Jacques Pépin Techniques: How to Carve a Roasted Chicken
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YouTubeKQED Food
Jacques Pépin Techniques: How to Carve a Roasted Chicken
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: https://www.kqed.org/jacques-pepin-cooking-at-home https://www.kqed.org/food/jacques-pepin-recipes http://www.kqed.org ...
550K viewsAug 31, 2015
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By starting the chicken in a 450-degree oven and then turning the oven off while the chicken finished cooking, we were able to slow the evaporation of juices (a discovery we made during a happy accident when we experienced a power outage during a recipe test!) and ensure moist, tender meat all in time for a weeknight dinner: http://cooks.io/2ezJO7B | America's Test Kitchen
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By starting the chicken in a 450-degree oven and then turning the oven off while the chicken finished cooking, we were able to slow the evaporation of juices (a discovery we made during a happy accident when we experienced a power outage during a recipe test!) and ensure moist, tender meat all in time for a weeknight dinner: http://cooks.io/2ezJO7B | America's Test Kitchen
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