Jacques Pépin Techniques: How To Truss a Chicken for Roasting

  • Published on Aug 19, 2015
  • Jacques Pépin shares his technique for trussing a chicken which holds the chicken together to make it easy for carving after roasting.
  • EntertainmentEntertainment

Comments • 18

  • Chad Swans
    Chad Swans Month ago +1

    At what temperature in the oven to roast?

  • winstonS
    winstonS 2 months ago

    Greatest chef alive

  • Trevor Smith
    Trevor Smith 2 months ago

    this nigga is straight up

  • Demo7IIRider
    Demo7IIRider 2 months ago +1

    theory vs experience, Jacques shows there is no substitute. you learn from what you do time and time again

  • Patrick Dawe
    Patrick Dawe 3 months ago +2

    A truss worthy technique.

  • cs512tr
    cs512tr 5 months ago +1

    no wonder he wrote the book La Technique
    amazing stuff to see and learn from

  • jolly fresh
    jolly fresh 5 months ago

    i truss peppi

  • A Phoenix is Rising
    A Phoenix is Rising Year ago +6


  • ThePotaToh
    ThePotaToh Year ago +3

    0:57 "sexually a pain in the neck when you come in the dining room" according to captions 😂

    • Wanderer
      Wanderer 4 months ago

      Ashley after playing it a few times it sounds like he says 'Texturally'.
      Haha but yes if not attuned to his accent immediately it sounds like sexually!! Lol

    • slimydick23
      slimydick23 4 months ago

      but that's exactly what he said lol

    • Anna B
      Anna B 8 months ago

      I think he was probably trying to say "essentially"??

    • HoneyedHylian
      HoneyedHylian 11 months ago

      I guess if you were trying to impress your date... lol

  • Mike Groesch
    Mike Groesch Year ago +29

    Why would you look anywhere else...The master hath spoken and his word is gold.....

    • jolly fresh
      jolly fresh 7 months ago

      yeth the master hath spoken now when pein eats he slurps pepin says looka cluck no iidodt frenchfool ist a truck stop slurping when uu speak

  • John W. MacDonald
    John W. MacDonald Year ago +4

    Always my go to for information. Thanks, chef.

  • Easy Cooking by Mahim
    Easy Cooking by Mahim 2 years ago +5

    Nice and helpful video.

  • Roger Aye
    Roger Aye 4 years ago +31

    Jacques is the authority on proper technique.