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

10 ай бұрын

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

10 ай бұрын

That sounds really good. I'm hungry.

@Layer03cyberia

10 ай бұрын

And for the love of god more seasoning

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

11 ай бұрын

Lol same, it's 11 pm in cst

@Erigato2010

11 ай бұрын

Stay strong comrade lol

@juliemeanor6531

11 ай бұрын

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

@Mossfaerie

11 ай бұрын

Yes.@@juliemeanor6531

@Piggelgesicht

11 ай бұрын

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

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

11 ай бұрын

Mmm...mashed potatoes.

@sesimiller5169

11 ай бұрын

yum!

@TragicallyDelicious

11 ай бұрын

Or crepe batter or waffles or pancakes or cornbread or popcorn or or or

@susanacorrea4715

11 ай бұрын

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

@eileenquimby1825

11 ай бұрын

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

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

11 ай бұрын

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

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

10 ай бұрын

Everything tastes better with ghee

@rebeccacook8149

10 ай бұрын

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

@etherealwavefan94

10 ай бұрын

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

10 ай бұрын

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

@ChaosTherum

8 ай бұрын

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.

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

11 ай бұрын

Brilliant!!

@whoopsydaisy6389

10 ай бұрын

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

10 ай бұрын

"Roux"

@chrisester2910

10 ай бұрын

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

@ConstantChaos1

10 ай бұрын

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

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

11 ай бұрын

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

10 ай бұрын

@@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.

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

5 ай бұрын

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

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

@zakelwe

10 ай бұрын

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 .

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

@B.McAllister

11 ай бұрын

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

@Pronear

11 ай бұрын

I am glad you're here too :)

@liardetective954

11 ай бұрын

Glad you are here❤

@ChicoJay1500

11 ай бұрын

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

@ronniemanuel6287

11 ай бұрын

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

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

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

11 ай бұрын

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

@skeetsmcgrew3282

11 ай бұрын

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

11 ай бұрын

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

@SombreroPharoah

11 ай бұрын

​​@@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

11 ай бұрын

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

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

11 ай бұрын

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

11 ай бұрын

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

@Baja2424

11 ай бұрын

The my your weird

@CaliMel184

11 ай бұрын

@@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

11 ай бұрын

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!

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!😊

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

11 ай бұрын

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

@riverAmazonNZ

11 ай бұрын

Chicken boiled with herbs is the best!!

@B.McAllister

11 ай бұрын

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

@kilanech6186

11 ай бұрын

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

11 ай бұрын

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.

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

11 ай бұрын

Would be like deep fried turkey?

@emrsdca

11 ай бұрын

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

11 ай бұрын

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...

11 ай бұрын

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

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

I love that you did a recipe from the 1700s! There’s an old book called “The Book of Household Management” (it has an incredibly long full title I can never remember) that has some really interesting recipes in it… they read sections of that book on Boring Books at Bedtime and the ones that list recipes tend to keep me awake because my brain in too interested (or confused) by them!

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. 😃

@jo-eo9ld

11 ай бұрын

Absolutely, I think it would add a little extra delectableness to it. The broiler for a second or even put it in a hot hot skillet for a second just to sear the skin and add a little crisp to it.

@melsterifficmama1808

11 ай бұрын

You read my mind!

@CricketsBay

11 ай бұрын

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

@lexwolfhale1729

11 ай бұрын

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

@shannondore

11 ай бұрын

@@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.

I would find it really hard to not dip that chicken in the butter like lobster

@cyann410

11 ай бұрын

I would call this the poor man’s lobster!

@cbryce9243

11 ай бұрын

Good one! @@cyann410

@Talentedtadpole

11 ай бұрын

With hollandaise is not far off. Go for it!

@stdesy

10 ай бұрын

@@cyann410Lobster was the poor man’s chicken back when this recipe originated from

@davidpaylor5666

10 ай бұрын

Why resist? I would have added a couple of whole cloves of garlic to the cook, just heavenly. I'd have been trying to resist just drinking the butter....

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.

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!

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

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

@BeautifulKittenOfLove

11 ай бұрын

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

11 ай бұрын

@@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

11 ай бұрын

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!!

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

11 ай бұрын

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 :)

💛...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

11 ай бұрын

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

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

Everything tasts better with chocolate or butter. 🧈😀

@BeckyA59

11 ай бұрын

And bacon

@shaniahobbs

11 ай бұрын

100%

@readytogo3186

11 ай бұрын

@@BeckyA59 Oh, yeah!

@dulcinealee3933

11 ай бұрын

And duck fat

@meganthings

11 ай бұрын

Boiled chicken in fat or chocolate next

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

11 ай бұрын

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

11 ай бұрын

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

11 ай бұрын

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

@shannondore

11 ай бұрын

@@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.

@xxxafterglow

10 ай бұрын

@@kimmcdonagh6756The flavored butter can be reused for other dishes

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

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

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

@janesays1278

11 ай бұрын

Emmy is for television, this would be a webby

@Maximillieeee

11 ай бұрын

Say Emmy again.

@casandraolund9006

11 ай бұрын

She always makes me hungry

@B.McAllister

11 ай бұрын

@@Maximillieeee Emmy.

@dalededen

11 ай бұрын

She deserves a tv show

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

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.

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.

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

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

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

@thatfuzzypotato1877

11 ай бұрын

It doesn't even create actual compost

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

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

@belunu4980

10 ай бұрын

Her voice!

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.

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

@CodyLee94

11 ай бұрын

Omg SAME. It’s driving me insane.

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

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 😂

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.

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

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!

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.

Glad you are exploring French traditional foods, even as a French myself it’s my first time hearing about it 😊 One thing is for sure butter goes with everything

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.

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!

Fun fact that I learned recently. When you cook dark meat to 180+ it breaks down the collagen in the meat which makes it more succulent.

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

10 ай бұрын

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

10 ай бұрын

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

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

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

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

@belunu4980

10 ай бұрын

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

I love how entertains you make ur videos ❤

@emmymade

11 ай бұрын

Thank you. 🧡

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

The first time I had this in France at my husband’s family dinner I was scared to try it. It looked so pale that I thought it would have no flavour. I should have trusted my MIL though because it was delicious! Thank you for posting this because now I’m going to try making this at home for my own family.

@emmymade

11 ай бұрын

YAY! I've already made the recipe again. My kids LOVED it.

Looks so delicious 🥰

I love townsends! Thanks for making such a good video

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

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

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

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.

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

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.

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.

Wonderful! Thank you!

Thanks for sharing. Cheers!!❤😊

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

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

“everybody’s so creative”

To make chicken confit with less butter, cut it into pieces and sou vide it with just two cups (one pound) of ghee.

@JaysWife

11 ай бұрын

Thanks!

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

This is my favorite channel for ASMR, even though it's unintentional asmr

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

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

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

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.

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

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!

Real butter chicken 😊

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

One look at the thumbnail had me nodding and saying, "YES, I will do this.". Thank you!

Your channel and movies are so wonderful.

I wonder how much butter it would take to cook an 8 pound turkey in butter completely submerged. That would be a real Thanksgiving treat for sure.

@Your-Least-Favorite-Stranger

11 ай бұрын

A few pounds I'd imagine

@katvtay

11 ай бұрын

For an 8-10 lb deep-fried turkey, about 2-3 gallons of oil is needed according to the internets. I’d personally be comfortable with 2 gallons of clarified butter for an 8 lb turkey since it doesn’t need to be submerged like deep-frying. The amount of melted clarified butter per 1 lb of butter is a little shaky. Some sources say 1.5 cups, some say over 2. I make 1 lb of clarified butter every Thanksgiving, and I say it is about 2.33 cups likes one site says. You can try to figure it out on your own, keeping in mind about 25% of mass gets lost. Although melted butter and melted clarified butter weighs slightly different; I don’t need that algebra in my life, and I’m just going to trust about 2.33 cups of clarified butter comes from 1 lb of butter. 2 gallons of clarified butter equals about 14 lbs of butter needed to make it. Yikes.

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

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

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

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

Please make more 18th century recipes!!!

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

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. :)

A way to use way less butter is to go sous vide. That also invites a juicy bird as way to often, confit is dry and overcooked.

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

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

👍I have always wanted to do this and was curious about how it would turn out.

@shannondore

11 ай бұрын

My goodness that would be delectable.

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

Technically, what you are doing is called "poeling" the chicken. That is, simmering the chook in clarified butter. I agree this is a wunnnderful way of doing a chook. Only thing I would add would be to make a baking paper lid the size of the pot diameter, which rests on the surface of the butter and prevents splatter. The butter, in my opinion, is truly delicious when used for roasting potatoes, or drizzled over oven baked potatoes. Makes wonderful dumplings too. The technique of simmering in butter can also be used with fish - google up "potted shrimp" or "potted salmon", where the simmered fish/shrimp is mashed and put in a ramekin with the butter used for simmering on top. The clarified butter then acts as a lid to keep bacteria away as you mention. One of my favorite dishes is "potted tongue" where a beef tongue is simmered in water with aromatics like onion and carrot, peeled, then pureed with spices and more onion and herbs and put in a ramekin with clarified butter on top as a lid. You can then just use an ordinary knife to remove a chunk of the puree to spread on hot toast or hot potatoes. A very ancient technique worthy of revival - especially in cold climates. Doesn't work so well in the tropics. Basically you can use this technique to extend the shelf life of almost any meat or fish by a few days even without refrigeration. I am delighted to see you try it and enjoy it.