Jacques Pépin removes the meat from a roasted chicken.Jacques Pépin removes the meat from a roasted chicken.
Sometime during the old style, you wanna carve your chicken in the dining room. And you will noted that you use again, the same place where we use it to bone out the chicken. Wrap one leg this way, cut the skin around, and you will crack it open. It will come off the carcass in fact, much more easily Than it did when it was uncooked. Again now the other leg. You go into it. Cut the skin around and you crack it open. Now we go back to the joint of the wing. Here you cut. A piece again, grab it and it could come out. We do the other side and again it will come out this way. I have not cut the breast in two piece here. I have left a piece of the stern on here. You can cut remember where the wish bone use to be here. You can pull it out and again that piece and the bone will come out, the bone right there. And we will be left again with the same carcass That we add when we bone out the chicken. So, what happened s that you put it back there, take that piece of meat, yeah, to place back on the chicken here. You're gonna take your wing here, you're gonna place the breast right there. Leg. The second leg. You wanna be nice presentation, maybe with a nice bunch of watercress and chicken goes so well together. And probably drip A little bit of your natural juice on top. [BLANK_AUDIO] And this is it. Your simple roast chicken with the natural juice and watercress. [BLANK_AUDIO]