My favorite thing about Chef JP is he's not afraid to point out a flub like overcrowding the pan. It's super relatable (lord knows I don't 'leave it alone' when coloring meat) and makes the recipe feel approachable.

@robertakerman3570

Жыл бұрын

At the end, Chef said "You could drink it". When I 1st saw in the beginning of the vid; I was thinking the very same thing!

@arnezaslove4326

Жыл бұрын

On the gravy show, why didn’t JP include the meat on the turkey necks. I watched it all and he left those great turkey necks in the big square pot.

I buy my turkey necks in advance now because Jean Pierres gravy recipes are so popular! I stopped eating glue ever since I became a subscriber to Chef J.P's channel

@robertlavigne6560

Жыл бұрын

Good one!!🤣🤣

@ertznay3142

Жыл бұрын

They freeze for seventeen years!

@miamired1

Жыл бұрын

@@ertznay3142 HAAAAAHHHHH!

@BamaCyn

8 ай бұрын

That 2 neck turkey grew up next to a nuclear reactor😂

Thank you chef for not only having the best personality on KZread, but for also being the best teacher on KZread!! Best cooking show hands down.

We love watching Chef Jean Pierre. We like to see the others in the reflection off the appliances too, lol. Jean Pierre you are as amazing as the food you prepare. Thank you for sharing your expertise with so much enthusiasm and love. Please take good care of yourself so you can continue to do the things that bring you joy and happiness. For as long as you choose to share your life’s work with us, we will watch with interest and gratitude. Be well and a big thank you to all who help you steadily become our dear friend. We look forward to visiting and learning from you everyday.

@ChefJeanPierre

Жыл бұрын

Thank you 🙏

Amazing! I just finished making 12 quarts of the butternut soup. I canned them in mason jars, putting pretty autumn plaid bows on them. This recipe is next in line. I so love the turkey is the only thing to be cooked on Thanksgiving. I'm expecting 20 guests. Am using my 1847 china and the silver is also mid 1800s. It will be beautiful! Thanks for the recipes, they are a delight to make! My ancestors came off the Mayflower making Thanksgiving even more special to us. Smiles and hugs!

@barbarailarpenter6815

Жыл бұрын

Have a beautiful Thanksgiving! I hope each detail comes out 💞 perfectly. Love that you are using special china!! I bet the food will be perfect. I love the chef. His spirit, his cooking..... perfect!

"If you have too much, you have too much." Words to live by Chef.

Had a really, really bad week. Just watching chef do his thing lifted my spirits. This gravy also sounds delicious! I'm not American, so we don't do Thanksgiving but that's no reason not to make this amazing recipe! Thank you, Chef! Always a pleasure to watch.

@rustyshackleford3278

Жыл бұрын

Hello from Vermont - I am sorry to hear about your week, on this channel we are all family and wish you all the best

@didisinclair3605

Жыл бұрын

Hope your week improves, Doxie!

@rworrick8037

Жыл бұрын

@@rustyshackleford3278 that's what makes this the best KZread community there is.

@KorriTimigan

Жыл бұрын

Sorry to hear you've had a rough week, friend. Thankfully you've got five more days of Jean-Pierre recipes that might help raise your spirits! Even though you're not American (neither am I) I wish you a happy Thanksgiving, may you find something to be thankful for and which makes you happy 😊

@JaredKelso123

Жыл бұрын

I'd love Thanksgiving to have an international version (whenever that may take place), even if not the same thing as the American and Canadian Thanksgivings, just because of the idea behind giving thanks being a healthy thing to do for our own personal mental health and that celebrating what we are thankful for being just such a wonderful thing to do together. In the spirit of that desire, happy Thanksgiving Doxie, Rusty, Didi, Worrick and Korri! If any of us are having a meal specifically dedicated to it too may it be fantastic. :)

Chef, you are our Thanksgiving every day! You never fail to make me chuckle at least once in every video. You are the best! 🤩💜

This man is truly a treasure!!! His facial expression when he talks about making gravy with the turkey drippings is priceless. Used many of his recipes last thanksgiving(the bacon wrapped turkey breast was unforgettable) and plan to do the same this year. God Bless you Chef!

"Don't put in too many cloves... eeeh, go ahead and put 'em all in." That's what I love about Chef, such precision. 😂

You are great teacher, a really talented chef and a charming entertainer! Who wouldn’t want to try your recipes? Thank you!

@ChefJeanPierre

Жыл бұрын

🙏🙏🙏😊

I love the " add the wine carefully Friends" GLUG, GLUG, GLUG. Chef you are awesome.

I’ve never heard of cherries in gravy before, but dang does it look delicious!

Black cherry gravy? I'm initially skeptical, but since it's you chef, I'm here to watch and be amazed. You the man!

Thank you so much chef for all the hard work you do for us making these videos!! And TY for the recipes, always!!

You make every day seem like a holiday. Thanks for being so cheerful in the kitchen.

So, as a swede I don’t do thanks giving - though I do appreciate the holiday - but this inspires me to make the gravy. Imagine this gravy with mushrooms, candied chalots and a venison steak done with lots of juniper and fresh bay leaves, served with our traditional Hasselback potatoes. I need to, call my neighbours tomorrow to invite them for dinner. ❤️🍔🍜🍷🍧🍝

Watching chef JP cook just lifts my spirit and makes me feel great. Thank you chef!

Congratulations Chef Jean Pierre, you didn't forget an ingredient today! I must say I enjoy it when you do. Now I don't beat myself up if I'm putting in an ingredient in at the wrong time. Thank you for being you!

The best cooking teacher in KZread 🙌🏻 Chef Jean Pierre you rock!

This time I followed step by step and this gravy is absolutely outstanding. Thanks Chef for another masterpiece!

Your cooking is like a concert at the Metropolitan Opera 😍 I learned a lot from you. Thank you very much 😘

Ok here we go… So I had to jump on my account especially to give a shout out to chef Jean Pierre. My mum is an elderly woman who is limited with her mobility. Tv is a big part of her life. And the biggest part of her tv life is the marvellous chef Jean Pierre. Every day when I visit and stay with her the first thing we look for is any videos. Her eyes brighten up and she has a smile on her face all day! Thanks chef Jean Pierre your an amazing human being! Sending love from down under! 🇦🇺

Chef J-P is the greatest--easy to watch, and such a great teacher. I have learned SO much from your videos! Merry Christmas and Happy New Year to You and your Team!!!

Oh yeah a Friday video

I visit the channel, click the like button, then watch the video. Entertainment and wisdom guaranteed every time, thank you Chef for your generosity of spirit!

Hi Jean Pierre, I wish I would have met you. This is the best gravy in the world.I made it yesterday.

Finally, the time has come. My body is ready.

This Gravy is the new 5th food group 🥰🥰🥰🥰

@rexannam2646

11 ай бұрын

That's what "Aunt Meg" from Twister would say 😅

This is going to be my gravy this Christmas. Great idea . Thanks Chef. Take 20 minutes off have a glass . Bravo

You know a sauce is perfect when you can't stop tasting it over and over again while adjusting the salt. And that gravy looks amazing. Thanks again

Thank you for sharing your wonderful sense of humor, and the gravy recipe.

Cognac (in our wall safe)✔👌 (Wild) Turkey necks, wings & giblets ✔👌 Excellent locally grown black cherries ✔👌 This is going to be incredible !! 👍👍

I'll bet that tastes wonderful, but I would still provide the traditional gravy to give my guests a choice. I am a gravy snob I guess. LOL. I would brown the onions and turkey separately even if it means using another pan. It seems a bit wrong to do them together and Chef has always said onyo first. Tomato paste can overwhelm the flavor, so I would rather add a darker roux if you are going for the color. Tomato paste is an easy method that can backfire and give you a tomato gravy if you aren't careful. The problem is you can't taste test the gravy until the end, when it is too late to fix it. I also think there is nothing wrong with whole bird drippings. You need some fat because the fat holds the flavor. Essentially the necks and gizzards cooked separately are a means of providing fat for flavor. So as long as you limit the drippings, or better yet use a fat separator, you are good to go with a whole bird. I also add carrots and celery when cooking a whole bird, and would greatly miss those flavors in the gravy stock.

@cervideo2699

Жыл бұрын

I agree. This new recipe "looks amazing" but our traditional gravy with the drippings is also amazing"....would never give it up.

Where I grew up, a good gravy is almost considered a beverage!!!

"You could drink it." CLASSIC!!!

WOW that a new one on me ! I love the taste of cherries 👍👌 i will use peaches. My peach jelly is out of this world YUM I love the reddest pink color

Yum

This gravy looks as time and labor intensive as the rest of the meal combined. No doubt will keep my kitchen " staff " busy.

Gravy made from turkey necks, served in a goose neck: Priceless!

You always bring a big smile to my face when I watch your videos! Thank you!

Made this with smoked turkey necks and it pushed it over the edge from awesome into incredibly awesome! Love this channel, love these videos, and most of all we ALL love Chef Jean P!

Absolutely BEAUTIFUL!

Delicious! Stone fruit or some berry gravies are superb with meats. Nummm! There was a restaurant back in the 1980s (my age!) in Seattle called Browny’s, now long defunct, that the chef did this rather simple but just outstanding blueberry chutney brandy pan gravy with filet of beef. I couldn’t stand how delicious it was! LOL A revelation to this still young palate way back then, and I raced home to sort that recipe! Took me several tries and some good advice, but.. I got it! Thanks, dear sweet funny wonderful man, for sharing all your wealth of knowledge with us here. What a gift! ❤️👍😊👍❤️ God bless you!

I have seen some Cooking shows and this one is the bestseller!😊❤

Love watching you cook... you are so funny and TALENTED. :)

Thank you chef, I promise you to cook your gravy for the thanksgiving

beautiful gravy, thanks chef jp!

I happen to be making a roasted chicken tonight for dinner. I already started the gravy yesterday so I didn't catch this recipe. However!!! I added a splash of cognac to the gravy and oh my, that gave it the zing it always needed!!! Needless to say, I will be trying this cherry gravy recipe soon.

I made this last thanksgiving for the first time. My boyfriend is 100 Percent french. it was a huge hit!! love the recipe.

That looks amazing.

Perfection Prime time cooking at its best!! Thank You.

Life is too short. I'm still working on sunny side up eggs...but still love these videos..!

You always make my day!!! I just love you and your videos!!! Thank you!

Chef, after making the cranberries and stuffing ahead on Wednesday, I realized at 830 pm I was going to have no giblets or turkey parts for the gravy because I just had a turkey breast. Mama Mia! Off I went to the store but they had no turkey necks or anything. I stood there for a while. Wait, "It's not rocket science." I bought a small package of chicken wings. On Thursday morning I started making the gravy pretending those wings were turkey necks. It worked! And then a surprise! I had also made as a by product the most delicious braised chicken wings that I served as appetizers. Oh and the gravy was amazing!

Never heard or thought of this, can't wait to try it

An intriguing alternative to traditional gravy. Thanks for sharing the recipe, Chef!

Your cooking style just makes me so happy🧡💜🧡

The real deal here got me drooling 👍

Again, muchos gracias for the recepi♥️♥️

Another wonderful recipe. Thank you Chef

While I don't do much varied cooking, simply listening in to learn the techniques and the why of the how, my cooking's got a lot better! Thanks, Chef!

What a Beautiful Gravy ,Thanks for Sharing

Hello my favorite Chef !!! Greetings from the Philippines 💖💖💖🥰🥰🥰

Wonderful as always

"I put the whole thing in there. What am I saving it for?" CLASSIC!!!!

All my sauces are up a big notch from Chef Jean-Pierre’s recipe!

Excellent recipe for gravy 👌Thank you so very much !✌️🌹I learned the best gravy recipe 👌🌈✌️

Thanks again Chef, my lady friends will love this one.

We made this for Thanksgiving. The best gravy I have ever had! Thanks Chef!

this was another great instructional video, thank you wally

Uploaded on my birthday, thank you my friend, great gift!

Thanks for the great teaching and recipes! I'm definitely going to buy that cherry brandy...among other products.

Thank you for teaching us all the delicious recipes. You make it so easy for us to follow along. I can't wait to prepare and share this gravy recipe with my family ❤️

Thank you Chef, looking forward to making your gravy recipe, you are absolutely remarkable, God bless you Sir.

YA MON!!! LOVED the part when you threw all the garlic in!!!!

That is a great recipe JP. Everything goes together so well. Can’t wait to try this one for sure.

I love when the Chef says “as long as you measure carefully,you’re in good shape”, as he pours ingredients straight from the bottle.

Oh Snap! Watching this after your stuffing video, and this is the stuff I put in my stuffing and my Gravy too. You rock :)

Dear Chef Thank you for sharing this recipe with us. I made it today to try it out. It was outstanding. So much flavour. I soaked the cherries in Brandy before I added them to the recipe. You are the best. Thank you again.

You always make my day with your wonderful energy spirit and fantastic recipes! I'm such a better cook because of you. Thank you!!!

God bless you, chef and Jack! Happy Thanksgiving! Made this recipe tonight, what an amazing flavor experience! Going to add the cherries after a reheat on Thursday just before serving. Bravo!

I'm so glad you put this up because making gravy with the pan drippings always grossed me out a bit so this will be a great gravy I'm sure

I may just attempt this in advance, looks and sounds great.

Looks fantastic! Adding to my menu for my turkey 😋

Chef Jean-Pierre, your sauce looks amazing! Really enjoy your recipes, your explanations and your energy and joie de vivre. Best Thanksgiving recipe I grew up with : sauce! I have to tell you about my mom's "sauce manquée". Maman Yvette had overcooked her roux, but still managed to make a sauce for us 8 hungry kids. It was an instant success. Since that day in '73, anytime there was dinde on the menu, we asked for "sauce manquée"!

This looks fantastic!

Absolutely love this guy. Comment for the algorithm.

Thanks for sharing

Chef, your Black Cherry Gravy was AMAZING. Served over my Turkey Breast stuffed (with stuffing) and a side of Yukon Gold Mashed potatoes it was the star. Merci Chef, once again you've added another delicious recipe to my personal repertoire. Wish I could share the photo of my plate.

When I was a child my grandmother made gravy this way. I was always reluctant to eat it because of the gizzards and turkey neck but then I remembered how good last years gravy was so I would pile it on everything! Chef knows what he is doing because that was the best gravy I’ve ever had .

I want to drink that gravy!

Another perfect video

Love using cherries in sauces. I make a bing cherry/mustard marinade for beef tenderloin kabobs

So looking forward to this video!

looks good thanks

Love this channel Chef! 😍

We love you Chef Jean-Pierre! We love making your recipes...they are AMAZING! This gravy also looks AMAZING! But our original turkey gravy we make every year from the dripping is also AMAZING! I'm not sure why you are so negative about it, but in any event, absolutely love the show. We will try this recipe as well. As you always say, "do what you want, it doesn't matter, this isn't rocket science." One other comment, as a film maker I love watching your show and all the camera angles. You have a very talented team helping produce these videos. It would be fun to see you invite one member from your crew to come up and do the taste test. That would make your show even more real. Hopefully you all get to sit down as a group after each of these productions and share the food. There is probably some great "behind the scenes clips" on that. Have a great weekend! 👍🎥😎

@jack.mp4

Жыл бұрын

I'm glad you enjoy watching the show! Reading comments like this always puts a smile on all of our faces. I can assure you that the entire team gets to eat every last bite of whatever is made! Absolutely delicious. I have arguably the best job in the world. I'm glad you wish to try Chef's version of Gravy, after trying Gravy without the drippings I can say I will never go back. Especially after thinking about pouring all the drippings into a cup. I want to thank you and everyone you watch with for supporting the channel! We love making this content, reading the comments always brings a smile to my face and definitely the Chef's face. I hope you stay tuned for the rest of the Thanksgiving videos! There are some real gems.

I always wondered why Chef might "ladle"; just to cover the tops. "just pour it in(oops)". Always a fun vid no matter what!

I love to cook like this when i have the Tyme.