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:
www.kqed.org/j...
www.kqed.org/f...
www.kqed.org/pe...
Негізгі бет Jacques Pépin Techniques: How to Carve a Roasted Chicken
Пікірлер: 330