Turkey Neck Pot-au-Feu | Jacques Pépin Cooking At Home | KQED
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- Опубликовано: 8 сен 2024
- Pot-au-feu is a classic and inexpensive French stew, typically prepared with boiled beef and vegetables and served at family meals and holidays. Jacques Pepin shares this version that uses turkey neck instead of beef. Don't forget to save a bowl full of bouillon to serve with croutons and cheese alongside the main dish!
What you'll need:
2 lbs. turkey neck, 3 qt. water, thyme, bay leaf, salt and pepper, 1 leek stalk, 1 celery stalk, 1 white turnip, 1 onion, 3 carrots, 2 potatoes, 4 cabbage wedges. Croutons and cheese (optional).
Jacques Pépin Cooking At Home
Episode 134: Turkey Neck Pot Au Feu
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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This is the type of dish you sit down and eat with half a baguette. Heavenly!!
My serbian grandmother did a similar thing with chicken and used the broth for soup as a first course, if barefoot peasants can be held to have such things. At any rate, merci bien, Oncle Jacques, for the support you have given us all for the past year and my deepest condolences for the lots of your lovely wife. I wish the best for you, Claudine, her husband, and your granddaughter.
My poor Irish grandmother made something very similar. She had a lot of kids to feed when she was growing up.
Jacques is always the best teacher !!!
Jacques is such a lovely gentle man, a lot of chefs in the world can learn a lot for him (especially Ramsay)
Wasn't Ramsey a disciple of Marco Pierre White? The school of unnecessary culinary drama :)
There is no way you can not adore this chef!
Waste not; want not. The neck and the back bone were always my Grandmother’s go to parts. And she always saved bones for soup or stock. Thanks Chef.
This is similar to Southern cooking. I LOVE Jacques
My heart swells with appreciation for Jacques showing off how awesome turkey neck is.
Thank you Mister Pépin. Again, thank you.
Delicious 🤤
Dearest Jaques you make the simplest food.,appear as a banquet. Thank you ❤ God bless you and keep you safe 💕
What a nice comment 😊👍❤️
@@georgeneckrock7575 thank you so much for kindness ❤
In my family there are no fights over politics at Thanksgiving, however the turkey neck is so coveted that I buy an extra package of them so that there are no conflicts. My parents hover in the kitchen until the neck is done and then stand around ripping it to shreds with their fingers and teeth like some wild things out of a Maurice Sendak children's book. Chef Pepin's preparation looks like a somewhat more civilized way to go.
I wonder in what part of the country your parents live. One of the traditional methods of cooking turkey necks, here in New Orleans, is to throw them in the pot of a seafood boil. They soak up all the spices & NO ONE fights over them because you’d better have plenty for everyone! 😂🤣😂
If your family doesn’t eat seafood, vegetables cooked in the crab boil seasonings are divine. Corn, potatoes, all the ones Chef Jacques prepared, whole green beans, asparagus, really, you could put the kitchen sink in if you wanted.
Many thanks to Jacques Pepin!
Dennis Kirschbaum: That's a hilarious image you painted for us!
These visuals are killing us, Dennis 😂
Is that an elder generation thing? I have no use for chicken necks, etc., but my grandmother seemed to enjoy it. Just wondering what the appeal is?
@@emdee7744 yes, I think so. In the old days if you bought a chicken or a turkey it came with the neck and you ate it. You couldn’t afford to waste it. Also, they do happen to be delicious roasted in the bottom of the pan. Fatty and yummy.
This would be especially good on a cold, wet, and rainy day. Thank you Chef Pepin for sharing.
My mom and I do the same with chicken leg quarters. She used to bake and braise turkey necks with root vegetables...So good. I'm in Newfoundland by the way.
Turkey Neck Pot-au-Feu of the gods!!! That looks good!!!
I cook with turkey necks all the time. Instead of chicken stock, I use turkey necks. So much more flavorful and rich. I had no idea I'd been making Pot-au-feu for the last 40 tears!
Do the necks flavor the vegetables? Seems like they might be a little bland.
@@baconbap Yes. As you season your stock, your veg will pick up that flavor. I use garlic, Bay leaf, thyme, Salt and pepper.
@@baconbap you can add more spices and aromatics to your taste
Two Jaques videos in the same week! Thank you Jaques. ❤
❤️ for Jacques....and a ❤️ for KQED.
And one for you 🧡
So simple. So healthy. So delicious. Just needs salt and pepper and lots of butter!
lol ;-)
I didn't see butter go in there.
And this is it!!! That's the whole boiled dinner!!!
"Make sure you use your fingers to suck the meat off those bones". Reminds me of when we were kids and we would "attack" pork chops, or anything else we would get the VERY LAST "goodness" from my Mother's cooking. I Truly Love This Man. Grandma would watch "Her boys" eat with a big smile. Jacques loves to watch you enjoy every bite.
I like how simple this is, it’s almost intuitive
Honey, what’s for dinner?
Turkey necks!
Um, no thanks.
But, it’s Jacques’ recipe.
Bring it on!
And that's it. Dinner is served!!!
Looks amazing, Thank you Jacques! I must try this simply yet beautiful dish.
There is not one TV cook, they are not chefs, that can even think of creating such a simple healthy meal.
Hello sir.
I love turkey necks
The way you did
I'm greek and I've been in usa for 50 years,and I still cook
The way I grew up
If people only new how healthy and delicious are some things 😋
They wouldn't talk
Other wise.
Thank you
I do have a chicken carcass sitting in my freezer right now, so maybe I should make this soon!
Let us know how it goes!
@@dylan4972 I haven't plated it yet, but I just tried some of the broth and one of the leek bits, and they were delicious! I used a backbone, a carcass, a couple of knuckles, and some wing flats to make the stock, and threw a couple of thighs in with the vegetables. I am making crackling with the skin from the thighs, which seems to be exciting to one of my kids. We're serving up with some baguette and a lot of grated cheese (fontina and cheddar, since that's what we have right now).
Boiled dinner of the gods!!!
I have a pot of this going right now. My kitchen smells fantastic ! Thank You Chef !
The simplest of comfort foods and a great way to get rid of veggies in your fridge that are nearing the end of their useful life.
That’s some serious old-school comfort food.
I love that Chef Pepin has no thermometer, he doesn't need one as he knows what's what ! 🍀🍀
Boiled dinner of the Gods!
I always learn a few things. I'd never heard of using turkey neck. I'd never seen bay leaves like that, they're always dried. I need to learn to make turnips and cabbage and other types of veggies. Thanks for showing us different ways of eating.
Makes me happy to watch Jacques
Watching Jacques Pepin is not only educational its Cathartic!
Interesting way to serve soup. I realize it is classic, but it’s new to me.
This is one of my favorite meals, but I never thought of turkey necks.
Hallo, many thanks, love french cusine. Greets from Germany!
BOILED DINNER OF THE GODS!!!
That Turkey Neck Pot-au-Feu looks very good!
That looks delicious.
And just like that he made my mouth water! Thank you so much!♥️♥️
Yummmm 🤤
Good inexpensive food without much effort. A solid family meal.
Looks delicious, just like my grandma Edith used to make
Lovely, healthy and delicious.
It always makes me smile to see Jacques cook.
Bon appetit.
Thank you Jacques.
Very good very good ,
We do the same in Hungarian (Magyar) cooking with a nice piece of beef also, that cooks to perfect tenderness! And we do eat it separately, except we add very thin pasta noodles to the bullion. If there are left overs, which is good to count into the ingredients quantity, then the veggies are chopped up with the meat into cubes and made into a “French Salad”. Homemade mayo is added with sometimes chopped up girkins. Perfect gluten free option in Hungarian cooking.
Looks like thru cooking we are all interconnected!
Now this is frugal cooking
That broth looks amazing.
Right? 🤤
Amazing
Mr Pepin what a refreshing channel you have! I would be interested to hear about any recipes you might have on wild boar.
At that, thank you for such wonderful posts!
Amazing dish, would rock in cold weather I think.
очень классный ШЕФ!!!! рекомендую! просто, но обалденно вкусно! очаровательные мини-сеты!!!
So healthy and cheap .
Non processed whole food
Love it!
Un genio este buen hombre
Awesome. Thank you. 😀😀😀
Thank you Jacques! Looks 😋
Thank you!
I’m definitely going to make this!! Looks amazing!! 😊
Love ya Jacque
Hallo Chef,
I am
making this right now!
2 questions:
1) How did you wash the whole leek to avoid the grit?
and
2) I notice you did not put any garlic. Is there a reason? I'm thinking I might put some in just because I'm so in love with it 🥰
Anyway I'm thinking warmly of you as I make my first pot au feu with turkey neck.
Merçi Beaucoup Dear Chef💖
GOOD DOWN HOME 🏡 FOOD
I Think He Could Have Filled That Pot With Rocks And Still Made A GREAT Meal!
Reminds me of the fable. Stone soup!
I wish this guy was my dad cuz then I woulda had a real father and I'd be somebody plus he's super cool 😎
That face when you've never before considered buying a turkey neck at the store :o
turkey neck is delicious, most flavorful part of the turkey
if you want the expensive version try oxtail
meat on the bone!!!
Who said French cooking is complicated?
Is this Alan sugar??
#pietsmiet
Est ce quelqu'un sait s'il fait des vidéos en français?
Il a oublie le francais, sauf l’accent!
Huh...
Kudo;s 2 U
I love the way chefs measure. "lets add a pinch of salt" and literally throws in a HANDFUL. That being said this looks like a depression era recipe that was more about feeding you than tasting good because it looks absolutely depressing. Soggy boiled veggies and cuts of meat people wont normally eat.
Depression or wartime. But! The thyme, bay leaf and salt add a surprising amount of flavor. Very aromatic.
Seems to me you never had the chance to enjoy such a meal. If you did, you would change your mind.
@@angellas.1314 ive eaten plenty like it, bland and cheap
He adds the veggies after the meat is almost done so that they veggies will retain their shape. And he uses a piece of meat that has bone, cartilage and marrow to create a nice and comforting broth
Uh....no thanks.
This is the only thing I have seen him make that does not look good. I would probably like it if I tried it though.
Love it!