Jacques Pépin Techniques: How to Carve a Roasted Chicken

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."

Find more Jacques Pépin on KQED:
https://www.kqed.org/jacques-pepin-cooking-at-home
https://www.kqed.org/food/jacques-pepin-recipes
http://www.kqed.org/pepinheartandsoul

Видео Jacques Pépin Techniques: How to Carve a Roasted Chicken канала KQED Food