In this episode of Today’s Gourmet, Jacques Pepin gets creative with chicken, demonstrating how to make, not just one, but two versions of chicken fricassee, split pea soup with chicken skin crackling, and a creamy chicken tarragon. Daughter Claudine stops by to get a lesson on how to salvage old fruit and vegetables instead of throwing them away.
In This Episode:
00:00
1:00 How to debone a chicken
5:49 How to make split pea soup with chicken skin crackling
8:16 How to make chicken fricassee with brown rice
11:45 Special guest Claudine Pepin joins Jacques and gets tips on how to use produce that is on the verge of going bad. She makes her own version of chicken fricassee using chicken gizzards and eggplant.
15:09 How to make creamy chicken tarragon
19:04 Fruit salad with orange marmalade recipe
Today’s Gourmet with Jacques Pépin – Full episode
Season 1, Episode 25, 1991. Chicken Tarragon
Subscribe to watch a new Jacques Pépin video every Wednesday:
https://www.youtube.com/kqed?sub_conf……
#jacquespepin #chickentarragon #chickenrecipe #kqed
About Today’s Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques’ culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
44 Comments
A young Claudine Pepin. Was that her first appearance with her father?
I agree with all you guys I love his cooking but I noticed he he uses the same towel he took the skin off the chicken with the towel never washed his hands all I got to say salmonella
I can’t get over how fast he moved! I enjoy cooking, but I’m not in a race. I take my time & enjoy the experience with a glass of wine. His skills are very impressive 😮
Adding Claudine was a brilliant stroke. Not because of her expertise, but because she had so little. Jacques Pepin is a fine teacher, and Claudine provided a student–she enabled him to turn his show into a classroom. He could correct and talk to her in a way he could not talk to his viewers, and she could ask questions in real time. Very clever.
I love this chef
I just don't like director of this show his not fixing the shot of the camera
knife skills—-
Awesome glad to see
Legendary
My eyes were getting watery just watching him chop all those onions
I love this episode. I learned during a time when money was low how to use one roasting chicken and feed my family of five for almost a week. It doesn't take a ton of meat to feed a family.
Superb! But a question; I noticed he didn’t wash his hands, cutting bord and knifes after cutting the chicken.. in another video he did.. so I assume he did it also in this vid, but it wasn’t filmed?
Wow, Claudine was a stunner back then. 😉
she is lovely
I was in culinary school when I first saw her cooking with her father and I thought what school did they ship her off to when she was growing up 🤣
You can learn so much watching and listening to Jacques. He is a wealth of knowledge are his technique is excellent
Absolutely love how you show people how not to waste!
Biggest mistake is to put rotten fruits into salad. Ok, visible parts removed, but roots are still there. Still love Mr. Pepin.
I love the economy, I do it all the time. Waste not, want not.
My favorite Chef of all time!
economy in the kitchen – you don't see that very often. You really have to hand it to Jacques.
Claudine is so beautiful! That hair. I remember this episode and it taught me to use more food! (The key to this is not telling anyone else in the family that part of the fruit or veg was bad so they don’t freak out.)
Claudine may not have chopping chops, but she shines in her solidity.
What a guy. Claudine, get that hair tied back.
Poor Jaques, his pet fly had drown in his cup of stock at 4:38 but he saves it at 4:46! Not his fault, love his cooking.
If you want to cook like Jack, you need a good sharp knife and know how to use it. I'm afraid he'd give me low marks for efficiency.
Spoiler alert- to anyone out there that doesn’t have hair, STOP WATCHING NOW!
Dude rules
Im wondering why no other country is ever concerned with salmonella besides america. I have never heard anyone het salmonella poisoning in my country and this man is cross contaminating everything with raw chicken and seems umconcerend. I wonder about that.
dude is straight cruisin
Man! Cut that chicken up like it was nothing!
his knife skills are magic. watching someone break down a chicken in 2 minutes while talking and not being in a hurry.
Didn't wash his hands once. Raw chicken all over the towel, pan handles, knives.
legend chèf 😊
Jaques was a well oiled Machine and Computer in the kitchen combined..Plenty of info& practical knowledge here!
Great cook, but the dude is cross contaminating like crazy.
I'm not gonna lie. I would.
Such a lovely and giving gentleman.
I made that cream chicken just like in this video AND IT IS BOOOOMB. Truly Thank you Jacques Pepin.
“If you save a lot of money, I will save a lot of money”.
Wise words indeed and anyone who is a parent will know the true meaning of that 😊 Love arching Jacques cook and the happiness with his daughter, even if these are old videos.
seems like such a nice guy
My dad use to cook this way all the time..but i never had the chance to learn from him…Oh the memories of him making a roast at the beiginnin of the week and turning it into other meals to stretch it..
I have probably watched JP break down a chicken 100+ times, and it never gets old!
I mean I love him and his cooking but dont use the same towel full of chicken to handle the rest of the things for god sake…