definitely going to try it. Thank you
Love this guy. His recipes are simple and delicious. Also, he uses readily available ingredients.
Just made this. Had it over buttered noodles It was excellent as usual. No surprise as Jacques was the best before the internet and still the best afterward.
Don't cut your stick of butter with the same knife as you cut raw chicken with though x_x
raw chicken knife!!!! into the butter dish!!!!!! BAD BOY!!!!
I add a drizzle of white wine to the pan with the chicken, it's amazing.
This is one of of those kitchen lessons that everyone should learn, and the master even mentions his mother using it often. Thank you chef Pepin,
Merci beaucoup Chef! Just a simple french dish prepared by a master ❤️
Oh goodness his knife went from the chicken to the butter. Hope they threw that butter away!
What a legend. I could watch him all day. This type of dish proves great food doesn't have to be complicated.
I remember the "Fast" way to do this from Fast Food My Way with the supermarket chicken!
I think that video is still up on TH-cam.
Simple and looks so delicious!!!! Thank you Jaques!
I think, butter, garlic, and flour its secret for every chef that uses some piece of meat in a recipe. I tried this a lot
Hey Jacques, your fellow cook from back in the days in West Hartford, CT- I always start my chicken this way when making my Tarragon chicken or other dishes w/ a mother sauce= so nice to put over rice. Keep on cooking, mon camarade!
Ever been to the west street grill in Litchfield?
How was cooking for Jacques Pépin like?
It is amazing how delicious simple and fresh can be. I made this tonight and my taste buds are still glowing! Thank for the recipe and tutorial.
Super Chef said he did something for years until, in China he learned something new. We all do when we learn from the masters. I'm a master in my trade, and thinking you know everything is becoming an apprentice again.
Been watching you for years, you have opened my eyes to simple fresh basic cooking and at my age when I see that overhead shot of the fry pan and your voice all I want is a glass of wine and $12.00 worth of ingredients and life is good. Thank you!
So funny to read this comment, as I was thinking how unfair it is that even simple ingredients are now so expensive. Inflation has me leaving fresh herbs out of the cart! I guess I will need go start an herb garden.
Gotta love Jacques Pepin for respecting the Chinese.
French and Chinese cuisine are the most influential cuisines globally.
Stop reading into everything.
Isn't it dangerous to use the same knife to get your butter that was used to cut raw chicken?
Technically yes, but if that butter is purely for high-ish heat cooking like he did here, then it should be okay since most bacteria/viruses can’t survive high temps for very long.
Edit: He also used the tip of the knife to cut the butter and the mid/heel parts to cut the chicken, so there was no direct contact.
if you're a weakling than yea, most healthy people have strong immune systems to deal with the bit of bad germs ;)
Yeah all due respect to Chef but there's definitely some cross contamination going on here.
TV chefs never care, its weird. Pepin is a legend, but mistakes like these stand out.
I'd say lots of it is due to the time constraints of filming.
I love him as much as everyone else but is that the same knife he just used on the raw chicken that he's using to cut the butter?
He also puts the cooked chicken on the same cutting board to check for doneness. He’s old school and one of the greatest
@@nickbonvino I have no doubt he's one of the greatest. Old school is good but in the old days people would come down with food-borne illnesses. Just saying.
@@kennethwayne6857 Wrong. Makes you stronger. I am not OCD about all the hand washing and all that and I have never gotten sick or made anyone else sick.Use common sense.
@@lynn1505 Not about OCD. But there are some restaurants which, if they would catch me doing that, I wouldn't be working for very long.
This is on the menu tonight with a yellow rice with turmeric and haricots verts.
How can anyone give JACQUES a thumbs down?? Love ❤️ Jacques Pepin
Maybe because he did not exhibit proper chicken hygiene. He used the same knife that he cut the raw chicken in the butter. I l♡ve his cooking so no negativity here. Just thinking thats why he got the thumbs down
We don't see behind the scenes so some hand and knife washing might have gotten done.
@@transamgal9 haha true. I recall Jacques responded to some criticism before by stating something like, ‘’it’s my kitchen.” I wd love to see more of these short clips. I hope he’s doing well.
@@timeforturtles me too!!!♡♡♡
@transamgal9 nah you can see him cut the chicken then go straight to the butter with no edit. Huge no no
He contaminated the butter with the knife he used to cut the chicken
This dish is positively fabulous! To me, serving chicken as a main course is always a pleasant idea as well as being delicious! What a wonderful recipe that you are so kind , generous and considerate to share with all of us! Thank you, Master Chef Pépin. Again, thank you.
I love his videos, but the way he touches things after raw meat just isn't right. Love the recipes, just want a bit more food safety.
Understood but after 60 years of teaching the basics techniques of the kitchen for 5 minutes short video you have to leave something out
'appy coookeeng
Chef Pepin has done it again! He takes simple ingredients and turns it into a mouth watering feast. I love it when he explains about how his mother cooked. I'll pass on the frog legs though lol! Thanks Chef!
Frog legs are yum yum.
Still with the cross contamination... not a good look, specially for him.
All Jacques needs is a cape. He is a super hero of cuisine , style & a pinch of heart. Seems like an awesome way of life.
I really hope the editor just left it on the Cutting Room floor but did anyone else notice that he cut up chicken and then immediately use the same knife to get some butter.
Yes, and the butter was still on the tip of the knife when he made the persillade, on the same cutting board. Everything went in the same pan though and was heated.
@@stefandebruijn2654 yeah but the stick butter now has chicken juice on it
....wash hands with soap after touching raw chicken and don’t touch everything in the kitchen with raw chicken on your hands.
The man is 85. I think he knows what he’s doing.
@@outdoormcbain2346 Perfect answer. All these ninnies on here whining about contamination is too much.
What is the deal then with hygiene and washing hands? I was always told raw chicken (and fish especially) should be treated like nuclear waste, thoroughly wash your hands, don't let it touch anything, yet here he's using his hands to move raw chicken and cutting the butter with the same knife. I'm guessing the truth is in the middle? Or is it just that he's buying very safe local meat whereas if you or I you buy normal chicken from the supermarket then the odds of it being dangerous go from zero to 20% (so still likelyl ok) but if you *do* get sick then it's really really bad? Ditto red meat, I see chefs using their hands to move+hold it but never washing anything
Watch Chef Jean Pierre and how careful he is while cooking . Sanitizing is a very important thing in the kitchen .
The germophobe in me died a little when he forgot to wash his hands after touching the chicken.
How about when he contaminated his entire stick of butter after cutting raw chicken with the same knife?
He didn't forget. He just has common sense and knows it is perfectly fine.
Wait, he used the same knife for raw meat that he did for the butter...
I think the whole 'raw meat is poison' thing is overated. Some people eat raw meat, even chicken!
"Salmonellosis annually causes, per CDC estimation, about 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths in the United States every year. "
Super easy (but never as easy as he makes it look), but delicious. Definitely looks "fancy" on the plate...a great staple to have. Jacques is such a great watch, especially for the classics...I'm still trying to master that damn omelet he makes.
Absolutely love this style of cooking. Delicious, healthy, simply just perfect 👍
This dish looks absolutely delicious. Have to try this one. Thanks, Jacques!! merci..!!!
This guy is a rockstar!!!!!
I like that the garlic isn’t overcooked.
I know I have no business nitpicking how a legend cooks at home. But cutting raw chicken and using the same knife to scoop butter all without cleaning your board makes my skin crawl.
Yet you nitpick anyway
I know this is sacrilegious but, Poultry on wooden cutting board ??
Then, cut chicken and went directly into the butter with the knife??
NOBODY criticizes Jacques but.....
Just saying.
Ill give you the chicken knife on the butter
But look at the colour on his cutting board. Its well oiled and that makes a food safe varnish that wont let the chicken juices soak in. Itll wash clean just fine.
@@misterturkturkle
Maybe, but that's NOT a good look.
I've gone to little plastic sheets to avoid any contamination on my boards.
About the only exception are fully cooked Turkeys..
@@SDPBALLCOACH no maybe about it. A well cared for hardwood board is safer than plastic *if* you know how to care for it. Considering Chef Pepin earned 3 Michelin stars, ive no doubt he knows how to do so.
Its a good thing to get a second board only for meats just to be doubly safe, but theres nothing wrong with wooden ones.
@@misterturkturkle
I heard that.....
Knife in raw chicken... knife straight into butter :D
Gets chicken germs everywhere.
I've tried chef Pepn's Chicken Persillade. Delicious homecooked recipe everytime. Also great with just potatoes or other veggies (without meat)
Wat wud be good to acompany this dish ?
Made this tonight, family was in awe. Easiest recipe I’ve made in a while, putting prep & quick cooking together. Butter & garlic, cannot go wrong. Now, if it were frogs legs….
This guy has been a master through the ages, thank you Jacques
Such a simple, easy dinner. I doubled the recipe because my husband has a healthy appetite…so delicious. Have followed you for decades Chef Pepin, you never disappoint.🙏🏻🥰
Thanks for watching!
Please tell me I'm not the only one upset that he used the knife he cut the chicken with to also cut the butter...
Not only that . He contaminates everything around him including the salt . That is the only thing I don’t like when he cooks chicken.
“Gooey” 🥰
After 0:47, I wouldn't have used the knife used to slice the raw chicken to cut into the butter.
I would have and I do.
Good ol' Jacques he never lets you down. I do alot of his stuff some of the older dishes are coming back into Vogue again.
I want Clams Casino, Steak Diane and Chocolate Profiteroles to make a comeback. I used to eat these dishes back in NYC in the '70's.
Think I want these three things as my last meal.
It's hard to make a last request, so many choices.
In reality, they'll give me dry toast.
I will miss cooking and eating when I die. Heh.
Where is Jacque? This was his last video...
In another video the channel commented that hes still making videos, they just havent archived them onto youtube yet.
@@misterturkturkle he has started uploading again to other channels.
Great simple and inexpensive way to make very delicious and sophisticated tasting chicken. I would give the garlic closer to a minute to even two and then add the parsley at the end to wilt in the residual heat. Undercooked garlic lingers in the mouth long after the meal and also gives you funky burps for a while. Perfectly cooked garlic has no ill effects and only costs a matter of 30 seconds to a minute.
I won't remove the garlic center any more unless woody. When I did do it, there was hardly any garlic left.
my man used the same knife he just cut raw chicken with to cut the butter....... not good.
you tell him...see what he says
He didn’t wash his hands after handling the chicken. Have seen him to this before on other videos.
It’s edited.
We make "persillade" all the time in my part of Italy (Liguria, right over the border from southern France). We do it not only with chicken, but fresh water fish, shrimp, and mushrooms, to which we then add a bit of lemon juice. I don't eat my mushrooms any other way. P.S. I do remove the green shoot. Sorry to disagree with the chef, but my mother swore by it because it was the first part to get "old", and thus bitter. I'll stick with her. :)
Wow! So simple and easy to make. Definitely this will be a regular dish for me. Thanks jacques.
My Iraqi Jewish grandmother had a very similar recipe, that she learnt since before she immigrated to Israel, but she put mushrooms with the chicken at the first step. The taste of the garlic and parsley is very simple and great, and many cultures caught on to this.
Tired this for the first time today and it proves yet again that tasty meals need not require a ton of ingredients or time. Persillade just became a staple ingredient in our home. Thank you Chef!
It's a great recipe. It goes really well with rice if you use more oil and butter than used here, pouring it onto the rice after the herbs have infused their flavor into it.
there wasn't enough time to saute the garlic... it will be raw and bitter
You are mistaken