"If Jacques Pepin says this is how you roast a chicken, then that's how you roast a motherf***ing chicken." - Anthony Bourdain.

@kqed

Жыл бұрын

Truth!

@majoroldladyakamom6948

Жыл бұрын

You are aware, of course, that foul language, cursing, pottie mouth and/or profanity are in violation of the YT Community Guidelines, correct?

@michaelfulton3059

Жыл бұрын

@@majoroldladyakamom6948 calm down

@spindlecitysister

Жыл бұрын

💯👏🏻😁

@jody024

Жыл бұрын

@@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.

@hawkeye9793

6 ай бұрын

Agree. American Chefs could learn by his example - when you're a maestro there's no need to scream

@mydraftable6526

5 ай бұрын

Jean Pierre

@brian752

3 ай бұрын

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.

This young man will have a great future ahead of him as a Chef.

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

Жыл бұрын

Yep! Here I thought I perfected my technique for roast chicken after 30 years of study. Gonna try it this way this weekend.

@ratniebenezer2721

Жыл бұрын

I love it! I am hungry for roast chicken now!

@nicolamobilio-yn1sv

Жыл бұрын

same

@chriswheeler93

11 ай бұрын

That trick of the extra couple of loops when tightening the twine is a game changer for me haha

@jerryoshea3116

10 ай бұрын

@@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!)

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! 👏

@kqed

4 ай бұрын

Wonderful! Happy cooking.

He makes all these so-called KZread / TV / personalities ... look like apprentices.. REAL COOKING

@Belgand

11 ай бұрын

Some people try to make things novel and different, thinking that otherwise it's boring and outdated.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.

@NigelTufnel612

Жыл бұрын

I remember that show; I was astonished by her total lack of culinary instinct or talent....

@SeaDanceDream

Жыл бұрын

@@NigelTufnel612 😂He was so patient with her.

@kqed

Жыл бұрын

This is such a nice memory. Thank you for sharing.

@SeaDanceDream

Жыл бұрын

@@kqed 💖

@behringerm

Жыл бұрын

` @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."

@PsulOrtiz

2 ай бұрын

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!

@PsulOrtiz

2 ай бұрын

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!

@josephmarciano2584

2 ай бұрын

@@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 .

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

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")

This is the reason i am a chef of 30 yrs experience, the first cookery tv show i ever watched as a child. Thankyou

i want to give him a big hug! you have taught me so much. you will live forever!

@kqed

8 ай бұрын

❤

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.

@yourgirlrae

11 ай бұрын

Amen.

@eclipsez0r

8 ай бұрын

Try it you'll have burned butter and bad chicken

I made this chicken for dinner and everyone loved it. Taking out the wishbone was clever.

Best roasted chicken I've ever roasted...wife said so!! Just have to get that carving technique on the wings down better.

That chicken is beautiful raw. That's high quality.

@sonyavincent7450

11 ай бұрын

I thought so as well. It looks organic and expensive.

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.

This guy is National Treasure, protect him at all cost

@majoroldladyakamom6948

Жыл бұрын

Sorry to disagree, but Jacques Pepin is a Global Treasure. 👏

@hashimmahamerul8857

Жыл бұрын

@@majoroldladyakamom6948 they both same words.

@kqed

Жыл бұрын

💯

@joannaedwards6325

Жыл бұрын

​@@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. 😊

@Keniv.

2 ай бұрын

@@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.

An absolute grandmaster of his own class. It's already a pleasure to watch him at work.

You're like watching Bob Ross both effortlessly creating works of art

Jacques and Julia. Brings tears to my eyes. Thank you.

Never seen a chef presentation a simple roasted chicken with a very detailed technique like this, he is amazing chef

@philbertuglia2203

8 ай бұрын

Afterall..,he is the Master Chef......marvelous Jacques !! Bon Appetit......HAPPY COOKING!!!!!

@lusenluck1930

8 ай бұрын

@@philbertuglia2203 thank you!

That there is a thing of beauty! Running out to the store shortly to buy a chicken, so I can do this.😊🍷

@GeorgeMorgan6600

5 күн бұрын

@Hello there, how are you doing this blessed day?

Jacques Pepin is always the best!

Asbestos hands...the man has asbestos hands. Cant even feel the heat...hes amazing. So effortless

@joannaedwards6325

Жыл бұрын

And he puts boiling hot food in his mouth also. Ooouch!

@isay207

2 ай бұрын

I hope he cleaned the pepper grinder

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.

Jacques Pépin - un maître suprême des arts culinaires.

@bryan3550

10 ай бұрын

Absolutely.

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.

@kqed

Жыл бұрын

Thanks for watching❤

WOW!! Roasted chicken elevated to ART!

He's just a master. How effortlessly he made that all seem. It's like watching Picasso paint. Absolutely amazing.

Jacques is a human Golden Retriever

@flarica64

3 ай бұрын

😂He is adorable.🥰

Wow the way he carved that chicken was expert status!

You taught me a new way, Jacques!!!! You are a treasure!!!! American, French or otherwise!!!!!! Thank you!!!! 💖💖💖💖💖💖💖💖💖💖💖💖💖

@joannaedwards6325

Жыл бұрын

Why aren't we sleeping? I adore spending time with this wonderful man ❤

@bethelle9099

Жыл бұрын

@@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! KZread 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

God has spoken to me, and I shall never forget his lesson. Bless you Jacques!

Dear Chef Pépin, You are still a master at what you do.💗❤️💗👏🏽🤗 It's so good to see you haven't forgotten a thing! 🍗🐓🐔

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 🙏

@NigelTufnel612

Жыл бұрын

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.

@dededenver9560

6 ай бұрын

It's called a surgeons knot.

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. 🙏

@prjctcivilian

9 ай бұрын

You didn't have any issues having butter in your oven at that heat, i watched this and worried it would burn

@bryan3550

9 ай бұрын

​​@@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 LOVE Jacque, omg he is such a gem! Where have you been all my life? 💜

@GeorgeMorgan6600

5 күн бұрын

@Hello there, how are you doing this blessed day?

JP , still kicking it out in his eighties ! That’s astonishing and inspirational at once. This man has elevated the pedestrian to the sublime.

I watched him when I was a young lad. Still love to see him cooking now!

Fucking master class. The way he handles food is supernaturally confident and graceful. He keeps getting better and better.

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!

We love roasted chicken I'm sure yours is more delicious & the gravy sauce too thanks chef love your channel

@kqed

Жыл бұрын

Thanks for watching!

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

11 ай бұрын

How much buttermilk:salt did you use

@tommyt1971

10 ай бұрын

@@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 thing a quarter turn. Let me look at the recipe I printed and get the finer details posted.

@guguigugu

6 ай бұрын

i feel its a little bizzare, macabre even, definitely should stay in the past

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 👍

What a video!!!, what a MAN!!! What a recipe!!! What an accent!!! Totally love it.

My favorite French Chef! The fabulous Jacques Pepin ♥️

@kqed

3 ай бұрын

❤️

Magnificent 🤩

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.

@kqed

4 ай бұрын

Yes! You should.

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

@kqed

3 ай бұрын

Really good observations! Thank you.

A master at work! I learn something every time I watch Jacque cook. Thank you sir!

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

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.

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❤

These videos are gems. Thank you for keeping to share your knowledge with us Jacques ❤

So beautiful! Thank you, Jacques. Love to watch you cook. 💕

Another master class in classic cooking. Merci, Chef Pepin!

whenever I have a tough day, Jacques is always there to show me something I didn't know I needed

He is amazing

Thanks so much, Chef. A literal work of art.

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❤️

Beautiful and brilliant, as usual ❤. Thank you

Outstanding. Total perfection.

It is wonderful watching Jacques cook. Thank you so much for sharing this video.

Oh this is perfection !❤👏🏾👌🏽💯

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!

@elainedemers9892

11 ай бұрын

Please post your recipe.for cast iron

@jzgame1

11 ай бұрын

That's even better for the juice to do it in cast iron!

@AmraphelofShinar

11 ай бұрын

@@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.

This is THE WAY! No thrills. Simple. Easy. Superb. Merci, cher Maestro, merci!

Thank you Jacques ⭐⭐⭐⭐⭐

Awesome! 😮This is the most informative cooking video I've ever viewed. Thank you sir!

Could watch how this man cooks and absorb his culinary knowledge all day long!!!! Thanks for sharing!

The way he puts back all parts together is like a kid finishing Lego build up at ease !! With perfection it’s masterpiece

This is art

Classic Roast Chicken of the gods!!! That looks good!!!

It's just so freaking beautiful how he does everything.

Simple, precise and perfect. That's classic French culinary training right there. Absolute maestro.

Damm.. been roasting chicken the wrong way lol... he makes it a art form, i am learning a lot.. another 40 years and i be good 😂

so elegent and simple not a wasted movement or step!!

that's the way to do it!. just great, thanks from Vancouver!

I love him and his kitchen!!! chockfull of plates, pots and books, that is what he likes to be surrounded by, awesome

This will add to my skills for roasting and presentations. Been watching Jacques for many years and loved all his shows. 👍

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!

I have used this method sans truss for years. It always comes out perfect.

So simple. So elegant. Table-side carving is ready for a comeback.

Merci Chef Pépin! C'est un immense privilège d'apprendre avec vous! Encore merci!

A breeze... as the Chef does it. I can savor the taste and aroma just watching. Thanks

Целувам златните ви ръце, господин Пепен!

Thank You for lesson, Mr. Pepin. Pleasure to watch.

Master, thanks

This man is a treasure. Thank You Jacques.

Excellente recette, monsieur Pépin. Miam miam ! Thank you.

This guy is a treasure in the kitchen. I love watching Jacques Pépin.I love watching people cook..

This man is one of the reasons I became a chef . All the best Pepin😊

Thank you Jacques!

This man is a master. I'm always going to roast my chicken this way. Beautiful

The Master makes it look so easy. Merci, Monsieur Pepin.

So Beautiful and well presentation👍🤩Thanks you Master Chef Jacques 🙏

Excellent! Very clear instructions and wow! The result!

Oh! Your classes are so good! Thanks for sharing. You are the best!

Thank you! I can’t wait to try this, step by step.