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0:00 – intro
0:21 – expensive butter
0:47 – beeftallow
1:34 – seasoning the chicken
1:41 – prepairing dutch oven
1:56 – napoleon prestige
2:10 – fry the fresh herbs
2:50 – confit technique
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4:00 – how to make gravy
4:44 – review
5:10 – slicing chicken
5:38 – taste test
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26 Comments
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chicken liver and intestines tasty too for me Sir
The way food prices are rising only the wealthy will be able to eat soon.
Pork lard also works wonders
This’s am awesome idea, Roel. Cheers!
Always waiting for a new vid to drop. Thanks and keep on grillin!
185 Fahrenheit to do duck fat you don't wanna boil it , that's little crazy , 10 hr at 185 ish does wonders
I use duck fat , and use it 3 times or so, plus a 3in dish with chicken thighs goes along way
In Ontario Canada were can you get beef tallow that's cheep. 750 ml is $50 plus. or $100.00 kg.
3 kg of butter is like $30 dollars.
Looks guides love these videos with cost of living going through the roof around the 🌎
Can I have one #Napoleon grill please ? I have the chicken. 😊
HI, what do you do with the beef tallow after you cooked you chicken?
Pull it out, put the next one in, gets cheaper the more chicken you cook in the tallow 😀
Mijn opa nam me 30 jaar geleden mee naar België om friet te eten gebakken in ossewit. Dat vergeet ik nooit meer, heerlijk!
🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯
I want that chicken and gravy! Yummy!
Meat looks good, but the skin?! I would probably put it on the rotisserie after it’s nearly done, just to crispen up the skin 🤤
Use that beef fat to now make some frites/french fries!
And then make fries with the tellow…
Dude make your own butter!
Beef suet may be even more flavorful – the fat that comes from around the kidneys is slightly sweet, and when rendered and strained, you can practically use it as a spread instead of butter.
But this reciepe is great
Big ol knife, my a…., beta loco crying his guts out in a drawer 🙁 😉
Yep …lookin yummmmm 👍👌😍😍😋❤️
Yeah that looks amazing!
where can i buy this beeffat?
😋😋