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."
Find more Jacques Pépin on KQED:
https://www.kqed.org/jacques-pepin-co...
https://www.kqed.org/food/jacques-pep...
http://www.kqed.org/pepinheartandsoul
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