Rotisserie Chicken Salad - Easy and Delicious! | Jacques Pépin Cooking at Home | KQED
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- Опубликовано: 12 сен 2024
- Jacques Pépin shares a healthy, time-saving recipe for rotisserie chicken salad. Last minute visitors for dinner? You can make this hearty and healthy salad with just a few ingredients. As always, Jacques encourages you to improvise based on what you already have in the fridge. Happy cooking!
What you'll need:
1 whole rotisserie chicken, 2 tbsp olive oil, 1 tbsp butter, 1 shallot, 2 mushrooms, 2 cloves garlic, salt, pepper, head of lettuce, 1 tomato, lime juice, chives or parsley
Jacques Pépin Cooking At Home: Rotisserie Chicken Salad
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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/
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This is so cool. Chef Pepin has taught countless thousands of people how to roast a chicken. But here he’s pretty much “Hey sometimes people just show up and you’ve got to head over to the Kroger and pick up a chicken. Here’s a little something to make it better and homemade-ish.”
This man is a treasure
💯
You are so right! Love it. 😁
i hoped that he was my grandpa, then his treasure would all be mine😂
Or Costco chicken. It's bigger for the same price 😁
This is one of the things Chef does best. During his long PBS career, he'd demonstrate a recipe, but then in the middle of the demonstration he says "you can also do this or that". That's his best lesson. How to take a recipe you may never have tried and then using your imagination to suit it to you.
Taking an 8 dollar supermarket rotisserie chicken to look like a $50 meal from a restaurant could only be done by this master. Now that's next level cooking!
Only Chef Jacques Pepin could elevate a grocery store rotisserie chicken into a masterpiece. Now I know what to do with the one I just bought. This man is an international treasure.
One of my regrets in life is that I will likely never eat a meal prepared by this man - but these videos are the next best thing
My all-time bucket list request would be to spend the day with Chef Pépin. I would love to be in the kitchen with him, make a wonderful meal, & sit at the dining room table listening to stories about his life. Wow, that's all I can say, Wow!
Oh Dee me too!! With some wonderful wine pairings as well. Dream Day!
Chef Jacques understands food so well. I buy rotisserie chickens all the time. I’m going to heed Chef Jacques advice and “make it my own!”
I love how Chef gives us new ways to eat and uses what he has on hand to create a delicious addition to a deli rotisserie chicken. These are my favorite cooking videos!
Mr.Pepin you are a living legend. Thank you for all the delicious recipes you shared with us during the years !
I am a 33 year old chef and this man is one of my heroes.. still. I cant wait to be an old timer still throwing down in the kitchen. his knowledge and skill are unparalleled and although I have made it quite far in my field, I still come back for my lessons from Chef Pepin
Could you imagine having a meal at his house?? Dream come true!!
His use of the fanned-out red lettuce leaves as the base is a great idea - both visually appealing as well as a practical salad base that captures all the delicious chicken juices.
A delicious, nutritious stock can be made with deboned store-bought rotisserie chicken as well. Deboned before serving the guests the meat part only. It sometimes yields a surprising amount of collagen. I’m sure frugal Jacques would approve.
this QKID is getting younger and younger, food ideas I mean, keep it up Jacques, we love originality of cooking ideas.
This is what cooking is all about. You are an inspiration to all chefs and a great human. Thank you for everything. You will forever be in my heart and my kitchen.
I shred rotisserie chicken, add bacon, shallot, garlic, dill, mayo. Serve on croissant with cheddar and romaine. Could eat the whole chicken in 1 sitting this way
Brilliant idea ! Ty!
Hmmm ... I can smell that all the way from SanFran, across the Bay, to East Bay here.
Honestly, Chef. You are my life. You have taught me so much since I was little girl in 1963. Stay well.
I love watching Jaques videos. Everything always looks so good
Thank you KQED and the World's most treasured Master Chef, Jacques Pèpin for yet another beautiful, quick and easy meal.
We're reaching the low-mid 80° f (26.7° C) here in the Seattle area, and this recipe will not heat the kitchen up. 👍
My personal way to plate the dish would be to make a mixed green salad, and chop it up into bite-sized pieces.
I would have removed the bones and chopped the meat up into bite-sized pieces, as well.
Add some freshly crumbled Bleu cheese, a drizzle of balsamic vinegar, some freshly ground black pepper, apples, pears...
On another note, a few years ago, I made a chicken currey salad with fresh minced apples, celery and grape halves and chopped walnuts or pecans.
Chill well and spoon some into a Pita half. It's healthy, lite, delish and refreshing.
You can make a big batch the day before using store-bought chicken or your own baked chicken when company is coming over, or it makes a wonderful side dish when you're lucky enough to be invited over to friends and family's homes.
Sometimes I bring a big bowl to our Church potlucks. It's always a hit.
Happy Father's Day to all of our dads out there.
Hope you have a great day! Love, hugs and proliferous prayers to all, from your eternal sister in Christ somewhere near Seattle.
⚘ 🙏 ❤ 🙏 ⚘
He is such a top quality chef.
This is just good ol fashioned great content. Jaques is someone you can listen to if you want to learn genuine culinary information, or just enjoy the show. He's always very pleasant, and he doesn't pressure doing things a certain way. He shows us stuff that he likes, and let's us know we can always adjust it to our tastes.
Mmmmmm.....going to buy a chicken now
This man deserves a statue.
Everything else aside... I just wanna try those yellow meaty tomatos.. yum yum yum
chef Jacques Pepin master of cooking chefs jp homemade 2023
Fabulous idea, Chef Pépin. Thank you.
I love that he is not a snob about grocery store rotisserie chicken which can be such a lifesaver. My go-to rotisserie chicken recipe is taco soup.
Looks easy, nutritious and delicious. Thanks Chef!
Wow, just wow.
Found this video a few years back. Some slices of apple and grapes too. Toasted walnuts on the very top. Go crazy and throw slices of orange on it. Yeah, the juice too!!! Potato Head!
Love this channel.
Thanks, Jacques.
Love it....make it your own!....cheating a little is OK.
Just perfect!!
Thank you, Jacques! Love to watch you cook! It's always a pleasure.
Great idea Jac very lovely looking Salad 🥗🍗
I remember him showing a similar recipe on his More Fast Food My Way but only using garlic and parsley and making a chicken persillade.
Only Jacques Pepin can tell us how to reinvent a store bought roast chicken 😄 i save time by pairing it with pre washed spring mix without salad dressing because the chicken is already full of flavor
I still use his low/ slow recipe for salmon. Bake in oven @ 200 degrees for 45 min. Delicious and so moist!! ❤
Not glamorous, but realistic and delicious
What is with PBS help producing some of the most beautiful and relaxing voices ever?
Some of us are just lazy and short on time, thank you for taking the guilt out of lunch or dinner and making Costco chicken more tasty 😅
So lovely, Chef😋👑
No one shows up at his house randomly. They are always there for the food. 👍
😂
Look good, taste great.
Magnifique
Not at all what I expected when I saw "chicken salad" but I'm glad I watched!
Agree.
The olive oil is Cobram Estate EVOO from California, I know the bottle.
We want yan can cook on Monday’s episodes
NOOOOOO !!!
I have one of those cast iron dutch ovens. I've learned to roast a chicken in there and add my own rub to it, it's slightly cheaper than a rotisserie chicken and really tasty. but this is a good idea to use up the chicken that I haven't tried yet.
Sounds good! Would you mind sharing your rub ingredients?
I never do the same rub twice, but I do have some regular ingredients that I start with. Kosher or sea salt, fresh cracked pepper, garlic and onion powder, I took a sea salt grinder and filled it with coriander seeds. That was my secret weapon, (but I've told enough people about it now), smoked paprika, cayenne pepper, and thyme, rosemary, and sometimes either oregano or sage. the rest I make up, like I have some ghost pepper powder, white pepper, or whatever I feel like at the time, and look over my spices to see what will fit. I'm going to create a pollo asado rub, and if I do, I'll share that too. I also want to create a carne asada rub and do a chuck roast. One thing I can tell you, is that once you learn how to do a cast iron Dutch oven chicken, you'll never look back or buy a rotisserie bird at the store again.
1:34 😂🌿🌿🌿
Is there ever NOT a mushroom in JP's fridge? 😂
NEVER!
Jacques, though a master chef, like Jean-Pierre et al., always respects individual mutations of "recipes." That is as it should be . . .
Happy cooking, indeed!
I was wondering if he ever used those rotisserie chickens that every store seems to have, now we know 😂
“Annnnd…that’s about it”.
In an alternative universe, Jacques walks into his kitchen and sees a random camera crew set up and ready to film and was like, "how do I cheat my way to feed these unexpected guests?"
Anyone know how to get those shears??
🥰😍🤩😘🤠👩🍳👩🦼Yummy, yum just for my tummy!!!!
Last time his dishes were good was in the 90s
Not the chicken salad I was expecting.
wtf
Still dissapointed with this channel. Bring back the long 80's shows. This is a scam.