same. i dont eat meat but my wife does, so now i can make her dishes a bit better. old principle of mine; i may not understand but everyone at my table eats well. happy wife, happy marriage.
I’ve been learning from and enjoying these lessons for over 30 yrs. Successfully made the boned out/stuffed chicken. My experience of JP at this point, is that of pure enjoyment. Like an old friend. I enjoyed him on tour with Anthony Bourdain. Thanks for this refresher from my PBS VHS treasures.
I mentioned something about possibly going to culinary school once and the man I was speaking to raised his hand politely, and told me that his daughter had Culinary Arts degree. Her job with her 4 year degree was cutting whole chickens into parts like this. 8 hours a day, 5 days a week. I was told she had cold hands. I stopped thinking about cooking school immediately.
Well I need a lot more practice.Quite sure I can`t reach Chef`s skill level.If Jacques Pepin was my surgeon,I`d be OK with that.Precise with no wasted motion.Totally going use the way he removes the leg.Thank you Chef.
Working in Steggles chicken abattoir, we did that in 55 seconds. Some could do it in 47. That's why I'm sitting here now with carpal tunnel and typing with two fingers. I don't miss it.
It's still a stupid way to bone a chook, and as someone who bought them from Safeway, now Woolies, if you worked there in Victoria, you sure didn't bone them that way. The WHOLE wing came off and no one hacked off the end of the drums. Jacques needing to clever bones....silly man. Leave the wishbone in, dumdum.
@@professornuke7562 Beresfield, and yeah, the whole wing including the little oyster at the back. Never cut the wishbone out, waste of time, and time is money etc. I can appreciate he was going slow to show the procedure, but he wouldn't have lasted a day in debone.
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Not only a master chef, but a master teacher. I learned a lot from this video. Thank you.
same. i dont eat meat but my wife does, so now i can make her dishes a bit better. old principle of mine; i may not understand but everyone at my table eats well.
happy wife, happy marriage.
This gentleman is one of a kind teacher.
Thank you Chef Pepin ❤
I’ve parted out countless chickens and consider myself quite proficient. Yet I realized how much more I have yet to learn from Chef Pepin!.
what a great man
Amazing; Jacque’s knowledge of this skill is deep and his technique flawless. Thank you!
Thank you, that was fantastic.
WELCOME TO YT CHEF!!!
That’s the proper way of doing it. 😂 made it look much easier than it is…takes lots of practice to achieve those skills.
I’ve been learning from and enjoying these lessons for over 30 yrs. Successfully made the boned out/stuffed chicken. My experience of JP at this point, is that of pure enjoyment. Like an old friend. I enjoyed him on tour with Anthony Bourdain. Thanks for this refresher from my PBS VHS treasures.
❤️❤️❤️❤️
That's insane. LOL Master at work.
I also like his other video where he debones and entire chicken for stuffing.
The chicken breast cut is called “airline chicken”, I believe.
Like watching Da Vinci
That was awesome and now simple for me.
The master
I mentioned something about possibly going to culinary school once and the man I was speaking to raised his hand politely, and told me that his daughter had Culinary Arts degree. Her job with her 4 year degree was cutting whole chickens into parts like this. 8 hours a day, 5 days a week. I was told she had cold hands. I stopped thinking about cooking school immediately.
the master
Good teaching
What happens to the delicious little chicken wing flats? Are those treats for the chef?
Either that or for chicken stock.
Well I need a lot more practice.Quite sure I can`t reach Chef`s skill level.If Jacques Pepin was my surgeon,I`d be OK with that.Precise with no wasted motion.Totally going use the way he removes the leg.Thank you Chef.
You can do it! :)
I can't imagine how intimidating this demo is for a student--that went by REALLY fast! Thanks to the internet, I can pause and back up.
The guy standing there looks so bored.. i would kill to learn from this chef!
Working in Steggles chicken abattoir, we did that in 55 seconds. Some could do it in 47.
That's why I'm sitting here now with carpal tunnel and typing with two fingers.
I don't miss it.
It's still a stupid way to bone a chook, and as someone who bought them from Safeway, now Woolies, if you worked there in Victoria, you sure didn't bone them that way. The WHOLE wing came off and no one hacked off the end of the drums. Jacques needing to clever bones....silly man. Leave the wishbone in, dumdum.
@@professornuke7562 Beresfield, and yeah, the whole wing including the little oyster at the back. Never cut the wishbone out, waste of time, and time is money etc.
I can appreciate he was going slow to show the procedure, but he wouldn't have lasted a day in debone.
@@professornuke7562 There's one one every thread. Today it's you.