I always appreciate people who put the good shit at the beginning. It happens so rarely, but I try to reward that behavior by playing it through to the end no matter what. and commenting and liking, even if I don't have anything to say.
I can't stand when people do that shit, they intentionally drag ass and delay and delay. It is very shady, so I wanted to sort of take a shot at them. It is also a guaranteed way to get me to not sub a channel. I appreciate that you see my intention and purpose with this channel, so happy to have a supporter like yourself
I am glad you enjoyed that little twist. I think it's disrespectful to viewers to string them along to get view time. And you have a million recipes on your site I need to try out.
Well i greatly appreciate the view, feedback and support. And cheers from Kansas City. I am trying to do something a bit different on here, and I am glad to see people are appreciating it
I really like the idea of using chicken fat, especially in the roux. This looks pretty darn good. My mom made chicken and dumplings similarly. Any chicken dish like this, she also flavored with sage and thyme. Her dumplings were more biscuit-like and had harder tops. She could flavor chicken like no one's business. This is a solid recipe!
Thank you so much for the kind words, I am so happy to make a video that people enjoy and find useful. I like to use chicken fat for a lot of poultry dishes. For example when people stuff herb butters under the skin to baste during roasting, use chicken fat instead. I will also use it for my chicken pot pie filling too which is just about the same as this soup base. Butter is always great in these dishes, but chicken fat sets it over the top
Hey thanks for the view and sub. I am very happy you found the channel and find it useful and helpful. I will continue to try to improve every video and make the best food I can for my viewers. Anyway, glad to have you and welcome aboard
New Zealand here, and I get 3 or 4 kg of chicken skin from butcher, cook it in the wok, drain off the fat and use it for a lot of our cooking.. The solid stuff that settles out is used in soup.. Don't waste any of it. Freeze in container and it lasts longer.. Cheers...Go well THERE...
Cheers to you as well. Really cool to see my videos getting views all around the world. I usually peel the chicken skin off when making chicken stock and cook that down. Then put them into those small containers. I hadn't thought of checking the butcher for it, but I would imagine they have some here. It's good stuff for sure, frying potatoes is really good that way. Anyway, I greatly appreciate you taking the time to view and comment. I hope you stick around for future videos, I've got a lot planned for this channel.
I guess I am not too familiar with Jewish diets or restrictions they have. But if this is something people of certain beliefs and practices would enjoy, I am glad to contribute something to that. I used it for the flavor that it contributes, butter of course is great but chicken fat brings it to an other level
I always appreciate people who put the good shit at the beginning. It happens so rarely, but I try to reward that behavior by playing it through to the end no matter what. and commenting and liking, even if I don't have anything to say.
I can't stand when people do that shit, they intentionally drag ass and delay and delay. It is very shady, so I wanted to sort of take a shot at them. It is also a guaranteed way to get me to not sub a channel. I appreciate that you see my intention and purpose with this channel, so happy to have a supporter like yourself
LOVE a secret ingredient at the beginning *twist*! This is so much better than anything anyone else is doing! Also ... can't wait to try this recipe!!
I am glad you enjoyed that little twist. I think it's disrespectful to viewers to string them along to get view time. And you have a million recipes on your site I need to try out.
Love your straight to it at le. Thanks.❤. Greetings from Cajunland South Louisiana
Well i greatly appreciate the view, feedback and support. And cheers from Kansas City. I am trying to do something a bit different on here, and I am glad to see people are appreciating it
I really like the idea of using chicken fat, especially in the roux. This looks pretty darn good. My mom made chicken and dumplings similarly. Any chicken dish like this, she also flavored with sage and thyme. Her dumplings were more biscuit-like and had harder tops. She could flavor chicken like no one's business. This is a solid recipe!
Thank you so much for the kind words, I am so happy to make a video that people enjoy and find useful. I like to use chicken fat for a lot of poultry dishes. For example when people stuff herb butters under the skin to baste during roasting, use chicken fat instead. I will also use it for my chicken pot pie filling too which is just about the same as this soup base. Butter is always great in these dishes, but chicken fat sets it over the top
Subscribed! Let’s go!
Hey thanks for the view and sub. I am very happy you found the channel and find it useful and helpful. I will continue to try to improve every video and make the best food I can for my viewers. Anyway, glad to have you and welcome aboard
New Zealand here, and I get 3 or 4 kg of chicken skin from butcher, cook it in the wok, drain off the fat and use it for a lot of our cooking..
The solid stuff that settles out is used in soup..
Don't waste any of it.
Freeze in container and it lasts longer..
Cheers...Go well THERE...
Cheers to you as well. Really cool to see my videos getting views all around the world. I usually peel the chicken skin off when making chicken stock and cook that down. Then put them into those small containers. I hadn't thought of checking the butcher for it, but I would imagine they have some here. It's good stuff for sure, frying potatoes is really good that way. Anyway, I greatly appreciate you taking the time to view and comment. I hope you stick around for future videos, I've got a lot planned for this channel.
Especially, if you're Jewish. I'm not, so I save most of the chicken fat, and give it to other Jewish people.
I guess I am not too familiar with Jewish diets or restrictions they have. But if this is something people of certain beliefs and practices would enjoy, I am glad to contribute something to that. I used it for the flavor that it contributes, butter of course is great but chicken fat brings it to an other level
Attitude.
stick around too, I have some big plans for the channel