Smoked vs. Clarified Butter Deep-Fried Whole Chicken: Which Method Wins?
Guga deep-fries a whole chicken in 10 pounds of clarified butter, then puts it head-to-head against a smoked spatchcock chicken to see which method produces the juiciest, most flavorful result. The video also covers how to easily make clarified butter using a sous vide circulator, plus a bonus smashed potato recipe topped with seasoned ground beef and melted mozzarella.
10:30
by Guga Foods
#comfort food #spatchcock #dry brine #food experiment #smoking #smashed potatoes #clarified butter #whole chicken #comparison cook #sous vide #deep frying
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🧾 Ingredients
- 1Whole young chicken
- 2Salt
- 3BBQ rub
- 410 lbs butter (clarified)
- 55 lbs gold potatoes
- 6Chicken stock/concentrate
- 7Whole milk
- 83 lbs 80/20 ground beef
- 9Freeze-dried garlic
- 10Freeze-dried onion
- 11Tomato paste
- 12Black pepper
- 13Mozzarella cheese
- 14Avocado oil
- 15Parsley
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