Thanksgiving Turkey Gravy
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- Опубліковано 29 вер 2024
- #daddyjack #worldsbestchef
Daddy Jack Chaplin Foundation @ DaddyJackFoundationCT
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P.O. Box 106
Waterford, CT 06385
On May 11, 2021, we lost an amazing man - a true pillar of our community.
You will be forever in our hearts, *Daddy Jack!
*Rest In Power
*Rest In Paradise
*Rest In Peace
*We Love You!
*Forever In Our Hearts
CWTB
P.O. Box 184
Quaker Hill, Connecticut 06375
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I can't wait to try this recipe. His passing was a huge loss to the cooking world. God bless his family for keeping his videos up.
Good trick on the gravy. I'll adopt that.
Such a great man
Great video. I really like what you do with the sieve.
I could eat that gravy like soup nice job.
Happy Thanksgiving for you and Family Jack!!!!! From Atlanta Georgia !!!
Love your strainer trick for the lumps...gravy looks fantastic.
Excellent. Nothing like homemade gravy. Thanks 😎👍 Happy Thanksgiving
Another great video! I totally forgot about gravy on egg noodles with peas and carrots--definitely have relive that memory with leftover T-day gravy.
Happy Thankgsgiving to you an your family and saff.
Man, I thought I was just refreshing my gravy skills when I started reading the comments and now my heart aches. I was not aware that Jack had passed. I offer my condolences to his family And loved ones. I wanna let you know I've watched Jack for many years but not so much recently. And I've learned a lot of techniques from him.I held him in very high regard I looked on him as a role model. I saw in him a genuine honesty and a man who put on no airs. You got what you saw! Sorry, Jack, that you are not among us anymore and I hope you are now in a better realm. And thanks!
Hey Chef Jack, me salio super bueno mi Tortilla Soup, con el lets over off Turkey (espinaso y huesero)after Thanksgiving Dinner, GRACIAS CHEF FROM ATLANTA GEORGIA YOUR FRIEND GEORGE, HASTA LA VISTA BABY!!!!
Damn liquid gold there!
Not surprised it's thick. How much Flour did he use
What brand pots and pans do you use? It looks like First Street brand...
,,,,,,,,,,,,DELICIUS CHEF JACK, !!!!
Keitjh are you have a tv show.let me lkno
Seat to pedal looks too long. Only looks good for long legged people.
Jack you can never make a too long of a video, Looks Great CheF!! Happy Thanksgiving To You and your Family and Family at the Restaurant .
I would eat ALL that gravy alone in a closet
I just don't understand the thumbs down. I've been into my style of cooking for 35 years and what this man does is wonderful. His passion comes through every video and he shares his tips and experience. He does in my opinion one of the best cookery shows. It's an absolute joy to watch him. So for the thumbs down people get a life.
People can hate on Daddy Jack for certain things- and that’s on THEM.
One thing, this man cooks from SCRATCH.
When was the last time you saw turkey stock from scratch to make gravy?
Chef does this was almost all his stock base. It’s HOME MADE.
It’s - bad ass.
A lot of LOVE went into that gravy , thank you for leaving this to the world .....
this is the first time i ever saw a hot stock go into a hot roux and come out that smooth, well done, i hav learned from this vid and that gravy looked wicked good, happy thanksgiving to u and urs and keep these vids comin, i luv em-----btw, a little shoutout for my channel couldnt hurt either, lol
Are you still watching?
There are only a few chefs that I watch...Chef Jack, Chef Jacques Pepin, Chef Julia, Chef Emeril Lagasse and a few others. Chef Jack was my latest and greatest to watch and I was so sad to hear of his passing. He leaves a great legacy as a great chef and also a great humanitarian. He was a very passionate about his creations but even more he cared about people of all stripes. I will still look to him for cooking ideas and assistance and his compassion for others.
Check out Chef Jean Pierre on here. Also Shotgun Red has some good videos too.
Thanx Jack, ya saved me today! Happy Thanksgiving 2019!
He is the Shit isn't he?
@@openureyes929 hell yea he is! Me and my girl are gonna try n get there for new years. It's about a 4 hour drive from philly for us. Totally worth meeting daddy jack and his staff and eat some of that awesome food! Was supposed to go this past August but got postponed. Not this time tho lol ! ✌👌🥂🍗😎💯
Miss you buddy. Felt like we were friends. RIP. Would love to meet you in heaven.
That's basically how I do my turkey or chicken gravy. I like your trick to get the lumps out near the end.....I'll be doing that next time.
One trick I learned was to add the roux to the stock bit by bit instead of adding stock to the roux.
Me Too!! :) ... way back like 3 video ago... lol :) happy thanks giving
@@inTruthbyGrace Happy Thanksgiving to both of you!
brilliant lump removal technique!
Happy Thanksgiving 2019! ❤
After watching most of this presentation, I hadta get up and make sausage gravy and I added buckwheat groats into the gravy and let them cook there. Not bad and I will do it again. Thanks
Nice and made from Love🥰
I watch this every year on Thanksgiving day as a refresher course and enjoy Jacks company.
We've never met but he's part of our youtube family.
Thanks Jack !!!!!!!!!
gravy was always my downfall but I'm better at it now.....for Thanksgiving, I've been making a good turkey stock way before the holiday and bring it out of the freezer the night before....i do cook down the innards and use that as well.....I'll have to try the rue route...usually I just use flour and whisk it in, strain as necessary....also, I find a little bit of heat...ala tony chacere's seasoning is the hidden secret...
Looking at the strained meat from the stock pot - in a bowl for easy pickin' with a baguette, butter and a big bottle of Dr. Pepper! My mouth waters and my teeth float at the prospect!!!!
DaddyJack~Rockin' That Turkey Gravy!!! Love YOU to the moon and back!!! You Da Man!!! ♡~♡~♡ !!!!!!!
Brilliant way of removing lumps. RIP chef Jack.
I’ve enjoyed watching this, the personal stories, the “hints”
2021 Checking in. Miss this man. Have a good thanksgiving everyone. 😀
As Chef John would say, Hot Roux, Cold (stock), no lumps!
NowTHAT'S how it's done! YOU are the gravy master sir!👏
I've never seen this much gravy cooked so well. You are an excellent cook and teacher. What did you add to the turkey stock to give it flavor because I didn't see you add any more flavor to the gravy except the drippings. Your gravy looks delicious!
butter, flour, stock, pan drippings ,turkey pieces,salt and pepper, thats all! He said he was a naturalist,he didn't like adding other flavors.
he also adds onion skins to add that dark brown color to the stock..(from the last family gravy video)
Great job brother,
I'm cooking turkey for all my roomates.
Like your videos, can't stop watching them.
yOU A gREAT cOOK Jack--hope to see you soon I MISS CT ALL THAT GREAT FOOD
Thank you for putting out so much content. It’s nice to unplug from mainstream media and watch your episodes. I have been a avid watcher first time commenting.
I want this Gravy on French fries or a hot Turkey or chicken sandwich.
I thicken my gravy with potatoe buds.
Happy Thanksgiving Jack, Bob, and crew at Chaplins. Gravy looked amazing!
Im assuming you started with a roasted turkey carcass in that giant pot. How long did you boil it?
Never boil always simmer. I cooked some chicken bones and the neck and gizzard from the turkey for a few hours slowly Virpi. Gives you a clear stock. Jack Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
Omg that looks so good I love it thank you
how'd you make that turkey broth?
you can tell thats good gravy. when it lays on the plate
HappyThanksgiving in Heaven Chef Daddy Jack
Im sure youre making all kinds of heavenly foods up there GodBless ✝️✝️✝️✝️✝️✝️✝️
R.I.Peace Chef Jack....
i been watching alot of your videos and when you mentioned your involved with the church i was well pleased i know why i like your videos now
good stuff
Very Good Gravy Uncle Jack See you soon !
What's Up Unknot. G.?
Good info - Thank you
Purist, love it as I am too with turkey gravy and stuffing. A good old sausage stuffing, perfect. Hmm, since I have had s homemade turkey dinner in several years now, I know what I miss that’s for sure.
RIP Jack.
🤪
Daddy Jack love watching your vids. I’m in Perth, Australia. Maybe one day I’ll make it to Connecticut.
Thank you for posting this video and never say a video is too long. The information that you provide is essential to us totally understanding the how, what and why of gravies! Again, thank you!
R.I.P. Jack.
I would put that gravy over toast and be very happy.... Look out Jack I will be coming to see you.....I was looking for a recipe and ran across your channel , as luck would have it I live in Mystic and am only ten minutes away from you.. see you soon...
I make gravy just like that.....so delicious...
How on earth do you not catch your kitchen towel on fire?! Looks delicious 😋
That looks like some bad ass gravy. Bet it's delicious.
Big Dog going from package to professional!
Passenger can't see sideways. A ride like that deserves a good view.
Hey Jack, great show! What is your salt / pepper ratio? Gettin ready for Thanksgiving 2020.
Mix it how you like it, usually 1/3 pepper, 2/3 salt. Have a Happy T.Day Joe, Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I have found it much quicker/better to add the flour to a dry pan and toast it light brown first then add the fat. PLEASE try this and tell me if I am wrong. Thanks!
I'll try it tomorrow.
DADDY JACK COOKIN WITH FLAVOR!!!
Really Cool! Thanks, Jack!
What kind of pans do you use?
Marvelous! Thank you!
Steve Lam looks like Al Snow
Your my go to guy for a holiday recipe. Merry Christmas!
That's great to hear, Robert. Merry Christmas 🎄
Right on, enjoy
yummy
Looks good
Your roux is too tight when you go in with the stock. Should be a very thick paste and not clumpy or the least bit dry. FYI... (That's why you have to work out the lumps.) Great looking end product though. Keep up the good work!
Cold stock warm Rue otherwise you end up and dumplings
hot stock you mean
VJL no Cold stock "chef John"
@@thechefrandy5555 never hear of using cold stock. enjoy.
@@The_JL_Podcast Cold liquid will always come out with no lumps... And if you know what roux/liquid ratio you have it will come out perfect... His roux wasn't cooked long enough at all
@@Will_DiGiorgioin spite of those rules, my man STILL got it DONE without listening to another chef just like all the old heads, mom's and grandma's that came before chef john 👍..
I really miss Daddy Jack