I boiled a WHOLE Chicken in 10lbs of BUTTER!

[@pieking4]

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.

[@russellzauner]

it's also efficient, you can make butter chicken all at once

[@mrzerogaming4012]

ngl the og butter chicken in Delhi has copious amounts of butter and cream in the gravy

[@labella9291]

Dude, same!! And then I saw the real butter chicken, and I was almost disappointed, lol.

[@somerandomperson4143]

@@SevenHunnid shut up

[@ruthrandall2451]

Gordon Ramsay would not be happy about the parsley for the colouring...

[@GarthKlaus]

So fun, but I doubt I'm ever going to cook a $7 chicken in $30 worth of butter. 😁

[@starcherry6814]

Me too

[@KainYusanagi]

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.

[@MichelleObamasBBC]

you can reuse it

[@ontariofishing1790]

bro butter in Canada is like 7$ a pound, that's like 70$ in butter

[@Martin-jc1lc]

@@ontariofishing1790 omg butter is like 4$ for four sticks in Arkansas

[@bykaclyat9140]

Guga in two years: "I boiled a WHOLE Butter in 10lbs of CHICKEN"

[@SnowJester]

He might just do it

[@ShirtlessLuke2]

I just woke up and I had to read this twice lmao

[@Sam_Hue]

Let me rephrase: I dry aged Angel in a 10 FT bag

[@Kaskavel97]

He could smoke the chicken with a stick of butter in it 🤔

[@NinjaPhooka]

@@Sam_Hue LMFAO

[@ScottSalvi]

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!

[@crackersphdinwumbology2831]

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.

[@dctaken]

Townsends enters the chat.

[@nickcpv]

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.

[@MichaelBrooksmsb400]

Chicken infused Ghee!

[@chloekaftan]

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.)

[@brixenlang3207]

Interesting…

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

[@KainYusanagi]

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!

[@Birchwood1976]

Guga and Townsends would be a crossover I'd love to see, old school meets new school.

[@dannyfrog]

Townsends sold his way of boiled butter chicken a lot better.

[@Zaku186]

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.

[@iamtorrego]

For these type of experiment, it is better to brine the chicken before cooking it.

[@hanbyeol12]

Bruh Guga's butter obsession is something else

[@dpt6849]

South Park Butters won't be safe with him😂

[@seeno1]

Cholesterol through the roof. He better start doing some cardio, otherwise he’ll be on his way to a heart attack

[@SpitfiretheCat16]

like paula deen without the drama

[@joesamson26]

@@seeno1 He is a martial artist. Hopefully he keeps up with his training.

[@profound369]

@@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

[@jokerproduction]

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.

[@IEdjumacate]

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]

@@IEdjumacate it was too hot for too long. Once the chicken reaches 145, you are good.

[@IEdjumacate]

@@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.

[@feiryfella]

@@IEdjumacate That poor chicken was killed twice! Watch more Guga videos, he does tell you how to do it.

[@tbunreall]

@@IEdjumacate more time but lower temperature i believe

[@forced4motorsports]

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.

[@willcookmakeup]

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.

[@CarsCatAliens]

Or .treat it like we do in a restaurant and toss it in a cool pan and render the skin till crispy

[@dannylabuda1234]

confit😁

[@susear5939]

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.

[@gcreez25]

Smart man!

[@toysarealive1]

Frying... It's called frying. I don't understand why the term boiling is used here.

[@sephardicsounds]

Butter butter butter butter butter! What a throwback! Love to see how much you’ve been able to grow. Keep it up!

[@mr.e0311]

I know that's right. It's cool to see him using something other than a $500 steak for once.

[@johnyseimah229]

@@mr.e0311 ye 500 dollars worth of butter

[@saumya_42]

Ikr! I remember those yellow walls

[@RX-500]

I missed the og trio too. Deeeelicious

[@MaxtheMeatGuy]

Can’t wait for Guga rubs!!

[@supersizer2.062]

ඞ

[@steakfilly5199]

@@supersizer2.062 amongus

[@L.G.X.69420]

It is the real 1💀 How does this not have many likes?

[@Literallytheplanetsaturn]

max the meat guy, one year ago, and 50 likes. how?

[@01gtbdaily30]

I tried smoking chicken once but my rolling paper wouldn’t stay lit .

[@SamerRealXd]

Lmao

[@shenglongisback4688]

Lmao was it raw??

[@UndesiredPencil]

@@shenglongisback4688 The chicken or the rolling paper?

[@shenglongisback4688]

@@UndesiredPencil lol both

[@solaimanzia7588]

This idea is an traditional food in iran . we call it " akbar jooje" . that is so delicious.😁

[@Antitoenail]

That’s sounds very cool

[@CountingStars333]

@@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.

[@rwholemilkisgood5050]

@infobee butter chicken isn’t authentic, it’s probably the most famous Indian food

[@The-S-H3lf-Eater]

@@Antitoenail Fun fact: the name translates exactly to "Big chicken"

[@coalstar9030]

@@CountingStars333 what do you mean it's authentic? this butter chicken is an experiment

[@fassphoto]

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. 😋😎👍

[@amarug]

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.

[@AndersonsSmokeShow]

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!

[@al145]

That smoked chicken looked so good...

[@zaatas]

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.

[@ozzshark7]

Guga: "I was curious about the breast!" Me:. "Aren't we all!" This looks amazing!

[@Freepalestine14421]

"For the last time kevin, it is a chicken breast!!"

[@polymathecian]

It's only boiling until the water content of the butter evaporizes; then it's frying.

[@AbrahamOfWorms]

Finally subbed to this channel after realizing I was watching multiple videos every day. Awesome content.

[@mahdikharrat2216]

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

[@mooncake4371]

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.

[@SeanVito]

​@@mooncake4371 I love this story! Sorry for your loss

[@codlogic7060]

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

[@AndersonsSmokeShow]

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!

[@troibandy2139]

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!

[@darthgbc363]

At the end, Maumau was looking like the Dad on A Christmas Story after the roast turkey. :)

[@bishtgovind]

@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....

[@shivabudhlakoti7168]

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.

[@-jank-willson]

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...

[@object764]

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.

[@andrewferguson222]

Yeah when he said there was an easy way I thought he meant "buy Ghee"

[@JiggyGnorrus]

It's called clarified buttaaaaaaaaaah!

[@johngao388]

Guga is single handedly keeping butter industries alive

[@Lere]

Haven't even watched yet and I already know this is going to be good lol

[@Lere]

@Blending In actually just watching it now! Had to wait to share it with my wife :)

[@ChadWinters]

Guga: "And for seasoning I added a good amount of butter" Me: " you had butter left?!"

[@peterdubinsky5389]

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(:

[@cwg73160]

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.

[@carlvincentgaming]

Thanks for the tutorial I was going to cook one for my kids

[@floridaman1644]

I thought this said I was going to cook one of my kids

[@jjjdgd5]

@@floridaman1644 You heared it well

[@carlvincentgaming]

@@floridaman1644 well I'm kinda bad at spelling

[@simonmarcoux5879]

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

[@earthknight60]

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.

[@dylbinawesomeperson]

Rubs would come off in the butter and just burn. I like the confit tho!

[@jjones0822]

And use duck fat instead

[@Fryinberg]

👍

[@KainYusanagi]

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.

[@daveedsayshi]

Guga should dry age beef in oyster sauce.

[@Ros3d0]

I felt my cholesterol level shooting up even though I just clicked on the video

[@SC-dm1ct]

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.

[@jckholmes9194]

The dark meat would be absolutely gross.

[@dylanevans5644]

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.

[@JoeyMarx]

@@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

[@nouhorni3229]

@@dylanevans5644 I'd assume the fat being hydrophobic and all locks the moisture in while the lactic acid softens the muscle fibers.

[@niharg2011]

"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?

[@Lunatic89097]

That'd be interesting!

[@tonytaylor8217]

Do u live in india ?

[@nikhilreddy8550]

It's more like Ghee Roasted Chicken minus the spices, of course.

[@JTCFC1]

Is it boiled in butter or is it fried?

[@purplesun6800]

yes

[@amaritsu]

@@purplesun6800 LOL

[@MicukoFelton]

You're asking the tough questions.

[@elisemartin6082]

Literally how my mind works 😅

[@thyrsus07]

fried in boiling butter?

[@toddulrich2]

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.

[@IBeenOnHots]

He need to put more work into his titles. Boiling anything in fat is just frying.

[@davidy22]

@@IBeenOnHots You're replying to a bot.

[@BigBird-]

Man I’m def trying this with clarified rosemary / garlic butter.

[@Arucard.Hellsing]

🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈 makes everything better. Hello from Greece🇬🇷

[@johncallaway7501]

"10 lbs of butter? I've heard worse from you" lol

[@berserkirclaws107]

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.

[@TheCovenant2]

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 :)

[@KainYusanagi]

100% this. Treat potatoes like you do rice; it's a starch that needs to be cooked throughout.

[@ahhwe-any7434]

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

[@abellecorotan2845]

You could have used ghee- it’s butter without the milk solids. It’s available in Indian stores. Those chicken and side potato dish made my mouth water. Thanks for sharing your culinary experiments!

[@LizzieMakesUpStuff]

What about combining the two methods? Boil in butter to get that flavor and finish it in the smoker? hmmm???

[@sirbar226]

Didn't know Guga watches Townsends 18th century cooking

[@undecidedgenius]

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

[@kritipatwardhan374]

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!

[@Adniwhack]

ig

[@Adniwhack]

ig

[@Adniwhack]

igih

[@jamesjimenez2888]

Another great video. Just a suggestion if you decide to try this again: Try coating the chicken with a mayo-mustard mix before deep frying in clarified butter. I think that’ll knock it up a bunch of notches. The coating will lock in the juices. Hope you can do this. 🙂

[@hansher69]

funny thing is in austria you don't have to use butter, just use "Butterschmalz" (only the fat part of the butter) which you can buy in the store. 🙂

[@jordanfagan910]

I love how you actually show your mistakes and show how to make it better, great job mate

[@D.H.1987]

Yesss the Golden Team today!!! ANGEL AND MAUMAU 🔥🔥🔥

[@FauxTitle]

Theyre the best cohosts

[@LK-pb4no]

To be honest, you did have more seasoning on the smoked chicken vs. the buttered one. I had noticed that from the beginning.

[@izocshow2158]

Here's the secret technique to Frying the chicken in butter if you're going to do it whole you need to stuff the chicken with garlic Ginger shallots or green onions if you do them in pieces you pan fry the chicken the season and will hold that way especially if you use a cast iron skillet that's how you use the butter technique or you can smoke it and baste it in butter

[@TZ587]

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:….

[@al145]

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.

[@daltonking4882]

Guga be making things id consider a full meal for his side dishes😂

[@coopdawg7203]

4:05 the butter coming out of the chicken

[@Jim-ic2of]

I'm getting the impression that you will boil a chicken in anything . Oh eskewz me . Young Chicken 🍗.

[@ugh_dad]

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!

[@upinversion5909]

Guga’s doctor is really going to love hearing about this, kinda like with the butter dry age.

[@TheItalianoAssassino]

This man just eats good food with his friends for a living. The dream 😂

[@adamleckius2253]

Haha, even ground beef as topping on the side dish... my dreams of a vegetarian world are probably not possible to realize x)

[@GauravMahajanAvaron]

Just one bite will meet all the macro requirements.

[@CarsCatAliens]

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

[@SmeagolTheGreat]

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

[@aakashpawar6195]

As an Indian, I wasn't expecting this, but I'd still try everything you made today!

[@dwgn]

as a american, i was expecting this

[@goldensperm9667]

Guga should make a cook book out of his side dishes

[@annother3350]

This is pretty much a British Cottage Pie

[@groot_mammii]

if you rubbed your spice mix on the inside of the chicken skin it might have made for a more flavourful chicken, great video as always

[@shubhambijoor4767]

Basically Cooked in Indian ghee ( clarified butter)

[@James_D.]

Can‘t wait for the new rub! 😆

[@Judokast36]

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.

[@iyziejane]

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.

[@forced4motorsports]

@@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.

[@MicukoFelton]

You can use up all the butter, no waste.

[@forced4motorsports]

@@dd4850 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.

[@trueskatevideoandmore7858]

stop cooking such good dishes, my mouth is a waterfall every time I watch this.

[@edsson2648]

Pause 😬

[@tobehonest7541]

yes, you don't want to end up all healthy like the chef !

[@jas_bataille]

I used a similar technique with a butter-based sauce for my birthday, instead of basting, and some fondant potatoes, classic style. Holyshit from heaven. That was the best meal of my life...!!!!

[@theghosttiger1446]

Next time boil the whole chicken for a few minutes, set it to dry and cook it in the oven at 400 degrees.

[@Berkana]

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.

[@SDZ675]

I say the thumbnail say Butter Chicken and immediately thought that Guga is moving into Indian food.

[@kunaladhikari5215]

Bro Guga gotta start watching out for his arteries reaallll soon or we won’t have this channel for long

[@salpirwani]

You just deep fried the chicken in Ghee!

[@01DaBoss]

"we need to remove all of the milk solids out" "The hard way" literally just skimming solids "The easy way" requires a sous vide cooker Personally I can afford only the hard way

[@cash_ketchum4958]

1:00 The difference in the amount of seasoning between both chickens made this experiment completely biased. Did you seriously not notice the fact that you put DOUBLE the amount of seasoning on the smoked chicken vs the buttered? They even noted how the smoked tasted way more seasoned.

[@EvolutionMachinetoMan]

Butter chicken is Indian curry dish not just adding butter to chicken 😂

[@mathiask7959]

Can you substitute Ghee butter instead of clarifying it?

[@zaphiremediabuyers5034]

I counted 50 Knifes in the back. Is everythin ok at home Guga?

[@angelwin1243]

The butter chicken has peaked my interest

[@mr.frost1789]

Guga you should try a burger that has bone marrow in it

[@taitusituenuku4476]

The least you could do was acknowledge the original recipe Guga.

[@bigbadspikey]

10lbs of BUTTER = Heart Attacker

[@johnathan69]

butter butter butter butter butter butter butter butter

[@tarysunshine3878]

The exposed chicken is a technique we called Bekakak

[@timothytregeagle9323]

Okay Guga, just hear me out here, because smoke is amazing, but what about charcoal grill? You're not getting that maillard reaction with smoke, but which is better?

[@UnitedCuisines]

Haha, that's a proper "Butter Chicken"!

[@aaronkenley9620]

Instead of deep frying, try to confit it in butter or tallow. That would improve the juciness issue a lot.

[@robotnikkkk001]

=BOILING THEN COLD SMOKING IS MUCH WAY BETTER =....................

[@CarsCatAliens]

Why not just confit the chicken ? Let it cool a bit, and finish in a hot oven for color. And since you separate (👍🏿) the skin from bird, you will get a nice crispy skin

[@judahsamaria5250]

Wow you made me so hungry!!!

[@pjj9491]

Maybe shrooms in the potatos cups instead of beef as a side..yummmm

[@jineteafortunado8190]

I was about to going to sleep,but my ideas didint let me,i was thinking "why Guga tried with diferent ice but not with wagyu fat?" So,a little sugestion

[@KilroyWasHere83]

"Name one thing that butter doesn't make better" * looks at the video you just referenced 5 seconds ago * sous vide steak

[@diannt9583]

Chicken does NOT need that much salt. Unless you've burnt out your tastebuds. I haven't.

[@nickttg642]

Dry age steaks in A1 steak sauce

[@sol1659]

4:23 me too