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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Chef Jacques Pépin explains his technique for carving a roasted chicken. He also shares how to present the bird, serve it, and reveals his favorite part of the chicken -- "the oyster."
Find more Jacques Pépin on KQED:
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I’d watch Jacques Pepin boil water. And I bet I’d learn something doing it !!!
What a beautiful man. I wasted my time watching two other videos on how to carve a chicken. This one was so effortless.
I am sure he has carved thousands of chickens, plus he was well trained at the beginning! Knowledge + Experience makes the best teachers!
💯 x 💯
Look at how simple he is.No showoff.He talks so calmly and he's a legend.
Love him. So calming.
I thought the same thing. It is relaxing to watch those who calmly (no fuss) move about culinary techniques.
"Sot-l'y-laisse" (or "the oyster" piece) means "a fool leave it" in old french :)
helpful thanks!
Very interesting!
Dear god that chicken looks better than my future
José Dueñas 🤣🤣🤣
Bwahahahahaahahaha
That’s fuqn funny!!! 🤣🤣
Me too! LOL 😆
That was laugh out loud funny 🤣
Cut the whole chicken, get his favorite part, put it back
That is soo me 😁
Jacques is such a legend, I've learned so much from him over the years a true definition of a great chef
SIMPLY THE BEST CHEF IN THE WORLD!!!!! Kim
"The oyster is for the cook" - you can't not love Jacques Pepin... Monsieur Jacques Pepin for us noobs...
THE Master...
That Man can butcher and roast anything with a pulse...to perfection
He carves a chicken more easily than I can break down a cardboard box
It looks so simple and logical.
Turns out I've been carving roast chicken wrong my entire life.
No. Everyone some light meat and dark meat, so cut the beast in half, and break and cut the wings in half.
Jacques is such an effortless genius.
Iconic! I love how the french do things .. no overcooking .. just right. That chicken was cooked just right.
Cooks from that other network carving chicken and presenting it like a hot mess on a plate. Jacques carves chicken in under a minute; presents it like something you really want to dig into at the dinner table.
That is a PERFECTLY cooked chicken. 80 years old and still teaching the world how to become better cooks.
My mum always cook the chicken too much...although she's french :(
At this point, he's cooked so many that he could do it perfectly in his sleep.
@@insertclevername4123 , yes, Jacques Pepin cooked professionally since he was 13 before that he helped his mom in her own restaurant. He cooked in the great old temples of French cuisine such as Le Pavilion in Paris and while in the army for head of states such as Charles De Gaulle for almost a decade.
He was not able to continue in the kitchen after a car accident that made it difficult to him to stand for hours and hours in a kitchen.
He was one of the pioneers in teaching cooking on TV shows in an era which chefs were not like today, some sort of rockstars. So he taught basic cooking techniques and skill since the 80s.
One can clearly see that he is a master of the craft. I see him cooking and it looks more consistent and with a better technique than a lot of celebrity chefs like, for instance, Gordom Ramsay.
Oh Dear God!!! PLEASE DO NOT EVEN MENTION G. R. IN THE SAME SENTENCE WITH THIS MARVELLOUS, GENTLE MAN. G. R. is an over- hyper, self centered, foul mouthed ignoramus in comparison.
( gee, can you tell I'm not a fan?)
@@ernestoberger7589 I'd be curious to see what he was like in the kitchen when he was still a working chef. He's such a wonderfully grandfatherly guy *now*, but he came up in the brigade system, so I wouldn't be shocked if there was a less-gentle version of him back in the day (I mean, not for nothing, but I think a lot of Ramsay's attitude comes from training under Marco Pierre White, who trained under...a bunch of old-school French chefs who came up in the same system as Pepin).
I always offer my wife the oysters. It makes her feel special and reinforces my love for cooking well. Cheesy but true.
Your wife loves my oysters also. :)
Good man
We offer up our oysters to your wife
@@misterodors don't be an asshole.
First, the oyster. Then, presumably, the cock.
The way he cut the breast and wings just blew my mind
Simply put, he teaches. My all time favorite TV chef. I've been watching him, and learning so much from him for years. Thank You, Jacques.
Food Network cooks (compared to him, they are cooks not chefs) has nothing on this man. A true master of the craft
Jeez he makes it seem so effortless, love watching Pepin. Was watching several videos of how to carve a roasted chicken but they all were sloppy, destroying the bird, or the camera angles were garbage and you couldn't see what happens. But this was perfect and I don't know why I didn't just search for Pepin in the first place lol.
Don't watch this if you're Hungry ... boy that chicken looks good.
nah.. noah zimmerman says its ugly
It's raw in some areas.
@@YourEmperorStef where?
@@gamblorrr The chicken legs have some pink/red areas, but I might be wrong if you're supposed to eat them like this.
@@YourEmperorStef I think those are just blood vessels.
He makes this look easier than any other chef I’ve watched. Different way to cut the breast too.
What in the world would we do without Mr.Pepin?Bless that man...
I know. And he's 80 now I think. And still handsome. Dear God let him live healthy to 102 or more?
The man’s a genius. End of
Oyster "for the cook". So charming😍 Thank you for these teaching videos, Chef!
sooo impressive!! :)
Mouthwatering
Such a pleasure to watch a cooking video in Just 2 minutes and 44 seconds!
Clearly showing how to do something. He does this in all his videos.
So many cooking channels want to tell us all their story's etc etc and of course people like that and that's nice but, it is just great to go here and have a serious masterclass and move on.
Food Wishes with Chef John, also does a good job and one of my go to channels!
You must watch Jacques. He is the master.
Gordon or Jamie, all good and entertaining. But it seems on all these channels people are striving to get our attention by bouncing up and down (GR) or telling jokes and adding flare they're entertainers really.
Watching Jacques is an experience. Watching a master and you can just sit there and be quiet, entranced, entertained and be educated.
Love you Jacques! For all that you have done in your wonderful life. Striving to make all of our lives a little bit better so we can all eat quality food very simply!
Wanderer you’re right... there’s no over kill in his teaching... and the beauty is in the simplicity of his recipes.
This is exactly how I feel whilst watching these cooking/technique videos by him
Sure makes it look easy. When I carve a chicken it looks like a pile of broken chicken parts ready for the compost bin.
That chicken looks GOOD.
Chicken does look good but these days it's so much easier less time to simply buy a rotisserie chicken from any quality market
@@stndrds79 Yes and Jacques has shown us ways to use those too.
@@stndrds79 You must be American - always looking for the easy way out.
Time for you to take an interest in what goes into the food you eat.
@@Hithere-ek4qt Not only that it's easy to roast a chicken yourself.
This is the "how to carve a chicken" video I have been waiting for all my life.
It is just beautiful watching you carve this bird...not a bit of struggle; you have such a natural gift!
Jack is the man✌️️👍😎🐔🐔🐔🍗🍗🍗
JACQUE PEPIN .... IS THEE BEST CHEF EVER ! .. He makes Gordon Ramsay look like a monster 👹...lol
Meanwhile, I'm burning my fingers, the skin of the chicken is falling off, juices everywhere ... Jacques, the master, makes it look so easy. _And_ he's humble about it. You simply cannot help but absolutely love the guy!
Jacques is The Man!.. anyone who cooks for the President of France then the President of the U.S. is on my short list!
Wow, so simple but he can make it look so great. I never thought of pouring the juices over the chicken.
*It's fucking raw!*
Underrated channel, need more subscriber !!
Beautiful teqnique
Ah, Monsieur Jacques, the Master. He makes it look so easy! I need to go get a chicken now. I'll probably bungle the job terribly, but I must try!
Me too! Ya just want to run out and get stuff to try to come close to his techniques. wow!
I have literally never thought of turning a chicken on its side to cut the legs off. What is wrong with me.
Obviously that chicken is cooked; but I know someone who always tries to say the pink flesh inside is undercooked, but I can't quite explain why that doesn't matter; can anyone comment on that?
Mehul Patel Blood vessel? If it is cooked to proper temperature, it is cooked. Raw is when the flesh of the meat is still pink an chewy. Raw is dangerous unless it is kill an cook. Kill and cook gives no time for bacteria to develop. Also, improper storage is dangerous.
Mehul, if you look carefully you will notice that the "pink" in this chicken is not blood-colored, it is a dark rosy color. I think it has something to do with the mineral content of the dark meat. This chicken is perfectly cooked, and the way to tell that is that the leg quarter pulls easily from the backbone. If the juices are clear, it's cooked.
Good explanations all around. But don't forget the paranoid people who only eat chicken if it is hard and rubbery.
Elgantly as always.
The master makes everything so easy !!!!
Did Mr Pepin just say "aint nuthin' better than that"?
Those dislikes! So funny! They just are jealous that Jacques got the oyster before they had a shot at it!
“For the cook”!
Interesting. I've seen the breasts carved with the wings on, but never with a partial cut and then treating the piece over the sternum as it's own.
Thanks Grand Master!
"for the cook" - best remark ever
Damn that chicken looks delicious.
There was a bit of blood behind the legs as they were not properly cooked. Much better to roast the chicken untrussed or with the legs pulled slightly away for the heat to cook more evenly.
Lets see....do I take your opinion....OR that of a man that has cooked the finest food for 60 + years....Why don't you TRY to learn the right way
@@daveklein2826 He was cooking for TV. They have to make compromises for time. I admire Pepin enormously. I have never seen him make a mistake, but people are allowed to have different ideas about cooking. Why don't you try to be more civil when making a comment instead of playing the bully? I have cooked professionally and am entitled to make my own judgements based on my experience.
It's so incredible to watch a master of his work do what he's confident and passionate about, he's absolutely an artist with food
My favorite part of the chicken is the entire back, with the oyster. I call that the “cook’s portion”, too.
When I eat alone and roast a chicken, I eat the back the first day and the rest for future days.
I love the technique for carving the chicken. I’ve never seen it done this way. But I haven’t learned many ways..
So did my mom.
Beautifully done, thank you for the lesson... merci !
Olympic Champion Knifeman.
Chicken looks sooooo good. Can't fathom why it's not done on a large platter tho'. All those juices on the board.....
"And, ain't nothing better than that." Absolutely.
Poulet Roti. Cest Magnifique.
Jeeze I'm hungry!!!!
Watching this man work is as entertaining as watching your favorite band or singer perform; simply amazing.
Finger linkin good 👍bite me 🤣
Finesse
Man, that 'natural juice' looks yummy.
Jacques Pepin makes it look so easy.Just love watching him at his craft. 👍👍👍👍👍
"For the cook..."
perfectly cooked chicken. there is not a bite of dry meat on that whole plate.
The "oysters" are always for the cook.
My father always made a huge production out of carving the turkey on Thanksgiving or Christmas. He had this Electric carving knife and no one could touch but him. The whole process always seemed intimidating and complicated to me as a kid slash young adult. after watching this I feel like I can actually do something and not be a failure
Son it is me your father's ghost in computer internet. You were always a failure and I never liked the way you looked at my electric knife. But every "sun" has its "sunshine" (pronounced like son) and if you try to carve a roasted chicken I know you can do it. Just remember. Remember who you are. You are my son, and the one true King. 🚻
I could eat that whole chicken as it is! No potatoes, no vegetables, no onion rings, no stuffing, no gravey, no messing! :-D
Amen to that, brother!
Everything Jacques does is done with style. That's experience.
That Sam's club chicken better watch the fuck out I'm coming
I love how he casually eats a piece hehe
Seriously! I thought I had watched EVERYONE'S how to roast a chicken. I watch while waiting for my chicken to finish. Now i have to watch his. And I used to watch every episode of his. He did a great simple hamburger episode with Julia Child that is very fun to watch.
"Nothing better than that.." Indeed!!!
Bravo!
"If Jacques Pepin tells you how to roast a chicken, THAT'S how you roast a chicken." -Anthony Bourdain.
Le « sot-l'y-laisse » literally means « the idiot let this piece on it (on the chicken) ».
WOw. Impressive Jaques. Thank you !!!!!
Favorite part is the carcass ID gnaw on roast chicken carcass.
i came in my mouth a little bit
i'd love the recipe for that roast chicken , looks amazing
That roasted chicken looked so juicy and succulent. Then he added the natural juices from the chicken and I wonder if it's just too much.
...
Naaaaah
The master!
Amen, there is nothing better than that.
My daughter would say that there is somthing better than that. If there was made a sauce (veloute) out of the natural juices, and White potatoes too.
I could watch him all day!
I need Jacques for my inner monologue.
Chicken isn’t cooked fully sorry guys
And there is nothing better than that! I believe you!
Thank you for showing my wife there is nothing wrong with pink in the thigh joint. I hate the chicken over cooked.
I usually just get the whole chicken on the mat in front of the fire!
Ha ha ha! HILLARIOUS.😄
Yum
a classic example of less is more
simple and delicious
I've been watching Chef Jacques for over 30 years! I used to buy his cooking videos when they were on VHS!!! LOL. My ex had even gotten me a VHS set of cooking videos from Chef Jacques! I still have them! I always learn something watching Chef Jacques cook! And he seems like one of the nicest, most humble people!
My grandmother was a WONDERFUL COOK!!! I'd help her peal potatoes, etc. She would reward me with "the cook's treat". Great reason to help out in the kitchen. To this day when I cook and my daughter helps she enjoys the same privilege. Thank You, Grandma and THANK YOU Jaques!
No swearing at all. Class.
He butchered the breast of the chicken but everything else was good