7 Surprising Insights I Gained from Jacques Pepin's Facebook Live

Jacques Pepin is a culinary icon, celebrated cookbook author, and the star of numerous PBS cooking shows. Naturally, he's a pro on camera. As a Dinogo editor, I'm used to typing away on a keyboard, so going live for an event with the legendary chef was a bit nerve-wracking. During the session, Pepin whipped up his Quick Coq au Vin and Fricassee of Brussels Sprouts. Despite my nerves, I, along with over 165,000 viewers, picked up some valuable cooking tips (check out the full video at the end of the post). Here are 7 of my top takeaways—some of which might surprise you!

650 x 465 Facebook Live image courtesy of Carrie Bachman

Image credit: Carrie Bachman.

1. Rinse Your Chicken Immediately

Once you bring the chicken home, take it out of the packaging, give it a quick wash, and wrap it in fresh plastic. This simple step makes the chicken taste better. How long can you store it in the fridge? Just a couple of days, at most.

102368776 raw chicken image courtesy of Meredith

Image credit: Meredith.

2. A Whole Chicken Isn’t Always the Best Option

Contrary to traditional chef advice, Jacques Pepin doesn’t insist on breaking down a whole chicken. 'You can just buy the parts, and it’s even faster,' he says. His top choice? Chicken thighs.

3. Don't Throw Away the Chicken Skin

"I turn it into cracklings—better than bacon," says Pepin. Oui, oui! Just sprinkle a bit of salt on the skin and bake it until it’s crispy.

4. Add a Touch of Sugar When Cooking Pearl Onions

Start by cooking raw, prepped pearl onions in a bit of water with ½ teaspoon of sugar and a splash of oil. After 3 to 4 minutes, once the onions are tender, remove the lid, and they'll caramelize beautifully. After removing the onions and sautéed mushrooms, add a little water to the pan and stir. This mixture creates a rich color and deep flavor that will elevate your sauce.

5. If the Chicken Sticks to the Pan, Don't Freak Out

When cooking with a stainless-steel pan over medium-high heat, you may notice some pieces sticking to the bottom. Don’t worry—those crispy bits will add great flavor to your sauce once gently scraped off.

102265069 (1) browning chicken image courtesy of Meredith

Image credit: Meredith.

6. Potato Starch Creates a Smooth, Silky Sauce

Forget about cornstarch—opt for potato starch combined with a little red wine to thicken your Easy Coq au Vin and other sauces to a velvety perfection.