Gordon Ramsay would not be happy about the parsley for the colouring...
2 роки тому+446
I saw the Townsends channel do this a few months ago, and comparing I think I know why this one tasted less seasoned. As you said, the butter probably washed away the rub, and would be better to stuff some herbs inside the chicken, as it would season the butter as well
Yeah, way too little seasoning for all that fat. It's like if you had wood that didn't impart any smokiness when smoking; you need to condition your cooking medium!
Hey Guga! River here. Some restaurants use a shortcut for Duckconfi, suppose to be cooked on its own fat. If you are short on duck fat you just add some butter. However you can not heat over 200F That will keep it the butter from browning or burn. If you you Cooke a whole chicken deep in butter under 200F you will have the must succulent chicken ever, but it will take you at least 5hrs. I recommend cooking in the oven, in a container with lid. One of the advantages, you will be able to reuse this butter as many time as you want, since never get to 212F the boil temperature. 😋😎👍
There is only one problem I have with ALL of your videos----> I'm so hungry after watching them as the food looks good in all of them. Seriously, I love to see the different ways you cook a dish and then taste them as it gives me some ideas of my own. Keep up the good work!
@@seeno1 butter isn't the cause of heart attacks. Animal foods isn't the cause. Inflammation is and high sugar consumption, along with eating seed oils
I've always loved dark meat and still do especially for fried chicken. However, I have become to appreciate chicken breasts so much more since I started making them sous vide and then finishing them with a sear and a quick pan sauce.
I tried them sous vide once and wasn’t super impressed. I have a feeling I did something wrong because I’ve heard how good it is from a bunch of people. I can’t remember the exact temp but I believe I did 145 and held it at that temp for an hour to make sure all bacteria was killed. Somehow still came out kinda dry after searing.
@@matthewmitchell7084 that could be it, but common food safety says that you need to hold chicken at 145 for 8.5 minutes to kill all bacteria. I had to run an errand while it was cooking so it sat for a bit longer than intended. I thought part of the draw of sous vide is that as long as you’re not leaving it in there forever, the quality of the cook will not degrade an hour past it reached temp (because you’re cooking at the exact temp you want so it’s impossible to overcook). I also understand that time is a huge variable in cooking but usually more time = more tender/juicy. Next time I’ll try your advice & see what happens.
Thankfully, you can re-use the ghee afterwards for other things; you can either run it through sieves or filter paper, or toss it as is into an open, easy to access container and then put it in the fridge to solidify and then remove it from the container and clean the bottom, or just leave it in if you don't mind the spices and bits from what you cooked in it.
In the 18th and 19th century when Buttered Chicken was more popular, it was NOT as wasteful as you think. The milk solids were used as a spread for breads and is actually pretty tasty on its own. The leftover clarified butter can be resolidified, salted, and used as a highly dense energy source, a spread for breads and other grains, and most commonly for another cooked food. In fact, Butter was used as a pre-canning preservative; much of the clarified butter would likely have been used to preserve fish or meats in ceramic bowls. If the food and butter were hot, the food was fully submerged, the contents were well salted, and a cloth was laid over the top, you could help meats last a week or two longer than it would have without butter. Just in case people were curious why this was a common occurance.
In the past people would kill a pig and dunk the pieces of meat into the fat. When it’s time to eat, fish a chunk out, smothered in lard, and throw it on pan to fry. Not sure how long it would last though.
butter had a lot of uses in the 18th - 19th century, it was rarely wasteful to use that much butter on chicken because most households had an excess of over 100 lbs of butter easily (typically stored in earthenware like a ceramic pot), and were often used as Crackers said for pre-canning preservation and was used even after the 2nd world war because most poor families couldn't afford a refrigerator for years after the war ended. it could also be used for enhancing the flavor of stews or soups (especially if its already been cooked with chicken since it infused the butter with chicken flavor), used as a spread along with gristle, milk solids, cottage cheese, and burnt ends to make super cheap sandwiches for the children of that era. my dad used to tell me stories of that time in his life and how things were very different back then especially in the culinary world. (he was born in 1943 in the london underground railway aka "the tube" during the blitz, he lived the rest of his childhood and early adulthood in a place called "Hull" - now called "Kingston upon Hull" in England, but most locals especially the elderly still call it Hull.)
Guga you’re the head chef of Heaven, Valhalla, Olympus, Elysium, and every other nice place that is an afterlife, seriously! The things you put on your channels are always outstanding and you’ve got such a good charm, attitude, humility, and honorable prestige within your craft buddy it’s outstanding(:
Never judge a person’s character based on what you see when the camera’s on. They’re trying to sell themselves to you. Naive and ignorant people always do this.
Spatchcock and smoked chicken is one of my favorite meals! But I am surprised that the butter boiled chicken was drier than the smoked! You should put my beer can chicken secret to the test sometime... Anyways, like always great video brother!
Maybe smoke cooking it creates more of seal, to lock in the juices. And the butter makes the channels fuller and stretched out, so it drains the juice out quicker. Pretty sure that's why most fried stuff is battered, to lock in moisture.
Yeah boiling in fat vs confit are completely different and provide opposite results. To boil butter, it’s well past the ideal internal temperature for perfectly cooked chicken. That meat - especially the breast - I’m sure was super dry and tough. Doing this in butter but at a super low temperature to confit it almost like doing sous vide, possibly with a quick torch or broil would be amazing.
Cooking the butter chick on low temperature slowly for a long time makes it incredible. In the West not a lot of butter is used. Should try butter chicken in Delhi. Incredible. So buttery, tender and tasty. We use butter and cream.
bro being this guy's friend must be the best. imagine having a sleep over and waking up in the middle of the night and instead of eating some bread heated in a microwave you get this guy up and in 20mins my man just turned some crappy ingredients into the best food you've ever tasted
Your comment reminded me of a good memory I have of my dad. My mom is pretty health conscious and wouldn’t let me eat pizza, fried chicken, burgers etc. Only on the rare occasion she’d let me have some. I was about 7 years old or so, and it’s late at night and my dad wakes me up whispering, “hey, you wanna get some fried chicken?!” I jumped outta bed and he ordered some immediately. I was so excited lmao. The chicken comes and we’re chowing down at like 2am and my mom finally wakes up to the ruckus and joins in😅. My dad passed away a few years ago, but your comment reminded me of him that night.
A whole roasted chicken is, and always will be one of those "favorite" meals for me.. it's just perfect. Not just flavor wise, but memories as well.. family dinner as a kid
Same for me, including the family nostalgia thing^^ I don't get why Guga and his friends are not very fond of chicken..cooked right, it doesn't even need much seasoning apart from salt and butter to be amazing, but it's also very versatile. I like steaks, but I wouldn't want to eat them every day, not even every week. Chicken? Would be no problem :D
I have been watching this channel for many years...I am blown away at how you have improved the video quality, your editing is now SO GOOD, and you continue to keep them entertaining! This is a great channel. Thank you!
I'm pumped for the new rub. I have been using "Gugas rub" for years and especially for things like pork, it can't be beaten imo. Really one of the best rubs I have ever tasted. Curious about the new one.
I season up a bunch of butter, then spread that on (and in and under the skin ofc!) a spatchcocked turkey for a 2 day dry brine before smoking, I'd be really curious about that side by side with the smoked bird to see if I'm wasting effort and butter!
when you said clarified butter my mind instantly went to how my mom made ghee (clarified butter) and still does to this day 🤣 its interesting how you do it in such an easy way abshhssh in India we usually whip out butter by collecting fat from milk for days (usually 20-25) and boil that whipped butter in a pan! the ghee separates out in 30 minutes!
"Butter Chicken", really caught my Indian eyes, hey Guga great content as usual, one recommendation for your dry age experiments can you try dry aging in Garam Masala? Preferably home ground rather than the commerical ones of super market or atleast some good quality garam masala mix?
Instead of a dry brine with the chicken, I'd suggest soaking in butter milk for 24 hours (pasteurized is fine, ultra pasteurized is not). Will probably increase cooking time.
A brine causes the internal muscle fibers denature. Allowing moisture to penetrate. It increases 'juicyness' significantly. Salt is the reason for this. I can't see how using butter milk would have any advantage over a brine, and would likely result in a dryer meat.
@@dylanevans5644 I think the reason why you would possibly get a good chicken is because a lot of fried chicken companies use buttermilk to prep the chicken first. The slight acidity makes chicken more tender without drying it, which is what using something like pure vinegar would do. If buttermilk made dry chicken, a lot of the biggest fried chicken companies wouldn't have been successful
So basically its "Ghee". For those who don't know Ghee is what we call clarified butter in India and it is a big part of our cuisine. Indian households have been making their own ghee for centuries. We use it a lot as a substitute of oil for cooking and also use it to coat our breads after they are cooked. And also ofc for deep frying. Ghee has a very rich texture and gives next level richness to your food.
Ghee and coconut oil are also both WAY healthier than seed oils like canola oil, since seed oil has trace amounts of toxins in it from the refining process...
God I love indian food ( British style ) when we were kids my friends Mother would regularly fry a batch of Samosas and we'd run to his house to eat them still warm.
I'm actually doing this for Christmas dinner this year. I'm afraid I'm going to critique, as this is not at all the way you serve chicken cooked in clarified butter. You DO eat the butter with the bird! You are supposed to serve it for dipping with the chicken and you use every last drop of the butter post deep fry on anything and everything! No waste! It's essentially Ghee. You also over cooked the chicken, so not a fair comparison. 15 minutes for the size of the bird you did would have been plenty. The last one I did; about 8 months ago, was 7 minutes breast down and 7 breast up and the breast was as juicy as your smoked version. I hope you try it again some time.
@@engidoc2681 ..... Everything is not the same everywhere. I'm indian but we have to stop pretending only ours is "authentic". Their stuff is also authentic.
I just made that side dish. It was beautiful. Love adding a pinch of cinnamon/nutmeg to my ground beef. I put a little in the mash too. Goes so well with it. Added some cumin seeds and chopped jalapenos too. Just like cottage pie with less work. Dont go overboard with the cinnamon/nutmeg/allspice tho its very strong u only need a tiny bit.
I think the problem was that the butter was too hot. I would see it works better if you confit it slowly instead of blasting it. Also, you could add rubs after if flavor was problematic
Townsends did something like this using one of the 1800s recipes and it turned out great. Guga sometimes messes things up when he does them. Not often, but sometimes.
It was moreso that he used a rub here and didn't season the butter, which as was remarked upon, diluted the seasoning and thus reduced the flavour. There's a reason that we season then bread when it comes to deep frying, generally; the breading keeps all the seasoning's flavour (and moisture) in.
Awesome way to make clarified butter. Looks so much easier & like it's a lot less messy than the usual way. Going to try that next time I run out & have to make more. Thanks 🤘
just a small tip (also approved by Ramsay as I found out later :D): "always" start boiling your potatoes from luke-warm water, not into a rolling boil.. that way the inside will be more properly cooked like the outside :)
That's the first thing that came to mind. I saw him make a steak once & all he used was butter salt & pepper. This was the 2nd vid in my feed using a ridiculous amount of butter
My favorite way to do a whole chicken is a Beer/pop can chicken. Especially when you put a few different fresh herbs in the can it imparts a wonderful flavor on the chicken and if cooked right it remains wonderfully juicy
I hope this help😉 Butter Chicken Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try! Prep Time15 mins Cook Time30 mins Total Time45 mins Course: Dinner Cuisine: Indian Keyword: butter chicken Servings: 5 - 6 people Calories: 580kcal Author: Karina Ingredients For the chicken marinade: 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces 1/2 cup plain yogurt 1 1/2 tablespoons minced garlic 1 tablespoon minced ginger (or finely grated) 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon red chili powder 1 teaspoon of salt For the sauce: 2 tablespoons olive oil 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil) 1 large onion, sliced or chopped 1 1/2 tablespoons garlic, minced 1 tablespoon ginger, minced or finely grated 1 1/2 teaspoons ground cumin 1 1/2 teaspoons garam masala 1 teaspoon ground coriander 14 oz (400 g) crushed tomatoes 1 teaspoon red chili powder (adjust to your taste preference) 1 1/4 teaspoons salt (or to taste) 1 cup of heavy or thickened cream (or evaporated milk to save calories) 1 tablespoon sugar 1/2 teaspoon kasoori methi (or dried fenugreek leaves) Instructions In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows). Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread! Notes OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.
Guga, a better way to make clarified butter is to go a bit further in the pan, like you're making browned butter, but once the water has boiled off and the milk solids begin to fry, stop the process. Then, run it through a fine meshed strainer lined with a few layers of cheese cloth. This is, in my opinion, the best way to make clarified butter.
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you
Garlic powder blackens less, covers more of the steak, and can be pushed into the meat easier, its easier to measure, and the potency is consistent with each bite. When you cook most steaks its at a high temp for a short period, which doesn't work great with fresh garlic, or diced/paste.
This is called Akbar Joojeh in Iran. Honestly it's my favorite way of cooking chicken. In Iran the chicken is chopped and added in massive amounts of butter or oil for hours and hours. It's cooked to the extent that the chicken's bones become soft and you could almost eat that along with the meat.
As a comment said here, I'd be paying about 7$ a pound for butter, or more to cook what would be a 7$ chicken. I mean totally not worth it even if you CAN save some of the butter. At least he does this for flavour not saying it's inexpensive. Still reminds me alot of those "cheap quick" meals that are actually super expensive.
Deep frying in general is expensive unless you can re-use the oil efficiently or use it for huge batches. I can cook amazing hot wings at home but the cost is 50/50 between the oil and chicken.
@@iyziejane I did a chicken like this months ago, and pork ribs and steak and used it for eggs and dipping with every one of those meals until it was gone. Not a drop wasted. Ghee lasts forever on its own, as its shelf stable if made right, and for quite a while even after deep frying a chicken if you refrigerate it.
@dd I'm carnivore and have never been better. Reversed pre-diabetes, have perfect triglycerides (101), reversed hashimoto's, A1C is 5.1 down from 6.8... Cholesterol is great with high hdl for age. Stop believing the lies about meat and good animal fasts. Going carnivore lowered my genetically high cholesterol.
I like to boil my chicken for a bit, then brown the skin in butter and a capful of oil, over the skillet, then bake it in Onions, garlic, bell peppers and mushrooms. Sometimes I would cut the skin open and place an onion ring inside while I cook it over the stove I like how crispy the skin gets with this method.
@Guga for your information, clarified butter does suppress salty and spicy flavours, in India it is a common practice to put clarified butter in our gravy if it is too salty or too spicy....
I would say its the milk solids that add to the flavor of butter and the oil part is lesser but thats where pan frying a cut up piece comes in play. Maybe boiling in butter and then browning it in a pan with the milk solids left over to see if it does anything more.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
I have learned how to watch your videos Goga. I now bring in lots of food to eat while watching you make your amazing food. keep those great cooking videos comming they are the best ,alse if angel needs a break sometime ill fill in any time .god bless Ron
I have used the spatchcock method on my Thanksgiving Turkeys for several year. Then I smoke them on my pellet grill. As far as I am concerned it is the best way to smoke a Bird.
The butter is probably restricting the osmosis necessary for the seasoning to migrate into the chicken. Try brining the chicken before doing the butter bath to improve the flavor and juiciness.
It makes sense right, the butter is way over the boiling temp of water so it will make a lot of the juice from the chicken evaporate. Smoking a chicken will keep more juice inside. You’re better off smoking the chicken but sticking lumps or butter under the skin for flavour.
Damn Guga! I loved your videos from the start cause of you fresh attitude and content. Also you've been evolving in editing and it just kills me every time you meme yourselves. Amazing work Guga. Much love. I'll love being of your lab testers when the day comes me meet.
I must admit that the first time I heard the term "butter chicken" this was much closer to my idea of it than the actual dish.
it's also efficient, you can make butter chicken all at once
ngl the og butter chicken in Delhi has copious amounts of butter and cream in the gravy
Dude, same!! And then I saw the real butter chicken, and I was almost disappointed, lol.
@@SevenHunnid shut up
Gordon Ramsay would not be happy about the parsley for the colouring...
I saw the Townsends channel do this a few months ago, and comparing I think I know why this one tasted less seasoned. As you said, the butter probably washed away the rub, and would be better to stuff some herbs inside the chicken, as it would season the butter as well
Yeah, way too little seasoning for all that fat. It's like if you had wood that didn't impart any smokiness when smoking; you need to condition your cooking medium!
Guga and Townsends would be a crossover I'd love to see, old school meets new school.
Townsends sold his way of boiled butter chicken a lot better.
Yea as soon as he said it i immediately thought of Townsends. Id looove to see that crossover. In person not through a video call.
For these type of experiment, it is better to brine the chicken before cooking it.
Butter butter butter butter butter! What a throwback! Love to see how much you’ve been able to grow. Keep it up!
I know that's right. It's cool to see him using something other than a $500 steak for once.
@@mr.e0311 ye 500 dollars worth of butter
Ikr! I remember those yellow walls
I missed the og trio too. Deeeelicious
Hey Guga!
River here.
Some restaurants use a shortcut for Duckconfi, suppose to be cooked on its own fat.
If you are short on duck fat you just add some butter.
However you can not heat over 200F
That will keep it the butter from browning or burn. If you you Cooke a whole chicken deep in butter under 200F you will have the must succulent chicken ever, but it will take you at least 5hrs.
I recommend cooking in the oven, in a container with lid.
One of the advantages, you will be able to reuse this butter as many time as you want, since never get to 212F the boil temperature. 😋😎👍
There is only one problem I have with ALL of your videos----> I'm so hungry after watching them as the food looks good in all of them. Seriously, I love to see the different ways you cook a dish and then taste them as it gives me some ideas of my own. Keep up the good work!
Bruh Guga's butter obsession is something else
South Park Butters won't be safe with him😂
Cholesterol through the roof. He better start doing some cardio, otherwise he’ll be on his way to a heart attack
like paula deen without the drama
@@seeno1 He is a martial artist. Hopefully he keeps up with his training.
@@seeno1 butter isn't the cause of heart attacks. Animal foods isn't the cause. Inflammation is and high sugar consumption, along with eating seed oils
I've always loved dark meat and still do especially for fried chicken. However, I have become to appreciate chicken breasts so much more since I started making them sous vide and then finishing them with a sear and a quick pan sauce.
I tried them sous vide once and wasn’t super impressed. I have a feeling I did something wrong because I’ve heard how good it is from a bunch of people. I can’t remember the exact temp but I believe I did 145 and held it at that temp for an hour to make sure all bacteria was killed. Somehow still came out kinda dry after searing.
@@IEdjumacate it was too hot for too long. Once the chicken reaches 145, you are good.
@@matthewmitchell7084 that could be it, but common food safety says that you need to hold chicken at 145 for 8.5 minutes to kill all bacteria. I had to run an errand while it was cooking so it sat for a bit longer than intended. I thought part of the draw of sous vide is that as long as you’re not leaving it in there forever, the quality of the cook will not degrade an hour past it reached temp (because you’re cooking at the exact temp you want so it’s impossible to overcook). I also understand that time is a huge variable in cooking but usually more time = more tender/juicy. Next time I’ll try your advice & see what happens.
@@IEdjumacate That poor chicken was killed twice! Watch more Guga videos, he does tell you how to do it.
@@IEdjumacate more time but lower temperature i believe
So fun, but I doubt I'm ever going to cook a $7 chicken in $30 worth of butter. 😁
Me too
Thankfully, you can re-use the ghee afterwards for other things; you can either run it through sieves or filter paper, or toss it as is into an open, easy to access container and then put it in the fridge to solidify and then remove it from the container and clean the bottom, or just leave it in if you don't mind the spices and bits from what you cooked in it.
you can reuse it
bro butter in Canada is like 7$ a pound, that's like 70$ in butter
@@ontariofishing1790 omg butter is like 4$ for four sticks in Arkansas
In the 18th and 19th century when Buttered Chicken was more popular, it was NOT as wasteful as you think.
The milk solids were used as a spread for breads and is actually pretty tasty on its own. The leftover clarified butter can be resolidified, salted, and used as a highly dense energy source, a spread for breads and other grains, and most commonly for another cooked food.
In fact, Butter was used as a pre-canning preservative; much of the clarified butter would likely have been used to preserve fish or meats in ceramic bowls. If the food and butter were hot, the food was fully submerged, the contents were well salted, and a cloth was laid over the top, you could help meats last a week or two longer than it would have without butter.
Just in case people were curious why this was a common occurance.
Townsends enters the chat.
In the past people would kill a pig and dunk the pieces of meat into the fat. When it’s time to eat, fish a chunk out, smothered in lard, and throw it on pan to fry. Not sure how long it would last though.
Chicken infused Ghee!
butter had a lot of uses in the 18th - 19th century, it was rarely wasteful to use that much butter on chicken because most households had an excess of over 100 lbs of butter easily (typically stored in earthenware like a ceramic pot), and were often used as Crackers said for pre-canning preservation and was used even after the 2nd world war because most poor families couldn't afford a refrigerator for years after the war ended. it could also be used for enhancing the flavor of stews or soups (especially if its already been cooked with chicken since it infused the butter with chicken flavor), used as a spread along with gristle, milk solids, cottage cheese, and burnt ends to make super cheap sandwiches for the children of that era.
my dad used to tell me stories of that time in his life and how things were very different back then especially in the culinary world. (he was born in 1943 in the london underground railway aka "the tube" during the blitz, he lived the rest of his childhood and early adulthood in a place called "Hull" - now called "Kingston upon Hull" in England, but most locals especially the elderly still call it Hull.)
Interesting…
Guga you’re the head chef of Heaven, Valhalla, Olympus, Elysium, and every other nice place that is an afterlife, seriously! The things you put on your channels are always outstanding and you’ve got such a good charm, attitude, humility, and honorable prestige within your craft buddy it’s outstanding(:
Never judge a person’s character based on what you see when the camera’s on. They’re trying to sell themselves to you. Naive and ignorant people always do this.
Can’t wait for Guga rubs!!
ඞ
@@supersizer2.062 amongus
It is the real 1💀
How does this not have many likes?
max the meat guy, one year ago, and 50 likes. how?
Spatchcock and smoked chicken is one of my favorite meals! But I am surprised that the butter boiled chicken was drier than the smoked! You should put my beer can chicken secret to the test sometime... Anyways, like always great video brother!
That smoked chicken looked so good...
Maybe smoke cooking it creates more of seal, to lock in the juices. And the butter makes the channels fuller and stretched out, so it drains the juice out quicker. Pretty sure that's why most fried stuff is battered, to lock in moisture.
Guga in two years:
"I boiled a WHOLE Butter in 10lbs of CHICKEN"
He might just do it
I just woke up and I had to read this twice lmao
Let me rephrase: I dry aged Angel in a 10 FT bag
He could smoke the chicken with a stick of butter in it 🤔
@@Sam_Hue LMFAO
Yeah boiling in fat vs confit are completely different and provide opposite results. To boil butter, it’s well past the ideal internal temperature for perfectly cooked chicken. That meat - especially the breast - I’m sure was super dry and tough. Doing this in butter but at a super low temperature to confit it almost like doing sous vide, possibly with a quick torch or broil would be amazing.
Or .treat it like we do in a restaurant and toss it in a cool pan and render the skin till crispy
confit😁
Cooking the butter chick on low temperature slowly for a long time makes it incredible. In the West not a lot of butter is used. Should try butter chicken in Delhi. Incredible. So buttery, tender and tasty. We use butter and cream.
Smart man!
Frying... It's called frying. I don't understand why the term boiling is used here.
I love how you actually show your mistakes and show how to make it better, great job mate
Guga is single handedly keeping butter industries alive
bro being this guy's friend must be the best. imagine having a sleep over and waking up in the middle of the night and instead of eating some bread heated in a microwave you get this guy up and in 20mins my man just turned some crappy ingredients into the best food you've ever tasted
Your comment reminded me of a good memory I have of my dad. My mom is pretty health conscious and wouldn’t let me eat pizza, fried chicken, burgers etc. Only on the rare occasion she’d let me have some. I was about 7 years old or so, and it’s late at night and my dad wakes me up whispering, “hey, you wanna get some fried chicken?!” I jumped outta bed and he ordered some immediately. I was so excited lmao. The chicken comes and we’re chowing down at like 2am and my mom finally wakes up to the ruckus and joins in😅. My dad passed away a few years ago, but your comment reminded me of him that night.
@@mooncake4371 I love this story! Sorry for your loss
A whole roasted chicken is, and always will be one of those "favorite" meals for me.. it's just perfect. Not just flavor wise, but memories as well.. family dinner as a kid
Same for me, including the family nostalgia thing^^ I don't get why Guga and his friends are not very fond of chicken..cooked right, it doesn't even need much seasoning apart from salt and butter to be amazing, but it's also very versatile. I like steaks, but I wouldn't want to eat them every day, not even every week. Chicken? Would be no problem :D
I have been watching this channel for many years...I am blown away at how you have improved the video quality, your editing is now SO GOOD, and you continue to keep them entertaining! This is a great channel. Thank you!
I'm pumped for the new rub. I have been using "Gugas rub" for years and especially for things like pork, it can't be beaten imo. Really one of the best rubs I have ever tasted. Curious about the new one.
Haven't even watched yet and I already know this is going to be good lol
@Blending In actually just watching it now! Had to wait to share it with my wife :)
I season up a bunch of butter, then spread that on (and in and under the skin ofc!) a spatchcocked turkey for a 2 day dry brine before smoking, I'd be really curious about that side by side with the smoked bird to see if I'm wasting effort and butter!
I admire the tenacity and resilience of your heart !
when you said clarified butter my mind instantly went to how my mom made ghee (clarified butter) and still does to this day 🤣 its interesting how you do it in such an easy way abshhssh in India we usually whip out butter by collecting fat from milk for days (usually 20-25) and boil that whipped butter in a pan! the ghee separates out in 30 minutes!
ig
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igih
Guga should dry age beef in oyster sauce.
"Butter Chicken", really caught my Indian eyes, hey Guga great content as usual, one recommendation for your dry age experiments can you try dry aging in Garam Masala? Preferably home ground rather than the commerical ones of super market or atleast some good quality garam masala mix?
That'd be interesting!
Do u live in india ?
It's more like Ghee Roasted Chicken minus the spices, of course.
Instead of a dry brine with the chicken, I'd suggest soaking in butter milk for 24 hours (pasteurized is fine, ultra pasteurized is not). Will probably increase cooking time.
The dark meat would be absolutely gross.
A brine causes the internal muscle fibers denature. Allowing moisture to penetrate. It increases 'juicyness' significantly. Salt is the reason for this. I can't see how using butter milk would have any advantage over a brine, and would likely result in a dryer meat.
@@dylanevans5644 I think the reason why you would possibly get a good chicken is because a lot of fried chicken companies use buttermilk to prep the chicken first. The slight acidity makes chicken more tender without drying it, which is what using something like pure vinegar would do. If buttermilk made dry chicken, a lot of the biggest fried chicken companies wouldn't have been successful
@@dylanevans5644 I'd assume the fat being hydrophobic and all locks the moisture in while the lactic acid softens the muscle fibers.
So basically its "Ghee". For those who don't know Ghee is what we call clarified butter in India and it is a big part of our cuisine. Indian households have been making their own ghee for centuries. We use it a lot as a substitute of oil for cooking and also use it to coat our breads after they are cooked. And also ofc for deep frying. Ghee has a very rich texture and gives next level richness to your food.
Ghee and coconut oil are also both WAY healthier than seed oils like canola oil, since seed oil has trace amounts of toxins in it from the refining process...
God I love indian food ( British style ) when we were kids my friends Mother would regularly fry a batch of Samosas and we'd run to his house to eat them still warm.
Yeah when he said there was an easy way I thought he meant "buy Ghee"
It's called clarified buttaaaaaaaaaah!
I'm actually doing this for Christmas dinner this year. I'm afraid I'm going to critique, as this is not at all the way you serve chicken cooked in clarified butter. You DO eat the butter with the bird! You are supposed to serve it for dipping with the chicken and you use every last drop of the butter post deep fry on anything and everything! No waste! It's essentially Ghee. You also over cooked the chicken, so not a fair comparison. 15 minutes for the size of the bird you did would have been plenty. The last one I did; about 8 months ago, was 7 minutes breast down and 7 breast up and the breast was as juicy as your smoked version. I hope you try it again some time.
This idea is an traditional food in iran . we call it " akbar jooje" . that is so delicious.😁
That’s sounds very cool
@@engidoc2681 ..... Everything is not the same everywhere. I'm indian but we have to stop pretending only ours is "authentic". Their stuff is also authentic.
@infobee butter chicken isn’t authentic, it’s probably the most famous Indian food
@@Rhodococker Fun fact: the name translates exactly to "Big chicken"
@@CountingStars333 what do you mean it's authentic? this butter chicken is an experiment
Guga: "I was curious about the breast!"
Me:. "Aren't we all!"
This looks amazing!
"For the last time kevin, it is a chicken breast!!"
Didn't know Guga watches Townsends 18th century cooking
Guga!!!! We make ghee since we can not do dairy well and this trick is gonna be great with time. Love the low and slow method for smoking chicken.
I just made that side dish. It was beautiful. Love adding a pinch of cinnamon/nutmeg to my ground beef. I put a little in the mash too. Goes so well with it. Added some cumin seeds and chopped jalapenos too. Just like cottage pie with less work. Dont go overboard with the cinnamon/nutmeg/allspice tho its very strong u only need a tiny bit.
Yesss the Golden Team today!!!
ANGEL AND MAUMAU 🔥🔥🔥
Theyre the best cohosts
Guga be making things id consider a full meal for his side dishes😂
I think the problem was that the butter was too hot. I would see it works better if you confit it slowly instead of blasting it. Also, you could add rubs after if flavor was problematic
Townsends did something like this using one of the 1800s recipes and it turned out great. Guga sometimes messes things up when he does them. Not often, but sometimes.
Rubs would come off in the butter and just burn. I like the confit tho!
And use duck fat instead
👍
It was moreso that he used a rub here and didn't season the butter, which as was remarked upon, diluted the seasoning and thus reduced the flavour. There's a reason that we season then bread when it comes to deep frying, generally; the breading keeps all the seasoning's flavour (and moisture) in.
This man just eats good food with his friends for a living. The dream 😂
I think I better base line would have been to fry both, one in butter and one in whatever oil you normally use to fry chicken
Awesome way to make clarified butter. Looks so much easier & like it's a lot less messy than the usual way. Going to try that next time I run out & have to make more. Thanks 🤘
Can we all just take time to appreciate all the time, effort, and hard work that guga puts into all his videos. He is amazing.
He need to put more work into his titles. Boiling anything in fat is just frying.
@@IBeenOnHots You're replying to a bot.
just a small tip (also approved by Ramsay as I found out later :D): "always" start boiling your potatoes from luke-warm water, not into a rolling boil.. that way the inside will be more properly cooked like the outside :)
100% this. Treat potatoes like you do rice; it's a starch that needs to be cooked throughout.
That's the first thing that came to mind. I saw him make a steak once & all he used was butter salt & pepper. This was the 2nd vid in my feed using a ridiculous amount of butter
My favorite way to do a whole chicken is a Beer/pop can chicken. Especially when you put a few different fresh herbs in the can it imparts a wonderful flavor on the chicken and if cooked right it remains wonderfully juicy
That's one of my favorite ways as well. My little secret.... plug the neck with an onion or potato to keep the moisture locked in!
I used to deep fry potatoes in clarified butter, filtering after each use. I highly recommend that.
Haha, that's a proper "Butter Chicken"!
Guga’s doctor is really going to love hearing about this, kinda like with the butter dry age.
I tried smoking chicken once but my rolling paper wouldn’t stay lit .
Lmao
Lmao was it raw??
@@shenglongisback4688 The chicken or the rolling paper?
@@UndesiredPencil lol both
Guga should make a cook book out of his side dishes
This is pretty much a British Cottage Pie
Finally subbed to this channel after realizing I was watching multiple videos every day. Awesome content.
It's only boiling until the water content of the butter evaporizes; then it's frying.
As an Indian, I wasn't expecting this, but I'd still try everything you made today!
as a american, i was expecting this
"10 lbs of butter? I've heard worse from you" lol
I hope this help😉
Butter Chicken
Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Indian
Keyword: butter chicken
Servings: 5 - 6 people
Calories: 580kcal
Author: Karina
Ingredients
For the chicken marinade:
28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
1/2 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger (or finely grated)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt
For the sauce:
2 tablespoons olive oil
2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
1 large onion, sliced or chopped
1 1/2 tablespoons garlic, minced
1 tablespoon ginger, minced or finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder (adjust to your taste preference)
1 1/4 teaspoons salt (or to taste)
1 cup of heavy or thickened cream (or evaporated milk to save calories)
1 tablespoon sugar
1/2 teaspoon kasoori methi (or dried fenugreek leaves)
Instructions
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!
Notes
OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.
At the end, Maumau was looking like the Dad on A Christmas Story after the roast turkey. :)
Maybe shrooms in the potatos cups instead of beef as a side..yummmm
Thanks for the tutorial I was going to cook one for my kids
I thought this said I was going to cook one of my kids
@@floridaman1644 You heared it well
@@floridaman1644 well I'm kinda bad at spelling
Guga: There’s an easy way to remove butter solids!
Me: Oh cool, I might use it!
Guga: Use your vacuum sealer and sous vide machine…
Me:….
The first method isn't that hard, but you can also cheat and buy ghee. It's a bit expensive, but all you have to do is open the jar.
Guga, a better way to make clarified butter is to go a bit further in the pan, like you're making browned butter, but once the water has boiled off and the milk solids begin to fry, stop the process. Then, run it through a fine meshed strainer lined with a few layers of cheese cloth. This is, in my opinion, the best way to make clarified butter.
bruh, idk how you Always come up with unique cooking content but i tip my hat to you and your team, Y'all doin great work
This is not boiling a chicken. This is frying a chicken in butter.
Is it boiled in butter or is it fried?
yes
@@purplesun6800 LOL
You're asking the tough questions.
Literally how my mind works 😅
fried in boiling butter?
Can‘t wait for the new rub! 😆
stop cooking such good dishes, my mouth is a waterfall every time I watch this.
Pause 😬
yes, you don't want to end up all healthy like the chef !
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
yeah, also why doesn't he use onion powder more as well?
Garlic powder blackens less, covers more of the steak, and can be pushed into the meat easier, its easier to measure, and the potency is consistent with each bite. When you cook most steaks its at a high temp for a short period, which doesn't work great with fresh garlic, or diced/paste.
This is called Akbar Joojeh in Iran. Honestly it's my favorite way of cooking chicken.
In Iran the chicken is chopped and added in massive amounts of butter or oil for hours and hours. It's cooked to the extent that the chicken's bones become soft and you could almost eat that along with the meat.
As a comment said here, I'd be paying about 7$ a pound for butter, or more to cook what would be a 7$ chicken. I mean totally not worth it even if you CAN save some of the butter. At least he does this for flavour not saying it's inexpensive. Still reminds me alot of those "cheap quick" meals that are actually super expensive.
Deep frying in general is expensive unless you can re-use the oil efficiently or use it for huge batches. I can cook amazing hot wings at home but the cost is 50/50 between the oil and chicken.
@@iyziejane I did a chicken like this months ago, and pork ribs and steak and used it for eggs and dipping with every one of those meals until it was gone. Not a drop wasted. Ghee lasts forever on its own, as its shelf stable if made right, and for quite a while even after deep frying a chicken if you refrigerate it.
You can use up all the butter, no waste.
@dd I'm carnivore and have never been better. Reversed pre-diabetes, have perfect triglycerides (101), reversed hashimoto's, A1C is 5.1 down from 6.8... Cholesterol is great with high hdl for age. Stop believing the lies about meat and good animal fasts. Going carnivore lowered my genetically high cholesterol.
I've been watching a few videos here and there and I love your style and flavor! Keep up the amazing work and creativity!
You get a like in the first 15 seconds because of how well you seasoned it!!! Yasssss
0:17 , guga violated that chicken
Angel: Guga I say that's enough talking and let's get into the side dish
That killed me
guga really took butter basting to a whole new level...
Instead of deep frying, try to confit it in butter or tallow. That would improve the juciness issue a lot.
i clarify butter in a double-boiler, works just as well as the sous vide method.
I like to boil my chicken for a bit, then brown the skin in butter and a capful of oil, over the skillet, then bake it in Onions, garlic, bell peppers and mushrooms.
Sometimes I would cut the skin open and place an onion ring inside while I cook it over the stove
I like how crispy the skin gets with this method.
They both look good enough to eat
@Guga for your information, clarified butter does suppress salty and spicy flavours, in India it is a common practice to put clarified butter in our gravy if it is too salty or too spicy....
Tbh my favorite thing was the steak pillows lol I'd love thise for my next cookout
Microwaving butter also produces clarified butter, its an extremely easy way that doesn't burn
Those grill mark pillows are everything.
I would say its the milk solids that add to the flavor of butter and the oil part is lesser but thats where pan frying a cut up piece comes in play. Maybe boiling in butter and then browning it in a pan with the milk solids left over to see if it does anything more.
Do chicken or duck confit if you want the peak flavor of cooking in butter.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
You gotta try meals from the 1700s through the early 1900s. A series like that would be awesome.
Man I’m def trying this with clarified rosemary / garlic butter.
As someone who really loves to cook, the butter and sous vide tip is huge.
"Name one thing that butter doesn't make better"
* looks at the video you just referenced 5 seconds ago * sous vide steak
Just love it when MauMau is there!
I have learned how to watch your videos Goga. I now bring in lots of food to eat while watching you make your amazing food. keep those great cooking videos comming they are the best ,alse if angel needs a break sometime ill fill in any time .god bless Ron
"You don't need to be a chef to prepare a tasty and tempting dishes!"
If you need it, Quote from my kitchen
"10 pounds of butter yeah. Ive heard worse from you" made me giggle
I have used the spatchcock method on my Thanksgiving Turkeys for several year. Then I smoke them on my pellet grill. As far as I am concerned it is the best way to smoke a Bird.
I guess guga loves beef as much as uncle roger loves MSG
These videos are really fun to watch!
You know they already have a term for boiling something in oil. Deep-fried. You deep-fried it.
you should try doing a dry aging experiment using pure capsaicin, liquid smoke, and mango. i think it will be delightful
Bro needs his own restaurant with his creations on the menu!!! Like fr!!!
The butter is probably restricting the osmosis necessary for the seasoning to migrate into the chicken. Try brining the chicken before doing the butter bath to improve the flavor and juiciness.
Love the edits in this! Hilarious!
It makes sense right, the butter is way over the boiling temp of water so it will make a lot of the juice from the chicken evaporate. Smoking a chicken will keep more juice inside.
You’re better off smoking the chicken but sticking lumps or butter under the skin for flavour.
Damn Guga! I loved your videos from the start cause of you fresh attitude and content. Also you've been evolving in editing and it just kills me every time you meme yourselves. Amazing work Guga. Much love. I'll love being of your lab testers when the day comes me meet.