Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Jacques Pepin and Roasted Chicken


rotuts

Recommended Posts

Cheers

 

Im a big fan of JP

 

here is a Roast Ck Vid :

 

https://www.youtube.com/watch?v=VxlcSzMOG9o

 

If your are a fan of his , as I am

 

I remember at some point he cut some sort of point on the chicken leg , perhaps on the 

 

connection close to the carcass , or  somewhere else on the leg

 

he said it made for more even roasting

 

does any one remember this ?

 

have a vid for this 

 

thank you in advance.

  • Like 2
Link to comment
Share on other sites

2 hours ago, rotuts said:

If your are a fan of his , as I am

 

I remember at some point he cut some sort of point on the chicken leg , perhaps on the 

 

connection close to the carcass , or  somewhere else on the leg

 

he said it made for more even roasting

 

does any one remember this ?

 

have a vid for this 

 

I posted it about a week ago, here:

Starting at about 5:18...

 

 

  • Thanks 1

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

Link to comment
Share on other sites

×
×
  • Create New...