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.
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.
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.
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
@@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!)
Some people try to make things novel and different, thinking that otherwise it's boring and outdated.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.
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.
` @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
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"?
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 .
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.
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.
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.
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.
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 🙏
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!
@@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 pan a quarter turn. Let me look at the recipe I printed and get the finer details posted.
@@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! RUclips 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
The amount of cross contamination in you kitchen is stunning! I watch you often touching poultry, fish, and various meets and then you touch everything else without washing your hands or cleaning or disinfecting your surfaces, especially your cutting boards!
Thank you Mr Pepin!... I'm 65 and you finally taught me how to make a perfect roasted chicken! I've been watchingyou my whole life and somehow missed this one!... been an amateur cook my whole life and I never had the right recipe...so simple, so delicious...thank you once more....live long my friend...paul t
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. 🙏
@@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!
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.
@@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.
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❤
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...
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
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
He was a hero 4 decades ago and still Is. The fact that you just heard of him doesn't make him less famous or your "no one cares" Statement valids. Famous chef mentions him here and there all these years
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.
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.
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 🙂
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
I'm realizing that I've been brainwashed and programmed into finding fault with cooks on RUclips 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
Baking a non stick pan at any degree much less 425 F really stresses me out. I don’t use non stick anything. But the way he twines and carves and cooks is on point, he should’ve just used that stainless steel pan to cook in instead of presentation.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
"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.
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…?
surely you jest? Either that or you don’t watch cooking shows on tv or cellphones.😢
This is the reason i am a chef of 30 yrs experience, the first cookery tv show i ever watched as a child. Thankyou
Congratulations on ur long career👍..And for keen Amateurs like myself,it's a privilege to be a Student in Jacques classroom.
20years and I'm still and forever be learning!!!
:)
he is amazing...
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")
@dioc60 and by cooking for youself, you stay away from ultra-processed food
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.
Wow.
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!)
This young man will have a great future ahead of him as a Chef.
😂😂
He makes all these so-called RUclips / 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.
Because they are just that. Apprentices. I loved watching this guy on WTTW in Chicago. Mr. Pepin is the absolute real deal.
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.
Jacques and Julia. Brings tears to my eyes. Thank you.
Agreed 💞
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
He’s a pure cook, not some celebrity showman. And his food is delicious every time.
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"?
Why would a Frenchman want to visit the oval office lol
He turned down the job of White House Chef under JFK..
Best roasted chicken I've ever roasted...wife said so!! Just have to get that carving technique on the wings down better.
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 .
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
i want to give him a big hug! you have taught me so much. you will live forever!
❤
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.
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!
what's detailed? He barely seasoned it and put it in a hot pan.
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❤
I made this chicken for dinner and everyone loved it. Taking out the wishbone was clever.
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
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?
Wow the way he carved that chicken was expert status!
Jacques Pepin is always the best!
He's just a master. How effortlessly he made that all seem. It's like watching Picasso paint. Absolutely amazing.
WOW!! Roasted chicken elevated to ART!
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.
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❤️
Only thing better than watching him cook is listening to him explain. Would love to taste his cooking, some day maybe.
God has spoken to me, and I shall never forget his lesson. Bless you Jacques!
An absolute grandmaster of his own class. It's already a pleasure to watch him at work.
I watched him when I was a young lad. Still love to see him cooking now!
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.
It's d best way I have watched so far.....next time I will follow this process only....thanks to Mr.Jacques Pepin....🙏🏻
Fucking master class. The way he handles food is supernaturally confident and graceful. He keeps getting better and better.
This is THE WAY! No thrills. Simple. Easy. Superb. Merci, cher Maestro, merci!
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 pan 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
This baked chicken is simply incredible, the colour is amazing, it can be served at any feast
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 👍
Him scraping the Teflon pan with that spoon makes me wince.
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!
RUclips 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
The amount of cross contamination in you kitchen is stunning! I watch you often touching poultry, fish, and various meets and then you touch everything else without washing your hands or cleaning or disinfecting your surfaces, especially your cutting boards!
there are no bacteria in bleach but you can't drink it...
And obviously his way of doing things does not harm him at his age
I just wonder how many cutting boards he uses in each video...voila!
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 - 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!
That chicken is beautiful raw. That's high quality.
I thought so as well. It looks organic and expensive.
It looked like it lived a rather good life, indeed. Not like misery meat you find on supermarket shelves 😔
I bet he gets air chilled hens
We love roasted chicken I'm sure yours is more delicious & the gravy sauce too thanks chef love your channel
Thanks for watching!
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.
My favorite French Chef! The fabulous Jacques Pepin ♥️
❤️
Thank you Mr Pepin!... I'm 65 and you finally taught me how to make a perfect roasted chicken! I've been watchingyou my whole life and somehow missed this one!... been an amateur cook my whole life and I never had the right recipe...so simple, so delicious...thank you once more....live long my friend...paul t
Dear Chef Pépin, You are still a master at what you do.💗❤️💗👏🏽🤗 It's so good to see you haven't forgotten a thing! 🍗🐓🐔
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'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!
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.
@icankillbugs
Definitely maybe
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?
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.
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❤
Another master class in classic cooking. Merci, Chef Pepin!
Simple, precise and perfect. That's classic French culinary training right there. Absolute maestro.
So simple. So elegant. Table-side carving is ready for a comeback.
What a video!!!, what a MAN!!! What a recipe!!! What an accent!!! Totally love it.
Un maestro. Siempre resulta fascinante observarlo y aprender de el. Saludos.
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...
Could watch how this man cooks and absorb his culinary knowledge all day long!!!! Thanks for sharing!
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
whenever I have a tough day, Jacques is always there to show me something I didn't know I needed
After more than a decade trying to find the ultimate roasted chicken recipe I finally have it. This is so simple but the result is absolute perfection
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
He was a hero 4 decades ago and still Is. The fact that you just heard of him doesn't make him less famous or your "no one cares" Statement valids. Famous chef mentions him here and there all these years
Jacques Pépin - un maître suprême des arts culinaires.
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.
This man is a treasure!
He practically invented "delicious"! Just watching him cook makes me drool.
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.
Classic Roast Chicken of the gods!!! That looks good!!!
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 ☺️
I’m a construction worker and the way you are moving and cooking is the way I move my drill and saw pure art sir 👏
Magnificent 🤩
This is very popular with the masses.
These videos are gems. Thank you for keeping to share your knowledge with us Jacques ❤
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.
Wow! I never thought of doing roast chicken this way 😊. Thank you Jacque for sharing your talent with us!!!
A Master at his craft……what a pleasure to listen, watch and learn.
Thank you for watching!
You're like watching Bob Ross both effortlessly creating works of art
I just love classic French cooking. It is so rustic.
Merci Chef Pépin!
C'est un immense privilège d'apprendre avec vous! Encore merci!
I'm realizing that I've been brainwashed and programmed into finding fault with cooks on RUclips 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???
I don't know who I enjoy watching more, Bob Ross, or Jacques Pepin, both are hypnotic and relaxing at the same time, effortless professionals
a few decades ago I would have scoffed at the idea that Jacques was going to outlive me all while cooking - I may be wrong!
Thank you so much. I never knew how to make chicken until today and I’m 51 years old. It turned out amazing. ❤
I'm pretty sure Jaques trussed that chicken faster than I tie my shoes.
lol. 😊
I watch this in AWE! So simple, so perfect and delicious. A magnificent chef! Love, love, love it. Thank you, Chef!
I didn't know you could pan fry a whole chicken like that. I thought at some point he'd pop it in the oven.😂
He did… at 425 … 20 min for each side.
Thank you very much by watching your master class just run to the market get a chicken and cook your way 🤩👍
This guy is a treasure in the kitchen. I love watching Jacques Pépin.I love watching people cook..
Please don't use metal on a non-stick pan
Наконец-то я нашла вас, Жак Пеппин! Мой любимый повар.
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
5:55 Rubbing a metal spoon against a nonstick pot surface stresses me out
Baking a non stick pan at any degree much less 425 F really stresses me out. I don’t use non stick anything. But the way he twines and carves and cooks is on point, he should’ve just used that stainless steel pan to cook in instead of presentation.
Yes When it comes to JP and roast chicken, the matter is settled.