Thanks Thrive Market for sponsoring this video. And we start off with the star of the show, a
whole young chicken. And one of the best things you can do to it is dry brine it, this allows the salt
to penetrate deeply into the meat making it more tender and more flavorful. And in order to let the
salt really penetrate you gotta get underneath the skin. You gotta get salt everywhere. Now once that's
done I go ahead and add my favorite barbecue rub. I'm using my own by the way. Now the next thing to
do is to tie up this chicken because we're gonna be boiling it in butter so dressing it is the
way to go. The next thing to do is to set it in a cooling rack and put it in the refrigerator for 24
hours. So for the next chicken I'm doing something completely different, the first thing to do is to
butcher it. I started by cutting out the backbone with some scissors. Now the next step is to open
everything up. Now just like the previous chicken I also have to dry brine it, and to ensure that
there's no differences between them I'm also adding the same exact rub. So after seasoning
everything properly into a cooling rack it went. As now you can see we have both of our chickens
ready to go, into the refrigerator they went so that the salt can penetrate deeply into the meat.
Now the very next day I pull it out and look, you can see inside of the skin a little bit more. But
now it's time to cook it, and for that I'm going to be saving the one that is going to be boiled
in butter because that should be real quick. This one is going to take a little longer as I'll be
smoking it. For that I set my smoker to 325 degrees fahrenheit, threw in my chicken in there and let it
smoke. That is good because it allows me time to go ahead and make a side dish for us, and this one is
truly delicious. The first thing I needed to do was to boil some water. To add even more flavor I threw
in some chicken stock, then all of my potatoes went in. We want to boil them until they are
nice and soft, as now we'll be making the topping. For that I throw in a little bit of avocado oil
into my carbon steel pan and immediately threw in ground beef. I'm using 80/20. So after breaking up
as much as possible it was time to season. I kept it real simple with first a good amount of garlic,
followed by shallots, a little bit of tomato paste, and then salt and freshly ground black
pepper. Mixed everything real good until everything was fully cooked and combined. As in the end I was
left with this; The easiest ground beef you can make. But just because it's easy does not mean
that it's not good. And you can whip this out real quick, which is perfect because by this time my
potatoes were fully cooked. The next thing to do is to go ahead and smash them real good. As for
the seasoning I just added a good amount of butter, followed by whole milk, and salt. Now mix everything
together until everything is fully combined. Grab a cooking sheet with some parchment paper and put
a nice generous spoon right on top. Using a smaller spoon create a well, and add as much ground beef as
you desire. To take it to the next level I added some mozzarella cheese. Now into the oven it goes
in the broiler setting until the cheeses fully melt. Add a little bit of parsley for coloring and
there we have an easy and incredible side dish. You can only imagine how good it is and it should be
perfect with the boiling butter chicken. talking about that now butter is the most important
ingredient, However, if you ever cooked butter, you know it gets brown real quick and that's because
of the milk solids that it has. So we need to remove all of that out. There are two ways to
do it, the easy way and the hard way. Now I highly don't recommend the hard way, and that is to put it
in a pan in the low heat and skim off the solids little by little. It's just a nightmare! To do the
easier way is this, grab as much butter as you want and put it in a bag, vacuum seal it, and throw it in
a sous vide circulator at 185 degrees fahrenheit for 20 minutes. As it's cooking look what happens,
the solids separate from the liquid. We only want to use the liquid and leave the solids behind. So
after putting it in a bowl you are left with clarified butter, and it's going to be perfect
to boil our chicken on. Talking about that take a look, fully dry brined and ready to be deep fried.
So outside I went and threw in the butter into a dutch oven. Once the temperature of 350 degrees
fahrenheit was reached I lowered my chicken. Since it has a lot of moisture you can clearly see that
this thing is gonna overflow, so I went ahead and removed some of that butter out. Then I
immediately grabbed my chicken, lower it down nice and slow and as it was cooking and settling down
I added that butter right back in. It doesn't take that long to deep fry the whole chicken,
it only took me 20 minutes. So once the temperature of 160 degrees fahrenheit was reached I removed it
and this is what i was left with. Now I'm really curious to find out which one tasted better. So I
went ahead and started butchering them. First was the smoked chicken, and look how juicy this thing
is. Come on now! How about the deep fried one? I took out the dark meat and then,
not as juicy. We're gonna find out real shortly because I was curious about the breast. So I
went ahead and took out the smoked chicken first and take a look at this. It's juicy and it smells
amazing. But what about the boiling butter one? well let's take out a piece of the breast right
now and see how good this thing really is. You tell me if that looks good or not, I want to know in the
comments down below. And before we try it I want to thank today's sponsor Thrive Market. Thrive Market
is an online membership-based grocery store on a mission to make healthy living easy and affordable
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Click the link in the description or go to thrivemarker.com/gugafoods to get 30% off
your first order and a free gift up to $50 if you joined thrive market today. Thank you Thrive Market
for sponsoring this video but now let's get right back to it. All right everybody here we got chicken.
Wow you guys don't look excited at all. -It's chicken. -I eat chicken breast every day. -Wow what's
wrong with these people man? Maumau not even you? -This one is looking good, that one. That one not so
much? -I don't know. -Yeah I agree, I agree. -All right, this one does look better everybody, I gotta say
it looks much more appetizing. Right? -This one is looking a little tired. That one is looking dry all right so
here's the deal got a little chicken experiment all right. -All right. -So we got a and b and I just
want to know which one is better. You guys tell me straight up, and obviously we got a side dish
as well. So whatever it is that you grab from this chicken here you gotta also grab from this chicken.
So which side you want? You want dark meat white meat? -I'll go with the white meat the Guga.
-Good thank God I don't want white meat. -I know you guys love some dark meat. -I'll take some
chicken breasts too that way I got something that compare it to. -Oh okay so here you go I got you
the chicken breast. I will go with the dark meat. Yes siree! Oh Maumau got excited all of a sudden.
Are you guys ready? -Let me know how good this is or how bad it is. Be honest that's it. -Oh I'll be honest!
-Cheers everybody. Oh man. -That's surprisingly juicy. -It is a little bit smoky, a little bit
spicy. -I like the rub. -You like the rub? -I like the rub. -I am developing a brand new rub everybody I
know I have Guga's rubs for a long time, but I've been working updating the rub for such a long time.
It's coming out even better. You'll get it real soon. What happened is this one was smoked guys.
-It's juicy, it's flavorful, tastes like chicken but it also tastes a little bit like a hint of smoke.
-But it's not overpowering it's a good balance. -I agree 100%, this is very nice, it's our baseline.
Let's see if this one gets better or worst. Sounds like a plan? -I want to try this thing. -Maumau going for
the side dish because there's beef, that's why you're going for the side dish. -No because it has potato. -Listen Guga I say
that is enough talking and let's try the side dish. -Side dish cheers everybody. Cheers. Okay you tell me now
-There's nothing to say here. -That is amazing everybody. -What'd you put on this man? -It's a
nice mashed potato but obviously because you're lactose intolerant a little bit of
cheese on top Maumau, just a little bit. -Yeah we like to give them something to remember. -When
you go home you always think of me Maumau. -Always. -That sounded so wrong! Very nice,
very easy side dish to do, I highly recommend. Now enough talking because it is time for Maumau's
favorite chicken. Are you ready Maumau? -Oh my god it's calling for me. -It's calling for me to say run
away! -My very first video I ever did that went viral was with me and Maumau together and it was
all about one specific ingredient what was it Maumau? -Butter. Butter, butter, butter butter, butter!
-Butter makes everything better, isn't that right? -Shout out OG's if you know what we're talking about!
-That's right. There was a butter on the conversation.
Name one thing that butter doesn't make better. -That's right. I don't, know I can't.
All right enough talking. let's give this a go there you go.
Maumau really enjoy that chicken everybody.
-I see you are really ready. Enough talking let's give this a try. Cheers everybody. Cheers.
-It's good. -It's good. -I like the first one's way better. -A little bit different from the first one. -Yep I agree.
-It doesn't taste as, as uh seasoned as the other one. -It has the same exact seasoning. -Really? -Yeah.
So maybe it got diluted Maumau. -Maybe we got diluted. -With butter. -How do you know that Maumau? -Oh that's
what it was? -The first one, -Yes. -way more flavor way more in your face, also more juice. -Yes I agree 100%.
The first one was juicier, it was more smoky, it has more flavor. Doesn't mean that this is bad. -No, no, no, no.
-It's not bad it's a nice chicken come on everybody I deep fried it in 10 pounds of butter. But you
want to know something? -Did you hear what I said? -10 pounds of butter yeah I've heard worse from you.
-You didn't even, it's like not even surprised. -Didn't even budge right here. -Highly recommend not doing
this everybody. -It's a wagyu chicken? -This is a wagyu chicken because a lot of butter all right?
But at the same time it's something done many, many years ago in the 18th century. I wanted to
give it a try and find out if it's better or worse. It's almost the same thing as if you deep fry with
regular oil. You're not eating that 10 pounds of butter everybody, you're not eating it you're just
deep frying it as a regular oil. It's good but smoke is better. We all agree? -Smoke is better yea.
-I hope you guys enjoyed this video. If you did enjoy it make sure you give it a thumbs up. If you're
not a subscriber be sure to subscribe for future videos. Remember if you are interested in anything
I use everything is always in the description down below. Thank you so much for watching we'll see you .
guys on the next one. Take care everybody bye-bye. Again I want to thank thrive market for sponsoring
this video. Go check them out, click the link in the description or go to thrivemarket.com/gugafoods
to get 30% off your first order and a free gift worth up to 50 dollars when you join Thrive Market
today. Thank you so much for watching and we'll see you guys on the next one. Take everybody bye.