Classic Roast Chicken Ultimate Guide | Jacques Pépin Cooking at Home | KQED
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- เผยแพร่เมื่อ 25 พ.ค. 2024
- Jacques Pépin shares a gloriously simple but detailed recipe for classic roast chicken. He includes techniques for how to remove the wishbone like a pro, how to truss a chicken with twine to keep its shape, how to make sure a chicken is evenly roasted, and a great way to baste it using only its own juices, butter, potato starch, and chicken stock.
Once the chicken is roasted, Jacques teaches us how to carve and present the dish with a side of fresh watercress. Elegant and delicious, this roast chicken recipe is a classic for a reason.
What you'll need:
3 1/2 lb Chicken, 1 tbsp butter, salt and pepper, 1/2 cup chicken stock, dash of soy sauce (for color), 1 tsp potato starch, watercress
Jacques Pépin Cooking At Home: Classic Roast Chicken
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos. - แนวปฏิบัติและการใช้ชีวิต
"If Jacques Pepin says this is how you roast a chicken, then that's how you roast a motherf***ing chicken." - Anthony Bourdain.
Truth!
You are aware, of course, that foul language, cursing, pottie mouth and/or profanity are in violation of the YT Community Guidelines, correct?
@@majoroldladyakamom6948 calm down
💯👏🏻😁
@@majoroldladyakamom6948 Not when it's a quote from a legend.
The man is an absolute treasure. An incredible teacher and his knowledge is so deep. Never get tired of watching him cook and learning something every time
Yep! Here I thought I perfected my technique for roast chicken after 30 years of study. Gonna try it this way this weekend.
I love it! I am hungry for roast chicken now!
same
That trick of the extra couple of loops when tightening the twine is a game changer for me haha
@@scotth5893 One thing I was a little unsure about?..Did he use the Oven as well or was it just cooked on the stove?(Because that Colour was something else!)
I just tried this method of roasting and making a simple sauce. I'm blown away. I've been over complicating roast chicken so much! Thanks Jacques! 👏
Wonderful! Happy cooking.
Current day celebrity chefs don't come close to Chef Pepin, no need for drama, foul language etc. Just skill, passion and a love of good food. A treasure indeed.
Agree. American Chefs could learn by his example - when you're a maestro there's no need to scream
Jean Pierre
Many 'chefs' who are on television today are more worried about their image, showmanship and ratings than correct cooking methods. Jacques is a professional chef who takes pride in food preparation. As far as concerns for the cameras are concerned - eh.
Are there chefs who curse on camera…?
This young man will have a great future ahead of him as a Chef.
He makes all these so-called TH-cam / TV / personalities ... look like apprentices.. REAL COOKING
Some people try to make things novel and different, thinking that otherwise it's boring and outdated. A true master seeks to perfect the simplest version.
This guy is 88 years old and still he's sharp and a beacon for everybody in his trade! A true Master (with capital "M")
Cooking works a number of parts in your brain. Memory, problem solving, delicate hand motions, its probably incredibly good for mental and spiritual longevity.
I literally learned to cook from Jacque on Saturday mornings after the cartoons ended. His "Cooking with Claudine" series was my favorite. I still remember how he lovingly taught her to keep her fingers curled under while using a knife so she didn't cut herself.
That and "Yan Can Cook," were my saving grace as a little kid.
Thanks to everyone who does this sort of thing. Y'all make the world a more beautiful place.
Thanks KQED for posting. This is one I haven't tried yet, but it is surely on the list.
I remember that show; I was astonished by her total lack of culinary instinct or talent....
@@NigelTufnel612 😂He was so patient with her.
This is such a nice memory. Thank you for sharing.
@@kqed 💖
`
@KQED PLEASE post a “Cooking with Claudine” series. You can start with the earliest videos and show how she had evolved in her cooking and showmanship
Discover this guy back in the 90s when I used to watch all the PBS cooking shows. Him and Julia were a hoot together. Excellent Chef is an understatement for this man .
Imagine being very gifted at your job and noones cares until many decades go by and technology brings a whole new platform and you are heralded a hero. I will not see the day, but I am thankful that many others were saved
This is the reason i am a chef of 30 yrs experience, the first cookery tv show i ever watched as a child. Thankyou
That there is a thing of beauty! Running out to the store shortly to buy a chicken, so I can do this.😊🍷
@Hello there, how are you doing this blessed day?
That chicken is beautiful raw. That's high quality.
I thought so as well. It looks organic and expensive.
Jacques is a human Golden Retriever
😂He is adorable.🥰
Forgive me if it's already happened, but J.P. deserves a visit to the Oval Office and a medal for teaching Americans to cook simply, and feed their families well. A Croix de Guerre for a Chef who has fought the "Good Fight."
Sorry, but the Oval Office is not in France.
And the Croix de Guerre is not an American medal.
Seems you have mixed things that are not possible to mix!
France would simply not reward someone for their work in the States, esp if it did not elevate the life or culture in France! Besides which, the Croix de Guerre is actually a war medal not an arts, teaching or culinary award! (Of which there are many! But the War Cross (Croix de Guerre) is not awarded for cooking, teaching or television development! It simply isn't!)
Perhaps you were thinking of the Legion of Honour medal which is Frances' highest decoration given to citizens in all
types of fields for their superior, superior achievements! It is presented on behalf of the French head of state! And is one of the most famous awards in the world!
PS. The War Cross is awarded for real war activities, not for someone's long career in the kitchen!
The French place great honour and respect with their medals and decorations for meritorious service and achievements.
NOT for merely trying hard or never taking a sick day! Showing up at the office simply does not compare to the very real horrors found in warfare! How bizzare to equate those two things!
Your comment was inappropriate and flip!
Mr Pépin would certainly run from your suggestion and silly characterization of his career!
That is for certain!
@@PsulOrtizThe "Medal" was said in very obvious jest. Yes . . .I, and millions know that the Croix de Guerre is a FRENCH medal for gallantry in action. Can you spell "Clueless Pedant"?
Jacques Pépin - un maître suprême des arts culinaires.
Absolutely.
You're like watching Bob Ross both effortlessly creating works of art
Asbestos hands...the man has asbestos hands. Cant even feel the heat...hes amazing. So effortless
And he puts boiling hot food in his mouth also. Ooouch!
I hope he cleaned the pepper grinder
Jacques and Julia. Brings tears to my eyes. Thank you.
Such easiness. That has always been the hallmark of his cooking. How can the master teach the student to improve? You don't even need a written recipe to make his dishes. AND, the best part? Many many times, Chef says "Make it the way you're taught first. Then you can make it your own to YOUR taste". He TRUSTS us to experiment with flavor.
Fucking master class. The way he handles food is supernaturally confident and graceful. He keeps getting better and better.
This is of the most beautiful roast chickens I've seen...I watch lots of cooking videos and then Jacques always shows a unique way that makes so much more sense, is simpler, and results in a much better end result. So much knowledge and experience goes into his cooking, in this case the little tips like trussing and rotating without the use of any special roasting pan. Too good.
Amen.
Try it you'll have burned butter and bad chicken
Best roasted chicken I've ever roasted...wife said so!! Just have to get that carving technique on the wings down better.
This guy is National Treasure, protect him at all cost
Sorry to disagree, but Jacques Pepin is a Global Treasure. 👏
@@majoroldladyakamom6948 they both same words.
💯
@@majoroldladyakamom6948
Want to save energy at your age? Quit correcting people.
1. Nobody cares and
2. You're wasting your time
I'm happier now that I have RETIRED from being the Grammar Police, the Mask Police, the Bus Etiquette Monitor and the Litter Patrol. Saving my energy. You might like to retire from being the You Tube Police. You'll be more relaxed and folks won't hate you. 😊
@@joannaedwards6325I so agree with you, and I have to say "Amen" to your comment! I am so tired of, superior thinking people, telling others what they said or did wrong! I am retired also.
Never seen a chef presentation a simple roasted chicken with a very detailed technique like this, he is amazing chef
Afterall..,he is the Master Chef......marvelous Jacques !! Bon Appetit......HAPPY COOKING!!!!!
@@philbertuglia2203 thank you!
I made this chicken for dinner and everyone loved it. Taking out the wishbone was clever.
i want to give him a big hug! you have taught me so much. you will live forever!
❤
You taught me a new way, Jacques!!!!
You are a treasure!!!!
American, French or otherwise!!!!!!
Thank you!!!!
💖💖💖💖💖💖💖💖💖💖💖💖💖
Why aren't we sleeping?
I adore spending time with this wonderful man ❤
@@joannaedwards6325 ,
Hahahahahaha!!!!!!
Yeah, my sleep is messed up!
Also having an endless desire for information!
Both my parents were French. Maybe he makes me feel like I am at home.
I also love to learn, cook and eat!
TH-cam is an endless hub of news and info. My brain hates to let go!
I used to watch Jacques when he started his show way back when.
My, times have changed! My dad just died a few months ago. I miss him dearly...
I took car of him. He made it to 96, though!
Very tough Frenchman!
Have a great day!
Beth
Wow the way he carved that chicken was expert status!
Ridiculously Good!
I've now done this recipe several times without a problem and will NEVER stray from this brilliant method in the future.
I've followed Chef Jacques for decades, having found his Bibles "La Methode" and La Technique in the 1970's.
"Everyday Cooking with Jacques Pepin" has always been on my bookshelf too.
Enough Said.
🙏
You didn't have any issues having butter in your oven at that heat, i watched this and worried it would burn
@@prjctcivilianNo, not at all!
Yes the butter sort of burns, but it adds more than it detracts.
"Burnt Butter Sauce" is a thing in itself.
I LOVE Jacque, omg he is such a gem! Where have you been all my life? 💜
@Hello there, how are you doing this blessed day?
I watched him when I was a young lad. Still love to see him cooking now!
After a long week - I love spending Friday nights watching Jacques' videos - no matter how old they are... there's something so soothing watching and listening to him. I'm reminded of my grandparents who taught me how to cook and listening to their stories of growing up in the 1920s; or them telling me about their parents who were born in Italy - and how they learned to cook from their parents.
Jacques is just delightful.
Thanks for watching❤
An absolute grandmaster of his own class. It's already a pleasure to watch him at work.
God has spoken to me, and I shall never forget his lesson. Bless you Jacques!
He's just a master. How effortlessly he made that all seem. It's like watching Picasso paint. Absolutely amazing.
That deconstruction..and the re assembly.. brilliant. The trussing .. sans knots ..just friction, brilliant.. I need to get out more 😂 Thanks for the ideas, and knowledge 🙏
There was a knot used - he merely triple-tied the first loop which caused the necessary friction to complete the knot without a finger to hold it.
It's called a surgeons knot.
This speaks to my soul. I've watched others make roast chicken and they are well made, but no one so deftly handles the bird, the butter, the sauce, the carving and the presentation with such surety and expertise as Jaques. He turns out a masterpiece of simplicity and elegance from his knowledge and experience. A beautiful mind.
Damm.. been roasting chicken the wrong way lol... he makes it a art form, i am learning a lot.. another 40 years and i be good 😂
JP , still kicking it out in his eighties ! That’s astonishing and inspirational at once. This man has elevated the pedestrian to the sublime.
Jacques Pepin is always the best!
The way he put the chicken back together was absolute artistry. I gotta try this one.
A coworker recently gave me a great NY Times recipe for a whole roasted chicken using a brine made with buttermilk - the chicken gets brined for 24 hours and you roast it in a skillet (I used my cast iron). The chicken comes out absolutely succulent!
How much buttermilk:salt did you use
@@RATKINGPLUG 2 cups b/milk, 1 cup salt, preferably kosher. I think it can be reduced to about 3/4 or 1/2 C but adjustments are perfectly fine. The recipe also says to place the skillet in the back corner of your oven where it's hottest and switch it to the opposite back corner every 20 mins or so, giving the thing a quarter turn. Let me look at the recipe I printed and get the finer details posted.
i feel its a little bizzare, macabre even, definitely should stay in the past
We love roasted chicken I'm sure yours is more delicious & the gravy sauce too thanks chef love your channel
Thanks for watching!
My favorite French Chef! The fabulous Jacques Pepin ♥️
❤️
Of all the recipes I know, I thought I knew how to roast a whole chicken. Wow Jacques , I will be doing it the right way from now on. It’s perfect 👍
WOW!! Roasted chicken elevated to ART!
I love authentic European cuisine.
As a chef, I haven't ever been or explored Jacques Pépin's style, but after this, I think I may just do that.
Yes! You should.
I had one of his roast chickens over 20 years ago at the French Culinary Institute. It is still to this day the best roast chicken I've ever had. It was juicy with a crispy and wonderfully salty skin. Mmm. How do I know it was his? As we were finishing he came out of the kitchen in his chef whites to ask how everything was. He conversed with my wife and I for about 15 minutes. He's a wonderful, and admirable person.
Dear Chef Pépin, You are still a master at what you do.💗❤️💗👏🏽🤗 It's so good to see you haven't forgotten a thing! 🍗🐓🐔
Jacques - I have been watching you for 30+ years and you still amaze me just cooking the simple things like this roasted yard bird. You da best!
i'm blown away, astonishing. That skin is so brown and crisp. He didn't talk about temperatures too much, it was a simple basting process, you could see the sauce thicken before your eyes (it started off super liquidy and then you could see how thick it got after a couple tablespoons of the potato starch slurry). Incredible
Really good observations! Thank you.
I swear by Chef Pepin’s recipes. They are solid, simple, and flavorful. Many times I wonder why no one else has thought of it before. That’s the genius of Chef Pepin. Thank you for your wisdom , common sense, and intelligence and the humble delivery of your presentation. Lov❤
I've done this a couple times now (in a cast iron skillet). It's so easy and turns out really good. Thanks a million, chef!
Please post your recipe.for cast iron
That's even better for the juice to do it in cast iron!
@@elainedemers9892 I do everything Jacques does here just in cast iron. I put a little olive oil on the bird as my wife cannot have dairy/butter. I don't bother with the pan sauce or watercress. My wife just wants plain chicken. She's gonna put ketchup on it anyway! LOL.
I knew there was a reason that I bought watercress yesterday - it was to accompany this glorious roast chicken which I shall attempt to duplicate tomorrow. This looks like perfection, from it’s lovely golden brown skin to its delicate finishing sauce. Love the trussing and pan pre-roasting technique. I never fail to learn something new from Chef Pépin. Thanks Chef!
Целувам златните ви ръце, господин Пепен!
So all on a pan. No oven ? Wow. Simple. Perfect. Just how i imagined
No. In the oven.
It's just absurd, really. Every time I watch a Pepin video I can't help but want to go to the store and buy whatever is needed for the particular educational video. Thanks, Doc.
Magnificent 🤩
What a video!!!, what a MAN!!! What a recipe!!! What an accent!!! Totally love it.
Another master class in classic cooking. Merci, Chef Pepin!
So simple. So elegant. Table-side carving is ready for a comeback.
Knowledge is Power !
Adding to that experience!
Chef you are complete!
Professional, likeable Chef that is happy to share his amazing trade.
Thank you for all!
Greetings from Singapore.
Edith
This is THE WAY! No thrills. Simple. Easy. Superb. Merci, cher Maestro, merci!
Un maestro. Siempre resulta fascinante observarlo y aprender de el. Saludos.
I'm gonna try this tonight. During all this time I've left home to live on my own, I was rarely satisfied with my attempts at roasting a d.../m..f.. chicken. Merci Monsieur Pépin and KQED 🙂
Thanks for watching! Let us know how this version turns out.
Yes, it makes sense. Nicely cooked and juicy ☺️
Classic Roast Chicken of the gods!!! That looks good!!!
Simple, precise and perfect. That's classic French culinary training right there. Absolute maestro.
These videos are gems. Thank you for keeping to share your knowledge with us Jacques ❤
whenever I have a tough day, Jacques is always there to show me something I didn't know I needed
A Master at his craft……what a pleasure to listen, watch and learn.
Thank you for watching!
As he kept carving that bird I just kept giggling and saying "oh my god". This is how a chicken is meant to be carved.
Always my favorite chef as your polite instructing is as superlative as your demonstrated recipes. My mouth literally waters whenever episode is at halfway point. Thank you for showing proper trussing and carving so that presentation is beautiful.
Could watch how this man cooks and absorb his culinary knowledge all day long!!!! Thanks for sharing!
Watching this at 3am and staring at my beautiful sleeping 6 month old son saying over and over in my head "And again, you pull out"
The way he puts back all parts together is like a kid finishing Lego build up at ease !! With perfection it’s masterpiece
Wow! I never thought of doing roast chicken this way 😊. Thank you Jacque for sharing your talent with us!!!
I'm realizing that I've been brainwashed and programmed into finding fault with cooks on TH-cam and it'd almost disconcerting to watch Pepin amd never find any faults. It's like being in a different Universe for a few momemts at a time!
But there are a few people who, after watching this Master Chef teach, come up with negative criticisms.
It amazes me and irritates me that some are small minded enough to find fault with The One And Only great cooking instructors of all time. Guess it takes all kinds
@@joannaedwards6325 yep, including dummies lol. You speak the truth 💖
@@Veronica.John10-10 ✌
@@Veronica.John10-10
Why are we not sleeping???
Chef, I've followed you for SO long! I actually have VHS videos of you teaching cooking techniques! Watched them over and over! TH-cam is so much better, and convenient! Please keep cooking, and God bless!
Thanks for continuing to watch!
One of the best chefs ever! I loved his episodes with Julia Child when growing up.
Shit….why I haven’t seen this earlier in my life. So many bleak, boring, uncooked chickens spoiled. This should be taught in school!
You are watching one of the best cook a chicken. INCREDIBLE
For a sec I thought he was in Julia’s kitchen again! I loved those two cooking together!! First time I saw him was on their show together❤️
Please don't use metal on a non-stick pan
I have used this method sans truss for years. It always comes out perfect.
You made a dent in the universe. Love from India!
Everybody loves crisp skin, so not covering the bird with foil keeps it that way. My family always argues with me. Glad to have Chef Pepin's validation. 😊
Having lost my taste and smell as a result of an accident "not covid" my joy is watching and learning from the MASTER Jacques. Hopefully some day my taste and smell will return. In the mean time my wife is enjoying all I prepare from Jaques teachings.
Thank you Jacques, be well.
Definitely covid.
@@arcluxdefinitely not.
@@icankillbugs
Definitely maybe
Le savoir des anciens est incomparable ! 👏
He makes it look easy and simple but he has mastered the skills which are made perfect by practice. A wonderful show! Thank you.
Only thing better than watching him cook is listening to him explain. Would love to taste his cooking, some day maybe.
Love the serving pan.
I'm sure the chicken was good too.
Merci Chef Pépin!
C'est un immense privilège d'apprendre avec vous! Encore merci!
What an amazing simple and structured cooking show … this man is a landmark in cooking
Did this yesterday with only difference beeing I used clarified butter and stainless steel pan. Only was I´m roasting chicken from now on, delicious...
A living legend.
It`s 6:30 in the morning and that looks like a delicious breakfast! Interesting technique,never seen a chicken roasted that way.
An Champion chef of ever! Kent Vogel A.S.C.A.P
I'm happy to see him in good health.
And thats how you do it. THE MASTER
This guy is a treasure in the kitchen. I love watching Jacques Pépin.I love watching people cook..