Thanksgiving Turkey & Cognac Gravy - Chef Jean-Pierre

[@philippehuysmans3159]

The more comments I read from people thinking, just like me that Chef Jean Pierre is an amazing cook and a very good teacher, the more I realize that what we have here is more than just comments stacked up by a bunch of "viewers", it looks like a real community. And for that very reason, I feel being here like being at home. Most of the comments are constructive ones, the whole place looks like a "havre de paix" (safe haven) in a completely insane world. We learn. A lot! But always the funny way, and after that, we are not afraid anymore to even touch a pan since after all "a child could do this, remember?". Thanks Chef,

[@ChefJeanPierre]

WOW!!!!! I will pin your comment as one of the best one I received all year!!! I must quote you..."Most of the comments are constructive ones, the whole place looks like a "havre de paix" (safe haven) in a completely insane world" Much love to you Philippe 😍💓💓

[@smoothbeak]

@@ChefJeanPierre Yes it is so rare to see such positive constructive comments, but it all flows from our good Chef's wonderful passing on of knowledge.

[@BeckeyGirard]

You said what I feel! God Bless you 🙏

[@aintgonnahappen]

You said it perfectly.

[@anthonyposso3764]

@@smoothbeak But actually probably tastes unbelievable 😃

[@gh0stizrandum]

Not enough gratitude is being thrown out for this mans dedication to reuploading this video for the people complaining they couldn't see in the pots.

[@9er..]

I absolutely agree! I owe Chef my deepest gratitude. His content has taught me so much.

[@IAlanakiI]

He's real, relatable, doesn't take himself too serious and a true professional. I love these videos! Well done sir.

[@ChefJeanPierre]

Thank you so much!!! 😍😍😍

[@ZinsWorld]

agreed

[@uprite88]

@@ChefJeanPierre Watch this vid at 1.50 speed, Hilarious!

[@The1Mustache3]

I agree, he is the best

[@kookoo4mike]

Love listening to this chef as he cooks, he’s so funny. And whisking the flour in the strainer is GENIUS! Much gratitude. 😍

[@NUNYABIZNNAAAZZZ]

Oldest trick in the book, I did this on my own 20 years ago, no chef taught me THAT

[@joshlarkin5787]

@@NUNYABIZNNAAAZZZ ok?

[@len9483]

@@NUNYABIZNNAAAZZZ 'Oldest trick in the book, I did this on my own 20 years ago, no chef taught me THAT' ... Said nobody ever.

[@legendoflongbrew6111]

Mix flour or arrowroot in semi warm water or stock in a small jar and then incorporate into your recipe under low heat and it blends in well without clumping…;) mom used to shake it in a Wylers jar

[@lisaroy551]

WHO has not had an embarassing ball of flour in the whisk??? It happens!!! I love the strainer save here.

[@michaelcordisco209]

I just hosted 20 people for Thanksgiving and prepared every dish from CJP's recipes. The turkey, the corn muffin and sausage stuffing, homemade chicken stock and turkey gravy, cranberry sauce, green beans, butternut squash soup and cheese cake. I GOT RAVES!!!!! Thank you Chef!

[@ChefJeanPierre]

🙏🙏🙏❤️ That makes me so happy to hear. Thank you for sharing!

[@jmoodaachefjoe6368]

I learned a lot about being a saucier working for JP! He knows everything about sauces! Salt is the key to making the flavors come together. As soon as the salt appears in the background ever so slightly, the flavors brighten and the sauce is complete. A key to being a great saucier. Thanks JP!

[@ChefJeanPierre]

Thank you so much for the kind words!!! It was indeed a pleasure to work with you!!!🙏😍🙏

[@jmoodaachefjoe6368]

@@ChefJeanPierre you are welcome JP

[@jiveAt5]

Water can add flavor too

[@trae4529]

I thought that part about the salt was so interesting-- I’m going to concentrate on being more mindful of the addition of salt.

[@jmoodaachefjoe6368]

@@trae4529 until you are comfortable on the amount of salt to add to a soup or a sauce, add it in very small amounts at a time. It’s very easy to over season. There is a very fine line from being perfectly seasoned to over seasoned. Isn’t that right @Chef Jean-Pierre?

[@shelly6524]

My father, who never cooked anything more complicated than boiled hot dogs, started watching your videos during COVID. He made this gravy last Thanksgiving and blew my mind. It's my turn this year so thanks for the great videos, and thanks for teaching my Dad that he can cook too!

[@BlueJazzBoyNZ]

Christmas with Chef Jean-Pierre and family must be a riot.. Oh to be a fly on the wall or better yet invited into the carnival

[@bonniekuhn1366]

I love that he lets us see his mistakes and how they can be fixed. That's what's missing from most KZbin videos.

[@farfromirrational]

I almost didnt watch due to the 20+ minute length, but i was hooked the whole time. Its so refreshing to watch a real chef make things simple. Thanks, so many of your techniques are things i already do. This helped me have more confidence for tomorrows feast!

[@Laniel1341]

Instantly my favorite chef on KZbin. Speaks from the heart, is passionate about cooking, and speaks in terms that I (a novice cook) can not only understand but have knowledge of the “why” afterward. Great job man and wish you the best moving forward.

[@petermontagnon4440]

My Mom made a roux with the fat, but she skimmed the rest of the fat off. Because we couldn't afford to waste anything. I still make a roux for all of my gravies!!! I love her for teaching me how to cook. I have found that it is easier to cook for more that one!! LOL

[@lisaroy551]

a good roux is the saving grace of many a sauce... thankful to have learned it early for gumbo. and so many other sauces.

[@marcohernandez9674]

It’s “Staring at the pot ain’t gonna help boil faster”,lol. This episode cracked me up,lol. I would work for this guy any day! He’s awesome!

[@farq2688]

Chef I wish you had a tv show I could listen to you all day everyday---This is the best gravy EVER

[@JyotiSaini-zs1ji]

Agreed.

[@MrFloppyHare]

Why do you need a show on TV/cable? THIS is a "TV-show". He used to have a show on PBS (I believe), 20-30 years ago.

[@farq2688]

@@MrFloppyHare I do not have a computer or phone only a TV

[@MrFloppyHare]

@@farq2688 Then where are you watching (and writing) this? Do you also not have internet? You can watch KZbin on your TV, if you have a smart TV.

[@farq2688]

@@MrFloppyHare Cousin just joking with you---What I meant by TV show so we could watch him 5 days a week---Stay Safe

[@ewannoelkailevi4772]

"it's the glue you just consumed! ..." Chef JP, never change. You are awesome. I think I subbed at around 45k subscribers and now it's over 120k. It wasn't that long ago ... congrats Chef.

[@0d138]

This guy is right up there with Chef John and Genaro Contaldo as the chefs who make cooking look the most fun 👍 Great work!

[@darianape5362]

yes....he makes it so fun

[@JamesMilliganJr]

Wonderful to see turkey gravy as an art rather than an afterthought!

[@susanmacko9303]

21:23 I love chef’s “little bit of butter “ - that is perfect!!

[@TheLAHOT]

Chef Jean, I made your turkey gravy for Thanksgiving and I cannot put in words.... The flavor, the texture and how scrumptious / primo this gravy turned out. A hit for sure from our guests. A word to all of your readers.....Do not cut any step or ingredient out of his recipe ! If you do not I promise (just an amateur) that it will be the best your taste buds have ever enjoyed!!!!! Thank you Chef Jean-Pierre!

[@tb2187]

I made this gravy and got compliments out of the blue. It’s delicious and even better is that it can be made in advance which makes things so much easier.

[@jackdotzman2908]

Not only are you a good teacher, you’re very entertaining. I wish there was a way to enjoy the food you prepare. Thank you for taking the time to make your videos, I never fail to learn from your shill as a chef. From Missouri

[@ChefJeanPierre]

Wow, thank you 😍😍😍

[@brianbreza3599]

Cook it!

[@biancahotca3244]

@@ChefJeanPierre Chef Jean-Pierre, do you have any video's purely in French? Love the tips for the gravy. Le meiuller!!!

[@muffin2sweet]

First of all GO CHIEFS! Second, I would love to learn professionally from JP myself! I would learn so much!

[@DreamApostle128]

There is a way! Make the food at home with chef's instructions! And im sure you'll have a good time

[@schollcampos]

This is so much fun to watch! Not only is the food excellent but you feel you’re in the kitchen with him and he’s being so genuine and spontaneous and such a hoot. “Make this gravy, rub it on your body, eat it, whatever, but make it”. Something like that. I’m going to watch this every Thanksgiving just for the fun of it. 23:23

[@izzymacali4613]

I like this Frenchman ... his accent is endearing, & everytime he calls me friend he warms the cockles of my heart

[@Anarchsis]

‘Rub it on your body, do whatever you wanna do with it’,’Oooooo,Baby’, these are cooking’s classic expressions fwends. Love ya Chef Jean-Pierre!

[@braddixon3338]

I about fell out of my chair when he burned his mouth tasting the gravy for salt. That was one of the funniest faces I've seen him make, lordy. :-) I always learn something new and useful from our friend Chef Jean-Pierre.

[@donnasue2394]

Chef Jean-Pierre, you have no idea how much fun it was to watch your videos as I prepared my cranberry sauce, turkey stock and gravy this week. If I lived in FL, I would be in the front row of your cooking class! You are a professional Chef that is also an amazing educator. I have learned so many tips and techniques from watching your videos. This Thanksgiving, when it is my turn to say what I am thankful for - YOU CHEF will be a very special mention. In fact, we will "toast" to you before the salad. Oh, and the hubby is going to watch your carving video segment while carving the turkey. It will be fun! God Bless You!!!!!

[@philliprody5057]

I made this gravy with bought stock and it was fantastic. The flour addition is awesome and works so well. Have made your meatloaf, with this gravy, also did the Steak Au Poivre, all delicious. I live alone and this food makes a person so happy. Thank you Chef Pierre.

[@ricardodasilva4781]

Wow, thanks for your comment, I was just looking for someone that has proved the meatloaf with this gravy. I'm gonna make it for my easter lunch.

[@Macwylee]

Did you have the lid on or off while cooking?

[@thelickpolice1210]

For me, this is like Bob Ross videos. I watch them with no intention to paint, I just admire the man's skill, love for his craft, warm-heartedness, spreading joy with what he does and teaching others what he loves to do. JP, please never stop making these, it brings people together for a good time and many people have damn sure got laid cooking some of your recipes for their dates haha. Much love

[@ChefJeanPierre]

Thank you for the kind words! Being on KZbin is amazing! You get instant feedback from your viewers and you guys are just incredible!!!😍😍😍

[@ladonnarosellini8173]

Chef Jean-Pierre I love cooking, and have followed many cooks/chef's but you are the best. I have learned so much from some of your shows, and I love your great sense of humor and suggested adaptabilty to anyone cooking at home. I entertain often and believe me, many of your subjects I will be preparing. Love the turkey gravy... I will be making this Thanksgiving. I never thought that I would see a chef so in love with butter. I absolutely cannot cook without lots of butter and my daughter has followed suit. Thank you Chef Jean Pierre.

[@muffin2sweet]

Butter ❤❤❤❤❤❤❤

[@76creepingdeth]

Jean Pierre my name is davey from Argyll Scotland, and I gotta tell you, “I like butter” lol. You have inspired me, with 3 children and a beautiful wife I can tell, they are happy I watch your videos. Thank you Jean for making me a better cook. Peace my friend your the best👍

[@NoScopeGamer-pw7gg]

You can’t NOT love this guy.

[@ChefJeanPierre]

😍😍😍

[@baroose67]

Absolutely love this guy!

[@druidkallen6586]

couldnt have said better

[@melwillard8884]

Im HOOKED

[@mirandabisnou1307]

Totally 💕💖👍

[@drkaplin98]

The flour+strainer is genius! Yes, I'm new to the channel and culinary school missed this.

[@ddgyt50]

New subscriber to your channel, Chef. I think I've learned more about cooking from you in a few videos than from years of watching instructional cooking shows. You don't simply show us what to do, but why. I'm too old to become a chef, but have already learned enough to elevate my home cooking within the confines of budget and equipment. Thanks for sharing your expertise with us.

[@theoldbigmoose]

I love Chef too! Like you said, he tells us WHY, that way we can extrapolate to other applications. I have become much more confident with Chef Jean Pierre's help.

[@estanford826]

Totally agree

[@crackerjack6075]

Very nice from the seasoned expert. At 18:20 adding the cognac, some may option for quality dry sherry and benefit the gravy will not have as much a liquor flavor to your diners. Possibly also dry sherry can be more compatible, complimentary with other foods in the meal. He likes cognac, it throws-down, makes an aromatic flavor statement in his meal. Either choice can be enjoyed, think and now your diners

[@jmoya780]

Hey chef, please keep making videos. You do a really good job, and you're fun to watch and listen to!

[@Evan-zd3jr]

Ι do not know what to do... to laugh at what you say or concentrate on what you do? God bless you Jean-Pierre!!! Your students were very lucky!!

[@davidcornwell9045]

Chef you really need to be on the food network. Sell these videos to them. Your recipes are better than theirs and you are more entertaining that all of them combined.

[@ChefJeanPierre]

Thank you for the kind Words I used to be on TV years ago but the TV executive thought that my accent was too thick for middle America now we know they were wrong you guys are the best I’d like KZbin better I want to stay over here I do not have to deal with executive and I get a direct contact with my audience 😍😍😍

[@marcrivera5775]

Made this recipe tonight, wife was very impressed. made a few modifications; couldn't find some of the herbs, so I improvised and added some fresh ginger root and 2 cups of Peruvian bean juice. Think I may be on to something here... Thank you Chef Jean-Pierre! and keep 'em coming...

[@monicautrilladeneira397]

Dear Jean-Pierre, I made this for Christmas and it was SPECTACULAR, it made me feel like a professional chef. And I am doing it again for my mom's birthday it was sooooOO good. Thanks so much!

[@pamhitt9090]

What did you use to saute the onion? Olive oil? Veg oil? Butter? He never says

[@magicdaveable]

Jean-Pierre is "The King of Onyo." 😀 I am reminded of my earliest Culinary Mentors. Men and women that shared their knowledge of various techniques for the artful preparation and presentation of culinary masterpieces. I made a very good living as a chef for a portion of my life. I began learning the culinary art from my mother before Kindergarten.

[@farq2688]

All depends what I have in my coffee--I fell on the floor lol have not laughed that hard in awhile Thank You--Stay Safe

[@DerrickFargo]

My mother is in charge of Thanksgiving dinner this year. I have convinced her to let me handles the gravy and mash. Little does she know that it's your recipe. (don't tell her, please)

[@raypel]

Love the down to earth manner in which you communicate and relate everything you do. Reminds me of my own grandfather... ("next year go somewhere else and eat" cracked me up)

[@dlundine5723]

Onyon. That will forever elicit a delighted giggle ; please never modify your pronunciation! I am hooked on your channel. Thank you for doing what you do!

[@johnpaulharris-webster1224]

I love watching Chef Jean Pierre, he is fun, creative and inspirational…keep up the good work. My favorite chef by far!

[@lillybellep8956]

"it's the glue you consumed" that's why they're stuck to the couch!🤣 I simmer the neck gizzard and liver with onion and celery while the turkey cooks. after the turkey is out of the pan I pour off the fat and deglaze the roasting pan with some of the water from the neck and gizzard. I pour that into the simmer water and take out the neck and gizzard and liver. Remove the meat from the neck . dice the gizzard and liver a little. and put all back in simmer water and use an immersion blender. Usually it ends up thick enough but sometimes I will thicken with cornstarch and water.

[@ChefJeanPierre]

Nice tip! Thanks for sharing!!!😍

[@joanspicer4986]

I also scoop the cooked onion and celery, which have cooked down so much they melt in your mouth, the chopped giblet meat, (but not the liver which is too strong for a lot of guests), and some broth for my dressing.

[@nyanates]

I’d definitely take a cooking class with him. I really like how everything is added/adjusted at the end of each cooking step (eg flour, cornstarch, cognac, butter, spices). Then tasting it as you go you can control EVERYTHING. If you don’t want to add something you just leave it out. This is the best way to prepare a dish - always in control of the product in each step.

[@orendakog6784]

"Greetings Philippe Huysmans. I honour the 'Spirit' within you! Absolutely 'Right On' Philippe... and Bless Chef Jean-Pierre for being the 'Bridge of Incidence' that weaves the community together... we are all 'of the One'... whatever that looks like to each and every one of us... thank you to all

[@vickiebarbee9669]

What a great tip, to put the flour in the strainer! That's a game changer for me.

[@frankallen8440]

I have learned so much details of food science that chef casually shares. There is so much more than recipes here. As long as I live I will never forget onions first, unless your using bacon. Thank you chef.

[@Nobaddays279]

`A watched pot never boils. Thank you Chef, I love you show ..

[@phillipkopp5809]

I'll be watching these videos thinking what a great cook I am and then he shows a technique and explains it and I realize I've been doing something wrong my entire life. Entertaining, informative, and always makes me hungry.

[@22farscape]

this guy just killed me with his expressions and his explanations of how to make it..loved the gravy!!!

[@tonyhibbert2342]

Sitting having a Saturday night beer watching JEan Pierre on you tube ! ... ??? boy oh boy this guy is a great teacher ! ..his Turkey gravy is almost identical to the one i make ! .. yet i still learnt a few things AND thoroughly enjoyed the show too ! ... I do love to watch someone doing something they love ! Somehow i think my turkey gravy this year will hit new heights now ! ... Ps ,, After watching a few shows i seem unable now to pronounce onyon properly anymore ... Onyon ?? i cant even spell it propper now either ! ...

[@raindroph5120]

I do my turkey gravy different. After I cook the turkey stock and strain it, I measure the flour and toast it inside my pot. I add my cooked turkey stock little by little as I stir it with my whisk so the flour won’t clump. It comes out delicious and slightly thick. I should try it your way this year.

[@tomcarrozza9402]

Chef, you've got it nailed! I did my apprenticeship a lot of years ago and love to watch your videos. They simplify things for people I know that are culinarily challenged!

[@rogerwright1168]

After trying for years to make turkey gravy, this one hit it out of the park. Thanks Chef. You are making me look like a superstar.

[@sandylittle5081]

This is my 3rd attempt and VOILA success beyond belief. I did a super great chicken stock, and used it for my base along with beef stock. I had quite a few turkey pieces roasted and cooked this for exactly 1.5 hours. It is sooooooo amazing. Merci Jean Pierre. J'taime. From Sandy in Ottawa Canada. C'est un grand plaisir.

[@petercarroll2323]

I used your method to make turkey gravy and it was vastly superior to gravies I had made previously. I thoroughly enjoy your videos !

[@ottojones3162]

I've learned to cook watching Graham Kerr as a child, moved to Jeff Smith then Emeril and now in my 60's I'm learning from John Pierre.

[@ChefJeanPierre]

I am in great company! 😀

[@jennyvereschagin526]

That strainer/flour technique is BRILLIANT! I love your videos. Informative & entertaining 👨🏼‍🍳💙

[@ramellin]

I love it when a person that makes a video actually answers the comments most don’t. 👍🏻❤️

[@justinbiondi]

A true hero of the culinary arts.

[@muffin2sweet]

I love how you admit to your mistakes Chef Jean-Pierre. You're so at ease with yourself.

[@johnellis4129]

If they complain about the cognac "they can eat somewhere else next year" lol

[@ericwilliams4300]

Thought I heard Ramsay shout and flip over a desk.

[@beans1275]

I was laughing at that tooo

[@Davesilva2]

Hysterical!

[@elephantgrass631]

They can eat somewhere else that night.

[@ogadlogadl490]

Butter, never enough, butter bowl. Painted the Turkey in BUTTER. My type of Chef! New sub!

[@cplmackk1]

You know he's a chef when talking about gravy he says "rub it on your body or do whatever you want".......Legend!

[@Marx-Lennon]

JP! You have to give your editor a raise! They do a great job keeping your videos hilarious as well as sharp! Kudos

[@uncommonsense2216]

Stumbled on this channel a couple of videos ago, hooked on this chef. Love him

[@tamminicholson5060]

"Rub in on your body, do whatever you want with it!" Lol, yes! 😁🤣

[@anapardu4262]

I would never make turkey gravy any other way, thank you Chef for a great cooking lesson and your sense of humor 🤣

[@ronaldkondler5792]

Jean-Pierre, YOU MADE ANOTHER GREAT, INFORMATIVE VIDEO! I NEVER cooked flour before, BUT I do it NOW!! I ALWAYS learn something NEW, every time I view another of your videos! You, my friend, along with Chef P'epin, make American chefs look like simple novices!! Thank you!!..I chuckle, and also appreciate the French pronunciation of 'onion' as "ON-YON" ..BEAUTIFUL!! LOL! Please make more videos!! I never get tired of LEARNING new things that I SHOULD already know, at 80 years of age!! God Bless!..Ron

[@ChefJeanPierre]

God bless you to Ron and May you, your family have an AMAZING THANKSGIVING!!! 😍

[@ra1der5]

This is the perfect recipe for people who spatchcock their turkey. I always made a roux with the fat from the turkey drippings and then added chicken stock for our gravy. There’s a lot of roast Turkey flavor in those drippings! I think the point JP is making is that the flour HAS TO BE COOKED OFF. I say, “No drippings for glue, but use them for roux!” 3:24: WILD ONYO! Spatchcocking the turkey leaves very few drippings and there is very little time to make gravy while the turkey is resting. Turkey necks at the ready, I’m making gravy ahead of time this year!

[@ra1der5]

Thanks to Chef, I’ve been doing this for years! I wouldn’t do it any other way! I spatchcock and dry-brine on Sunday evening and make this gravy on Monday. Use the backbone from spatchcocking along with the necks in your gravy!

[@matdiehl2945]

Amazing gravy, amazing Grace. Give thanks every meal the bounty is amazing. Thank you for providing good wholesome recipes. Kiss the Chef.

[@patriciasmith7074]

I always use the drippings, but I put the drippings in a special container where the good juices sink to the bottom and the fat floats to the top. There is a spout coming from the bottom which pours off just the juices. I pour the juice in the pan and discard the fat because we didn’t like fat because it’s not healthy to consume animal fat. I mix flour into cold water and slowly stir it into the juices and I add stock to increase the quantity. He has some cool techniques.

[@ChefJeanPierre]

Your technique is good Patricia, Thank you for sharing! Have an awesome Thanksgiving!!! 😍

[@barbarawilson8424]

So happy to find Chef JeanPierre. Making his gravy now. Thanks for the class. He's the best!

[@jcaraballo1821]

I absolutely love this recipe for gravy it’s so easy and simply. I like how he explains everything in detail.

[@markwilbur1260]

As usual I loved this video with a stunning performance by Chef Jean Pierre making gravy. He reduced the "mystique" of making gravy to a very simple to understand how to make true gravy. I always learn a lot, but this was a revelation to me. Don't call me, I'll be in the kitchen practicing my gravy skills.

[@eliseleonard3477]

The moment you said, “I burned the crap outta my mouth!”, I knew i needed to watch all of your videos! 🥰🍷👍🏼

[@msifre5914]

Thanks for all your recomendations and the clarification of how to make the gravy for which I haven been a fan so far, now i understand why. Hope those people watch this video to finally learn how is done. Thanks

[@bettypang4971]

Lol 😂 I was in the middle of watching yesterday’s video and it went black screen 📺 on me ! I was wondering how come the video was mostly frontal recording and I was admiring the sides of the pots instead of their contents ... thank you very much for bringing us always such terrific visuals !

[@bettypang4971]

Chef 👨‍🍳! If we choose to freeze in advance ? Would it be better to do the thickening and butter on the day of serving? I don’t know about cornstarch rethickening on its own ...😁

[@jrsands11]

Not Chef but I’d say don’t worry about that. Make the gravy like you want it on Thanksgiving. On the day of Thanksgiving reheat the gravy in a double boiler (stainless steel bowl over a sauce pan of water works great). If it needs thinning add stock. If you’re concerned it’s to thin bring it to a boil & add cornstarch. Get it how you like it & serve. Be happy!

[@kattskrall]

Just made this, I used what i had laying around, only 1 neck, the heart and liver(?). Had only dried thyme and rosemary around. Used both (bought) chicken and beef stock about 1.5L. It turned out really condensed after cooking it for 2-3 hours so I had to refill it with half a litre ish stock. Then i put some butter in it and changed the cognac to some dark barbados rum as that was what i had. It was still too salt so had to pop a teaspoon of red currant jelly to balance it out, that did the trick. Tastes awesome. The rum gives it a bit oaky taste, richer.

[@lilyr5279]

Chef is so cute when he holds up cognac and sticks his tongue out. 😋✨

[@marke3184]

Best chef on KZbin. 100%. Please keep making more videos.

[@kathleenwassum7712]

That looks Amazing! I’ve always thrown those giblets away!! I do have a fat separator for the Turkey drippings, but THIS is going to be this years gravy! Thanks so much Chef, for a wonderful tutorial on a beautiful gravy! ♥️🥂

[@muffin2sweet]

I am making this gravy this year as well. We are doing our Family Thanksgiving on Sunday because of work schedules interfering on Thursday. I can't wait for the responses to the gravy from Chef JP's instructions!

[@sheilaa7401]

Thank you Chef Jean-Pierre your gravy recipe was awesome, and I love your style of cooking along with your humor, you're beautiful.

[@MrLongjohnsilver90]

When he says “alright, friends!”, I actually feel like we’re friends.

[@ChefJeanPierre]

You guys are the best and I am super happy to call you friends!!!! 😍😍😍

[@thomasmorelli9271]

I feel the same way. My dad was a cook on a destroyer on the Navy in WWII. He has passed but I feel like he's talking to me thru the Chef. LOVE his videos and I am learning a lot!

[@ZinsWorld]

haha yep

[@heidi681]

@@ChefJeanPierre How do you keep your turkey hot without drying while you are making the gravy? 😊 (Make it while the turkey is still baking, yes?) You are amazing!

[@MrFloppyHare]

@@heidi681 Yes, you make it while the turkey is baking. You don't need anything from the turkey to put in the gravy.

[@legendoflongbrew6111]

Make that rue… patience… dark red takes time and love …. Cooking outside helps to keep the oil stink out of your flat....cool that girl down when you add your liquids, or have them warmed..don’t shock it with the temperature change or it will get clumped up, stir stir stir… rues are labor of love intensive… enjoy all..I’ve never had a lump in my gravy or rue ever….50/50 oil/flour.. a true rue is started first in the pan.. and the ingredients are added on top, … for a thickener, the flour or arrowroot stock or water mix is mixed previous and is added last as a thickener or for mouthfeel or appearance for shine and consistency… so I speak of two methods, oil based rue, water or stock based thickener, rue brings deeper depth to dish, but labor intensive… love this Chef! Great educator!

[@bettyforde9423]

To think I made gravy the other way for years. Thank you for hilariously showing me the better way.

[@DeaconHipolitoLagares]

👍🏽👍🏽👍🏽 have watched several videos this guy is awesome

[@oxxomartha]

OMG!!!! FORGET THE TURKEY I WANT THAT G R A V Y!!!! 1st time viewer LOVE your channel. I couldn't STOP CRACKING UP!!!! YOU ARE TOOOOOOO FUNNY!!!! WHAT TIME IS DINNER I'M COMING OVER!

[@restaurantquality]

Chef, I 100% agree about NOT using the drippings for gravy!! My dear Mother always did it, and until I reached the age of 50 I never knew any different!!

[@ryanviktorin9224]

I made this today for Thanksgiving and OH MY GOODNESS! This was delicious and the best gravy I’ve EVER had! Thank you!

[@larsbing]

Jean-Pierre, you are the best. Your recipes are easy to do, yet delicious. Thank you for sharing your skills and showing how easy it is to be a good cook. And whisking flour in a strainer is nothing short of genius. I always struggled with those darn lumps. Never again!

[@crowgirl1326]

Give me that gravy IV! Looks so yummy. The butter, oh my goodness.

[@joshlovesfood]

The more I watch, the more I'm impressed, thank you for posting this!

[@leilanijones-tollefsen6420]

He is the best chef ever. Love his videos. Keep doing them.....

[@jojouhoh8661]

I've been searching KZbin for years looking for YOU! FINALLY! Thank You Chef!

[@ChefJeanPierre]

That Awesome! Make sure you do not miss our channel, subscribe and ring the bell. kzbin.infovideos 😍

[@GlitterRhi]

I made this gravy for thanksgiving and Ohhh mmmyyy gosshhh it was EVERYTHiiiiiiiNNNGG 👏🙌🙌🙌🙌 The most delicious gravy I've ever tasted....FABBULOUSSSSS!!! 😍👌💫🦃

[@philippehuysmans3159]

The problem is to get a good stock... In the US, you have Costco, but let me assure that here in Belgium, we do not have such a handy place to get good foodies. Of yourse we have Delhaize, but their stock appears to me as being recycled beef ur*ne with herbs or something... Yuck. And the preparation of a good stock is a lot of work, as you know... So the gravy looks a bit out of reach to me at this point :(

[@lilidoucet]

@@philippehuysmans3159 sometimes I just take store bought stock and fill it with vegetables or left over meat and just boil it again.

[@joedillon1387]

This is how I make my gravy now and it is, as Chef would say, "amazing". Thanks for the tutorial. Just as a point of reference, when I had my first Thanksgiving turkey dinner with my then girlfriend's family 30 yrs ago, it was culture shock. The turkey was a pre "basted" butterball. Gravy was a powder dissolved in a cup of water and microwaved. Stuffing was from a box. Cranberry was a jell like substance in a can. If that wasn't bad enough, dessert was store bought apple pie served with an individually wrapped Kraft cheese slice. Chef Jean Pierre puts more love and attention into his gravy than they did into the entire meal!