Be a better RUclipsr? Says the guy who has had some of the best consistent camera work and clear, interesting recipes on a cooking show for years. Glen!
You dont need to be a "better" RUclipsr. You are grand just as you are. Your cooking shows are interesting, informative, and never intimidating. Cheers!
What Was on Sale is one of my favorite series. It’s pretty much what a whole lot of us routinely do and I love that this gives me new ideas for ingredients I already have on hand.
I used to have farmer's market produce delivered weekly - never knew what was coming - and similar to what you're saying, there were often things I would have never or hardly ever bought otherwise. It forced me to learn about new foods and to venture away from the same old recipes week after week.
When using your recipes, I usually watch the video first and then use the written instructions while I'm making it. I did notice a mistake in the written recipe. It calls for using 350F but in your video, you call for 425F. Fortunately, I could read your oven display and see that 425F was correct. I made this last night for my family and it was really well received. Even my wife, who is not a mustard fan, enjoyed it.
My mom always used to do a version of this with Pork Chops, a can of mushroom soup, and mustard. It was always a favourite, and I can wait to try this one!!!
A little trick for oyster mushrooms: brush 'em with a little thyme-infused oil and grill then until they are starting to brown. Don't rush it. A nickname they have here in Germany is vealmeat mushrooms. That only shows when the start to brown. I just bought a larger amount of chicken thighs at ALDI. I usually separate skin, meat and bones. To render out the fat from the skin, beeing left with delicious, crispy skin. And use the bones for broth.
So comforting to hear Chicken meow. Can hardly get started in the kitchen before I have a trio of hungry critters around my feet. Thank you Glen and Julie for all you do.
That looks like an excellent dish. I love a braised chicken dish. My local grocery store (it’s a Walmart, which is what I have in a rural area) has bagged chicken feet that are labeled as “chicken paws.”
Seriously your videos are the best. It s very impressive that you're able to produce such high quality content all on your own. Looking forward to watching more of your home brew videos!
Love your videos and I don't cook much. Thanks for telling us what number your stove is on. Others say med low. If you don't cook well so thus helps. THANKS
"Someday I'll figure out how to be a RUclipsr and always remember to turn on the camera" As someone who is attempting to chronicle their journey in building a camper van, it's comforting to hear someone with your experience in filming say that. I've been discouraged sooooo many times from missing steps in my build because I didn't have the camera rolling! Fortunately, I have still shots that can "fill in the gaps" here and there, but it isn't the same. Even then, my experience level is only a fraction of yours - I'm still trying to get angles and lighting figured out. Your videos always look professional, and if you never voiced any mistakes you've made, I'd hardly notice them. Thank you for being an inspiration! Unrelated, I'm 100% making this over the weekend!
Didn't have any hot mustard in the house, so I used some Carolina Reaper hot honey I got from a festival this past summer. I was surprised that it didn't impart any heat to the dish, either! That said, despite the lack of flaming tongue, this dish is a 10/10. It ticks all of the flavor boxes, and is super simple to make!
This is a really great method. My wife often makes pan fried pork or chicken, sautees aromatics, and then bakes all in cast iron like this. It's a home run every time. Ill show her this. Thanks Glen!
Honey mustard is one of my favorite flavor combinations. However, I would encourage you to give maple syrup mustard as a combination. It adds a whole different dimension.
Well, I know what I'm making for dinner tonight! Thanks Glen! My mealplan just "ran out" and I couldn't get to the store for a couple more days. Happen to have mushrooms in the fridge and chicken in the freezer. Perfect! :D Also, you are my favorite "foodtuber"! Love you guys!
Glenn's honey mustard chicken is so well prepared and described that I was quite satisfied with all aspects of his video. Then Julie arrived, then Chicken spoke up. And all I wanted, selfish as I am, was to see Chicken. Oh, I'd have enjoyed seeing Chicken, too! And a human hand stroking Chicken's fur. Ahhh.
I just made my first batch of Dijon mustard yesterday with the much-loved shallots (we are in complete agreement, here). Now I have something to use it with. Inaugural Dijon dish! Thanks for the idea - looks delicious!
I have tried a few different methods for stock. I used your method to spatchcock a turkey, then I used the turkey spine with some chicken feet. I put it all under the broiler for a bit, and it worked great.
Our Walmart here in the U.S. calls the chicken feet "chicken paws." I always wonder if they think that's easier to hear for people who are distressed by the idea of feet! 😁 But I agree - wonderful collagen effect.
Looks wonderful Glen! Mushrooms, shallots and mustard are always good together. Would be delish with a bit of heavy cream or sour cream stirred in at the end over some noodles, or potatoes too.
I love honey and mustard (I'm in fact talking about the Kettle potato crisp flavour) so I'm definitely making this next week. I'm going to, like Julie always says, add more veggies, maybe cauliflower and/or carrots. As for the substitute for mustard, I suggest a few chilli flakes and soy sauce, which to me are great friends with honey.
You should make more 1-pan videos, like a series in itself or something (call it the 1-pan challenge or something, lol)! For some ridiculous reason, using more than 1 pan makes me want to not cook because of the dishes I'll have to clean afterwards.. Using only one pan requires creativity. Oh, and I'll definitely try that chicken.
I make this exact same recipe! I just use bacon instead of butter, leeks instead of shallots, potatoes instead of mushrooms and whole grain mustard instead of hot mustard. And maple syrup instead of honey... and add a dollop of creme fraiche at the end. Well... Maybe I am making a totally different thing... 🙃
I make that on too! It’s a regular at my house, and the rice pilaf too! He hits it out of the park so often I’ll never have to worry about having a good recipe to try.
Looks delicious! Going with bottled HG sauce for next meal. Tonight! I'm mama at the ready with my "son's" favorite dish, stroganoff. His wife can't eat gluten or dairy. Poor thing. She can't eat fish either. So mama gets to make his favs! I make things I don't want but he and his dad enjoy being spoiled 2 loaves of white bread just out of the oven. Earlier, I baked 40 small (half size) hot crossed buns on a cookie sheet. Pink cream cheese icing to night. White for a few for church tomorrow. He will head back to Fredericton tonight from here in Moncton. I know you are familiar with place names. 2 1/2 hrs drive. They live in rural Keswick Ridge, apple growing area. Also Mactaquack Dam built in the 60's, well developed for tourists. Beautiful New Brunswick! He tunes in to you too! I taught him to cook from toddler age. Boys need to be able to feed themselves and others. Our son in law is a good cook too!
Leg quarters are $.69 (cents) a pound in 10 pound bags here every week. I vacuum bag 2 quarters and eat cheaply, often. I need to try shallots. Honey mustard, yummy!
Rofl, I have keypad locks, and was listening to this while messaging something about a car, and when you were changing temps I thought it was someone trying to get in the door. 😂
Glen: at 1:05 you say that you could have used any of several cooking fats, but today it’s butter. For someone who keeps kosher and doesn’t mix meat and dairy together (and never bacon fat or lard), will using a vegetable oil like canola, peanut, corn or olive oil significantly alter the flavor profile of this chicken dish? Respectfully, W.S.
This is your recipe? No cookbook involved? I’m so used to seeing the cookbook consulted. 😉 Looks very satisfying. I have been making a recipe I’ve searched for since the early 80s when I had it in a small French place near my office (it abruptly closed a few weeks after I had this) - chicken dijonnaise in a cream sauce. Have you had something similar?
Hi Glen & Julie, great recipe as always, I'm on a salt reduced (read none) diet and miss it a lot, can you suggest a spice that would work as a taste substitute? Thanks
Regular salt is "sodium chloride". There is a different kind of salt you can buy called "potassium chloride", which has zero sodium in it. I assume it's sodium that your Dr wants you to avoid, not just anything technically considered a salt. It's probably the only thing that will actually taste "salty", but the downside is that it also tastes kind of bitter. The easiest way to counteract that is with regular salt, people typically use a mix of 75% potassium chloride and 25% regular, and say it's almost indistinguishable from regular salt. While I'm sure you've had a lengthy discussion with your doctor about your specific situation and needs, I will just say this disclaimer for anybody else who happens to read this comment. Sodium is an essential nutrient and avoiding it *completely* will kill you. It is also a myth that sodium causes high blood pressure. Old studies found that people with high blood pressure ate a lot of salt, but newer studies have proven that's just because junk food is really salty. When they give people junk food with low salt, blood pressure doesn't change. When they give people home cooked vegetables with the same amount of salt as junk food, blood pressure drops. It's not the salt.
Hehe, yeah pain doing all the camera work yourself. The different browning methods, you hit the nail on the head. Most of them work really well, it's just a matter of how much time you have and what you're in the mood to do. When you're an old fart like me it's what convenient at the time instead of what is trendy this year. The good thing about being older is not caring about what's cool. :) Mushrooms, there are some "cut a hole in the box and bag" mushrooms that you can cultivate your own. There is even a guy who shows how to do small batches of mushrooms in the 90 second microwave rice bags if you want to try your hand at it.
I love honey, and I love mustard, but not together. But I'm wondering if the honey just rounds everything out, rather than bringing a distinct flavour.
Being frugal is the only way I can afford an airplane... In the end my 63 year old Cessna cost less than a used Toyota Corolla; so even with that purchase I was being frugal. The studio is where I work - do you work somewhere? I bet if you do have a job the place where you work was purpose built, and you have tools that you need to do your job.
Chicken skin is for sure better slowly browned. I don't like the skin when the inner layers aren't rendered very well. Sometimes I'll reverse sear it if I'm in a hurry to get a similar effect.
For a guy who gets told he doesn't know what he's doing, damn he makes a good dish on here and yes, I've used some techniques he's shown and they di work😊
Old stewing hen, NEED low and long. People that think you do it wrong? Never had a tough old bird! And since it is back in Time? Highly likely old chicken was the mest!
I'm really surprised you can get chicken feet in your store, is that a Canadian thing? About 30 years ago I tried to buy chicken feet to make stock, when I asked for them at the supermarket they looked at me like I was Hannibal Lector. I then tried at a butcher shop, same reaction, it was as if Ed Gein had walked into their store. I haven't tried since. My Grandmother had chicken feet, but that was in the early 60s and she was getting whole chickens from a Kosher butcher. Not only did the chicken have feet, it also had an egg inside that she would use in her bread. On an unrelated note, don't feed that chicken to your cat. Onion's are toxic to cats so no onions, shallots or garlic.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Be a better RUclipsr? Says the guy who has had some of the best consistent camera work and clear, interesting recipes on a cooking show for years. Glen!
You dont need to be a "better" RUclipsr. You are grand just as you are. Your cooking shows are interesting, informative, and never intimidating. Cheers!
Hearing Chicken meowing made me laugh. He heard you say his name a couple of times and he figured that the video was about him. 😅
I'm wondering if any cannibalism is going on there…
Chicken definitely wanted some of his namesake 😂.
We just lost one of our kitties😢. Cherish chicken
💞💞💞@@kellybryson7754
What Was on Sale is one of my favorite series. It’s pretty much what a whole lot of us routinely do and I love that this gives me new ideas for ingredients I already have on hand.
I used to have farmer's market produce delivered weekly - never knew what was coming - and similar to what you're saying, there were often things I would have never or hardly ever bought otherwise. It forced me to learn about new foods and to venture away from the same old recipes week after week.
When using your recipes, I usually watch the video first and then use the written instructions while I'm making it. I did notice a mistake in the written recipe. It calls for using 350F but in your video, you call for 425F. Fortunately, I could read your oven display and see that 425F was correct.
I made this last night for my family and it was really well received. Even my wife, who is not a mustard fan, enjoyed it.
My mom always used to do a version of this with Pork Chops, a can of mushroom soup, and mustard. It was always a favourite, and I can wait to try this one!!!
A little trick for oyster mushrooms: brush 'em with a little thyme-infused oil and grill then until they are starting to brown. Don't rush it. A nickname they have here in Germany is vealmeat mushrooms. That only shows when the start to brown.
I just bought a larger amount of chicken thighs at ALDI. I usually separate skin, meat and bones. To render out the fat from the skin, beeing left with delicious, crispy skin. And use the bones for broth.
So comforting to hear Chicken meow. Can hardly get started in the kitchen before I have a trio of hungry critters around my feet. Thank you Glen and Julie for all you do.
That looks like an excellent dish. I love a braised chicken dish. My local grocery store (it’s a Walmart, which is what I have in a rural area) has bagged chicken feet that are labeled as “chicken paws.”
Seriously your videos are the best. It s very impressive that you're able to produce such high quality content all on your own. Looking forward to watching more of your home brew videos!
Nothing better than walking into the house and dinner is ready. Bet it smells amazing!
Love your videos and I don't cook much. Thanks for telling us what number your stove is on. Others say med low. If you don't cook well so thus helps. THANKS
"Someday I'll figure out how to be a RUclipsr and always remember to turn on the camera"
As someone who is attempting to chronicle their journey in building a camper van, it's comforting to hear someone with your experience in filming say that. I've been discouraged sooooo many times from missing steps in my build because I didn't have the camera rolling! Fortunately, I have still shots that can "fill in the gaps" here and there, but it isn't the same.
Even then, my experience level is only a fraction of yours - I'm still trying to get angles and lighting figured out. Your videos always look professional, and if you never voiced any mistakes you've made, I'd hardly notice them. Thank you for being an inspiration!
Unrelated, I'm 100% making this over the weekend!
Didn't have any hot mustard in the house, so I used some Carolina Reaper hot honey I got from a festival this past summer. I was surprised that it didn't impart any heat to the dish, either! That said, despite the lack of flaming tongue, this dish is a 10/10. It ticks all of the flavor boxes, and is super simple to make!
Are you planning to upload those videos at some point?
@user-Aaron- One day! Spending most of my free time on building, and don't want to post unedited video.
This is a really great method. My wife often makes pan fried pork or chicken, sautees aromatics, and then bakes all in cast iron like this. It's a home run every time. Ill show her this. Thanks Glen!
Honey mustard is one of my favorite flavor combinations. However, I would encourage you to give maple syrup mustard as a combination. It adds a whole different dimension.
Thanks for adding actual captions for the Deaf
That looks so good! We would need a double helping of the mushrooms and shallots though. And something green.
If Chicken is anything like our cats, he wants the...well...chicken :D
Well, I know what I'm making for dinner tonight! Thanks Glen! My mealplan just "ran out" and I couldn't get to the store for a couple more days. Happen to have mushrooms in the fridge and chicken in the freezer. Perfect! :D Also, you are my favorite "foodtuber"! Love you guys!
This sounds so good and if the kitty cat wants some it has to be top drawer!
I'd have enjoyed seeing your four - legged Chicken!
Glenn's honey mustard chicken is so well prepared and described that I was quite satisfied with all aspects of his video. Then Julie arrived, then Chicken spoke up. And all I wanted, selfish as I am, was to see Chicken. Oh, I'd have enjoyed seeing Chicken, too! And a human hand stroking Chicken's fur. Ahhh.
I just made my first batch of Dijon mustard yesterday with the much-loved shallots (we are in complete agreement, here). Now I have something to use it with. Inaugural Dijon dish! Thanks for the idea - looks delicious!
I have tried a few different methods for stock. I used your method to spatchcock a turkey, then I used the turkey spine with some chicken feet. I put it all under the broiler for a bit, and it worked great.
Just seeing you spoon the veg out at 6:42 had me struggling to not get out of my chair to lick my TV screen! 😂 Looks great, Glen!
This is great! I can prepare dinner tonight without even shopping.
I made this today, Glen. We loved it! It’s completely different from your other mustard chicken recipe, but both are great! Thanks for the recipe!
Glen you have 614000 viewers. You’re doing something right💕
I would have never thought of pairing mustard with chicken. Interesting.
It's a great combination!
It’s pretty common in French cuisine. The French Cooking Academy channel has a couple classics (edit: they also always use heavy cream)
I am with you all the way on the theories you used in making this dish! I would serve it with white rice.
Had this recipe tonight, was a wonderful new recipe and will be putting this my binder to use it again.
I know what I'm having for Sunday dinner!!! That looks fantastic, thank you for sharing!
I made this tonight. It was quite good.
Made this today and it was amazing! Thank you Glen and Julie!
Maybe you can teach Chicken to be your Cinamatogropher 🐈😂
chicken meowing for chicken!
Thanks Glen. Tantalizing.
You guys are great! Thank you for putting in the ingredients list at the end. Need comfort food this winter.
Our Walmart here in the U.S. calls the chicken feet "chicken paws." I always wonder if they think that's easier to hear for people who are distressed by the idea of feet! 😁 But I agree - wonderful collagen effect.
Looks wonderful Glen! Mushrooms, shallots and mustard are always good together. Would be delish with a bit of heavy cream or sour cream stirred in at the end over some noodles, or potatoes too.
that dish looks amazingly tasty
Can't wait to try this!
I love honey and mustard (I'm in fact talking about the Kettle potato crisp flavour) so I'm definitely making this next week. I'm going to, like Julie always says, add more veggies, maybe cauliflower and/or carrots. As for the substitute for mustard, I suggest a few chilli flakes and soy sauce, which to me are great friends with honey.
😋 Looks amazing! Never thought of making a honey mustard sauce in the pan - thanks!
You should make more 1-pan videos, like a series in itself or something (call it the 1-pan challenge or something, lol)! For some ridiculous reason, using more than 1 pan makes me want to not cook because of the dishes I'll have to clean afterwards.. Using only one pan requires creativity. Oh, and I'll definitely try that chicken.
Looks delicious
I've got all of this in the fridge right now plus 14 lbs of honey. I guess dinner is planned. Thanks, G.
yummy easy chicken dinner 👍🏻
All that fond made a lovely gravy. Looks so good and rather simpler!
looks delicious.. have a whole chicken in the freezer.. may need to thaw it out and try this.m
7:42 Chicken confirmed! Glen's Cat Tips? I need this in my life. :D
I make this exact same recipe! I just use bacon instead of butter, leeks instead of shallots, potatoes instead of mushrooms and whole grain mustard instead of hot mustard. And maple syrup instead of honey... and add a dollop of creme fraiche at the end.
Well... Maybe I am making a totally different thing... 🙃
Nah, you’re good. Same method; different ingredients. That’s what I call perfect master recipe.
You have another recipe with chicken and mustard. I make it often. I love the combination! Thanks for another idea!
I make that on too! It’s a regular at my house, and the rice pilaf too! He hits it out of the park so often I’ll never have to worry about having a good recipe to try.
Looks delicious! Going with bottled HG sauce for next meal. Tonight! I'm mama at the ready with my "son's" favorite dish, stroganoff. His wife can't eat gluten or dairy. Poor thing. She can't eat fish either. So mama gets to make his favs! I make things I don't want but he and his dad enjoy being spoiled 2 loaves of white bread just out of the oven. Earlier, I baked 40 small (half size) hot crossed buns on a cookie sheet. Pink cream cheese icing to night. White for a few for church tomorrow. He will head back to Fredericton tonight from here in Moncton. I know you are familiar with place names. 2 1/2 hrs drive. They live in rural Keswick Ridge, apple growing area. Also Mactaquack Dam built in the 60's, well developed for tourists. Beautiful New Brunswick! He tunes in to you too! I taught him to cook from toddler age. Boys need to be able to feed themselves and others. Our son in law is a good cook too!
Honey mustard CHICKEN. I get it now! Lol
I love cooking chicken in duck fat. It makes it taste amazing!
Hey Glen, would you make a video with kitchenware recommendations? Pots, tools?
How about telling us the back story of how your cat came to be named Chicken? Love your show(s).
Leg quarters are $.69 (cents) a pound in 10 pound bags here every week. I vacuum bag 2 quarters and eat cheaply, often. I need to try shallots. Honey mustard, yummy!
you had me at bitter note :)
chicken feet here in thailand cost more than chicken breast.
they love eating them. tastier than you'd think, chock full of collagen of course.
Rofl, I have keypad locks, and was listening to this while messaging something about a car, and when you were changing temps I thought it was someone trying to get in the door. 😂
glen you a real one
Glen: at 1:05 you say that you could have used any of several cooking fats, but today it’s butter. For someone who keeps kosher and doesn’t mix meat and dairy together (and never bacon fat or lard), will using a vegetable oil like canola, peanut, corn or olive oil significantly alter the flavor profile of this chicken dish? Respectfully, W.S.
Definitely - any veg oil, or better yet chicken fat would work well.
@@GlenAndFriendsCooking Thank you for the response. Respectfully, W.S.
YUM!
Nigel: Your stove goes to 9? Mine goes to 11. 🇬🇧
😂 🤣
My mouth was watering!
This looks amazing!!
We are wondering what brand of hot mustard are you using?
He said it in the video. Keens
This is your recipe? No cookbook involved? I’m so used to seeing the cookbook consulted. 😉 Looks very satisfying. I have been making a recipe I’ve searched for since the early 80s when I had it in a small French place near my office (it abruptly closed a few weeks after I had this) - chicken dijonnaise in a cream sauce. Have you had something similar?
That does look good. Didn’t you do a video about how to cut up a whole chicken? That might make a reasonable short.
Hi Glen & Julie, great recipe as always, I'm on a salt reduced (read none) diet and miss it a lot, can you suggest a spice that would work as a taste substitute? Thanks
Regular salt is "sodium chloride". There is a different kind of salt you can buy called "potassium chloride", which has zero sodium in it. I assume it's sodium that your Dr wants you to avoid, not just anything technically considered a salt. It's probably the only thing that will actually taste "salty", but the downside is that it also tastes kind of bitter. The easiest way to counteract that is with regular salt, people typically use a mix of 75% potassium chloride and 25% regular, and say it's almost indistinguishable from regular salt.
While I'm sure you've had a lengthy discussion with your doctor about your specific situation and needs, I will just say this disclaimer for anybody else who happens to read this comment. Sodium is an essential nutrient and avoiding it *completely* will kill you. It is also a myth that sodium causes high blood pressure. Old studies found that people with high blood pressure ate a lot of salt, but newer studies have proven that's just because junk food is really salty. When they give people junk food with low salt, blood pressure doesn't change. When they give people home cooked vegetables with the same amount of salt as junk food, blood pressure drops. It's not the salt.
What could you replace the mustard with? I love the recipe just don’t care for flavor of any mustard.
I also don't use high temperature to brown chicken. Luckily for me, there isn't anyone to criticise me.
Hehe, yeah pain doing all the camera work yourself.
The different browning methods, you hit the nail on the head. Most of them work really well, it's just a matter of how much time you have and what you're in the mood to do. When you're an old fart like me it's what convenient at the time instead of what is trendy this year. The good thing about being older is not caring about what's cool. :)
Mushrooms, there are some "cut a hole in the box and bag" mushrooms that you can cultivate your own. There is even a guy who shows how to do small batches of mushrooms in the 90 second microwave rice bags if you want to try your hand at it.
What can you add into this if you don't like mushrooms?
I love honey, and I love mustard, but not together. But I'm wondering if the honey just rounds everything out, rather than bringing a distinct flavour.
A Glen bob, subtle but there.
Here in NC chicken feet are packaged as chicken paws! Never understood why
A guy with a plane and a purpose-built studio needs to buy the special offers at the store lol?! Suuuuure.
Being frugal is the only way I can afford an airplane... In the end my 63 year old Cessna cost less than a used Toyota Corolla; so even with that purchase I was being frugal. The studio is where I work - do you work somewhere? I bet if you do have a job the place where you work was purpose built, and you have tools that you need to do your job.
I can hear the cat,🐈 give me a bite
I purchase bulk chicken quarters for 99 cents (US) a pound and am always looking for new ways to cook them. I'm adding this recipe\method to my list.
Chicken skin is for sure better slowly browned. I don't like the skin when the inner layers aren't rendered very well. Sometimes I'll reverse sear it if I'm in a hurry to get a similar effect.
I heard chicken meow!
Chicken!
throw in the carrots and some potatoes at the beginning of the roasting and BOOM...get a plate!
my stovetop goes to eleven... lol
Glen have you ever made cinnamon chicken?
we in Australia call those pieces of chicken 'Chicken Maryland'
No idea why
Nice wholesome chicken dish. Thanks, Glen
{2024-10-26}
Always both sides. Who wants one sided tasting chicken?
People who say 'You are wrong' unfortunately are entitled to their own wrong opinion.
For a guy who gets told he doesn't know what he's doing, damn he makes a good dish on here and yes, I've used some techniques he's shown and they di work😊
*do
When Chicken is with you meowing, can you put the camera on him at the end? Where did he det his name? Recipe sounds good. No mushrooms.
Two chickens for the price of one.
Hi Glen
Do you not harvest schmalz from your chicken?
As a switch up, replace the honey with Maple syrup.
I would make this without the hot mustard.
Old stewing hen, NEED low and long. People that think you do it wrong? Never had a tough old bird! And since it is back in Time? Highly likely old chicken was the mest!
I detest mushrooms… is there anything to substitute?
No cat cameo?😢
It’s a chicken😂😂
Jules can't help out???
Julie has a regular 9-5, when she comes in for a tasting she is actually just coming home from work.
@@GlenAndFriendsCooking gotcha!
I'm really surprised you can get chicken feet in your store, is that a Canadian thing? About 30 years ago I tried to buy chicken feet to make stock, when I asked for them at the supermarket they looked
at me like I was Hannibal Lector. I then tried at a butcher shop, same reaction, it was as if Ed Gein had walked into their store. I haven't tried since. My Grandmother had chicken feet, but that was in the early 60s and she was getting whole chickens from a Kosher butcher. Not only did the chicken have feet, it also had an egg inside that she would use in her bread.
On an unrelated note, don't feed that chicken to your cat. Onion's are toxic to cats so no onions, shallots or garlic.