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Jacques Pépin Techniques: How to Carve a Roasted Chicken

Jacques Pépin Techniques: How to Carve a Roasted ChickenУ вашего броузера проблема в совместимости с HTML5
Chef Jacques Pépin explains his technique for carving a roasted chicken. He also shares how to present the bird, serve it, and reveals his favorite part of the chicken -- "the oyster." http://www.kqed.org/pepinheartandsoul Take this 1-minute survey and help shape the future of public media! https://bit.ly/2OT6stN
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