From Boxed to Delicious Beef Stock | Chef Jean-Pierre

I make my own chicken stock since I can get bones readily enough. For beef stock I have been relying on store bought. I made the enhanced stock in this recipe and was just amazed at the difference of the "before" and "after". Then I made soup using this stock, and the words don't exist to describe the difference. Wow. Chef, thank you for helping take my cooking to another level! A friend told me it is "too much work". Then had a second helping.......It is a bit of effort but not much. The one thing I have learned is you must want to do better, and your enthusiasm makes me want to not just do better, but excel. Some say it is "only" stock, but since that is the base for what follows, why not use the best base you can? Thank you for helping a novice improve beyond his dreams!

Chef, when I was a boy, my mother fed our dog the same thing she fed us. That dog lived for at least 17 years and mom didn't even need to put him in the freezer!

One of my absolute favorite parts about your channel is" you know like tomato don't use tomato". You're showing a technique and you are showing your preferred flavor profile. But you don't expect everyone to do it exactly the way you do or to have exactly what you've got. It's just sort of a pointer and how to accomplish a better thing. Whether it's stock or an egg or a roast doesn't matter. And anyway, I really respect the heck out of you for respecting the heck out of us For what it's worth, when I do something like this with any kind of meat protein based juice is I add a little gelatin. Not a lot. Just enough to put a little bit of body in the meat juice. I think it has better mouth feel. I think it is easier to have people assume that we started off with roasted bones. And that's just me. You do you. And again, I really really enjoy your channel. Sometimes when I'm in a really unhappy mood flipping over to your channel. Just cheers me up. 😺😎

Well, now I know. I'm contantly amazed at the amount of stuff I learn about cooking with each recipe. Thank you

Chef Jean-Pierre is not only extremely knowledgeable, he's entertaining. He keeps you engaged where other chefs are boring. I can't wait to try this & many many other recipes. He makes it very easy to learn. Keep up the great work Chef Jean-Pierre!!!

I've never felt so welcomed on anyone's channel or in their kitchen like Chef Jean-Pierre. 1 word he consistently uses to address his crowd, "Hello my Friends".

Yet again, we receive comprehensive education in the culinary arts for free, with a wonderful presentation by Chef JP. I really appreciate that there are a lot of videos detailing the fundamentals, as well as more specialized dishes for if you want to impress your date :D. Thank you Chef JP and team for creating top notch content and making it accessible to everyone.

JP is the Bob Ross of cooking, watching these reminds me of sitting around drinking coffee with maw while she cooks

Chef JP never disappoints. This guy could serve me a plate of dirt and it would be delectable.

i can't get enough of chef Jean-Pierre. I learn so quickly from his natural style.

My mother told me when I was a youngster..dont trust anyone who does not talk with there hands..she said..folks who don't use there hands..dont care that much..Lord almighty do I trust you chef JP

Dear Chef JP, you became my favorite chef. I love cooking, I am from Sri Lanka. I make many dishes and now I have a collection, the best collection from you. Yes I promise no MARGARINE. I love butter. Thank you chef.

BEWARE: This stock is so delicious that you'll want to eat it all by itself. No joke. I've never had stock this good in my life. It's better than many soups I've had. This is officially my go to recipe from now on! Thank you, Chef JP, thank you!!! 🙏😋

I'm usually excited to see chef J.P. every Thursday, but now excited that he post on Monday as well.

Lucky 17 years! Love you chef!! Looks yummers!

Not only are chef JOBS recipes terrific, but he is very entertaining. I could watch him all day long. Plus, he usually answers your questions. The best in the business.

Love this Guy. Beautiful food with humour

I would have paid an admission fee to see Chef explaining in the grocery store to someone why he has the store bought stock in his cart!

Its 2 am ( i work 3-11 so its ok ) and mine is coming to a boil now smells "amazing". I did change it up just a bit. I took about half the onions and some of the carrots and coated them with tomato paste and browned them like that. Because when he makes his real stock he dose the same with the bones and onions in the oven. Cant wait for the end product.

When I was a young dishwasher at a great French restaurant fell in love with most French food.Moved on and years past then I found you and in my retirement and reingnited that flame to learn French cooking the simple and friendly way you are a great teacher and excellent human being thank you God Bless you