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.
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!
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! 🇦🇺
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.
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
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!
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!
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.
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 😊
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. :)
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!
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. ❤️🍔🍜🍷🍧🍝
Okay Chef, I’ll never make my gravy with pan drippings after making your gravy. Did two-one without the cherry and alcohol; the other with cherry and alcohol and they were both awesome. My family and friends loved loved the one with the cherry and alcohol-YUMMY. Oh! had no leftover gravy!!!
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!
Last christmas i binned the turkey dripping and used necks and gizzard ................ Best christmas dinner EVER ! /// and no sleepies after eating ! .... You do however need far more gravy cooked this way ! ... I wont be using the cherries though as my wife don't like cherries ! .. Blackcurrant or redcurrant though i do know works really well too ! < i already tried ! >
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!
If he asked for contributions, I think we would all send him some $. Love this guy and his attitude towards his friends and his attitude about cooking. A breath of fresh air.
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!!!
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.
Years ago I canned a couple of gallons of your beef stock. Family and friends raved about anything cooked with it. This recipe is about to be a new Thanksgiving tradition. I can sense it.......❤
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"!
Ok off to the liquor store for Port and Cognac 🏃🏼♀️ my family is going to flip out if I make this right 🤯 Thanksgiving is my absolute favorite holiday and the one time a year I used to really “try “ to cook. I’m actually a little scared, but, excited to make this sauce & menu. You keep saying “ don’t worry about it” “ even a child can do this” and I love your accurate measuring techniques!! ❤ I know I won’t fail Thank you Chef!
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!
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 .
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.
How come you don't use recipe for cooking but I must admit you're a master chef with great knowledge and experience ,am learning alot from you chef ,thank you so much.
I bought a Butterball earlier this week and thawed it in the fridge. I'll roast it tomorrow. Now, I have to buy some cherries and some booze! Can't wait to try your recipe, Chef J-P!
You had me at Butter Olive Oil... For those that don't know, bringing it to a boil needs to be a nice slow boil where it goes bloop... bloop... bloop...
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.
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!
Oh this looks so good! Now the only way I can see how it tastes is to make it. Good thing my family is massive. This amount of gravy should serve 20+. Maybe I'll make the traditional Thanksgiving Turkey gravy as well just to be certain. Variety is nice too. Thank you for being such an incredible teacher, Chef. You've helped me become so efficient, proficient, knowledgeable, and confident as a good consequence. God Bless you 🙏 And God Bless America. 💪😎🇺🇸
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.
Thank you 🙏
"If you have too much, you have too much." Words to live by Chef.
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!
Thank you chef for not only having the best personality on RUclips, but for also being the best teacher on RUclips!! Best cooking show hands down.
Texture is a conductor of flavor. 🤯
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! 🇦🇺
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.
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!
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.
Finally, the time has come. My body is ready.
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
Good one!!🤣🤣
They freeze for seventeen years!
@@ertznay3142 HAAAAAHHHHH!
That 2 neck turkey grew up next to a nuclear reactor😂
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
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!
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!
I’ve never heard of cherries in gravy before, but dang does it look delicious!
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.
Hello from Vermont - I am sorry to hear about your week, on this channel we are all family and wish you all the best
Hope your week improves, Doxie!
@@rustyshackleford3278 that's what makes this the best RUclips community there is.
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 😊
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. :)
I love the " add the wine carefully Friends" GLUG, GLUG, GLUG. Chef you are awesome.
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!
Black cherry gravy? I'm initially skeptical, but since it's you chef, I'm here to watch and be amazed. You the man!
Oh yeah a Friday video
You make every day seem like a holiday. Thanks for being so cheerful in the kitchen.
"Don't put in too many cloves... eeeh, go ahead and put 'em all in."
That's what I love about Chef, such precision. 😂
Watching chef JP cook just lifts my spirit and makes me feel great. Thank you chef!
Chef, you are our Thanksgiving every day! You never fail to make me chuckle at least once in every video. You are the best! 🤩💜
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. ❤️🍔🍜🍷🍧🍝
Okay Chef, I’ll never make my gravy with pan drippings after making your gravy. Did two-one without the cherry and alcohol; the other with cherry and alcohol and they were both awesome. My family and friends loved loved the one with the cherry and alcohol-YUMMY. Oh! had no leftover gravy!!!
The best cooking teacher in RUclips 🙌🏻 Chef Jean Pierre you rock!
Gravy made from turkey necks, served in a goose neck: Priceless!
You are great teacher, a really talented chef and a charming entertainer! Who wouldn’t want to try your recipes? Thank you!
🙏🙏🙏😊
Cognac (in our wall safe)✔👌
(Wild) Turkey necks, wings & giblets ✔👌
Excellent locally grown black cherries ✔👌
This is going to be incredible !! 👍👍
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!
This gravy looks as time and labor intensive as the rest of the meal combined. No doubt will keep my kitchen " staff " busy.
Hi
Jean Pierre, I wish I would have met you. This is the best gravy in the world.I made it yesterday.
Where I grew up, a good gravy is almost considered a beverage!!!
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
Last christmas i binned the turkey dripping and used necks and gizzard ................ Best christmas dinner EVER ! /// and no sleepies after eating ! .... You do however need far more gravy cooked this way ! ... I wont be using the cherries though as my wife don't like cherries ! .. Blackcurrant or redcurrant though i do know works really well too ! < i already tried ! >
Your cooking is like a concert at the Metropolitan Opera 😍 I learned a lot from you. Thank you very much 😘
This time I followed step by step and this gravy is absolutely outstanding. Thanks Chef for another masterpiece!
"You could drink it." CLASSIC!!!
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!
Thank you so much chef for all the hard work you do for us making these videos!! And TY for the recipes, always!!
Thank you for sharing your wonderful sense of humor, and the gravy recipe.
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.
This is going to be my gravy this Christmas. Great idea . Thanks Chef. Take 20 minutes off have a glass . Bravo
I always wondered why Chef might "ladle"; just to cover the tops. "just pour it in(oops)". Always a fun vid no matter what!
YA MON!!! LOVED the part when you threw all the garlic in!!!!
Never heard or thought of this, can't wait to try it
If he asked for contributions, I think we would all send him some $. Love this guy and his attitude towards his friends and his attitude about cooking. A breath of fresh air.
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!!!
I made this last thanksgiving for the first time. My boyfriend is 100 Percent french. it was a huge hit!! love the recipe.
this was another great instructional video, thank you
wally
What a Beautiful Gravy ,Thanks for Sharing
Absolutely love this guy. Comment for the algorithm.
I may just attempt this in advance, looks and sounds great.
Life is too short. I'm still working on sunny side up eggs...but still love these videos..!
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.
Thank you chef, I promise you to cook your gravy for the thanksgiving
Years ago I canned a couple of gallons of your beef stock. Family and friends raved about anything cooked with it. This recipe is about to be a new Thanksgiving tradition. I can sense it.......❤
Again, muchos gracias for the recepi♥️♥️
Yum
I want to drink that gravy!
Hello my favorite Chef !!! Greetings from the Philippines 💖💖💖🥰🥰🥰
Excellent recipe for gravy 👌Thank you so very much !✌️🌹I learned the best gravy recipe 👌🌈✌️
All my sauces are up a big notch from Chef Jean-Pierre’s recipe!
Your cooking style just makes me so happy🧡💜🧡
That looks amazing.
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"!
OMG you make the best stuff. Leg of lamb on sale at the grocery store. Rub it with a Greek rub and olive oil, BBQ it medium rare with Taziki
Love using cherries in sauces. I make a bing cherry/mustard marinade for beef tenderloin kabobs
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
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!
Great Gravy Chef!!! I put Chicken feet in with the Turkey Wings and Necks, I don't use the livers or anything else though. 🙂🙂
Absolutely BEAUTIFUL!
Ok off to the liquor store for Port and Cognac 🏃🏼♀️ my family is going to flip out if I make this right 🤯 Thanksgiving is my absolute favorite holiday and the one time a year I used to really “try “ to cook. I’m actually a little scared, but, excited to make this sauce & menu. You keep saying “ don’t worry about it” “ even a child can do this” and I love your accurate measuring techniques!! ❤ I know I won’t fail Thank you Chef!
"I put the whole thing in there. What am I saving it for?"
CLASSIC!!!!
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!
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 have seen some Cooking shows and this one is the bestseller!😊❤
Finally I learn how to make real gravy....thank you Chef Jean Pierre...👌❤
So looking forward to this video!
You always make my day!!! I just love you and your videos!!! Thank you!
Mouth Watering ❤️🇺🇸
The real deal here got me drooling 👍
I love to cook like this when i have the Tyme.
Thanks again Chef, my lady friends will love this one.
Taking a half onyon and sear it black on the flat side before using it in your roasting ingredients really gives a nice sweet roasted flavor 😊
Wonderful as always
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.
How come you don't use recipe for cooking but I must admit you're a master chef with great knowledge and experience ,am learning alot from you chef ,thank you so much.
I bought a Butterball earlier this week and thawed it in the fridge. I'll roast it tomorrow. Now, I have to buy some cherries and some booze! Can't wait to try your recipe, Chef J-P!
You had me at Butter Olive Oil... For those that don't know, bringing it to a boil needs to be a nice slow boil where it goes bloop... bloop... bloop...
Good old days
Chemistry 3.0, you make cooking even more fun than it already is chef!!! Can't wait to do this one for my guests!
Love watching you cook... you are so funny and TALENTED. :)
I wish you could bottle some of your gravies😋😋.I don’t keep cognac or other types of wines you use but all your sauces and gravies look amazing .❤❤
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 bring a big smile to my face when I watch your videos! Thank you!
Chef Jean Pierre has great gravy recipes.
Uploaded on my birthday, thank you my friend, great gift!
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!
Oh this looks so good!
Now the only way I can see how it tastes is to make it.
Good thing my family is massive. This amount of gravy should serve 20+.
Maybe I'll make the traditional Thanksgiving Turkey gravy as well just to be certain. Variety is nice too.
Thank you for being such an incredible teacher, Chef.
You've helped me become so efficient, proficient, knowledgeable, and confident as a good consequence.
God Bless you 🙏
And God Bless America.
💪😎🇺🇸
Thanks for the great teaching and recipes! I'm definitely going to buy that cherry brandy...among other products.
An intriguing alternative to traditional gravy. Thanks for sharing the recipe, Chef!