Jacques Pépin: The Art of The Chicken
Christopher Kimball’s Milk Street Radio
00:00
The Vinegar Chicken I Love
You essentially pull the bone out from the meat? Yeah, you cut the hip bone. You cut around so that you can hold it with your hand and then you scrape it. And at that point you don't cut it at the articulation because you have nothing to hold it. Of course deglaze with a bit of red wine vinegar,. garlic and fresh tomato and a fintaragon that they are. So it's extremely simple, extremely sophisticated in some way.
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