We all heard the saying butter makes everything better and to be honest 99 percent
of the time this statement is very true. I am a real witness of this as I have
done some incredible experiments with butter. And i'll tell you one thing if it
involves steaks and butter I've done them all.
Some of these experiments were extremely successful others
not so much. But today I plan on doing something I have never seen or
heard before and of course I'm taking you along with me to find out if chicken
butter dry age is a good thing or a complete disaster. This is the
world's first chicken butter dry age experiment. So let's do it!
And of course we're gonna start off with the chicken. This is what they call a
young bird. There's nothing special about it
it's just a regular chicken that you can find it anywhere. The first thing I
decided to do was actually to stuff it and for that I did make an incredible
stuffing and here's how. I first started by chopping some carrots,
then into a saucepan I threw in a good amount of bacon. I like to keep my bacon
under medium low heat so my fat renders nice and slow.
At midpoint I went ahead and threw in a little bit of onions, then I cooked them
both together until i had a beautiful color just like this.
The next thing to add is a little bit of garlic followed by corn and of course
the carrots. Stir everything well and cook them
together. For the seasoning I only added salt and freshly ground black pepper,
nothing else. But now all there's left to do is to mix
everything well, take it out of the heat, add a little bit of green parsley and
your chicken stuffing is done. But there's one important step that I
did right after this, and that is to let it
fully cool down before actually inserting it into the chicken, and once
it's at refrigerator temperature then you can go
ahead and finish the stuffing. To make a nice
beautiful shape I decided to tressen the chicken. I'm not using any fancy tie
knots just make sure the legs is nice and secure. And of course do not forget
about the wings, tuck them in so that you have a nice
beautiful shape. The next thing to do is to add a ridiculous amount of butter
into your chicken. After all this is a butter dry aged chicken. But this is not
your old plain butter, no, no, no, no, this is something special. And
here's how to do it. I started with a ridiculous amount of room temperature
butter, then into the bowl I threw in a little bit of salt, freshly ground black
pepper and parsley. Whipping the butter just like this makes things very easy to
spread. And let me tell you something you want
it to be nice and easy. As you can see by the time i was done this is what i was
left with, a nice beautiful butter. But now as you
can imagine the only thing left to do is to make sure i spread everything onto
the chicken. Yes i know what you're thinking it is a
ridiculous amount of butter. Once I was done filling the top I had to
figure out how to do the bottom. And for that I used the same technique I've done
it with steak; which is first to lay a good amount of butter on a parchment
paper and then put my chicken right on top.
Once that was done all that was left to do is to ensure that every single edge
of this chicken was completely covered by butter. This is one of those times you
can not be cheap, the more butter the better. But once I
was done tucking and filling everything there was to fill in this wonderful
chicken, this is what it looked like. That right there is something you do not
see every day. And by this time I was pumped to find out if this was gonna
work. The only thing left to do was to put it
on my refrigerator and let it dry age for a total of two days.
Once the two days were up as you can see it remained almost exactly the same.
Even though the butter is not hard there is a little bit of concern.
I mean take a look at the juices coming out huh.
I don't like that! That kinda worries me a little bit.
Obviously I did not do a tight seal but hey we came all this way there's only
one way to find out if this is gonna taste good.
Now one thing I did not want to do is to let all of that butter go to waste so I
had an idea to see if it's gonna work. I got a little bit of rice and as you can
see I'm using sushi rice, It is one of my favorite rices to eat.
And as always I definitely recommend you washing your rice first.
So once the rice was completely washed the next thing I did was to grab a nice
bowl to make sure that my chicken will fit.
Threw in all of the rice in there followed by a little bit of potatoes.
And my thought was this; as the butter melt on top of the potato and rice it
sure actually cooked them i mean at least in theory i think it's
gonna work. But there's only one way to find out so once everything was laid
down then it was time to add the chicken. And as you can see once i was done this
is what it looks like. That is something you do not see every
day. Now there's left to do is to put it in the oven and let it cook.
For that i set my oven at 325 degrees fahrenheit,
threw it in there and let it cook. And i'll tell you one thing
it is absolutely mesmerizing to watch. As the butter melts and reveals the chicken
it's something incredible. I don't know if I was hypnotized by it
but I'll tell you one thing I could watch this
every single day. And I'm thinking that my plan with the potatoes and rice shall
work just fine. Because after it had been cooking for
one hour you can see that the butter is now boiling and hopefully that will make
that potato nice and tender and the rice nice and fluffy. But once I reach an
internal temperature on the breast of 165 degrees fahrenheit
my chicken was ready. And this is what I was left with. There we go friends the
world's first butter dry aged chicken. And if you could only smell how
wonderful it smells. And if there's one thing that we all
know is that dry aging makes everything extremely tender.
And as I try to carve the chicken, whoa! The bone came completely off.
It is as tender as it gets. But the real test is
how is it gonna taste. And that is for us to find out right now.
All right everybody here we have our crazy chicken.
That's what I have to say about that. Look at your face ha,ha. Are you all right?
-That's not butter. -Yes, it is! That's butter everybody.
-You have five pounds of butter in there?
-Actually seven pounds of butter. All right so here's the deal,
as you can see we have a little uh chicken experiment
right. -Oh yea? -I try to show you guys already uh what it looks like it is extremely
tender everybody. And I would say that this is a wagyu
chicken pretty much yeah. With the amount of fat there is in there.
Now here's the deal, what i'm very curious about obviously the chicken
itself, but at the same time there's some rice
on the bottom right here Angel. And look at that i'm wondering if the
rice got fully cooked. Oh my god that is a hundred pounds oh my
god look at the amount of butter Angel.
You should see your face. You're like... Get a piece of it. -No, no, no. What do you
mean no no no? -Eat the rice, eat the rice. -No let's try the rice
together bro. -I'm being a smart nephew.
-Come on! -No please, I insist. -Okay. -After you sir. - Ok, if i say okay fair enough. Let me
take a little bit off yeah my doctor is probably looking at me it's like
again. Cheers everybody!
-The rice is fully cooked. -You're such a liar
it's not good. -I will say this, I will say this,
it is the best rice I have ever had in my life. -You're such a liar you just
wanted to try it. -No I promise you. However obviously it's
extremely unhealthy. It is you shouldn't do this every day.
-Just try the rice you'll be as surprised as me I guarantee you.
Make sure you drain it. It's not like steamed rice it's like
fully cooked because it's no longer hard, but it has a
wonderful flavor. You tell them you tell them the truth.
-It' smells like pure butter bro. -Yeah I know but it's it's it
I think the juices of the actual chicken got inside of the butter.
Taste it, go ahead I'm not kidding bro. -Oh it's hot as hell! -It is hot it's 200
and 200 degrees fahrenheit.- I wasn't expecting that bro. -Try it. I'm pretty sure you're going to
be as surprised as me. -Oh that's too much butter though. It is a
lot of butter but? -It is cooked but, I don't think it's
worth it. -You don't think it's worth it? Why?
-Don't you think it tastes amazing? -Okay when I eat rice...
-Yeah... -Half of my plate is rice. Are you gonna eat half the plate of rice?
-No that's not what I'm saying what I'm saying it tastes good. -The taste is of
duh, duh, you put a million pounds of butter on rice is it gonna taste good?
Oh yeah! -It's an amazing taste everybody. -But are
you gonna be able to eat... You probably die! -Half of a plate?
No it's not gonna work like that. -I think what will be great is this,
let's say you do something like this and then you take a little bit of this rice
and then you mix it with regular rice, -Regular rice maybe. -That way it absorbs a
little bit of the butter. -Yeah, I guess yeah that would be it. -This rice
tastes amazing everybody. Try the potato there's a potato on the bottom.
Basically what it is is confit potato and confit
rice that's what it is. Look at that potato. Come on!
Come on! -I mean it looks nice. Yeah it's fully cooked, even has a little bit of
browning everybody.
-Crunchy. It even has a little crispiness it is phenomenal. What do you think
Angel? -I think the potato is more of a success
than the rice. -You think so? -Because the rice is come on you can't do
that. -It's too much butter bro. We tried the two side dishes that
actually were surprisingly amazing. Now here's the deal with this chicken
obviously it was prepared in a very unique way,
yeah. -Yeah? -But at the same time I'm wondering how it's gonna taste. -Putting my... -Whoa
-Well damg. -Yeah sorry about that it fell a little bit in the butter but I
got you some extra butter. -It's inevitable. -Butter dry aged chicken
everybody. -Dry aged? You dry aged it? -Yes, yes don't worry about it. You
ready? -Wow okay. -All right I ruined it,i'm sorry
everybody. -All right. -Cheers everybody! -I didn't think you do that
but okay. Cheers!
-That is extremely tender. -Yeah. -I would say the most tender chicken I've
ever had in my life.
That is phenomenal.
-I say one thing. -Yeah. -For being dry aged... -yeah. -It doesn't taste
dry aged. It's only dry aged for a few days bro,
it's not like come on bro I'm not going to risk my health yeah.
Well maybe I am with that amount of butter. I mean after you said that I'm expecting something
crazy. -No, no, no, no, no, no. -Tastes good as far as
chicken breast goes it's really hard to make that taste good but it tastes good
so I give it to you. -Tastes good and it's very nice and juicy.
Okay you wanna try the dark meat? -Yeah let's go. -Lets go for the dark meat I'm gonna do
you a favor yeah. Look at that oh you're welcome bro.
-By the end of the video... -Your face right there was priceless my nephew.
-Tomorrow is not two miles tomorrow's like five miles.
-You better run boy! Tomorrow you better run like there's no tomorrow. Look at how
how tender it is look at that. -Yeah I give it to you. -I'm telling you. -I give it
to you the butter I guess tenderized. -The butter tenderized the chicken it did something
because the bone comes completely off everybody.
-It's kind of like already in butter. Yo doctor doctor I don't know your name
I don't know who his doctor is. I know you're watching though. -No, no. -Cuz you told me
before.- -Leave him alone. -Call him, tomorrow, please!
-That's soft right there. -Come on! Are you kidding me. -Really soft right there.
-Extremely tender.
-That is on the money right there everybody. -That's soft.
-I'm gonna tell you right now, the best chicken I've ever had in regards to
tenderness. I think this is what I'll do differently
okay. Before I actually add the butter maybe put a little bit more Guga's rub
underneath. -Seasoning yeah that's what I was thinking that that's the only thing that is
missing. -A little bit more seasoning on the
actual chicken. Because i didn't add any salt on it.
I add the salt on the butter and then the butter melted completely.
So if I were doing this again, which I will
by the way, I will do this again especially for the holidays.
Raise that skin up everybody like I showed you how to do it before put a
little bit of the rub and then you put the butter and you do
its thing it would taste a lot better. I hope you guys enjoyed this video.If
you do enjoy make sure to give it a thumbs up. If you're not a subscriber
be sure to subscribe for future videos. Remember if you are interested in any of
the equipment I use everything is always in the description
down below. Thank you so much for watching and we'll see you guys on the
next one. Take care everybody bye-bye. Very successful chicken and
the skin is crispy. -The skin is crispy. -The skin is crispy come. -The skin is crispy the
the potatoes have some crunch. -Yep! -The rice is
way too buttery.