Boiling Chicken in BUTTER | 18th Century Recipe Taste Test

[@greaterthanme876]

I am almost inclined to take it a step further and boil the chicken in butter until almost done, then pop it in the oven and broil until it is properly cooked all the way through, that way you would have the buttery, smooth and decadent quality and the crispy skin to send it over the edge into perfection!

[@cheifreal]

Brown it over a smoky willd plum or persimmon fire. Gonna have to try that with bout 15-20 jumbo quail fer a small shindig.

[@Inked_Bee]

That sounds really good. I'm hungry.

[@Layer03cyberia]

And for the love of god more seasoning

[@eileenquimby1825]

Use that milky butter for creamed potatoes-thst way it won't be wasted-or use it for creamy grits either for dinner or breakfast next day.

[@emmymade]

Mmm...mashed potatoes.

[@sesimiller5169]

yum!

[@susanacorrea4715]

let it brown up and use it in cookie batter too!

[@eileenquimby1825]

@ElizabethSanto22 sure! Anything that calls with lots of milk and butter

[@TaffyGreeZay]

❤

[@naddydatty]

I really appreciate how your videos can be about something completely off the wall, or relatively simple (but still interesting), and they all maintain such a pleasant and consistent tone.

[@CricketsBay]

Emmy"s Bugmas videos are fabulous, too. Unusual ingredients presented in a wholesome manner. Offalmas, too.

[@ShawnaLynnn]

I mean you had me at “butter” but when you explained how I could reuse the butter in other cooking I had to talk myself out of going to the grocery store this late in the evening. 😂😂😂

[@amyg2659]

Lol same, it's 11 pm in cst

[@Erigato2010]

Stay strong comrade lol

[@juliemeanor6531]

Wouldn’t it also have the spices in it, it would be flavored.

[@Mossfaerie]

Yes.@@juliemeanor6531

[@Piggelgesicht]

Have you made peace with the thought or did it keep you awake? 😊

[@zeusathena26]

Clarified butter is also known as ghee. You can buy it at the store, if you want to skip this step. It doesn't need refrigeration, & comes with its own storage container.

[@KanishQQuotes]

Everything tastes better with ghee

[@rebeccacook8149]

Very true! You are definitely paying for the convenience that way. Making ghee is relatively easy and about half the cost of store bought, at least where I'm from! Also, ghee is more similar to brown butter, which is one step further than clarified. Actually ghee is brown butter strained of it's milk solids! Ok, sorry for being nit picky mcgee haha

[@ezojanek]

Ghee is a type of clarified butter. Or that is how I learned. Not every type of clarified butter is ghee. Besides, ghee is supposed to be a bit browned and have a nutty flavour.

[@CarolinaBreathing]

ghee is taken farther than regular clarified butter. it has a nutty flavor, and clarified butter doesn’t.

[@ChaosTherum]

I'm pretty sure they are a bit different though. The process of making ghee includes toasting the milk solids a bit. So you cook the butter until it goes just a bit brown. Whereas clarified butter you pull it off before the solids start to brown.

[@FXGreggan.]

A tip for clarifying butter is to do it on low temp until all solids have turned a bit brown, gives is a nuttier, tastier, and crystal clear end result.

[@13Voodoobilly69]

Technically at that point it is called Ghee. I know it’s the same ingredients but it’s the browning that changes it. I love it either way. ❤️

[@davidpaylor5666]

@@13Voodoobilly69 Ghee is one of my all time favourite ingredients, it has a unique flavour but all of the great cooking properties of butter. Something simple like pancakes but fried with a little ghee instead of oil or butter is a real treat.

[@kaniq6120]

This would be pretty tasty as a Christmas dinner and you could then use the butter and chicken fat to make mashed potatoes and even gravy and raux for soups

[@TheCatMomma]

Brilliant!!

[@whoopsydaisy6389]

You gave me an idea to make this and use the butter for Roux when we make our smoked Mac n Cheese. Definitely going to try this!

[@sonogabri1]

"Roux"

[@chrisester2910]

It would be great to use to thicken chicken pot pie gravy... or the "soup" part of chicken and rice.

[@ConstantChaos1]

Do it with a goose or duck instead of chicken it will be better

[@zonacrs]

This brings up so many options. I'd be tempted to add a cheese cloth cache with whole garlic cloves and herbs of choice. Heck, just a bunch of whole peeled garlic cloves to enjoy with the chicken and infuse the butter for later use. Yum!

[@Emeraldwitch30]

Oh that's a wonderful idea. I live garlic butter and garlic chicken

[@shannondore]

That looked really good. Now we need a video showing what you cooked with that left over butter.😊

[@froonamission1013]

Townsend's and Emmy is the crossover we didn't know we needed but are grateful to have.

[@zakelwe]

Not sure why they chose the word boiling when it is not boiling at all. Poaching would have been the correct term. Rookie mistake. The over use of the word super annoys me as well, but that is just a personal thing on dumbing down the Queens English that is prevalent nowadays .

[@alyssagross7673]

I love you Emmy!! You helped me through horrible depression and ideation and I just am thankful

[@B.McAllister]

Glad you're here. I hope all is well:)

[@Pronear]

I am glad you're here too :)

[@liardetective954]

Glad you are here❤

[@ChicoJay1500]

im also glad you're here! keep pushing! 💜

[@ronniemanuel6287]

I'm glad that you are here as well 😊❤😊

[@jeraldbaxter3532]

Today's theme is Butter! You presented this recipe and Max Miller posted a video on how to make butter; Julia Child is looking down from culinary heaven and smiling!😊

[@bobbaker2061]

Love the Townsends and love your show. I'm really enjoying seeing both of you knowing of each other. Keep up the joy.

[@jayisola6787]

Itruly love your take on trying all kinds foods and recipes. Most I have never heard of. Thank you

[@oliveleaf7376]

Townsends is great! Happy to see them getting attention and love, a number of the recipes they dig up really do seem like they're perfectly suited towards modern tastes! Even if many of them are a bit... uh.... hard tack and cheese rind soup, anyone? 😅 Butter chicken is one of the best I have personally tried, and the leftover herb butter at the end is amazing on everything else for the rest of the week. No waste!

[@meganthings]

Check out early American as well, quality content of 18th century lifestyle and cooking

[@skeetsmcgrew3282]

I love how he shines a light on just how good we have it now compared to back then. Yes he shows the romantic feast-type meals, but also the simple meals made of essentially scraps and whatever they had on hand

[@patrickdurham8393]

Townsend's has sparked channels like Max Miller's and I like that!

[@SombreroPharoah]

​​@@skeetsmcgrew3282every day food was pretty flavourful atleast. Can speak for Europe anyway but I expect everywhere USA too. Like cinnamon being a fancy import herb, people used to use Avens roots (native and profuse in every woodland space). Which are cinnamon and hint of clove. So without a doubt, medieval 'cinnamon' swirls (mayhaps even with a swish on honey) were a thing. In someone's kitchen.

[@TheBLGL]

Townsends has millions of followers, so they get plenty of attention and love without Emmy making this video.

[@themysteriousone]

My husband is Dutch and they frequently boil ANY meat including chicken in margarine. And trust me, its pretty hard to "overcook" it if its boiled.

[@ReyOfLight]

My boyfriend is Dutch (I'm Swedish) and I think I'm gonna have to learn some Dutch dishes at some point when my boyfriend and I beat the distance (we're long distance) as I do enjoy cooking and like to try new things to some extent as well. Cooking things in butter or margarine is definitely something I'll have to remember! I don't know a whole lot about Dutch cuisine this far, but definitely going to learn, and I won't even need to add Maggi to everything because my boyfriend isn't a fan of it due to how artificial it is. Maggi does exist here in Sweden as well but isn't commonly used, the bottle I have at home as I was curious about it, is imported from Poland and I found it in the imported foods section of my local grocery store 😅

[@alittlewoowoo2214]

The small game hen is probably more accurate anyway cause huge chicken are pretty recent

[@Baja2424]

The my your weird

[@OceanLover1188]

@@alittlewoowoo2214 That's a great point! The chickens now are just so overgrown it's scary. Like they literally would not be able to walk.

[@riverAmazonNZ]

I once had beef boiled in butter made by a dutch person. It was very good, rich and tender; but nobody believes me when I tell them it was boiled in butter!

[@lily-hazy8823]

You're so delightful to watch! I love how much you truly appreciate and show love for each ingredient. Thank you

[@_Natalie_Jackson]

Since the confit is essentially a low temperature poaching, I have to wonder how this would turn out with a higher temp, deep frying the bird with the clarified butter. The smoke point is high enough that it should work, and I've definitely seen people deep fry whole chickens. I imagine it would have similar results to deep frying in oil, but with added buttery flavor. I may have to try it sometime.

[@cspat1]

Would be like deep fried turkey?

[@emrsdca]

I thought the same thing! Clarified butter has a high smoke point so why couldn't someone raise the heat a little towards the end to get some color on the chicken? It's definitely worth trying!

[@anathema2325]

Definitely do that . The secret to the real old fashioned french fries is animal fats , oxen, horse, clarified butter or a blend of it.

[@itsROMPERS...]

I think of it as braising in fat. Poaching is usually a faster, higher temperature process.

[@davidhalldurham]

What a smart, fun video!!!! Thank you so much.

[@B.McAllister]

I imagine this to be amazing. I used to think boiled chicken in water sounded disgusting until i tried it. It is so dang tender and flavorful. So i imagine this to be a million times better. I need to try this.

[@BriseisMusic]

If you boil chicken in water, make sure to keep the water because it's now broth!

[@riverAmazonNZ]

Chicken boiled with herbs is the best!!

[@B.McAllister]

@@BriseisMusic obviously! Haha. That's the best part about boiling chicken.

[@kilanech6186]

yes! makes me mad when people say boiled chicken is bland when you boil them in water. Like no it’s so flavorful even with a tiny amount of sauce, because the oil from the chicken has a lot of flavor. Not everything has to have tons of seasonings that takeover the original flavor of the food

[@shannondore]

My mom used to make her own broth by boiling a whole chicken (giblets and all) and make chicken soup or chicken and dumplings. Some of them best meals I ever had.

[@michaelbaker3841]

Clarified Butter has a smoke point of 482F. Ghee ups that to 485F. Safflower oil is 510F, and Avocado oil is 520F. Having learned a quick, microwave way of making roux, I experimented with many oils and flours, freezing cubes of the best blonde, brown and black roux for quick use in recipes. Your video has made me wonder about cooking fowl in other oils and greases, especially bacon grease, which would impart a lot of umami. Avocado oil imparts a mildly nutty flavor, and the fruit was known in Europe of that time, so it would likely work as well. Semirefined sesame oil (450F) and Refined Peanut oil (450F), also seem to be naturals.

[@charlottelauzon3147]

My grandmother 100+ year old recipe of pork roast involves slow simmering in a lot of butter and water. Soooo yummy!

[@M3GANdoll]

This is a fantastic + informative video for chicken recipe that I would have never tried...until now❤

[@hollish196]

I love the way that You Tube works among everyone in a community. And I love that channels I watch are watched by others that I watch! So very cool.

[@AlmaWadeCrymsm]

At first I was like "I dont know if I can waste so much butter" but knowing you can reuse it seems more cost effective. Also its flavored butter so yay

[@DegenerateNerd]

After seeing so many interesting recipes on Townsends I'd definitely like to see Emmy give some 18th century stuff a try on her own. Could be fun!

[@haroldtakahashi8875]

💛...it would be so cool to have a collab with you and townsends... btw, the leftover schmaltz is useful in a lot of ways... and the leftover milk solids can be browned for a lot of yummy ways too...

[@haroldtakahashi8875]

townsends had a great collab with cowboy kent rollins too...

[@orianaspiderowl769]

Emmy! I love how green and glossy with that crisp crunch your homegrown Italian flat leaf parsley is. Wow it's spectacular! 😊❤

[@theresasatterwhite3563]

Thanks for sharing. Cheers!!❤😊

[@shellylafleur7456]

I bet this is delicious. I'm a Southern girl and love my butter. However, butter is expensive. I'm having to talk myself out of melting four cups right now. As always, great video.

[@d.angelinegraham6935]

I know! I was thinking the same thing, but as it is reusable, maybe I will try this near the holidays and use the butter for the veggies and taters. I need to ponder this idea :)

[@itsmxt]

Emmy… your channel just puts me at ease. Much love 💕

[@belunu4980]

Her voice!

[@Dulsanaya]

Love Townsend and Sons and was thrilled to see this crossover! 💘

[@NicholasFauber]

I was so sad when I stopped seeing your videos come up on my feed, come to realize I wasn't subscribed on this account! How dare I!?!? Now I can get back in the loop. Your videos bring such a level of relaxation and focus, I am thankful to have realized this!

[@JonShank1]

I wonder, could one cook the chicken in the butter and then, for a little color and crispness, give it a few minutes under the broiler. Not long, just enough to brown and crisp up a bit. But very cool vid. 😃

[@melsterifficmama1808]

You read my mind!

[@CricketsBay]

You can peel off the skin after the chicken is boiled and crisp it by itself in a frying pan. It's great.

[@lexwolfhale1729]

I've not seen it done with chicken but I have seen it done with duck confit and the results were quite good

[@shannondore]

@@CricketsBay I've done that when cooking chicken in the crock pot. I sprinkle a little corn starch on the skin a fry it in a little oil. Comes out crispy and delicious.

[@twocvbloke]

The other option for the butter is to use ghee, which is pre-made clarified butter, though for us brits, any butter seemingly needs a mortgage to buy these days just for a normal 250g block, never mind the amount this needs... :P

[@ReyOfLight]

It's as bad here in Sweden, though starting to go down again now thankfully. Earlier this year a 500g block of butter would set you back about 60 Swedish kronor, now it's down to about 40-50 I think so in between the normal cost and that holy shit inflation price. Not sure about the current exchange rate but usually £1 is between 12-14 Swedish kronor

[@kimmcdonagh6756]

Thank you! I was thinking the same thing. I'm in America, btw. I mean, I'm certain it tastes good, but what a waste of butter!!!! It's not exactly cheap.

[@rach_laze]

@@ReyOfLightconverted it’s still about 60 kronor in England for butter £4.00 on average

[@shannondore]

@@kimmcdonagh6756 Ikr?! I don't know about England or Sweden but at least we have the Dollar Tree here. Thank God for that place. You can't even get cheap stuff at Wal-Mart anymore and they used to be pretty cheap.

[@Liimiinaa]

@@kimmcdonagh6756The flavored butter can be reused for other dishes

[@michaelhorodowicz2267]

A couple days ago I just poured some barbecue sauce on a rotisserie chicken and called it a day.

[@BeautifulKittenOfLove]

ever try it covered in barbecue sauce? How'd ya get the sauce out of your bellybutton? HAHAHA I kill me!@@lllllllllllllllllllll1lll1

[@Your-Least-Favorite-Stranger]

@@lllllllllllllllllllll1lll1 Try it with a bit of butter, smoked paprika, and a bunch of pepperoncini or small dill pickles. After a long day: absolute heaven. If you have a bit of bread to sop up the drippings, butter, amd pickle juice: so good.

[@andersonomo597]

Seriously, when I die and go to heaven (definitely, I've been a good girl LOL) roast chicken will be on the menu every day. It never fails to please, I never get sick of it, when I'm in the deepest darkest despair and have no appetite, I can still manage a bit of roast chicken to keep me going. One chicken can feed many, nothing goes to waste. God bless all those chickens that have sustained humanity! They need their own special monument!! Cheers from Oz!!

[@jamesross1003]

You need to make the Townsend's mushroom ketchup. It is really good on anything and would make the chicken like you have there so wonderful.

[@susanfarley1332]

Since I find chicken breast rather dry I would like to try cooking them in butter to see if they come out better than they usually are. With garlic. My favorite.

[@SAILINGDIRTYBIRD]

You are a class act.... beautiful, classy, elegant and just a wonderful well rounded Human Being....You are an awesome KZbinr ❤

[@SoberOKMoments]

I seldom meet anyone who loves butter as much as I do. You have made the cut! I will absolutely be cooking this. Thanks.

[@B.McAllister]

EMMY! Emmy should win an Emmy for her quality content.

[@janesays1278]

Emmy is for television, this would be a webby

[@Maximillieeee]

Say Emmy again.

[@casandraolund9006]

She always makes me hungry

[@B.McAllister]

@@Maximillieeee Emmy.

[@dalededen]

She deserves a tv show

[@shannonalaminski2619]

I remember an episode of Andrew Zimmer Bizarre Food where he visited an old restaurant in Portugal (?) Where they cooked a suckling pig in butter. I always wanted to try that, but cornish game hens are easier to come by. Looks excellent!

[@allistrata]

This seems like something Mrs. Crocombe would make while simultaneously throwing shade at Mary Anne.

[@ReyOfLight]

This looks so good! May have to try it sometime, though maybe in a smaller scale to need less butter and then have less butter to use up. I could imagine this being totally divine if using this cooking method for just some chicken legs with or without thighs (I prefer dark meat anyways) and have the chicken with rice or mashed potatoes, maybe with a nice gravy on the side as well and vegetables... Darn, now I'm hungry at 3am 😂

[@kimchi_kid]

the way emmy said "delectable" reminded me of when john travolta said "wickedly talented" when mispronouncing idina menzel's name. 😅

[@grumix8774]

Emmy love her !!!

[@rebeccaavega2298]

I love how entertains you make ur videos ❤

[@emmymade]

Thank you. 🧡

[@cricket3789]

You know what, I give up. I have way way too many subscriptions, alot of which are cooking channels. I find myself watching your channel so much the algorithm keeps sending me your videos. So I subscribed tonight. Your content is always pleasant relaxing and interesting which is hard to find all in one place.

[@paulahillier1390]

Everything tasts better with chocolate or butter. 🧈😀

[@BeckyA59]

And bacon

[@shaniahobbs]

100%

[@readytogo3186]

@@BeckyA59 Oh, yeah!

[@dulcinealee3933]

And duck fat

[@meganthings]

Boiled chicken in fat or chocolate next

[@alicerafferty9595]

Emmy, this composting machine is a neat thing. We compost, but that shortens the process. So the the chicken is cooked in clarified butter. You cook the water out.

[@roblikestotalk4984]

I love townsends! Thanks for making such a good video

[@andersonomo597]

I'm thinking just leg and thigh (called a Maryland here in Oz) done this way. Not a tattoo (i.e. not a 'forever' thing) and still less than a 'gourmet' takeaway pizza plus a culinary lesson along the way- what's not to love?!! It's on the 'TO TRY" list! THANKS EMMY for the inspiration and challenges!!

[@andreagriffiths3512]

I was thinking the same thing and maybe using ghee instead of clarifying my own butter…though it might be cheaper to clarify it myself.

[@andersonomo597]

I'm thinking ghee too - if you get it at a good price it does work out better value. You can google the yield from butter - it might surprise you!@@andreagriffiths3512

[@KellySimonsson]

So interesting to see! Thank you for sharing this wonderful recipie with us!

[@pedrao420]

they did that in order to preserve the meat, they cook the entire bird and let it cold so the butter gets hard and help preserve the meat inside. my gandmother used to live in a farm far from the nearest village and eletricity only arrived there in 1998. so she always did something similar with porkk, she cooked pieces of pork on pork fat than put the fat with the meat on jars to cool.

[@bunhelsingslegacy3549]

Thank you for explaining what a blade of mace is, I've only ever seen it sold ground!

[@Kellib420]

Looks so delicious 🥰

[@pamelanadel3787]

Wow! I even watched the sponsor all the way through! New subscriber. Much love from Delaware. I used to watch Townsend.

[@chrisandersen5635]

Jacques Pépin once did a segment on poaching eggs, and said eggs were poached in simmering oil. I bet that would be amazing with the butter. Fascinating.

[@Ponen77]

Townsends is a great channel.....I love his explorations of 18th century food and living, very down to earth and approachable

[@cbryce9243]

I am heading out on the road to travel for a couple/few months to the NV. and AZ. part of the world and won't have refrigeration. Since I will be eating a lot out of a can, it would be fun to see you do creative, gluten free recipes, with things made using one serving canned chicken or salmon.

[@teesiemom]

Ive always loved doing pan seared chicken in olive oil, or butter and olive oil. Its one of my favorite ways to eat chicken.😋

[@roycekent5090]

I’m soooo happy you got a Lomi now I have someone who uses it. thank you so much.

[@DrIgnacious]

I love Townsends. I'm glad to see you trying it out.

[@susanparrott5175]

Emmy, would you consider looking into homemade boxed cereal? I trust your taste buds! Thank you ❤ Much love

[@belunu4980]

Oh wow, I have never heard of that before! That would be awesome!

[@darcyjorgensen5808]

The chicken looks and sound amazing…but that leftover poaching butter: FANTABULOUS!!

[@brucetidwell7715]

Sounds wonderful! It might be as worth doing for the flavored butter as for the chicken.

[@racebiketuner]

Plenty of DIY vids on how to make excellent compost in five gallons buckets using worms. It doesn't smell or take up much space. It costs nothing if you get discarded food-safe buckets from containers and collect worms after a rain storm.

[@rsoubiea]

Omg amazing. I follow townsends too and have been hearing a lot about this in my KZbin feed. Dude! ❤

[@Blitzkrieg1976]

Oh my YUM, Emmy! My mouth watered! I must try this.😊

[@millymclarkin2486]

I just love all your recipes. Thank you. 😁💕❤️💕

[@jessicamaldonado5683]

@Tasting History with Max Miller can you expand on this?!?!?!

[@sidewaysbeard7606]

I questioned and had to watch how you were going to do this. The clarified butter makes sense to boil with than average traditional butter. I am from the south, so butter is essential in a lot of southern cooking, so your video intrigued me. :D Thanks Emmy. :D

[@00IlIlIlIlIlIlIlIlIlI00]

i love that you link in the video from Townsends from where your video is inspired :)

[@walmartsucks1995]

no matter the video or sponsor, it will always open with a stearns & foster ad. anyway, i love this recipe.

[@SetoKaiba342]

Omg SAME. It’s driving me insane.

[@WoRN808]

Wonderful! Thank you!

[@Bianchi8000]

Emmy makes everything fun! Her Boys must have the best time!❤

[@michaelkurtz1967]

Cornish hens are usually 8 to 9 weeks old when processed and weigh about one to one and one half pounds once cleaned. They are naturally smaller birds than the normal grocery frier chicken. They are also young when processed. Nice fun video. Thanks

[@gingersnapp9188]

My mother in law grew up in rural Colorado and she said that they would cook the meat with a lot of salt and cook out the fat. They would put a layer of meat with the juices and then put a layer of fat. Keep doing that until the crock was full and keep in root cellar. They ate on that until gone in winter

[@davenutt8914]

I have been watching his videos for years. The crossover I didn’t know I wanted :)

[@crushivintage]

Your channel and movies are so wonderful.

[@blumberg1982]

I would love to cook with you Emmy! 💗

[@ariellesarinafirestone7823]

I love that you said shmaltz! Makes my wee ashkenazi heart happy 🥰💖

[@anniebale4343]

I actually reheat chicken breasts in buttery, herby chicken water in the microwave a lot for my meals. You just pull apart the chicken after it's done cooking and use the water like a dipping sauce. The leftover herb-butter water with the extra chicken juices in it makes for a good seasoning for rice. It soaks up the water and juice and becomes very flavorful. :)

[@DMRandSitter]

I haven't watched the video yet but as a child my mom would buy chicken wings add a bunch of butter or margarine and 2 large white onions plus a cup or so of water and a chicken bullion cube and my goodness it is my favorite thing she makes. Over some white rice delicious.

[@TheGlamorousLifeofNae]

This looks delicious!!! 😋 & the way you described the flavor, I felt like I could almost taste it lol! Lovely video Emmy! 💖🥰

[@annieclaire2348]

Hi Emmy! Great video ❤❤❤

[@Hollis_has_questions]

Add cut-up leeks, shallots, potatoes, celery, parsley stems, garlic cloves, Parmesan rinds, citrus zest, whole peppercorns, bay/curry leaves, caraway/coriander/cumin/mustard seeds, cinnamon sticks, stem ginger, lemongrass, ... whatever else you like to eat with or to flavor chicken. Use the bones for stock. Hmm, I wonder what chicken livers confited in this butter/schmaltz hybrid would taste like! Plus, since this fat can tolerate a higher heat, the chicken skin can be fried in it to create gribenes, Jewish chicharrones (sp?). I imagine that popcorn made with and/or drizzled with this butter/schmaltz oil would rock your world. Roast potatoes with it. The possibilities are endless!

[@CricketsBay]

I have cooked a turkey in the oven in a big roaster pan which was nearly full of butter. It was the most-fabulous bird I have ever eaten. I am going to do it again this year.

[@annamadnoseeeee]

Hi Emmy! We make clarified butter all the time - we call it ghee! It's so delicious with rice and curries. I didn't know you could make chicken Confit with it! Thank you for always teaching me ❤

[@polyprinz]

I've had chicken cooked in butter and lemon grass, and it was the best chicken I've had, moist with lots of flavor from the lemon grass!

[@kinggkongg9694]

I would’ve thought the chicken would soak up all the butter at those low temps and I’m still not convinced

[@TheCatMomma]

Can't wait to try it!

[@kare4all615]

You have my mouth watering!

[@lemonherb1]

This is an interesting idea. I think I might try it with pheasant at some time.

[@alltheday]

I remember when you got your 10,000th subcriber and now you get 10,000 views in two hours. So amazed by everything about you.

[@censusgary]

An electric composting machine is one of the most earth-unfriendly things I can imagine.

[@thatfuzzypotato1877]

It doesn't even create actual compost

[@halicarnassus8235]

12:30 Just imagine how good that clarified butter infused with that stock would be over popcorn.

[@gregmuon]

Cool, vintage food preservation is fun. It seems like potted meats only really worked in relatively cool climates, like the Netherlands. 😁🐔

[@lokahi27]

Oh such flavored butter! Many uses. That chicken....😋

[@crystalfabulous]

Beautiful. Thanks