Break Down A Chicken With Jacques Pépin
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- čas přidán 4. 07. 2024
- Buying a whole chicken and breaking it down into parts is an economical way to get meat on the menu. Watch the master at work as Jacques Pépin shows you one technique to make the most of your meat money!
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Founded in 2016 by the Pépin family, the Jacques Pépin Foundation strives to enrich lives and strengthen communities through the power of culinary education. Learn how the JPF shares “Happy Cooking” for all at jp.foundation
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Not only a master chef, but a master teacher. I learned a lot from this video. Thank you.
WELCOME TO YT CHEF!!!
Thank you, that was fantastic.
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.
Like watching Da Vinci
That’s the proper way of doing it. 😂 made it look much easier than it is…takes lots of practice to achieve those skills.
The chicken breast cut is called “airline chicken”, I believe.
Amazing; Jacque’s knowledge of this skill is deep and his technique flawless. Thank you!
I also like his other video where he debones and entire chicken for stuffing.
That was awesome and now simple for me.
Good teaching
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.
What happens to the delicious little chicken wing flats? Are those treats for the chef?
Either that or for chicken stock.
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.