Chef Jean-Pierre, trust me when I tell you, you're doing nothing wrong and everything right. There's a huge market for you in the age of the Tic Tac Tok. Many of us are tired of these short little vids of trendy chefs tooting their own horns. You are old school, sir, and it's appreciated.
@@JD_79 Maybe you are not getting great recipes on your feed. I’ve found there are a lot of great recipes on there. Not to mention the Tik Tok Doc and lots more good stuff on lots of subjects.
I love this cookery channel. Chef Jean Pierre always makes me smile. We're all a bit tired of seeing angry chefs losing their minds in a foul mouthed tirade because somebody's burnt a bit of broccoli, whereas chef Jean Pierre shows passion about his food with a healthy dose of good humour and infectious charm that is just wonderful to see. And that is the true talent of a good teacher, they include you, they tell you it's better to make a mistake and learn from it than freak out because you've slightly overcooked something. Just learn from it and try and get it right next time. I can honestly say that I have learned more from this channel than any other about cookery, and even better I've enjoyed every minute of it. Well done chef, don't change, keep teaching and keep us smiling, that's where the real passion and joy of the kitchen lie, in the one room in the house that brings us all together.❤
My dear friend always dreamed of going to cooking to France to take cooking lessons from a famous Chef . She is now unable to travel as she has cancer. I sent her your utube video because I knew she would love you ! You bring joy to many people stuck at home . Thank you for sharing your valuable knowledge 🤗❤️🇨🇦
Hello Chef, Don’t worry about repeating yourself or forgetting. We are all in the same boat. We LOVE you just the same and it makes you more human. We all laugh with you. 🤣🥂💐
I agree with Nick, however, it would be much more helpful if you would provide a list of ingredients and quantities for use as a guide. It would sure help me follow along with your video.
@@michaelsalmon6436 just watch the video, stop it and write down Onions one bowl Shallots one bowl Garlic, ten cloves Fry in butter ghee until caramelized for good taste. Then you stop the video, write down what you need to know. White wine, half a bottle Turkey necks 5 to 7 Turkey wings 4 to 5 Turkey hearts Turkey livers Fry it all in butterghee Then you write again Add chicken stock, homemade 1 bowl of celery 1 bowl of carrots Herbs Thym Salvia Rosemary Pepper Salt I have to watch again, was there nothing else? I put in bay leaves and parsley as well. He does a great trick with the flour, he just puts a sieve in and stirs in the flour directly. I normally pour butter in a small pot, put in some flour and melt it together. It will be thick like toothpaste. Then I stir in spoon by spoon of broth until it is liquid. I put this thick liquid into the pot with gravy and cook it for five minutes so it thickens all of the broth in the pot. I was watching two thirds from his video. I did not stop in between, so maybe I missed some ingredients. I cook chicken stock very often, so most is same to my recipe. I just do same with chicken, not turkey. Never tried turkey. Have to try, I guess.
You are so talented, sir! I am going to appear to be so VERY brilliant because of your generous heart to share your knowledge and applied skills! Thank you, Chef Jean-Pierre!
"just a little bit of butter". Throws in about a stick of butter. I love Chef! He's always right about butter as well as onion always first (unless there is bacon)!
First Julia Child, then Jacques Pepin. Julia taught me how to cook as a latch key kid when I was in grade and middle school. The basics. Then Jacques came on the scene and continued my education. Now Chef Jean Pierre! I have been following Chef JP for over a year and always learn something from your video classes. I have abandoned Food Network since all they do is competitions.. only a VERY FEW shows that really teach! So many UA-cam chef wannabees, YOU ARE the real deal!! Keep teaching! I am cooking for 12 this Thanksgiving and can't wait to hear the reactions from the food I am making -- ALL Chef JP recipes!!! Happy Holidays and THANK YOU!!!
My Mom was from Dijon. She would make the stock a couple days before with the neck, gizzards, liver and heart. Then she'd pick the meat off the neck and chopped all of the innards and meat very very finely. Then after the turkey came out she would take the pan underneath with the drippings, put it on a stove burner, deglaze with a little white wine, scraping the bits with a wooden spoon, then add the stock, bring it to a boil and add the cornstarch slurry and whisk to the desired thickness, add a little butter, whisk and add all the finely chopped meats. Oh the flavor😋
Chef, you seem to have such joy in teaching! I was in IT for 45+ years before retiring, but I was the guy in high school where one of my friends used to routinely say (in the group we hung out with together) "Let's go to Ken's house and let him simmer something up for us." I've made a couple of your recipes since discovering your channel, but I have to say that your "Beef stock from store bought" recipe was a game changer for me! And the carrots that were used were cut into little disks after the cook, and dried in my dehydrator, because they end up being healthy treats for our two dogs. And I have at least 16 more years with the stock I have frozen! (It won't last that long, though, because it is so good.)
Chef Jean-Pierre, I made your traditional gravy recipe yesterday for an all-church Thanksgiving buffet, and my warming crock was revisited repeatedly by those going back for “seconds.” You were given all the credit. I then today took all the saved vegetables and turkey necks sieved from the gravy recipe and simmered them with the turkey carcass to make stock. Fantastic flavor still. You, Sir, are a treasure.
My grandpa is a surly old John Wayne type, and isn't much for flattery. I made this for my family and he actually complimented the gravy, and the rest of the family was blown away. Amazing recipe, chef!
As a graduate of the Culinary Institute of America (CIA) in the early 1970s it is a real treat to watch traditional gravy being taught and made. It is wonderful Chef that you are sharing the knowledge that you have with the public to help them be better cooks at home. The simple yet important trick, telling folks to bring your liquid to boil before putting in the corn starch, is such an basic cooking technique that folks don't know about until you teach it. Bravo Chef. I love your work. DP
@@lizcoombe4888 : 1973 for me. After graduation I went into the Army and was not a cook, fortunately, then eventually became a Federal Agent. Quite the journey.
I made this. My brother-in-law, who has cruised all over the world, said I earned my "first Michelin star". I think this gravy did it! Thank you, Chef JP. It was the best Thanksgiving ever!
Thank you Chef Jean-Pierre! I discovered you just a few days ago and have been binge-watching everything Thanksgiving since! I watched this gravy video several times carefully. I adore gravy and as someone who has hosted and cooked the family Thanksgiving for years, I am always disappointed that by the time the turkey comes out to rest, I'm frantically finishing the side dishes and rolls and am always rushed trying to make the gravy. I have always been disappointed. Today I made your recipe, exactly, except about 1/4 of the volume. It came out so good, I could eat it as a soup! I am so excited to finally present a from-scratch gravy, my family will rave about! Thank you! Love your humor, teaching style, excitement, and love for what you do! Keep the video lessons coming!
Welcome! Shout out to you. I have never cooked before believe it or not! He makes cooking look fun and and not as difficult as I thought! Now I am addicted to cooking and watching his videos! His French onion soup is out of this world experience 🥂
As a South African that doesn't celebrate thanks giving, I'm really thankful for it. At no other time of the year do we get this quantity of Chef JP so this really is a treat. Keep them coming friend.
As a lifelong American I invite you to join us, even if you're not in the States, to celebrate those things in life you're thankful for. We shouldn't need a holiday for that, but thankfully we have one. If nothing else just as an excuse to enjoy time around the table with family and friends.
@@willyjimmy8881 Yes I can't agree more! It's the start of winter for most of us and it's the first holiday to gather with family since Independence Day on the 4th of July. Christmas has become such a stressful event, so Thanksgiving is now the perfect holiday. You catch up with people, you eat the richest food of the year dowsed in gravy, you sit and watch football while the food digests, and then you hopefully take a monumentous shit and nap in a chair until everyone else is leaving and you can go home without awkward goodbyes.
I just finished making your gravy today. Total game changer! It is absolutely delicious and I have bonus thigh meat for my dressing. I wish I had know this method 25 years ago. No more sweating it out on Thanksgiving day. I will be sure to put some butter in it before serving. Thank you chef!
God Bless you Chef Jean-Pierre. I was born in the 60's and raised in the 70's and you bring back a lot for me from days when things seemed to matter more and from an era where people had more heart. Our neighborhood had an old Italian shoe maker with a big glue machine that smelled funny. But his accent was kind of like yours. Fond memory.
Most beautiful gravy ever. I can't imagine how good that tastes!! And at the end of the video when he shows you how to reheat it and use the emulsion blender... That is genius!! I'm impressed with your cooking too, Chef JP❤️
Chef Jean-Pierre this video coaxed multiple full belly laughs. Knowledge and entertainment makes us come back, bell ringing or not. Thank you so much for being there for us.
Dear Chef Pierre, You are a great teacher and we are grateful that you share your beautiful cooking expertise with us. Happy Thanksgiving and God bless you and your family.
Jean-Pierre, you are so much fun to watch. I subscribed to your channel and I watch all the time. You are a pleasure to watch and I enjoy you very much. It's OK like you said, it's your channel and do it the way you want. Thank you for sharing you great knowledge and keep it up.
Fantastic episode! Can't wait to try this gravy recipe! What I love about Chef Jean-Pierre is he's not afraid to show mistakes (and how to fix them). We ALL make mistakes, and so do the pros. But there are many videos of chefs out there who would not dare show a mistake. Even if they did, it would be edited out and no one would be the wiser...and honestly, they all start becoming the same and actually quite forgettable. Not with Chef Jean-Pierre, though! Not only is your cooking exquisite, but you are genuine in everything you do and that's what I love about you.
Two things...I am a CIA grad and you remind me of all of my favorite Chef/Instructors and secondly, after 35 years as a Chef, you blew my mind with the strainer/flour method! You and Jacques are the ONLY ones to watch! Thank you and Happy Thanksgiving!
Every time I watch a Chef Pierre video, it reminds me so much of my papa. We're not French, but his appearance, mannerisms, and the way he talks really remind me of him. I may not have papa for the holidays anymore, but at least I have Chef Pierre.
You will be around for a long time chef!!! I was talking about you to an Indian friend whome I plan to invite for Thanksgiving dinner and lo and behold you are here. I told him this and he said, "the chef will have a long fruitful life."
This guy is completely and totally AMAZING! I learned to always brown the onions first. add the butter last (just before serving) and thicken with corn starch a little at a time while heating. Gravy is at perfect consistency when it sticks to the back of the ladle.
Don't worry about repeating yourself Chef! It helps remind people of the basics, and it helps if anyone missed other videos! Going to have to try making this gravy in the near future... when I can get my hands on some turkey.
Hy Jean I’m mark from PRTH I really enjoy you and your cooking mate I love cooking but I’m a back yard cook but you and a mother lady on u tube give much inspiration in my recipes I thank you for giving up your time to teach me I’ve tried some of your recipes and they are rippers love all your videos chers mate👍🙏😂
Chef Jean-Pierre, you are a genius!!! It is annoying trying to talk to my guests while I am trying to make the gravy and everything else is done. If I make the gravy ahead of time, as you suggested, my Thanksgiving is totally wonderful. Thank You my friend. I am off buying turkey necks and wings!!! Thank You Sir!!!!
Chef, whoever is telling you to make shorter videos, FIRE THEM. Haha. A lot of us will sit and watch a 3-5 hour Tim Pool or Joe Rogan podcast without complaint. Your videos are perfect. Take your time.
Wtf this is a small world. I wonder how much overlap there is between his viewers and theirs, VS the TikTok cooks. Is there a psychological profile that can be gleaned from this?
@@Un1234l I doubt there is any psychological profile than can be gleaned from Tiktok viewers... It would be the same as gleaning a psych profile from a squirrel or a pug.
Chef, I absolutely love your channel! Last year, I roasted a beautiful Turkey ala Jean Pierre’, the best turkey dinner I’ve ever made. In fact the Garlic Mashed Potatoes, the Gravy, and the Dressing, was fabulous…. This year, I’m hosting four more people, and the eight returning guest, for an even dozen, I’m confident, I can repeat last years success, by preparing many of the dishes, the day before… I’ve commented before: The joy of cooking is making people happy. This Thanksgiving, Chef, I am thankful for you, and the fantastic delicious fun I have learning this art. Thank You JP!
Chef, thank you for this video. My family loved this and the stuffing so much, that they've told me I MUST make them again for Christmas. Thank you're FANTASTIC!
I worked in a restaurant for years, and I’ve been cooking for years, and I still make rookie mistakes. It’s nice to have those “back to basics” reminders. They are always helpful! … Also, I accept your invitation to come over to your house and have cognac and turkey gravy. 🤣🤣
Here in The Netherlands we do not celebrate Thanksgiving and turkey is not so common yet, but Chef, I learn so much by watching your videos and I am sure you brighten many peoples lives with your great sense of humour. A big thumb up from me! 👍
Love this. Love this man. Love this channel. You will LEARN so much here, folks. You’ll be so glad you watched! The colander/flour method: who knew? Beautiful! This is how I do mine every Thanksgiving, too. Makes the meal so much easier; do it the day before! I roast mine quite darkly in a hot oven first, the wings and necks, removing each as it gets perfectly browned well. The onyo etc. veg I do in a sauté pan. I like that control best. Herbs and wine go into the pot with it all and my chicken stock, too. I tell you this is how to do it! Gravy is everything on Thanksgiving. Well, besides some heartfelt gratitude for your wonderful life! 😊👍❤️👍😊 Mahalo nui, Chef. Don’t change a thing!
One of the great joys of the fall is re-watching Chef Jean-Pierre's videos so that I can prepare truly special meals for the family during the holidays. His efforts have brought joy and comfort to so many. À votre santé!
Hello Chef, My mother is French and watching you cook is like seeing her do the same. One thing she did for her fabulous gravy was finely chop up the turkey meat and vegies and put them back in the gravy. Pour that over the turkey and stuffing. So amazing !!
Chef Jean Pierre this recipe is amazing. I made it for a foodie and he was saying how amazing it was. Now I'm preparing to make it for Mother's Day. Thank you my friend you are amazing
I love this gravy recipe, it's very much the same as my mom's turkey gravy recipe. To stretch the gravy, finely cut up dark meat, about a cup, and carmelize sliced button mushrooms, about a cup, and stir the meat and mushrooms into the pot just before serving. Thank you, Chef, for sharing your recipe with us. The taste of this gravy is worth the time and effort it takes to make it. Tip: pick the meat off of the neck, finely cut up the heart, liver, and kidneys, pulverize the vegetables in a blender, and add everything into the turkey dressing.
Well, your culinary school did it the French way then. Chef Jean- Pierre is not only a name for a youtuber. He is a real French chef, which means he studied all things in the kitchen for four years. He knows about ingredients, chemistry, cutting meat properly and how to grow it, how to cut it, how to cook it, how to preserve it. He did run a professional restaurant for... 35 years? He said it in an early video. Of course in a professional kitchen he didn't cut the onyo himself in his restaurant. He was just observing everything and made sure it all was perfect. The youngest one in the kitchen does all the cutting onyo and carrots and parsley and so on. The second year guys are allowed to chop the other vegetables. The third year's can prepare things like soups and sauces, I guess. The fourth years do meat or even later they are allowed to do meat. There is a strict hierarchy in a professional French kitchen. All European hotels and restaurants work like this. Every chef has his station and he is responsible for the stuff on his station. There is demi - chef, sous - chef and lots of other titles. Same goes for desert. There are years of training before those guys are allowed to do some desert for a restaurant. Even if they are very talented and all this wonderful, they need to stick to the schedule and learn all about food first.
I just made this and it is amazing!!! Chef is right you will never make it any other way. And the cognac gives this beautiful gravy, it’s crowning touch! Thank you, thank you for sharing with us Chef ❤
Dear Chef, I am thankful to have you as my teacher. It is a true joy to watch you putting all this passion and love into your work and I consider myself a true follower of your teaching. I cannot get enough of your videos so thank you and your crew (I hope Jack now has some help) for doing this and have a great Thanksgiving.
I really love UA-cam for this, if it wasn’t for UA-cam and the perfect podium it creates for people like you Chef we would have never heard of you. Now each time you and your team upload a video my wife and i enjoy every minute of it. Even my two year old son is starting to recognize you and starts jumping when he sees you on tv, this brings us great joy and i hope we can keep enjoying you and your excellent dishes in the future!! So i don’t know if its the correct timing or custom but we would love to wish you and your team/family Happy Thanksgiving!
This chief, cracks me up, OMG, he makes a wild gravy…. My step Mom was French, she made the same gravy with wine, also ! It’s a great gravy ! Thank you Chief ! Yes, she added the butter last also, such a great gravy …….Woe !
Short videos serve a particular purpose but I prefer the longer videos to get the in depth process for maximum results. Very good job on this gravy recipe. Trust me I will be trying this at home. God bless.
Wow, the channel is really growing. Used to be if you came in in the first hour there was maybe a hundred views now we're up to almost 3,000 way to go chef!
So I made the gravy today (2 days before Thanksgiving) I now have a 17 year supply! I cooked it for 3.5 hours just Bloop........Bloop..........Bloop. I messed up and got too much flour in at the beginning and it not only coated the spoon, it wouldn't drip off without banging the spoon! OOOOPPPS but the chef taught me how to fix it. I added more stock and cooked it some more. At the end I added some corn starch and it came out perfect! My family thinks I am a genus! And a Rocket Scientist Thanks Chef!!
Oh my goodness, you are so funny and entertaining! I'm learning so much from you. I wish that I could taste your food! I've never seen gravy made this way, my mom always did it the drippings way, but my gravy never tasted as good as hers anyway. I love watching your videos! Thank you and God bless you! ☺️
Chef Jean-Pierre, you are pure joy and professionalism! And you resemble my dad in look, and temperament. When I miss him or crave a delicious meal, I come here to see and listen to you 💖💕
I never get tired of you talking about Onions - trust me.
Onyon
@@gretelhance thank you! I didn't want to spell it wrong xD
The first video i ever saw of Chef Jean-Pierre was him dicing a huge Onyon. I've used that technique ever since.
Chef Jean-Pierre, trust me when I tell you, you're doing nothing wrong and everything right. There's a huge market for you in the age of the Tic Tac Tok. Many of us are tired of these short little vids of trendy chefs tooting their own horns. You are old school, sir, and it's appreciated.
Not to mention most of the Tic Tac Tok videos are actually pretty terrible recipes. ;)
Could not have said it better 👍🏼
tik tok?
100%
@@JD_79 Maybe you are not getting great recipes on your feed. I’ve found there are a lot of great recipes on there. Not to mention the Tik Tok Doc and lots more good stuff on lots of subjects.
I love this cookery channel. Chef Jean Pierre always makes me smile. We're all a bit tired of seeing angry chefs losing their minds in a foul mouthed tirade because somebody's burnt a bit of broccoli, whereas chef Jean Pierre shows passion about his food with a healthy dose of good humour and infectious charm that is just wonderful to see. And that is the true talent of a good teacher, they include you, they tell you it's better to make a mistake and learn from it than freak out because you've slightly overcooked something. Just learn from it and try and get it right next time. I can honestly say that I have learned more from this channel than any other about cookery, and even better I've enjoyed every minute of it. Well done chef, don't change, keep teaching and keep us smiling, that's where the real passion and joy of the kitchen lie, in the one room in the house that brings us all together.❤
🙏❤️
I agree 100% With the above comment. We love you chef. GOD has blessed us with you and your You Tube channel.
My dear friend always dreamed of going to cooking to France to take cooking lessons from a famous Chef . She is now unable to travel as she has cancer. I sent her your utube video because I knew she would love you ! You bring joy to many people stuck at home . Thank you for sharing your valuable knowledge 🤗❤️🇨🇦
Explaining the basics for every situation is what keeps me coming back!
Hello Chef,
Don’t worry about repeating yourself or forgetting. We are all in the same boat. We LOVE you just the same and it makes you more human. We all laugh with you. 🤣🥂💐
One of the key things to becoming a good chef is consistency, so don't worry about the repetition, what you say, it's all helpful.
Im glad you made this. This will be my recipe next year when I cook thanksgiving
But isn’t measuring ingredients important for consistency? I personally never measure but it would make sense for consistency.
@@johncspine2787 that makes a lot of sense. Even the individual Turkey might taste different. Great point 👍
I agree with Nick, however, it would be much more helpful if you would provide a list of ingredients and quantities for use as a guide. It would sure help me follow along with your video.
@@michaelsalmon6436 just watch the video, stop it and write down
Onions one bowl
Shallots one bowl
Garlic, ten cloves
Fry in butter ghee until caramelized for good taste.
Then you stop the video, write down what you need to know.
White wine, half a bottle
Turkey necks 5 to 7
Turkey wings 4 to 5
Turkey hearts
Turkey livers
Fry it all in butterghee
Then you write again
Add chicken stock, homemade
1 bowl of celery
1 bowl of carrots
Herbs
Thym
Salvia
Rosemary
Pepper
Salt
I have to watch again, was there nothing else? I put in bay leaves and parsley as well.
He does a great trick with the flour, he just puts a sieve in and stirs in the flour directly.
I normally pour butter in a small pot, put in some flour and melt it together. It will be thick like toothpaste. Then I stir in spoon by spoon of broth until it is liquid. I put this thick liquid into the pot with gravy and cook it for five minutes so it thickens all of the broth in the pot.
I was watching two thirds from his video. I did not stop in between, so maybe I missed some ingredients.
I cook chicken stock very often, so most is same to my recipe.
I just do same with chicken, not turkey. Never tried turkey. Have to try, I guess.
The face he makes when trying something really hot is hysterical!
The best part of the entire video was when he tasted it and he was like...."Geeez that's f'ing hot' you should wait for it to cool" hahahahahahahah!!!
That's not gravy. That's art. Man, I could sit down and just eat that gravy with some crusty bread. Thank you chef.
Crusty beard. 😂😂😂😂😂😂😂
@@walfordhome2635 Whoops.
Just add new carrots, celery, onions and chicke/turkey and cook it a while more and it would probably be a great turkey stew!
TRUTH
You are so talented, sir!
I am going to appear to be so VERY brilliant because of your generous heart to share your knowledge and applied skills!
Thank you, Chef Jean-Pierre!
"just a little bit of butter". Throws in about a stick of butter. I love Chef! He's always right about butter as well as onion always first (unless there is bacon)!
Or mushrooms
First Julia Child, then Jacques Pepin. Julia taught me how to cook as a latch key kid when I was in grade and middle school. The basics. Then Jacques came on the scene and continued my education. Now Chef Jean Pierre! I have been following Chef JP for over a year and always learn something from your video classes. I have abandoned Food Network since all they do is competitions.. only a VERY FEW shows that really teach! So many UA-cam chef wannabees, YOU ARE the real deal!! Keep teaching! I am cooking for 12 this Thanksgiving and can't wait to hear the reactions from the food I am making -- ALL Chef JP recipes!!! Happy Holidays and THANK YOU!!!
Thank you for the kind words! Have the most glorious Thanksgiving Jeff! 😊
@@ChefJeanPierre using your recipes for all my Thanksgiving sides and turkey! Have a wonderful holiday 😀!
Chef Jean-Pierre, I love how you state "If you have extra, feed the neighbors"! ♥
My Mom was from Dijon. She would make the stock a couple days before with the neck, gizzards, liver and heart. Then she'd pick the meat off the neck and chopped all of the innards and meat very very finely. Then after the turkey came out she would take the pan underneath with the drippings, put it on a stove burner, deglaze with a little white wine, scraping the bits with a wooden spoon, then add the stock, bring it to a boil and add the cornstarch slurry and whisk to the desired thickness, add a little butter, whisk and add all the finely chopped meats. Oh the flavor😋
Chef Jean Pierre.. I NEVER change your channel! It’s good for the soul! Don’t change a THING!👍
🙏🙏🙏😊
Chef Jean Pierre . Tell me the truth ' are you drinking during your show?
@@erikabranch5616 😆
Chef, you seem to have such joy in teaching! I was in IT for 45+ years before retiring, but I was the guy in high school where one of my friends used to routinely say (in the group we hung out with together) "Let's go to Ken's house and let him simmer something up for us." I've made a couple of your recipes since discovering your channel, but I have to say that your "Beef stock from store bought" recipe was a game changer for me! And the carrots that were used were cut into little disks after the cook, and dried in my dehydrator, because they end up being healthy treats for our two dogs. And I have at least 16 more years with the stock I have frozen! (It won't last that long, though, because it is so good.)
I love the idea with the dog treats! Thank you!!
Chef Jean-Pierre, I made your traditional gravy recipe yesterday for an all-church Thanksgiving buffet, and my warming crock was revisited repeatedly by those going back for “seconds.” You were given all the credit. I then today took all the saved vegetables and turkey necks sieved from the gravy recipe and simmered them with the turkey carcass to make stock. Fantastic flavor still. You, Sir, are a treasure.
Just curious lol did you add in the Cognac/brandy?
@@Sammy90210 Of course!
Nice. I made the same recipe myself. It’s definitely a nice addition. Family was all over it, just like how your congregation was lol
Every time I start cooking one of his recipes my Mom will say "mmmm smells good already!" All I have on the stove at that point is the onyo! 🤣🤣🤣
Onyo & budder? ;-)))
Lmao
My grandpa is a surly old John Wayne type, and isn't much for flattery. I made this for my family and he actually complimented the gravy, and the rest of the family was blown away. Amazing recipe, chef!
As a graduate of the Culinary Institute of America (CIA) in the early 1970s it is a real treat to watch traditional gravy being taught and made. It is wonderful Chef that you are sharing the knowledge that you have with the public to help them be better cooks at home. The simple yet important trick, telling folks to bring your liquid to boil before putting in the corn starch, is such an basic cooking technique that folks don't know about until you teach it. Bravo Chef. I love your work. DP
Class of 1993 here!0
Hello chefs I have a question! To make this gravy first I need to make my own chicken stock? Thanks so much.
@@lizcoombe4888 : 1973 for me. After graduation I went into the Army and was not a cook, fortunately, then eventually became a Federal Agent. Quite the journey.
Now that you told us that, don't you have to kill us?
@@jeffm9798 I'm a retired FBI Agent with a $160K per year pension so why would I do that chum?
Chef JP, I just want to say thank you. Your positivity is contagious. Your videos are bad mood antidote.
🙏❤️
I made this. My brother-in-law, who has cruised all over the world, said I earned my "first Michelin star". I think this gravy did it! Thank you, Chef JP. It was the best Thanksgiving ever!
Everything he does is great, no showy bullcrap. Just cooking, good cooking you could do right in your home. Excellent.
Thank you Chef Jean-Pierre! I discovered you just a few days ago and have been binge-watching everything Thanksgiving since! I watched this gravy video several times carefully. I adore gravy and as someone who has hosted and cooked the family Thanksgiving for years, I am always disappointed that by the time the turkey comes out to rest, I'm frantically finishing the side dishes and rolls and am always rushed trying to make the gravy. I have always been disappointed. Today I made your recipe, exactly, except about 1/4 of the volume. It came out so good, I could eat it as a soup! I am so excited to finally present a from-scratch gravy, my family will rave about! Thank you! Love your humor, teaching style, excitement, and love for what you do! Keep the video lessons coming!
Welcome!
Shout out to you.
I have never cooked before believe it or not! He makes cooking look fun and and not as difficult as I thought! Now I am addicted to cooking and watching his videos!
His French onion soup is out of this world experience
🥂
He's funny and keeps me smiling!
As a South African that doesn't celebrate thanks giving, I'm really thankful for it. At no other time of the year do we get this quantity of Chef JP so this really is a treat. Keep them coming friend.
As a lifelong American I invite you to join us, even if you're not in the States, to celebrate those things in life you're thankful for. We shouldn't need a holiday for that, but thankfully we have one. If nothing else just as an excuse to enjoy time around the table with family and friends.
@@willyjimmy8881 Yes I can't agree more! It's the start of winter for most of us and it's the first holiday to gather with family since Independence Day on the 4th of July.
Christmas has become such a stressful event, so Thanksgiving is now the perfect holiday. You catch up with people, you eat the richest food of the year dowsed in gravy, you sit and watch football while the food digests, and then you hopefully take a monumentous shit and nap in a chair until everyone else is leaving and you can go home without awkward goodbyes.
The "I am Thanksful" wins the video.
Chef, you have changed my life on making gravy, with sifter and wisk. I LOVE YOU, AND THANK YOU LOVE YOUR VIDEOS!
MR PIERRE WAS PLEASURE WORKING WITH YOU, I LEARNED SO MUCH FROM YOU, , I WISH YOU AND YOUR FAMILY HEALTH AND HAPPINESS,,
Even if I didn’t like to cook, I’d still enjoy watching you work. JP, you are an artist. Thank you for the inspiration
I enjoy you. Never stop being yourself.
This guy knows the key: make LOTS of gravy!
I just finished making your gravy today. Total game changer! It is absolutely delicious and I have bonus thigh meat for my dressing. I wish I had know this method 25 years ago. No more sweating it out on Thanksgiving day. I will be sure to put some butter in it before serving. Thank you chef!
God Bless you Chef Jean-Pierre. I was born in the 60's and raised in the 70's and you bring back a lot for me from days when things seemed to matter more and from an era where people had more heart. Our neighborhood had an old Italian shoe maker with a big glue machine that smelled funny. But his accent was kind of like yours. Fond memory.
Most beautiful gravy ever. I can't imagine how good that tastes!!
And at the end of the video when he shows you how to reheat it and use the emulsion blender... That is genius!! I'm impressed with your cooking too, Chef JP❤️
I not only learn a lot about cooking from watching you but am thoroughly entertained.
Chef Jean-Pierre this video coaxed multiple full belly laughs. Knowledge and entertainment makes us come back, bell ringing or not. Thank you so much for being there for us.
Ijust discoverd this chef and so agree with your statement.
Chef am telling you that everything you do on this channel is perfectly true ed correct 100%just to tell that I love you chef God bless uganda
🙏❤️
@@ChefJeanPierre But chef want to talked you ,I don't know
Dear Chef Pierre,
You are a great teacher and we are grateful that you share your beautiful cooking expertise with us. Happy Thanksgiving and God bless you and your family.
I love this guy. My go to channel when i need to learn to cook something new
Jean-Pierre, you are so much fun to watch. I subscribed to your channel and I watch all the time. You are a pleasure to watch and I enjoy you very much. It's OK like you said, it's your channel and do it the way you want. Thank you for sharing you great knowledge and keep it up.
Fantastic episode! Can't wait to try this gravy recipe! What I love about Chef Jean-Pierre is he's not afraid to show mistakes (and how to fix them). We ALL make mistakes, and so do the pros. But there are many videos of chefs out there who would not dare show a mistake. Even if they did, it would be edited out and no one would be the wiser...and honestly, they all start becoming the same and actually quite forgettable. Not with Chef Jean-Pierre, though! Not only is your cooking exquisite, but you are genuine in everything you do and that's what I love about you.
Thank you 🙏 ❤️
We always strip the necks and chopped the giblets and leave them in the gravy. Adds a little meaty texture to it
That's an old Southern trick. Giblet gravy is really good, especially over stuffing.
My Grandmothers did that too! Giblet gravy was my favorite. I miss my Grandmothers so….🐝🤗❤️
I lov your laugh your accent. The way you teaching
Chef Jean Pierre you are super star
Two things...I am a CIA grad and you remind me of all of my favorite Chef/Instructors and secondly, after 35 years as a Chef, you blew my mind with the strainer/flour method! You and Jacques are the ONLY ones to watch! Thank you and Happy Thanksgiving!
😅
Every time I watch a Chef Pierre video, it reminds me so much of my papa. We're not French, but his appearance, mannerisms, and the way he talks really remind me of him. I may not have papa for the holidays anymore, but at least I have Chef Pierre.
You will be around for a long time chef!!! I was talking about you to an Indian friend whome I plan to invite for Thanksgiving dinner and lo and behold you are here. I told him this and he said, "the chef will have a long fruitful life."
Love you Chef I don't mind being reminded Onion is always first unless you have Bacon
This guy is completely and totally AMAZING! I learned to always brown the onions first. add the butter last (just before serving) and thicken with corn starch a little at a time while heating. Gravy is at perfect consistency when it sticks to the back of the ladle.
4 hours in so far, Amazing does not even come close. It is delicious, thank you
Genius, other chef's curse and swear Jean Pierre gets on with it brilliantly with a smile and a great sense of humour, all the very best.
I just don't understand how he makes me super attached to his videos. Love you Chef!
Your chatty, funny, and extremely knowledgeable. It makes learning easy and fun and i watch your videos almost every night . Thanks
I’m making this this morning! Smells wonderful in my house.
OMGosh I used this recipe and finally made a perfect gravy! Nothing I've done in years past has been wonderful, imo, but this is. Thanks!
He is so funny . I’m loving watching your cooking all the time .
Don't worry about repeating yourself Chef! It helps remind people of the basics, and it helps if anyone missed other videos!
Going to have to try making this gravy in the near future... when I can get my hands on some turkey.
Hy Jean I’m mark from PRTH I really enjoy you and your cooking mate I love cooking but I’m a back yard cook but you and a mother lady on u tube give much inspiration in my recipes I thank you for giving up your time to teach me I’ve tried some of your recipes and they are rippers love all your videos chers mate👍🙏😂
Chef Jean-Pierre, you are a genius!!! It is annoying trying to talk to my guests while I am trying to make the gravy and everything else is done. If I make the gravy ahead of time, as you suggested, my Thanksgiving is totally wonderful. Thank You my friend. I am off buying turkey necks and wings!!! Thank You Sir!!!!
You always make me happy Chef , thank you for teaching us the most delicious recipes ! 😊🤍
The most thorough cooking channel I have encountered so far, or could be the only one out there. thanks chef JP!
Chef, whoever is telling you to make shorter videos, FIRE THEM. Haha. A lot of us will sit and watch a 3-5 hour Tim Pool or Joe Rogan podcast without complaint. Your videos are perfect. Take your time.
🙏🙏🙏❤️
Wtf this is a small world. I wonder how much overlap there is between his viewers and theirs, VS the TikTok cooks. Is there a psychological profile that can be gleaned from this?
@@Un1234l I doubt there is any psychological profile than can be gleaned from Tiktok viewers... It would be the same as gleaning a psych profile from a squirrel or a pug.
Chef, I absolutely love your channel!
Last year, I roasted a beautiful Turkey ala Jean Pierre’, the best turkey dinner I’ve ever made. In fact the Garlic Mashed Potatoes, the Gravy, and the Dressing, was fabulous….
This year, I’m hosting four more people, and the eight returning guest, for an even dozen, I’m confident, I can repeat last years success, by preparing many of the dishes, the day before…
I’ve commented before: The joy of cooking is making people happy. This Thanksgiving, Chef, I am thankful for you, and the fantastic delicious fun I have learning this art. Thank You JP!
Thank you Randall! Happy thanksgiving 😊👍
Impeccable skills and knowledge and a contagious beautiful personality!
Please NEVER shorten your videos, they are never too long.
Chef, thank you for this video. My family loved this and the stuffing so much, that they've told me I MUST make them again for Christmas. Thank you're FANTASTIC!
Thanks for this recipe ..............Thanksgiving is my favorite holiday of the year!
I worked in a restaurant for years, and I’ve been cooking for years, and I still make rookie mistakes. It’s nice to have those “back to basics” reminders. They are always helpful!
… Also, I accept your invitation to come over to your house and have cognac and turkey gravy. 🤣🤣
Whoooo Gotta love when the Chef adds butter...
Here in The Netherlands we do not celebrate Thanksgiving and turkey is not so common yet, but Chef, I learn so much by watching your videos and I am sure you brighten many peoples lives with your great sense of humour. A big thumb up from me! 👍
Love this. Love this man. Love this channel. You will LEARN so much here, folks. You’ll be so glad you watched! The colander/flour method: who knew? Beautiful!
This is how I do mine every Thanksgiving, too. Makes the meal so much easier; do it the day before! I roast mine quite darkly in a hot oven first, the wings and necks, removing each as it gets perfectly browned well. The onyo etc. veg I do in a sauté pan. I like that control best. Herbs and wine go into the pot with it all and my chicken stock, too.
I tell you this is how to do it! Gravy is everything on Thanksgiving. Well, besides some heartfelt gratitude for your wonderful life! 😊👍❤️👍😊
Mahalo nui, Chef. Don’t change a thing!
Thank you! 😊
One of the great joys of the fall is re-watching Chef Jean-Pierre's videos so that I can prepare truly special meals for the family during the holidays. His efforts have brought joy and comfort to so many. À votre santé!
Definitely trained old school! Such a breath of fresh air as I was as well! Please keep it up. Thanks
What can I say that hasn’t already been said? You are a master at your craft, and you have the greatest personality ever! Happy Thanksgiving Chef! 🦃
Hello Chef, My mother is French and watching you cook is like seeing her do the same. One thing she did for her fabulous gravy was finely chop up the turkey meat and vegies and put them back in the gravy. Pour that over the turkey and stuffing. So amazing !!
Chef Jean Pierre this recipe is amazing. I made it for a foodie and he was saying how amazing it was. Now I'm preparing to make it for Mother's Day. Thank you my friend you are amazing
I love this gravy recipe, it's very much the same as my mom's turkey gravy recipe.
To stretch the gravy, finely cut up dark meat, about a cup, and carmelize sliced button mushrooms, about a cup, and stir the meat and mushrooms into the pot just before serving.
Thank you, Chef, for sharing your recipe with us. The taste of this gravy is worth the time and effort it takes to make it.
Tip: pick the meat off of the neck, finely cut up the heart, liver, and kidneys, pulverize the vegetables in a blender, and add everything into the turkey dressing.
Chef Jean Pierre has in ways strengthened my cooking. My family finishes my food these days...wonder why?? Thanks chef.
I love you for protecting out dogs 🙂
You're a crazy man Jean-Pierre, but I love you man. Your techniques are exactly like I was taught in culinary school in Australia
Well, your culinary school did it the French way then. Chef Jean- Pierre is not only a name for a youtuber.
He is a real French chef, which means he studied all things in the kitchen for four years.
He knows about ingredients, chemistry, cutting meat properly and how to grow it, how to cut it, how to cook it, how to preserve it.
He did run a professional restaurant for... 35 years?
He said it in an early video.
Of course in a professional kitchen he didn't cut the onyo himself in his restaurant. He was just observing everything and made sure it all was perfect.
The youngest one in the kitchen does all the cutting onyo and carrots and parsley and so on.
The second year guys are allowed to chop the other vegetables.
The third year's can prepare things like soups and sauces, I guess.
The fourth years do meat or even later they are allowed to do meat.
There is a strict hierarchy in a professional French kitchen. All European hotels and restaurants work like this.
Every chef has his station and he is responsible for the stuff on his station.
There is demi - chef,
sous - chef and lots of other titles.
Same goes for desert. There are years of training before those guys are allowed to do some desert for a restaurant.
Even if they are very talented and all this wonderful, they need to stick to the schedule and learn all about food first.
Simply AMAZING JEAN PIERRE. Love what you do for your fans.
Happy National Butter Day chef. ( from Canada )
When I am invoked to a Thanksgiving Dinner, I bring homemade gravy as my "dish." Host(ess) is ALWAYS grateful.
Wow, I so can't wait to try this soup. Im making it this Thanksgiving! Its so cold where I live, it will be fantastic!
Très bien, Chef. C'est formidable! Love and admiration from Canada.
I just made this and it is amazing!!! Chef is right you will never make it any other way. And the cognac gives this beautiful gravy, it’s crowning touch! Thank you, thank you for sharing with us Chef ❤
Awesome 😊
You and Jack mean the world to so many people.
This guy is the best! I love his content. Authentic! :)
Best recipes! I’ve been following Chef Jean Paul for the last two years. He is amazing, every recipe that I’ve made has come out perfect!
Dear Chef, I am thankful to have you as my teacher. It is a true joy to watch you putting all this passion and love into your work and I consider myself a true follower of your teaching. I cannot get enough of your videos so thank you and your crew (I hope Jack now has some help) for doing this and have a great Thanksgiving.
Monsieur Jean-Pierre, bénis vous et votre famille!!!
I really love UA-cam for this, if it wasn’t for UA-cam and the perfect podium it creates for people like you Chef we would have never heard of you. Now each time you and your team upload a video my wife and i enjoy every minute of it. Even my two year old son is starting to recognize you and starts jumping when he sees you on tv, this brings us great joy and i hope we can keep enjoying you and your excellent dishes in the future!! So i don’t know if its the correct timing or custom but we would love to wish you and your team/family Happy Thanksgiving!
I love every time the chef says the "onyo first unless you have bacon"
This chief, cracks me up, OMG, he makes a wild gravy…. My step Mom was French, she made the same gravy with wine, also ! It’s a great gravy ! Thank you Chief ! Yes, she added the butter last also, such a great gravy …….Woe !
Short videos serve a particular purpose but I prefer the longer videos to get the in depth process for maximum results. Very good job on this gravy recipe. Trust me I will be trying this at home. God bless.
Wow, the channel is really growing. Used to be if you came in in the first hour there was maybe a hundred views now we're up to almost 3,000 way to go chef!
So I made the gravy today (2 days before Thanksgiving) I now have a 17 year supply! I cooked it for 3.5 hours just Bloop........Bloop..........Bloop. I messed up and got too much flour in at the beginning and it not only coated the spoon, it wouldn't drip off without banging the spoon! OOOOPPPS but the chef taught me how to fix it. I added more stock and cooked it some more. At the end I added some corn starch and it came out perfect! My family thinks I am a genus! And a Rocket Scientist Thanks Chef!!
Oh my goodness, you are so funny and entertaining! I'm learning so much from you. I wish that I could taste your food! I've never seen gravy made this way, my mom always did it the drippings way, but my gravy never tasted as good as hers anyway. I love watching your videos! Thank you and God bless you! ☺️
Chef Jean-Pierre, you are pure joy and professionalism! And you resemble my dad in look, and temperament. When I miss him or crave a delicious meal, I come here to see and listen to you 💖💕
Protip: Instead of cornstarch, use nixtamalized corn flour (masa) to thicken it like an atole, giving it a delicious flavour profile.
The only receipe video that is 20+ minutes that I can sit through! Entertaining and down-to-earth goodness! Thank you sir and Happy TDAY 2023
Love this chef! Humour, culinary expertise, and enthusiasm makes the lesson "stick" like gravy. Thank you. 🌹🍾🌹