Jacques Pépin Techniques: How to Carve a Roasted Chicken

  • Published on Aug 31, 2015
  • Chef Jacques Pépin explains his technique for carving a roasted chicken. He also shares how to present the bird, serve it, and reveals his favorite part of the chicken -- "the oyster."
  • EntertainmentEntertainment

Comments • 151

  • Synix Processing
    Synix Processing 7 days ago

    Quite red around the leg, personally prefer a bit longer so the leg and quarter pulls away

  • john posner
    john posner 8 days ago

    It’s fucking raw! You’ll die if you eat that shat

  • Supreme Bape
    Supreme Bape 11 days ago +1

    0:45 is it me or does the chicken look undercooked. Its still red and pink

  • Daniel Riley
    Daniel Riley 13 days ago


  • MontalbanJR
    MontalbanJR 15 days ago

    The legend makes it look easy.

  • stndrds79
    stndrds79 28 days ago

    Chicken isn’t cooked fully sorry guys

  • Elektro LUDIKITS
    Elektro LUDIKITS Month ago

    Le « sot-l'y-laisse » literally means « the idiot let this piece on it (on the chicken) ».

  • Gloria Wheatley-Holder

    Jacques Pepin makes it look so easy.Just love watching him at his craft. 👍👍👍👍👍

  • Sairab Shah
    Sairab Shah Month ago

    Smoke me a kipper

  • Torahboy1
    Torahboy1 Month ago +1

    The man’s a genius. End of

  • TheCanadianBubba
    TheCanadianBubba 2 months ago

    Beautifully done, thank you for the lesson... merci !

  • Michael Hosdo
    Michael Hosdo 2 months ago

    the best

  • Bill Averna
    Bill Averna 2 months ago


  • Hubert Cumberdale
    Hubert Cumberdale 2 months ago +1

    This guy over Ramsay every time .

  • Jim Halfpenny
    Jim Halfpenny 2 months ago

    How are you at the spuds bacon and cabbage?

  • MrHysterMan
    MrHysterMan 2 months ago +1

    "Ain't nothing better than that." I concur.

  • Dan B
    Dan B 2 months ago +1

    I need Jacques for my inner monologue.

  • Glenn Martin
    Glenn Martin 2 months ago

    Beautiful. Chef gets the oyster.

  • Yoyo
    Yoyo 2 months ago

    Ce n'est pas du tout comme ça qu'on coupe un poulet.

  • Dass e
    Dass e 2 months ago

    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

  • buzz kirschner
    buzz kirschner 2 months ago

    Jack is the man✌️️👍😎🐔🐔🐔🍗🍗🍗

  • Trickpa Trickpa
    Trickpa Trickpa 2 months ago

    Why is that old man trying to poison people with RAW chicken?

  • Mohammed Almousa
    Mohammed Almousa 2 months ago +31

    Cut the whole chicken, get his favorite part, put it back

    That is soo me 😁

  • 13c11a
    13c11a 2 months ago +1

    Why is nobody asking about those bloody red joints? I would consider that chicken undercooked.

    • adam torres
      adam torres 2 months ago +2

      He’s using french chickens, super high quality. The chickens cooked believe me.

  • Joshua Morgan
    Joshua Morgan 2 months ago

    Yummy raw chicken.

  • stateniland
    stateniland 2 months ago +1

    Jacques is The Man!.. anyone who cooks for the President of France then the President of the U.S. is on my short list!

  • Kim Runic
    Kim Runic 2 months ago +1

    He's Damn good

  • Bruno Cruz
    Bruno Cruz 2 months ago +1

    "for the cook" - best remark ever

  • pjr1525
    pjr1525 3 months ago +1

    I usually just get the whole chicken on the mat in front of the fire!

  • Masca Trails
    Masca Trails 3 months ago


  • Redox berr
    Redox berr 3 months ago

    1:48 are you sure that is not the chiken's penis ? Man ... i think you just ate it's penis

  • Jesse Rivera
    Jesse Rivera 3 months ago

    i came in my mouth a little bit

  • Aaron Aldrich
    Aaron Aldrich 3 months ago +1

    THE Master...

    That Man can butcher and roast anything with a pulse...to perfection

  • Kevin Talbot
    Kevin Talbot 3 months ago +3

    Did Mr Pepin just say "aint nuthin' better than that"?

  • Issac Whaley
    Issac Whaley 4 months ago

    Love this guy

  • Wanderer
    Wanderer 4 months ago +2

    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!

    • xspringrose
      xspringrose 2 months ago +1

      This is exactly how I feel whilst watching these cooking/technique videos by him

    • Shiva Vereen
      Shiva Vereen 4 months ago +2

      Wanderer you’re right... there’s no over kill in his teaching... and the beauty is in the simplicity of his recipes.

  • mdgeidel
    mdgeidel 5 months ago

    What is the spelling of the sternum cut en Francais? Merci.

    YURI ISAAKOV 5 months ago

    Technique fantastique!!!!!!!

  • ginger
    ginger 6 months ago

    I don't care if he did not wash his hands ... I'm eating it all!

    • Kippi Joss
      Kippi Joss 6 days ago

      As long as he washed his hands before doing the carving there's nothing on them that isn't already on the chicken.

  • Shubham Singh
    Shubham Singh 6 months ago +8

    Look at how simple he is.No showoff.He talks so calmly and he's a legend.

  • Jimmy Jonsson
    Jimmy Jonsson 6 months ago +1

    Iconic! I love how the french do things .. no overcooking .. just right. That chicken was cooked just right.

  • Julie B
    Julie B 8 months ago +2

    He makes this look easier than any other chef I’ve watched. Different way to cut the breast too.

  • Jason
    Jason 8 months ago

    Brilliant 👌

  • Carlos Sagaro
    Carlos Sagaro 8 months ago

    I always eat the oyster too!!

  • Insert CleverName
    Insert CleverName 8 months ago

    "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.

  • studentdeljuego
    studentdeljuego 8 months ago +1

    Favorite part is the carcass ID gnaw on roast chicken carcass.

  • jolly fresh
    jolly fresh 8 months ago

    that lloks pink salomella poisongin u dumb frnech turd disgustiiing cant ewe affor ameta thermomemter

  • jolly fresh
    jolly fresh 8 months ago

    what temp is best fro chciken

  • jolly fresh
    jolly fresh 8 months ago

    did all that juice come from chcicken taht is in pan or was water addeedd at sum point

    • 12345fowler
      12345fowler 8 days ago

      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"

  • Erik P
    Erik P 9 months ago

    Watching this early in the morning makes me feel hungry.

  • Deacon Frost
    Deacon Frost 10 months ago

    this old dude needs to step down, he cant see that the chicken is still raw at some places

    • Daniel Summers
      Daniel Summers 6 months ago

      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.

    • Deacon Frost
      Deacon Frost 8 months ago

      @SuWoopSparrow i am yes

    • SuWoopSparrow
      SuWoopSparrow 8 months ago

      @Deacon Frost Lmao. Are you American? Youre pretty good at ignoring facts.

    • Deacon Frost
      Deacon Frost 9 months ago

      @Awesome Donut Na this dude demented he cant tell its undercooked

    • Awesome Donut
      Awesome Donut 10 months ago

      Deacon Frost The cooked meat near the bones could be pink sometimes, I think you had been over cooking your chicken.

  • y1521t21b5
    y1521t21b5 10 months ago

    Maestro at work.

  • Huong
    Huong Year ago +8

    What a beautiful man. I wasted my time watching two other videos on how to carve a chicken. This one was so effortless.

  • Humbled Man
    Humbled Man Year ago


  • seanzscorpio
    seanzscorpio Year ago

    This made me want to eat chicken off the carcass. No joke...

  • Wannag
    Wannag Year ago

    Team sot-l'y-laisse !

  • Tyrfingr
    Tyrfingr Year ago +1

    Elgantly as always.

  • mo lee
    mo lee Year ago +1

    The kitchen looks awfully similar to the one in the "Friends" tv series.

    ARZEE Year ago

    chefs are the food's surgeon

  • Mehul Patel
    Mehul Patel Year ago +4

    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?

    • Theodore
      Theodore 11 months ago +4

      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.

    • Pt0wN973b0iI
      Pt0wN973b0iI Year ago +2

      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.