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Use the dough hook on the stand mixer to wash the butter on low speed, after draining the buttermilk 1st time. Use ice cold filtered water because chlorine will change flavor. After water is clear, pour it out, add salt and let the stand mixer do all the dirty work. After salting speed up the mixer and the butter will come off the bowl wall. Just pack the butter into containers. Easier not harder. I have a you tube video about this, ruclips.net/video/bgFQo4RXoYY/видео.html

Thank you for all the helpful information second weekend of making cherry tomatoes and carrots

I we suppose to guess how much salt and sugar?

You didn't give us any measurements of the salt and sugar. Pretty important I think. So I can't use this video for actual instruction. Some good content otherwise.

Im too broke.ill put it on a stick over the campfire.those ingredients would get me half a tank o gas.then to the beer store.thanks for helpin me out brruhh

One of few proper garlic confit tutorial.

I like I like the idea of putting foil over it

Did he put the raw chicken in the sauce and then put that same sauce on the cooked chicken after ?

What a gorgeous flavor! Can’t wait to make this. Thanks Chef

This recipe is different from most others. Flavorful

Im 58 yrs old. I've been a hairstylist for 32 and want to take culinary classes. It's not that I want to change careers, I just want to learn about cooking. I'm on the fence a it. Class starts in a few weeks. I liked yo video. Do you think its too late for me?

Garlic confit can’t sit out - botulism !

You sir are full of S***

Was the pork belly used here barbequed beforehand?

Can I use clarified butter?…

HOW MUCH SALT, SUGAR, VINEGAR AND WATER DO YOU USE

This is a good recipe, but the part at the end when he drizzles the sauce on the cooked chicken..is that the marinade he soaked the raw chicken in? lol

Holy garlic, Batman! I'm gonna have to try this. 😊

"I wanted to know why my meat was not as tender as I expected. Some pieces were tender, but not all. The sauce was amazing, and the meal was superb, but the meat was not up to the mark. I realized that I made the mistake of not covering. I thought that was what Chef Clayton did, but could that have been the issue?" the pot for the first two hours

Your videos are way ahead of their time - excellent stuff!

Amazing,simple and healthy chicken recipe and nice video editing 👍😋🙏 thanking you from Toronto Canada

1:1 vinegar to water.... Why not explain salt/sugar ratio?

Thank God..... I really wasn't liking ANY recipes for couscous... This one is IT... the only one I've ever needed !!! Soooo gooood !! I crave couscous now haha.. Thank you for posting this !!!

Any chance you can post the recipe for this?

Best indeed. Thanks

nice

Great tutorial!!!

I absolutely love ❤️ 😍 garlic I've been eating garlic every single day. I usually put raw chopped garlic in a extra virgin olive oil with parsley and some vegeta seasoning, it can stay for weeks at a room temperature. And it's healthy and absolutely delicious!

Did anyone figure out the salt and sugar amounts... Ty

thank u clayton u r the first to actually say there is a film on top unlike other youtubers

😛😛😛😛😛😛🙏🥰

This sandwich earned the sub. Nice work!

Like watching paint dry.

Clayton, I also worked as beverage director for Paul. I am currently looking to move into my first space in Galveston Texas. I appreciate this video. Thank You!

Amazing dish.

I followed every step that you did and all i got was cream. I even tried doing it for 2 hours and nothing happened.

Hello, I need some clarification, as I just tried this recipe and the chicken was moist and delicious, and there were soggy breadcrumbs. What did I miss, as would have loved them to be crispy, just Chef Clayton's

Very nice!

🤤

I use to make a similar soup. Love the garnishes at the end

Where’s this guy ? I miss his videos.

Thank you.

20,000 jars in a year? That's ALOT of sugar and salt to consume. how big is your family?

Is it OK to use regular American bacon? I ask because I know that French bacon isint smoked.

Looks great...... wondering would this work with Olive oil?

You are an excellent chef and I like watching your videos except the music is too annoying. We prefer to hear and listen to you not the music.

My man! What about the temperature and timing?? .. I'd like to try to make this.. onto another cooking channel in the meantime :/

I enjoyed your video but it was spoiled as most are with the background NOISE.

Your videos possess too loud of music. And not enough recipe details. Lovely eye candy however-

This recipe is absolutely phenomenal!! Thank you!