Jacques pepin roast chicken

I roast whole chicken using Jacques Pepin's classic method, in a large cast-iron skillet, but a small roasting pan or shallow, wide Dutch oven works as well of course. The chicken should be roasted on its sides primarily to ensure the juiciness of the breast meat and expose the back and dark meat more evenly to the heat of the oven. Lemon sauce or salmoriglio is an ancient Sicilian sauce that can be used as a marinade and/or as a dressing for any protein, chicken, steak or fish, whether…

Fresh spinach, canned salmon and a few kitchen staples are all that's needed to make this easy gratin of salmon from the legendary Jacques Pépin.

For this delicious, mustardy chicken, Jacques Pépin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time. Mor...

Achieve an immaculate golden bird in under an hour using chef Jacques Pépin’s foolproof roast chicken technique. At heart this is a back-pocket recipe for foolproof roast chicken, seasoned simply and baked to a golden idyll.

My mother made this type of stew from the carcass of a raw chicken and its gizzards; I use pancetta instead of gizzards for additional flavor and chicken legs, which stay moist during the cooking. Jardiniere means “gardener” in French, and the vegetables change according to what is in season or in my garden. The stew is easy to put together, and it gets better every time you reheat it.

I have not been here much lately or cooking all that much for that matter. Almost as soon as my husband returned home from Belgium I got sick with the cold and yuck of the century and stayed that way for the entire time he was here.BY the time he left it was full blown Bronchitis. My son went to Spain and returned home with the same cold. So my dear husband is back in Brussels for another 5 weeks and my 17 year old and I are awaiting his brother to finish finals and join us here at home. It…

They're like chicken nuggets without the breading or deep-frying!

Get Food & Wine's Sautéed Chicken with Garlic and Parsley recipe from star chef Jacques Pépin.

Jacques Pepin Chicken with Garlic and Parsley is a very flavorful and quick recipe for a dinner any day of the week. Secret ingredient makes this chicken super crispy and irresistible. Recipe by Jacques Pepin

This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.