How to Make Roasted Chicken Stock

How to Make Roasted Chicken Stock | Chef Jean-Pierre

Рет қаралды 201,546

2 жыл бұрын

Hello There Friends, today I'm going to show you how to make a Roasted Chicken Stock. A little different from your regular Chicken Stock as we are now roasting our chicken and adding some tomato product to give it a rich consistency. I will be using this in some upcoming recipes so you friends can make this in advance and freeze it for 17 years! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/recipes/ro...
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Пікірлер: 682

@theoldbigmoose 2 жыл бұрын

Folks we are going to "Chef Level Culinary School" with each video. I have never learned so much, never enjoyed learning so much, and never laughed so much! "The Peoples Chef" is a national treasure! I have never been as motivated to leave all store bought preparations behind, and work with only basic ingredients. Chef shows us that we can do it! I made my clarified butter for the first time this morning after plowing out the homestead.

@charliebrown1828 2 жыл бұрын

Well said Gandalf

@biggianthead17 2 жыл бұрын

Chef Jean Pierre is the master and teaching his fledgling students. We get better with each video and as I've said before, we're getting a top notch culinary education. We are fortunate indeed.

@sarahb2623 2 жыл бұрын

..."after plowing out the homestead"...🤣

@michelleharkness7549 2 жыл бұрын

Greetings: amen 🙏 alleluia : Mr. Awesome 😎 Jean-Pierre( chef 👩‍🍳 sublime) , thank you; Mr. Awesome 😎 Jean-Pierre ) chef 👩‍🍳 sublime ) thank you again; { from southcentral Texas USA 🇺🇸}

@andrewmoore5628 2 жыл бұрын

Same here, I've never learnt so much.

@scottgodkin781 2 жыл бұрын

Without question, this is the BEST cooking channel ANYWHERE. Every recipe I’ve tried has been amazing! My wife is tired of me saying “Chef Jean Pierre says…” but she appreciates the cooking!

@pl7868 2 жыл бұрын

I think your right , have been watching videos,food blogs you name it for over ten yrs now an this one beats them all hands down !

@biggianthead17 2 жыл бұрын

I agree. My wife is sick of hearing... chef Jean Pierre says this...chef Jean Pierre says that... but she loves eating the food I make with his recipes.

@-ThePharaoh- 2 жыл бұрын

That's me with the "onion is always first" phrase. My sister got tired of hearing it 😅

@biggianthead17 2 жыл бұрын

@@-ThePharaoh- ... except when you have mushrooms...lol

@-ThePharaoh- 2 жыл бұрын

@@biggianthead17 because of the water? Tomatoes have water too but you don't start with them...the chef's words were clear "onion is always first unless there's bacon"

@justkiddin1980 2 жыл бұрын

This is what i love about you: "don't eat the chicken". Not more then 5 seconds later: "yes you can eat the chicken get some for lunch" Man the times you made us smile with little bits of comedy gold is priceless..I can't wait to show this to our son tomorrow..He will go "blup blup blup" even before you go "blup blup blup"..All the best and love from the Netherlands!

@diannt9583 2 жыл бұрын

Yes, I fear that would be all eaten after the roasting step!!! Dark meat is just too tasty!

@justkiddin1980 2 жыл бұрын

@@diannt9583 Yes i would by guilty too...I only wish i had a oven big enough to make these kind of recepy..

@msr1116 Ай бұрын

You can get a similar result from lightly browning chicken parts and vegetables on the stove top in a large skillet then allowing them to cook through on low heat with a lid ajar. I've done it, but an oven is best for its dry heat.

@tommontague5721 2 жыл бұрын

I like watching different cooking shows. I just discovered Chef Jean-Pierre a few days ago.....This guy knocks it out of the Park!....Thanks Chef

@cyndifoore7743 2 жыл бұрын

He’s the best

@bradleejones9959 2 жыл бұрын

I came to the same conclusion. I make Chicken Parmesan,.... now I know how to make it the right way. A completely different taste. 1000% better. I also foster rescue dogs. The last dog came to me very malnutritious. I made the regular chicken stock and sent the veggies, chicken meat, the fat and bones through my meat grinder four times and mixed it up in her food an ice cream scoop at a time. She loved it! By the time it was gone, she gained 37 pounds.(I made a lot of stock.)😂 No kidding! If I get another skinny dog, I'll have to make more stock and make dishes that requires it for sure. My fat neighbors love it when I invite them over for dinner, so using it up is no problem. Shhhhh about the fat neighbors though, ok?

@suzannefrey7121 2 жыл бұрын

Please do a video on potato and leek soup! ♥️♥️♥️

@designercaolho 2 жыл бұрын

That happened to a big part of us here for sure! It was exaclty the same for me a year ago. Jean-Pierre is such a character, he's the best.

@special420player Жыл бұрын

All the old school chefs have the best recipes I never question there talent

@alpcns 2 жыл бұрын

"Indeed, stock is everything in cooking. Without it, nothing can be done." ~ Auguste Escoffier I'm telling you - Chef Jean-Pierre is the (improved) reincarnation of old Auguste!

@amieinnovascotia8490 2 жыл бұрын

I agree! Been watching since I discovered this channel. So much information that refines various processes. At least for me.

@WintersWar 2 жыл бұрын

Watching many you tube Chefs over the years, this Chef has taught me the most. He's an open book. Thank You Chef Jean-Pierre

@miriambertram2448 2 жыл бұрын

And he actually explains what he does what he does. Is more of that class in cooking then so many other channels

@michelleharkness7549 2 жыл бұрын

Greetings from southcentral Texas USA 🇺🇸: wonderful: in thanksgiving: Enormous Hug 🤗, , Love ❤️, Be very, very, very safe and ( fwiw ) the video presentation is amazing 😉

@wnygal 2 жыл бұрын

Great video Chef! I need a freezer for my birthday!

@cecilerudis4610 2 жыл бұрын

ME Too!!

@robertharris2979 2 жыл бұрын

A trick I use for storing stock is using quart and gallon ziplock bags. You can use a measuring cup and label it with the amount you put in. Then the best part is you can lay them flat in the freezer (like a book) if you get all the air out. When its all said and done you, can stack them like books. It saves a lot of space and it thaws out very quick when it comes time to use it.

@ks5553 Жыл бұрын

I do the same thing and it works beautifully for stock and sauce, gravy, all sorts of things. For anyone trying it out I would add that you want to use the regular ziplock freezer bags, not the ones with the "slider". The slider type never seem to hold their seal as well in the freezer.

@christhekiwi109 Жыл бұрын

You are better to use a vacuum sealer. You put the stock in a vacuum bag with the bag unsealed and freeze it until almost solid then you vacuum seal it. Lasts much longer and easy to use.

@wendyhannan2454 Жыл бұрын

Good ideas here, also beef and chicken stock is good to drink on its own. I made beef stock for gut health, and leaky gut. It has many benefits, for health and cooking of course. I’m also making pho soup out of the broth.Thanks chef, you make a great stock.

@lucilletabbutt6703 10 ай бұрын

Can it, shelf stable forever and if your freezer fails no problem

@richardfellows5041 8 ай бұрын

I made this today. Only had 2.5 lbs of chicken wings but followed the rest of the recipe. Used 5 qts of water. Yielded 3.5 pints of wonderful stock goodness. Saved the large pieces from the colander, picked out the bones, mashed a bit, and set aside for dinner for my two fearsome Chihuahuas. They are REALLY enthusiastic about it. I'll give away 2 pints to a friend and make some more tomorrow. Great recipe, thanks Chef. Your inspire me.

@ChefJeanPierre 8 ай бұрын

👏👏👏

@audetnicolas 2 жыл бұрын

Also write the date on the cover (especially if you think you will not be using it very often). Makes makes managing your stock (of stocks) much easier.

@RR-uj2vx 2 жыл бұрын

It will be good for 17 years.

@olafscherdin2683 2 жыл бұрын

@@RR-uj2vx 🤣😂

@theoldbigmoose 2 жыл бұрын

I couldn't agree more! Always date everything, whether putting in the refrigerator or freezer. I took the Serv-Safe Manager's course a couple years ago, and learned so much about food storage and preparation safety. Almost was divorced trying to help the wifey of 35 years understand that we should not be thawing meat by just putting it on the counter in the morning... but put it in the fridge 2 days in advance to thaw.

@davedavenport8176 2 жыл бұрын

Absolutely great for a darker Chicken gravy. Funny fact Chief when you said at the beginning saying it was simple “but didn’t say it’s so easy even a child can do it” ya let me down not saying that. 😂🤣😂 But another wonderful cooking tip from you Chief

@rrobertomondo5173 2 жыл бұрын

He didn't say "even a monkey could do this" either -- "Crap"

@condeerogers5858 2 жыл бұрын

You are the best. I need no other Chef. You teach it all. I have learned so much from you. I will always remember that "The onions are first."

@wrightbrent73 2 жыл бұрын

'Unless there's bacon'... lol

@quilton1857 2 жыл бұрын

This is true. I second that and need no other chef!

@rustyshackleford3278 2 жыл бұрын

I have already made Chef Jean Pierre's Beef Stock and Chicken Stock, I can't wait to try this next step up. Amazing as always Chef!

@ForbiddenChocolate 2 жыл бұрын

I've made both too and they're amazing! So glad I have a pressure canner because it eliminates the need to defrost, which I always forget to do. I've got almost two dozen jars of stock in the pantry and will be adding this one after a batch of vegetable stock.

@busygirl2681 Жыл бұрын

@@ForbiddenChocolate I'm so glad you mentioned canning it. How long do you process it?

@ForbiddenChocolate Жыл бұрын

@@busygirl2681, 25 minutes at 10 lbs. for my elevation. Pints can go for 20 minutes, but my canner has space to stack them on top of quarts so I process at the longer time. Keep in mind, you have to use a pressure canner. Water bath isn't safe for meat products. If you're canning, you should pick up the USDA guide to home canning for preparation, processing times and pressure by elevation guidelines. I have several other canning books, but that was the first one I purchased. Happy canning!

@busygirl2681 Жыл бұрын

@@ForbiddenChocolate Thanks for getting back to me. I mostly have canned fish or meat, but I'm starting to branch out to free up freezer space and try some soups. My book is MIA LOL need to make some phone calls. I can't wait to try this recipe it looks yummy. Thanks again.

@ForbiddenChocolate Жыл бұрын

@@busygirl2681 I started canning for the same reason, the canner was cheaper than another freezer and I don't have to worry about power outages! The original owner of this house was a plumber and he built loads of super sturdy shelves for plumbing parts in the basement. They're the perfect size for storing my jars. When I first moved in I wanted to take some of them down but it would have been a colossal pain in the ass. Now I'm happy to have them!

@coolerkin 2 жыл бұрын

Wish I found you 25yrs ago as since I've been following your channel less than a year you have taught me so much.. THANKYOU CHEF

@ianespingswanson 2 жыл бұрын

This is like being taught to read music after a lifetime of playing by ear. I've cooked nearly every meal of my adult life but I have never learned any of the "why"s. I know some things work, but when I'm told why, I can apply that to other things. This is absolutely invaluable. That's not an exaggeration. There is nothing this competent and positive anywhere else on this website.

@txnavy8714 2 жыл бұрын

Beautiful! Now I gotta buy another freezer.

@ForbiddenChocolate 2 жыл бұрын

Buy a pressure canner instead, much cheaper than a freezer and no need to defrost! Plus it's shelf-stable so no worries if the power goes out. 😉

@sirich7751 2 жыл бұрын

The smell the celery, carrots, chicken and onion make in your house once the water get hot it one of the most wonderful things!! Smells like all in life is good at the moment.

@laura.j.schembri5165 2 жыл бұрын

Thank You Chef 🙏💐 You have become my main TOPIC of conversation at Dinner Parties. You should be on TV teaching the WHOLE WORLD. 👏👏👏 💁‍♀️🥂💐

@mariaelenamelendez1511 Жыл бұрын

I understand your expression. Chef is great! Therefore you believe that he can be on a TV program. I personally Do Not have tv. Do not pay for any satélite or any cable service. If Chef Jean Pierre goes to TV many of us will not have him. T V is not good. He will be under too much STRESS. NOW he is his own boss and plans how many videos to accommodate his day to day routine. God bless you all.

@kurttrzeciak8326 2 жыл бұрын

This looks fantastic! My local grocery store has chicken leg quarters for $0.49/lb right now. Going to try this stock recipe right away!

@nancyeaton731 2 жыл бұрын

Perfect time to stock up. Get it? Stock up. hah heh.

@sandylukemarsden7160 2 жыл бұрын

Merci Chef. OUI CHEF!!!!!

@jackdavis7632 2 жыл бұрын

I like this guy. He is to the point and no messing around.

@stizelswik3694 3 ай бұрын

my best gal pal use to tease me that I "blow torch"ed my food when I cooked. I was just a kid in my 20's then and didn't know how to cook anything... even boil water! (you don't ask and I won't tell 🤥) Now, since I discovered youtube, I've been sooo much better because I love to cook now! Thank you, Chef!

@corinnakern 2 жыл бұрын

Thank you, Merci, Danke, Chef! I am a passionate cook, I learned cooking and baking from my grandmother, who had survived two World wars. Nothing ever went to waste. I can make wonderful Austrian dishes with very little. I am so grateful I know how to make do with almost nothing. That is how I raised five beautiful children, many years as a single mother, partially in the US. Now they are grown up and I am refining my skills. And have found a master to teach me! You, chef! I have never made roasted chicken stock before, now I will try! What are your favorite dishes to use this stock in, besides the Bourignon? Again, Merci! Greetings from Austria 🇦🇹🏰🇦🇹

@keithmoorechannel 2 жыл бұрын

Chef Jean-Pierre classic. "You are never going to use regular chicken stock again.....I mean, sometimes you need to....I use it all the time." Love it. :). And once again, 5400 likes (so far) and ZERO dislikes. Amazing. Chef deserves 1mio+ subscribers.

@lc4236 2 жыл бұрын

your the best chef ive seen

@michelemaliano7860 2 жыл бұрын

Since I don’t cook in a restaurant my chicken stock is a roasted stock. Oh my gosh! The flavor is so flavorful and takes the dishes I use it in up a notch.

@faybayers3750 2 жыл бұрын

You are so informative, funny, and your recipes are fantastic! I love the way you teach! Amazing Chef JP! ❤️

@daphnepearce9411 2 жыл бұрын

Chef! Oh chicken bourgonionne??? I can't wait...but I will.:-) I think this week will be the week I make all of my stocks, bolognese sauce, carameilized onyo, bacon jam, mixed berry coulis, marinara sauce.....and freeze them for 17 years! I love my opaque deli containers. I use them constantly. I love this video, thanks chef!

@pierre6625 2 жыл бұрын

Hello Chef Jean Pierre. I have just finished making your beef stock with beef bones. It turned out great. Love the use of tomato paste in stocks. I will certainly make this roasted chicken stock and freeze some for later use. Love to learn from you, so well explained and the comments that tell us why to do or why not to do some steps in cooking, so we know the reason why it's done the way you show us. ❤❤❤ Best Regards, Pierre

@olafscherdin2683 2 жыл бұрын

This video was way too short my friend! 😏 Your talking, explanations and the fun you're making out of it adds so much to the fun we have watching.. Don't shorten that, PLEASE! 🙏

@nosaltiesandrooshere7488 2 жыл бұрын

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

@OK-di9do 2 жыл бұрын

Yesterday, I tried Chef Jean Pierre's Classic and Essential Beef Stock. It turned out just great, the best I've ever done. However, as in this recipe, the "solids" have to be strained to extract all that good stuff. I don't have a Chinois or a big strainer, so I ended up lining my colander with one layer (you may have to unfold it, so it is just ONE layer) of a large piece of cheese cloth. Let cool a little bit, and take out the bones first. One batch at a time, ladle your stuff in there, pull up the sides, make a ball and squeeze it just a little bit (not too much, you don't want to puree it), throw it away. Then another piece of cheese cloth and another batch of solids. Until it is all gone. Works perfectly. Just don't squeeze too hard. Merci Jean Pierre !

@harrystokes1412 2 жыл бұрын

Thanks Chef. My wife liked the beef bourguignon I made. She'll love the chicken. It's so easy to make even a child can do it.

@TerryC69 2 жыл бұрын

If there is anything I have found to be true about cooking it is that if you want great results you must start with great ingredients thanks for teaching us how, Chef!

@suzannebrown945 2 жыл бұрын

CHEF !!!!!!!! I just made this stock as a base for my Duck a La Orange………”Sauce”……….. The flavour is Very Delicious, The colour is Sensational ……..A perfect match for my a la Orange sauce….THANK YOU….😁

@diannt9583 2 жыл бұрын

I use chicken feet, wing tips, and carcasses. And a splash of vinegar to draw out the collagen. I'll have to try tomato sauce in the future - being acidic, it would provide the same function as the vinegar, plus more flavor.

@dorothycrowder8577 2 жыл бұрын

This is great! I've been waiting for this video. Thanks for the class!

@salinamartin8711 Жыл бұрын

I love watching you Chef Jean-Pierre! I'm 54yrs old and have been cooking since I was 18! I have made all different cuisines! My Grandmother visited her 18yr old Granddaughter who was tired of mac and cheese and ramen but on my own. She said I could eat anything my mind could dream of. She said "Salina, if you can read you CA cook!". she bought me beautiful cookbooks! Everyone ate at my little apartment, lol! But I can't wait to make this stock!! Love you!

@ChefJeanPierre Жыл бұрын

Thank you Salina! 🙏😊

@mhmudhassan4239 2 жыл бұрын

Hi amazing chef, 3rd view, most energetic chef i have ever seen, best of luck.

@4hubby971 2 ай бұрын

Spectacular!

@TartanJack 2 жыл бұрын

This went immediately to the top of my "To Make" list. Thanks Chef!

@tomjeffries58 2 жыл бұрын

I have tried a number of Chef's recipes, this is the real thing. It is also the way he explains methods and processes. I have to say his video's are on par with my all time favorite, Julia Child. You young people need to understand she showed process, understanding of ingredients, all the important points of fine cooking back way before the internet and as, Chef Jean-Pierre is, she was very entertaining. She would fail on live TV and make a success of it! I salute Chef Jean-Pierre. I believe he has carried on the tradition. Health and long life, Chef.

@colinluby5950 2 жыл бұрын

Lovely!

@Matt_spalding82 2 жыл бұрын

Great way to start the week!!!!

@lavernebufmack5091 2 жыл бұрын

I not only make this I can it and it is on my pantry shelf for when it is needed!Love your channel and all your recipes . You are so down to earth!

@timothysokoloff7603 2 жыл бұрын

Thank you for another amazing video Chef!!!

@marcirobbins1925 2 жыл бұрын

Always such a joy watching you!! Thank you for very great videos 👏

@MrMikellsof88 2 жыл бұрын

Those are the greenest carrots and the most orange celery I've ever seen. Looks amazing as always chef. Can't wait to try this.

@cocobrown2080 2 жыл бұрын

The best part of Chef JP is I go get all my ingredients of whatever I want to make with him, then I come home prep everything and cook with Chef. I thoroughly enjoy cooking with you chef JP. Thank You!!

@MrKylw 2 жыл бұрын

These videos are so addictive, love ya chef and thanks for sharing your secrets of the kitchen.

@kellymcginnis8631 2 жыл бұрын

Can't wait to make this, really enjoyed watching you, thank you!

@ranger2055 Жыл бұрын

I love you Jean-Pierre!! You're awesome!!! Thank you!!

@residenceemerod5080 2 жыл бұрын

You are a joy to watch!!

@flowerlover4569 2 жыл бұрын

Wow! Will be making it tomorrow. You recipes are always great!

@shanegabbard6861 2 жыл бұрын

May the Lord bless you chef..thank you so much for sharing decades of knowledge and experience freely...A true act of kindness.

@gerry4281 2 жыл бұрын

Love your channel. Thankyou.

@rodger3641 2 жыл бұрын

Love your work Chef Jean-Pierre, Your family must love it when you cook such awesome meals.

@gblessbacon 2 жыл бұрын

This channel has reinvigorated my passion for cooking. Thanks jean-pierre and team, you guys do amazing work!

@jjjvclub Жыл бұрын

Awesome thanks for that!

@thegodofpez 2 жыл бұрын

So much love is put into his recipes. 🥰

@ericprice2033 2 жыл бұрын

This is a great video. Practical and to the point with the perfect touch of humor. Chef, you are a joy to watch.

@Des837 2 жыл бұрын

Awesome! I have learned so much since I discovered your channel, thank you Chef!

@smoothbeak 2 жыл бұрын

I really love all this fundamental stuff, and I love how it builds on top of other things.

@davedunn4285 2 жыл бұрын

Absolutely love your videos Chef you are teaching me some great stuff

@stephanies6733 2 жыл бұрын

My favorite chef!!

@jakessofa8187 2 жыл бұрын

Great work Chef!

@charleswise5570 2 жыл бұрын

I make wings all the time. When I break down the wings, I save all the wing tips and freeze them. They make excellent stock, because the wing tips have the most collagen of any part of the chicken.

@comingtofull-ageinchrist6736 2 жыл бұрын

Thank You, Chef Jean Pierre! It is so kind of you to share these cooking secrets with us all! With love and thankfulness and hope your 2022 is going well. What a generous heart!

@robertanchor 3 ай бұрын

Watching Chef teach has elevated my cooking beyond anything I could have ever imagined. My family is thrilled every time I cook now. Thank you Chef for everything you’ve taught me 👏.

@rubyslippers9611 2 жыл бұрын

Love the basics.

@nevcomm 2 жыл бұрын

Merci merci Chef! Merveilleux! This looks AMAZING - I've learned so much from your videos!! Look forward to every new one! Keep up the excellent work! Cheers!

@aprylkioko7335 2 жыл бұрын

Good morning. Your tips have been shared with friends who think they know it all and boy have the steaks been better! THANK YOU CHEF❤

@drgeorgeian1888 2 жыл бұрын

Oui Chef ! ! ! with KZfaq, Always a Pleasure to have You come into my Home ! ! ! Thoroughly Enjoy Your Company ! ! ! Thank You ! ! !

@iakazul 2 жыл бұрын

Good stuff! Thank you for sharing your wonderful experience.

@wildearth8134 2 жыл бұрын

awesome! thank you for your hard work chef. 👨🏻‍🍳

@rickross199 2 жыл бұрын

liquid gold indeed.🤤

@powerhouseguy 2 жыл бұрын

Looks Amazing!!! can't wait to make it.

@Fishook100 2 жыл бұрын

Another great video!

@kathykerton1662 2 жыл бұрын

Chef Jean-Pierre uses basic /classic techniques and explains exactly why he does each thing and how it makes sence, elevating the recipes to perfection. I just love his presentation and humor.🥰

@gerigray2021 2 жыл бұрын

I love watching your videos. Jean is a wonderful teacher. Thank you 😊

@brigitte3704 Жыл бұрын

I love your accent Chef and your recipes are both easy and tasty

@sharonavictoria7155 2 жыл бұрын

Essential good food begins with a great stock ! Thanks for your recipe ! ❤

@tracygoode3037 11 ай бұрын

Can't wait to make this! It looks so amazing. I love a good roasted chicken stock for cooking with.

@karenclose4581 2 жыл бұрын

I AM SO EXCITED TO TRY THIS STOCK! Thank you so much for the cooking lessons. I have learned so much over the past few months.

@Jeebizz101 2 жыл бұрын

Its so cool to see how proud you are when youre playing with the stock with your ladle, genuine pleasure and passion for craft, cheers mate!!!!

@josephrose9226 2 жыл бұрын

The most informative, educational and, by far the friendliest Celebrity Chef I’ve ever had the pleasure of watching. God bless you, Chef Jean-Pierre!

@sherylcrow2027 Жыл бұрын

Beautiful. Thank you so much for sharing your knowledge. Yours humbly.

@mimoochodom2684 2 жыл бұрын

You are an absolute inspiration. 💯

@chrisday4382 2 жыл бұрын

Fantastic man, iv learned so much. Thank you, sir.

@DavidJones-oi4hz Жыл бұрын

Love this recipe

@godsgrace5777 2 жыл бұрын

I think I’m in love with your recipes ❤️

@patrickladucer4118 Жыл бұрын

Appreciate your video as always. I'm glad you made the distinction between roasted and just plain chicken stock. Also appreciate when you said it's a blank slate or canvas. No one ever taught me that in all the videos I've watched over the years. Makes sense though. Thank you for your service and expertise Mr Jean Pierre Chef!

@ianespingswanson 2 жыл бұрын

I have been cooking for 25 years but Chef continues to remind me in these videos to keep it simple. These videos are a revelation in a complicated world.

@mayrnibird9224 2 жыл бұрын

the bones, the onions, and the tomato paste mixture are in the oven. smells so good in here! merci chef.

@DM-rock-n-roller 2 жыл бұрын

Merci beaucoup, Chef! You've upped my game tremendously in just the couple months since I found my way to your channel. I've cooked since I was a kid but you have taken me off from the playground and into the food university! My repertoire has improved so much! A bientôt.

@ellenmitchell3075 2 жыл бұрын

I love your personality so much!!!! You make me smile...thank you for your channel!

@donnabrooks7783 2 жыл бұрын

Chef Jean-Pierre, I found your channel about 5 days ago and I am so addicted! I now push the LIKE button before the video even starts! You a truly an amazing person, chef and likable, funny human being and I thank you for sharing your amazing knowledge of cooking!