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Quite red around the leg, personally prefer a bit longer so the leg and quarter pulls away
It’s fucking raw! You’ll die if you eat that shat
0:45 is it me or does the chicken look undercooked. Its still red and pink
The legend makes it look easy.
Chicken isn’t cooked fully sorry guys
Le « sot-l'y-laisse » literally means « the idiot let this piece on it (on the chicken) ».
Jacques Pepin makes it look so easy.Just love watching him at his craft. 👍👍👍👍👍
Smoke me a kipper
The man’s a genius. End of
Beautifully done, thank you for the lesson... merci !
This guy over Ramsay every time .
Ramsey is just too hyper.
How are you at the spuds bacon and cabbage?
"Ain't nothing better than that." I concur.
I need Jacques for my inner monologue.
Beautiful. Chef gets the oyster.
Ce n'est pas du tout comme ça qu'on coupe un poulet.
My father always made a huge production out of carving the turkey on Thanksgiving or Christmas. He had this Electric carving knife and no one could touch but him. The whole process always seemed intimidating and complicated to me as a kid slash young adult. after watching this I feel like I can actually do something and not be a failure
Jack is the man✌️️👍😎🐔🐔🐔🍗🍗🍗
Why is that old man trying to poison people with RAW chicken?
Cut the whole chicken, get his favorite part, put it backThat is soo me 😁
Why is nobody asking about those bloody red joints? I would consider that chicken undercooked.
He’s using french chickens, super high quality. The chickens cooked believe me.
Yummy raw chicken.
Jacques is The Man!.. anyone who cooks for the President of France then the President of the U.S. is on my short list!
He's Damn good
"for the cook" - best remark ever
I usually just get the whole chicken on the mat in front of the fire!
1:48 are you sure that is not the chiken's penis ? Man ... i think you just ate it's penis
i came in my mouth a little bit
THE Master...That Man can butcher and roast anything with a pulse...to perfection
Did Mr Pepin just say "aint nuthin' better than that"?
Love this guy
Such a pleasure to watch a cooking video in Just 2 minutes and 44 seconds! Clearly showing how to do something. He does this in all his videos.So many cooking channels want to tell us all their story's etc etc and of course people like that and that's nice but, it is just great to go here and have a serious masterclass and move on. Food Wishes with Chef John, also does a good job and one of my go to channels! You must watch Jacques. He is the master. Gordon or Jamie, all good and entertaining. But it seems on all these channels people are striving to get our attention by bouncing up and down (GR) or telling jokes and adding flare they're entertainers really. Watching Jacques is an experience. Watching a master and you can just sit there and be quiet, entranced, entertained and be educated.Love you Jacques! For all that you have done in your wonderful life. Striving to make all of our lives a little bit better so we can all eat quality food very simply!
This is exactly how I feel whilst watching these cooking/technique videos by him
Wanderer you’re right... there’s no over kill in his teaching... and the beauty is in the simplicity of his recipes.
What is the spelling of the sternum cut en Francais? Merci.
Y'a pas aussi le croupion ?
I don't care if he did not wash his hands ... I'm eating it all!
As long as he washed his hands before doing the carving there's nothing on them that isn't already on the chicken.
Look at how simple he is.No showoff.He talks so calmly and he's a legend.
Iconic! I love how the french do things .. no overcooking .. just right. That chicken was cooked just right.
He makes this look easier than any other chef I’ve watched. Different way to cut the breast too.
I always eat the oyster too!!
"There's nothing better than that." Truer words were never spoken--if I had to pick a last meal, roast chicken with mashed potatoes (preferably with about a pound of butter) would be my choice.
Favorite part is the carcass ID gnaw on roast chicken carcass.
that lloks pink salomella poisongin u dumb frnech turd disgustiiing cant ewe affor ameta thermomemter
what temp is best fro chciken
did all that juice come from chcicken taht is in pan or was water addeedd at sum point
I couln't be 100% sure but I think it only comes from the cooking as he say at the end something about it beeing only "natural juice"
Watching this early in the morning makes me feel hungry.
this old dude needs to step down, he cant see that the chicken is still raw at some places
Pink juices in the thigh comes from the pH level in the chicken changing the temperature at which the myoglobin turns from pink to clear. Clear juices are not an indicator of a cooked chicken. Temperature (or Jacques 60 something years) is.
@SuWoopSparrow i am yes
@Deacon Frost Lmao. Are you American? Youre pretty good at ignoring facts.
@Awesome Donut Na this dude demented he cant tell its undercooked
Deacon Frost The cooked meat near the bones could be pink sometimes, I think you had been over cooking your chicken.
Maestro at work.
What a beautiful man. I wasted my time watching two other videos on how to carve a chicken. This one was so effortless.
This made me want to eat chicken off the carcass. No joke...
Team sot-l'y-laisse !
Elgantly as always.
The kitchen looks awfully similar to the one in the "Friends" tv series.
chefs are the food's surgeon
Obviously that chicken is cooked; but I know someone who always tries to say the pink flesh inside is undercooked, but I can't quite explain why that doesn't matter; can anyone comment on that?
Mehul, if you look carefully you will notice that the "pink" in this chicken is not blood-colored, it is a dark rosy color. I think it has something to do with the mineral content of the dark meat. This chicken is perfectly cooked, and the way to tell that is that the leg quarter pulls easily from the backbone. If the juices are clear, it's cooked.
Mehul Patel Blood vessel? If it is cooked to proper temperature, it is cooked. Raw is when the flesh of the meat is still pink an chewy. Raw is dangerous unless it is kill an cook. Kill and cook gives no time for bacteria to develop. Also, improper storage is dangerous.