Classic Chicken Broth/Stock | Chef Jean-Pierre
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- เผยแพร่เมื่อ 13 ม.ค. 2021
- Hello There Friends! Today, I'm bringing you the long awaited chicken stock recipe. This is an essential in every kitchen. Used in so many dishes, make this stock and freeze it for 17 Years! Super easy recipe will show you how to make stock and save at least $10 with two FREE boneless and skinless chicken breast! I hope you enjoy making it as much as I did for you guys.
RECIPE LINK: www.chefjeanpierre.com/recipe...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
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If more TEACHERS were like this? We'd all be BRILLIANT. He's a magnificent teacher. I just love watching him.
🙏🙏🙏😊👍❤️
❤
💯
100%!!!
As a a French I can tell you that this man and is way of cooking are traditional frenchness in a nutshell. Put a lot of that a little of this and go mad on butter alcohol and sugar and loads of jokes between all of that 🇫🇷
this is my country how I like it : authentic, warm-hearted and friendly oh and I almost forgot, ALWAYS slightly grumpy about a few things
Haha
OMG, whenever I need a lift, I just go to watch my friend Jean-Pierre. He's such an amazing bloke.
This man is a treasure. Protect him at all costs.
🙏🙏🙏👍😊
I just can't stop watching his videos, he makes me happy🥰
(: It's True ... ☺
"Dont worry it's not gonna hurt him - he's already dead" - made me laugh out loud.
Love his positivity in these crazy times.
It's the bloop bloop bloop ;) I feel ya!
@@billmackinaw9254 yes!😅 and hand jesturs that go along with the bloop bloop bloop🥰
“I’ve been doing this for 50 years. I haven’t killed anyone. At least I don’t think so!” 😂
He discounts all those diabetics and heart attacks because they liked his food too much. 😉
@@Visitkarte Objection! This is just coincidence. Correlation is not causation. So there is no proof! 👹
The way he was playing with that chicken before and while butchering it made me laugh uncontrollably. When he said "Don't rorry about hurting him, he's already dead..." I almost choked on my own tongue.
1:56
This man... Is something else. I'm in tears.
I literally had to replay that part I'm cracking up way too much XD
I don’t think I ever watched a cooking tutorial and smiled the ENTIRE way through like I just did watching this guy haha.
It's so hard not to smile during his presentations. I think it was the tomato soup where he said if you don't like this then go next door
this guy is one same level as chef john from foodwishes channel
"Don't worry; it's not going to hurt him. He is already dead." I love Jean's personality. It's so much fun.
omg as he slaps and pulls on it hahah
I asked a waiter in a restaurant " what's the chicken like? " he replied " The chicken don't like anything, it's dead!" Good to see chef Jean- Pierre making this stock and advising how to store it. Thank you chef!
This man is my power animal.
Let's make stock then
Spirit Animal*
@@venomf0 *Spirit Aminal
You have a proclivity towards him
@@richardcorsillo9819 thanks for the new word.
"so simple a child could do it" immediately picks up a knife.
Ok I'm Subscribing.
Oh my gosh, your editor is hilarious! Love the zoom on the “bloop bloop bloop”😂
Ahhh yes, my Thursday morning ritual
Thursday late night for me :D
that's a great idea to make this a habit
Your vidoes are more than about cooking, chef.
A blend of french refinery, stubborness, italian flare and american spirit.😀
Brilliant!
Well said! 👍👏👏👏
I have so much respect for you, chef.
You have humor, sensibility regarding sanitation and you make kickass food.
Keep them coming
OMG! Where has this guy been all my life!? Started watching one video, on my 5th. Just wish he would include the ingredient amount. Love him!
You've probably figured it out by now, but just in case- the recipe link is there- click the down arrow at the bottom right of the video
No worries. Part of the fun is winging it! Exactly measured ingredients don't really matter for stocks. Remember how Julie Child said to add a little wine and then poured half a bottle in the pot? (And she then poured the rest in her glass).
Love it when you de-mystify some things people think are super hard but are actually easy.
OMG that little chicken dance at 1:56 had me crying. I need a gif of that so badly for all occasions.
Jean-Pierre, I tried this recipe with a whole chicken and I cannot believe how easy it was to separate the chicken!! I buy my produce from a local farmer, free reigned and no growth hormones' and antibiotics so I am paying a premium for the products. Just the two breasts alone, I saved $16.00 and I paid $19.00 for the whole chicken. Had plenty of bones for the stock and it turned out well. Thanks again!!! Great videos!
Just remember "free range" is a scam, and "cage free" is only that they still spend all day crammed togther in the barn. You want pastured chicken for eggs. I strongly advise anyone here to watch "Super Size Me 2: Holy Chicken!" for the truth about the chicken industry. You just have to have one end of the barn open with about 12 sq ft for all the chickens to share for it to be called "free range". Pasture chickens actually spend all day in the pasture and then go into their mobile barn at night. They rotate throughout the entire field, etc. It is how they did it a century ago.
@@toriless We buy from a local farmer and all their animals are free-range. You can see them as you are driving up their driveway. I do agree there are some that falsely advertise this, which is why I stay with local farms so I can see for myself.
The last time somebody promised me he hadn't killed anybody, he was wrong. I still trust this chef.
I have always enjoyed and learned from cooking shows. Justin Wilson and Alton Brown were very good but I have a new favorite! Jean-Pierre gives great information and instruction with lots of laugh out loud moments. Alton Brown gives more how and why information on the chemistry and physics of cooking but not everyone is a geek like me who enjoys that sort of thing. The only thing I would add to any video involving chicken is to explain the difference between a young fryer, maybe a few months old, and a stewing chicken which might be 2-3 years old. I’m 60 years old and remember my grandmother planning to make Chicken & Dumplings and saying she needed to get an “Old Hen”. That meant 2-3 year old egg layer who’s production had diminished. There is a BIG difference between the flavor of a Broiler-Fryer and a Stewing Chicken, the older bird’s meat is more flavorful than the younger and makes a much richer broth. When I need chicken broth I start with a good off the shelf broth covering a Stewing Hen in a pressure cooker or instant pot. Forty minutes of high pressure will give you a falling apart tender bird and an amazing broth. My Texas grandchildren request MY chicken and dumplings when visiting. Thank You Jean Pierre, you are the ONLY TH-cam channel I am subscribed to. Please keep it up.
Thank you Doug! 😀
"Better Good, um hum". Alton was a little off for us. The Galloping Gourmet (Graham Kerr) had our attention for years but then came the Food Channel and our most favorite TV Chef of all, Emeril LaGasse ! He had the best cooking ideals, methods and fit a kitchen like a glove unlike many other big name TV chefs who followed. AND, the best is stock vs broth.
@@ChefJeanPierre Hey Chef, I made a 1/2 order of what you did and tasted great. This morning all the rice is mushy, how do I repair? my only guess is to put it on lower heat for awhile.
I use 36 minutes. It is math thing.
I gave you a like because you have an awesome name!
Watching him calms my heart and makes me happy.
Very amusing, he´s as nice as good cook, love this guy!!!
I've always made stock but seeing this presentation put the fun back in our kitchen.
Since finding this channel a year ago my wife and I make sweet, sweet Bloop every week, taking our time to do _mis en place_ . We bring it just to the edge of a boil, then slow the flame to a simmer. Bloop, Bloop, Bloop.
The best things should not be rushed.
I always go to Chef Jean-Pierre when I need to understand something quickly. Before I attempt to cook something, I watch his video on that thing. He is the best at making cooking understandable! And let's face it, it's best to learn from a master chef! What a priviledge. --James C.
Dear Jean-Pierre. I love your shows, and learn a lot. Me? A swedish man at about your age, really enjoys your french touched english, as well as your cooking hints.
A couple a tears ago. I mean years, I bought cheaply 3 heans (former egg producers), just for making a total honour of those animals lifes, and to fulfil my curiosity of making all from scratch.
They were cut up in peaces, and cooked, until the meat was done. I took care of the meats, and continued cooking the spares together with wegetables for several hours.
There were fatty oils, enough to fire an oil-lamp for some 17 years, or at least it was one litre.
The stock was wonderful, as well as the meat, what tasted a lot different, than meat from a broiler chicken. It was a lot richer in both taste and consistence.
Three hens, made a delicious ragu for six persons, and wonder soup for four persons.
Cheap, and super-tasty, but not without labour and a messy kitchen. Next time I will make candles of the fat also. :) Cooking is an art.
old style cooking is what i grew up with. then was educated by in college. it is the key to a fine dinning vs mc donalds. love your food and keep alive as long as possible
My mom taught me that soapy hot bleach water trick many many years ago, she was just like the chef with using it and cleaning as you go, a great way to go in the kitchen.
The health department allows the use of bleach in restaurants, and in fact prefers it! No need to buy expensive disinfectant sprays.
I never imagined that deboning a chicken is that easy.
It is actually very easy, all you need is a sharp knife. I use my old Raplala Trout knife for this purpose. If you can fillet a fish, you can debone a chicken.
It is, I tried this in a commercial kitchen as a 14 year old and it is really simple.
@@kuroschhalmer279 Its true!!
Usually much easier than boning a chick.
This wasn't really a true deboning, all the bones were still on the meat but for stock purposes it's perfectly fine. Actual deboning is not so easy.
I stumbled on this channel a month or two ago and now I am totally addicted. Thursday is my new favorite day of the week! He is a fantastic teacher and his recipes are so simple a child could make them! To support him (and the channel), I'm going to buy some stuff I probably don't need from his web site! I'll just stick the stuff in the freezer and it should keep about about 17-years!!! Thank you so much for the lessons and the heart-felt humor Jean-Pierre.
Thank you again. Every time I watch one of you videos I pick up some thing of value. I am 72 years old. This old dog is still picking up new tricks. Never new the value of just buying one whole chicken. I will never look at a chicken the same way again. Once again Thank you.
I absolutely LOVE your videos!!
You help me cook, you make me laugh, you teach me things, you make me feel good, and you save me money!!
Love you so much, the energy you bring is so encouraging.
I can't thankyou enough for all you do for us. Giving up your time and effort for your TH-cam family and sharing your 50 years of experience. Your love of cooking and sharing your different recipe's in a easy and step by step Instructions. Bless you and your family and please keep safe. I have made several of your dishes for my wife and she wondered how my cooking has improved.
I'll be making this over the weekend. Thank you, Chef!
Another great recipe that everyone needs to know for the basics. That's what I really like about Chef Jean-Pierre, From the basics to high cuisine, He always explains and walks you though in an easy and straightforward manner, which like he is always saying a child could do it.
I’ve always been intimidated on carving a chicken like this! Just made this morning (all the way in Aus). It’s amazing thank you CJP!!!! Also - ordered your book online and had it delivered to my relative in Florida to send to me in Australia. Received and it’s hand signed and perfect!!!!! I couldn’t contain my excitement. Thank you thank you thank you!
My grandmother used to make her own chicken stock. Her soups were wonderful. Thank you for this video Chef. I am inspired.
yes me i am one of those waited for this recipe... i count to do that exactly like you show!! thank you Chef you are amazing!!! ❤️❤️️❤️️
Thank you chef ... watching your shows has brought back so many memories of my mother teaching me to cut up a chicken for Sunday dinner and my first lesson on making a roux ... I am proof positive that "a child can do it". Skills that truly last a lifetime. LOL
Nice to hear! 😁
@@ChefJeanPierre 8-)
I just finished making this and it looks and smells wonderful! I wasn't expecting it to yield 20 cups of stock, thank goodness I have a deep freezer!
Chef Jean-Pierre is the best Chef to ever grace the world
Chef Jean-Pierre, Thank you so much for your humor and for your instruction. I am learning how to make soup and this is a great start. Keep up the instructional videos. Love them!!
Nobody more capable than you to get a semi-handicapped out of bed at noon Chef Jean-Pierre. Thank you for your humor. Lov
Once again... this old dog learns a new trick. Thanks JP.
You make the best cooking videos. Short and to the point. As an experienced cook, I pick up a lot of tips watching your videos. Keep them coming!
Seriously, thank you Chef!!! I can't even explain to you how eye opening your videos are! I don't buy ground meat anymore, chicken breast, knife skills, these are the things we should be taught! How to make a simple bechamel! How to caramelize an onion! Obviously, how to make chicken stock! There's no better skill then being able to do it for yourself! There's a a wholesomeness to it and you know the ingredients that are being using... I, personally am very appreciative. Salute Chef Jean-Pierre!
Made my own last night for the first time DELICIOUS! … stock without the “CWAP” they put in it from the store ! Thank you chef … ❤️❤️❤️
I like that there is no salt and fat plus the house smells wonderful while it is cooking.
I just love your humor and enthusiasm. Keep it up :)
I love his personality,I have fun watching him and improving my cooking.
❣️❣️❣️❣️ love you Chef. Easy to follow your instructions..
Love how he teaches. Seems like a very nice man.
Dear Jean Pierre , a big fan here ! Love watching your videos and finally decided to try one of your recipes - the chicken stock . Simple but a great start I believe and good for cooking other stuff . Thank you very much for your work ! P.S I am on the 3rd hour of bloop bloop bloop the stock and the whole house smells fantastic !
I’ve watched this chef several times now and I just love the way he prepares and cooks his recipes. Tc from Nevada
I’m addicted to your channel, love your cooking, teaching and funny personality. I love making my own stock, thank you for the videos. I spatchcocked 10 chickens for a BBQ cook out and had saved the backbones and wingtips it made your recipe very well and the addition of the leeks. Its AMAZING 😊
Chef, your recipes are great! However, to me, the beauty of this channel is not just that the food tastes great, you inspire me to try new things and to improve not only what is being cooked but how it is being cooked. You are a true teacher. Your sense of humour makes me feel welcome here, as though you are truly speaking to me. I have made stock before, but not as you just demonstrated. Rest assured, my next stock will be done according to your instructions.
So many cooking shows are about personalities, and putting on a show for the viewer. You, on the other hand, freely share knowledge in a genuine effort to educate and assist those of us who are learning. You invite us into your kitchen as friends. I like your approach. Thank you for being here. And by the way, your personality is so much better than those scripted cooks elsewhere!
Thank you for the kinds words they are greatly appreciated! It it is people like you that make it all worthwhile I am glad your cooking is improving and thank you for watching the channel😍
@@ChefJeanPierre Chef, last night I made your chicken stock, taking the whole chicken and cutting it as you showed. I was surprised by the aroma as it simmered, and the clarity of the broth. It was both an aromatic and visual improvement on my other efforts. Today I made soup and it was amazing.
I gave some stock to a friend who remarked on the colouring and aroma too. I am anxious to hear a report from her on the "finished product" of her stock.
After I carved up the chicken and put the cuts in the freezer, I have to say you were right, it was so easy....."follow the bone" you said, and I did. You have done all these things thousands of times but to someone learning it felt good to build that confidence for which I thank you.
As a single dad I have had to learn to cook quickly, and now your videos are taking me to even higher levels.....all without fear. My son helped me make the soup and he looked at me funny today when I said in a bad French accent "Measure carefully, eh!" At the end of it we have a pot of delicious soup, and a frozen chicken in the freezer after a day spent together in the kitchen. You have given me a wonderful gift beyond mere cooking! Thank you.
Ah yes my Thursday afternoon routine ! Best video il see all day even week!
Thank you, you're my favorite chef. I've learned many tips and techniques that has accelerated my cooking experiences. Cooking is fun and makes me happy, it makes people around you happy. A child can do it, God bless America.
Thank you Chef Jean-Pierre I am now a fan boy of your channel! You're fun to watch and your experience just falls off of your sleeves! Thank you for sharing such culinary gifts with us!
Such an awesome channel, and it's quite addicting! I've never had the urge to fast-forward any of your videos, I just love listening to every word you say.
I am so glad to hear you are enjoying the channel!😊
I agree 100% i have his videos going constantly as i cook in my kitchen... I've learned so much. Thank you so much Chef....love your accent and sense of humor too 😘
Very interesting! Giving some common sense methods that I was lacking. Of course when I'm cooking a chicken its usually for that evening. Going to have to try this.
God bless all here.
I’ve just discovered Jean-Pierre and I love him already! I’ve learnt so much, and I’ve only watched 4 videos. So much sense and so easy to follow and understand. Thank you Jean-Pierre from Sydney Australia ❤️
I use chicken stock A LOT! This is perfect. I'm constantly buying containers from the store! Thank you for the tips! Love this!
I love making stock in the morning and enjoying the aroma all day as it simmers. I agree about the leeks, too. They are the key to any great stock. Thanks for posting this video.
Thanks about the leeks comment. Good to know!
didn't notice it's thursday already amazing surprise thank you chef
Love your instruction and your awesome personality! You are so enjoyable to watch and i learn so much and laugh too! Thank you Jean-Pierre!
Congrats Jean-Pierre you're the Man! Best Season Greetings from Sicily!
Is it Thursday? Yes it IS!! Love from Bangladesh
Good job chef!! You're such an entertaining man.i really like the way you laughed,ur jokes etc..
I love this show! It's great! Thank you!
I am envious of that stock pot. Very useful video. Thanks, chef!
After years of watching Gordon Ramsey and even working on kitchen nightmares soooo glad I found another great chef that is soooo entertaining. Me and my wife are slowly making our way through all your videos keep making them chef there awesome.
Finesse, inspiration, humor, irreverence plus great information. A chef for these times!
I was going through all my fav’s to cook again recipes and I came across your classic chicken stock, I just want to thank you 🙏 Chef Jean-Pierre, you are a brilliant, informative chef that has upped my game 10 fold! This is my only favourite go to Chicken stock 🐓 you have kept the ingredients simple and it pays off because this is delicious with anything, a perfect base. I have learnt from you how to cut down a chicken and I have been doing it for the last 3 years. I actually enjoy doing this now as it is so easy to do and so economical, when I see free range chickens on sale I buy 5 of them, take them home, cut then up and vacuum seal to put into the freezer, the chicken is good for up to 1 year……hey chef maybe could even last 17 years!!!! Haha😂😂😂 thanks again. 😊
You're a hoot! Was a pleasure watching you back in the 90s and still a pleasure on this TH-cam that my grown sons taught me to navigate / enjoy. My wife and I still cook plenty (though much smaller portions now) and you had a hand in helping us learn along the way...thanks.
Look, look , look .... my favourite chef uploaded again !!!!
Before I look at the video I need to get my onyo ready , I bet is the first to go in the pot !!!! 😂😂😂 I love you chef !!!!
Doing the stock right now. I can't wait to make a nice mushroom risotto with it. I am trying to do the stock with my slow cooker. I will buy a big chaudron soon, specifically for it, after this video I am no longer buying industrial stock. You have the ability to make everything simple and effective. Thank you chef JP, you are really great!
Just reduce the recipe to fit your slow cooker. This can also be done in smaller quantities, yield about 7 1/2 to 8 cups in an instant pot.
Every video makes me smile! I love learning from you!
I'm so glad!😊
So happy to have found you!!! Thank you!
Just discovered your channel couple months ago (shame on me). Your knowledge, style and presentation skills are top notch. You are now at the top of my list!
Better late than never! 😀
@@ChefJeanPierre
(: lol ... ☺
I make chicken soup, I basically follow this recipe! Nothing like homemade chicken soup.
I enjoyed this video so much, thank you for making a tutorial that anyone can follow and try without feeling like is over their head. I've made this recipe twice now, the first time I was so shock at how easy it really was to make, and not only that it turned out amazing. Carving the chicken was a breeze, and to think that by the time is carved it's worth more than what I paid for in the store blows my mind. Thank you, thank you, thank you for this wonderful recipe!!!!
This may be the best TH-cam discovery I have ever made. Fantastic channel that has me incredibly interested in cooking. I cannot wait to see what we are cooking next.
The best chef on youtube!
Thank you 🙏
😁
"Freeze it for 17 years"
😂 🤣
Thank you, Chef, for sharing all your know how with us!
@Manchester United
Why not ?
I laugh out loud everytime he says "for 17 yrs" lol
Thank You Chef Jean, honestly every time i come to your channel 1- learn something new in cooking, 2- get lifted with the humor , even in a bad day !!!
Thank You Friend !!!
God Bless You :)
Chef you always make my day its fun watching you while teaching us to be better cook . Ty !
Chef,
I appreciate you sharing your knowledge; I made this chicken stock exactly in preparation for Thanksgiving and it came out wonderful and smells great. Thank you for the lessons; I am a forever supporter of your channel.
Thank you 🙏
Been waiting for this one!
Just discovered your channel. You are the most informative & entertaining cooking videos that I have seen in a long time. Merci, merci beaucoup.
when im in the kitchen to save myself from having to sanitize all the time i just prepare fruit/veg first and meats and eggs later. all on the same chopping board and knife. :) top tip from a seasoned family cook
I was waiting for this. Finally!!! Thanks Chef Jean Pierre.
Don't tell people how to sanitize with bleach they'll end up thinking you're telling them to inject it haha
Excellent advice, as always, and a genuine pleasure to watch and learn from. I love your videos and recipes, Chef!
Bonjour Chef Jean-Pierre, j’aime beaucoup vos vidéos et recettes. Tout est positif, de la joie dans vos vidéos tout en étant professionnel! Merci!
OMG, this one is so funny. Love how you wiggle the chicken around. "Don't worry, you're not going to hurt him, he's already dead!" Lol. It's 4:30am and I'm folding laundry, trying not to laugh too loud so I don't wake up my husband. I love your videos so much. Shared your channel with one of my friends who doesn't feel confident in her cooking. Thank you for all you do!
Dear Jean, you are incredible! Today I have learnt to put in 14 peppercorns 😄
I put in 15, 😜
Thank you Chef for this wonderful tutorial on cooking chicken broth & storing it. God bless you! 😊❤️
hypnotising chef...such enthusiasm and talent