Jacques Pépin's Stuffed Cornish Hen | KQED

Jacques Pépin kicks off this episode with a hand-rolled salmon sushi recipe. Although sushi is ubiquitous in most parts of the U.S. today, Jacques' early '90s interpretation will remind you that it wasn't always that way. For the main course, Jacques prepares a gorgeous Cornish hen stuffed with leek, onion, hot pepper, garlic, cherries, apple, and bulgar wheat. This menu pairs a taste from the city, with a taste from the country.
In This Episode:
00:00
1:00 How to make salmon sushi
6:58 Stuffed cornish hen recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 25, 1992. City Fish, Country Fowl
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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. jp.foundation/​​​
Subscribe to @KQED Food to watch more food videos.

[@joansmith8840]

Can I use avocado oil?

[@misterturkturkle]

Totally. Chef Pepin is going high temperature in the oven, but avocado handles heat better than many others.

[@elizabethmitchell0071]

Avocado oil does have a higher smoke point vs canola...the difference is canola oil has no flavor..so it allows the flavors come thru of whatever youre cooking..Avocado oil has a tendency to mask flavors of what you're cooking or the spices used.

[@PleaseNoMoreFarmhouseDecor]

yes.

[@misterturkturkle]

@@elizabethmitchell0071 enjoy prison

[@Motoko1134]

@@elizabethmitchell0071 avocado oil is gross lol

[@sumyunggui8750]

Thanks to whomever is uploading all these great old cooking videos. Brings back memories from when I was a kid

[@kqed]

Thanks for watching!

[@joannaedwards6325]

@@kqed Thank you from the bottom of my Jacque Pepin loving heart. More 25 minutes of Chef Pepin videos PLEASE. Hoping he'll be cooking and teaching many more years ❤

[@jtaco4101]

It's the original broadcaster. Literally the channel u r on.

[@paulwagner688]

@KQED keep publishing videos of Chef Jacques weekly please. They are a balm to the soul and a week without Jacques is a week that stresses me.

[@kqed]

Paul, we have some new Jacques videos on deck for you! We'll post about them soon. Thanks for always watching!

[@joannaedwards6325]

Yes Chef Pepin is definitely a DE STRESSER and an ANTI DEPRESSANT.

[@user-nc4mz4pu3b]

When I see a new chef Pepin segment from you guys it makes my week. I re-watch the entire catalog multiple times a month almost

[@kqed]

We're so glad you're enjoying them!

[@mag217]

I cooked for Pepin earlier in my career. Thanks Pepin, for showing me your legendary butchery skills

[@darinwade1973]

"Monumental" what made Pepin Great was simplicity at home cooking.."all eyes on you" "Sir Pepin"

[@lenb9542]

Jacques is hands down my favorite chef instructor. What a great guy and I'm so grateful for the detailed lessons!

[@gregkrekelberg4632]

For those that aren't familiar with the cartoon Pépin referred to, search for "Far Side Boneless Chicken Ranch" and you'll get to see it. It's a classic.

[@kqed]

Gary Larson 4ever ❤

[@zacablaster]

Larson is drawing again, his family gave him a drawing tablet and he said it was so much fun to use he's making new cartoons!

[@paulwagner688]

I was wondering about the dessert, but then I saw that lovely natural bowl of fruit, and it all became clear

[@m.theresa1385]

Wonderful! I’m very inspired to make Chef Jacques recipes again. Thank you !

[@nagymakaede3286]

When he "sneaks" a piece of the skin ' crunch '! ... so satisfying lol xoxo

[@elizabethmitchell0071]

Oh wow that looks delicious! I'm saving this because i love cornish hen...great technique to stuff..thx chef❤

[@xjAlbert]

Thank you, KQED & JP

[@sheltiepeas]

I love the new cookbook Chef Pepin has out! Every episode is such a joy to watch. Thank you for posting them.

[@kqed]

Thank you for watching them! We love his new cookbook too.

[@paulwagner688]

Is that the cookbook with Shory? That looked so fun.

[@opwave79]

He is absolutely right about what sushi means. Adding, crispy salmon skin is delicious. Never discard the skin!

[@mikemchugh3073]

I learned to remove the back bone of a hen and cook it spatchcock style but Chef Pepin's method of totally de-boning the hen is very interesting. His command of knife skills in doing so is very impressive. So much experience and talent here.

[@Kooritz]

thank you JP!

[@BAVideography]

It's interesting: he once chided Julia for washing chicken over bacteria ("that's the point of cooking it"), yet he says to crack eggs on a flat surface because cracking the egg on an edge introduces bacteria to the egg (which will be cooked). Here, he preps ingredients for a sauce for a cooked food on the same surface where he just had raw fish, moving between raw meat and ingredients that will be served uncooked without washing hands.

[@bigpoppa1234]

ya, he's never paid too much attention to washing & food safety, even the videos he's done in his home he still fails to clean or wash things properly after using chicken or pork. In this vid he does all that chicken handling and then puts his chicken touched hands all over everything, including the handle of the pan he did the stuffing on, then later had his towel wrapped around the handle, so when he washes his hands to clean them after, he dries them on the towel he'd contaminated by touching the handle with it.

[@protopigeon]

Jacques is a living legend

[@peterjensen6844]

That garlic didn't stand a chance... 🤣

[@Doloreskoro]

Oh what a chef👏

[@ruchiramunjal6061]

Great Recipes Chef !! Thank You.

[@ron56pvi13]

I sous vide the hens and finish on the rotisserie. A little baking powder in the rub crisps up the skin.

[@wty1313]

The Chef now has his own channel!

[@desmofan1864]

I must learn this cornish hen deboning kung-fu. I've only ever done a big bird, and even that had the spine cut out first. 😲

[@howardm5759]

I like when he slaps the garlic with the knife.

[@randylahey1232]

I gave my love a chicken that had nooooo bone🙂

[@daphnepearce9411]

Spectacular meal! The Cornish hens look awesome but I think I'd keep them intact and stuff them and deal with the bones rather than trying to fight a floppy bird. Those cherries also look wonderful. Thank you chef!

[@kqed]

We thought those cherries were a nice touch too.

[@ARIZJOE]

I agree with the bones. Maybe not elegant at the table, but a lot easier to cook. Also, the bones add flavor, as you know.

[@nielsvanweert2789]

💜💜💜

[@tlemon1950]

I enjoy these vintage videos though knowing what year it was filmed would be better. Thank you for sharing them.

[@kqed]

We keep the dates in the description, though it's easy to miss. Season 2 of Today's Gourmet was filmed in 1992.

[@joannaedwards6325]

Hey Shazoul Read descriptions always.

[@bigphil5042]

Could anyone recommend a gluten free alternative to bulgar wheat?

[@bengt_axle]

Quinoa

[@clydeblair9622]

1000 likes.

[@johnrichards244]

You need to watch the latest videos on Norwegian salmon. Scary

[@terieffo8]

A lesson to modern day cooks is wasting nothing.

[@orion8835]

This nonsense of the late 90’s using jalapeños in everything yikes.

[@scottg7660]

These old videos are great but so hard to see him touch raw chicken and then everything else. Agh!!!

[@Motoko1134]

It doesn't matter, you can't get sick from this. People today are just wimps and afraid of everything, just like "if you leave meat out for 2 hours you need to throw it out!!!" It's all rubbish. I've left grocery store meat out overnight in 80 degrees F, cooked it the next day and I was fine. Some chicken residue on fingers isn't enough to do anything. You can actually eat small amounts of raw chicken, beef, whatever, from the grocery store, it's not going to do anything.

[@karlwagner9283]

He is still alive, not too late for you to teach him how to cook.

[@scottg7660]

@@karlwagner9283 ok boomer.