I Deep FRIED Chicken in MANY FATS, and this happened!
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- Опубликовано: 15 июн 2021
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Never thought deep frying chicken in different fats would make such a huge difference. Wagyu, Duck and pork fats (lard), expensive or cheap, which one is the winner of this challenge? I am so pleased I ran this experiment. Learning new things is the only way to get better. This cook was a huge success.
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#Chicken #KFC #DeepFry 
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Cook in rat fat
@@januzairamli4426 would be a waste of rat fat
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
8 months of commenting on every video! GO GUGA GO! GO GUGA GO!
Try deep frying with wok, cuz wok has height for deep fry
Hello Guga :D love your vids btw
“You can make this at home if you have some leftover Wagyu A5” yeah let me just check my fridge-_-
And you found nothing
LoL underrated comment
That’s EXACTLY what I was thinking 😂
Same
It's not you who will cook it anyway, it's your mom.
"You make make it at home with your leftover japanese wagyu A5"
Oh yes, glad I finally found a use for all this wagyu A5 I have laying around.
You mean you don’t have A5 laying around like child legos in a kids bedroom?
@@anthonyrodriguez1518 I do
I was looking for this comment
😂 😂 😂 😂
ik i love how he says it like we have 50 pounds of A5 at our house XD
Guga: i dont care about how long it takes me, i care about how much it saves me
Also Guga: buys wagyu brisket and microwaves it
He buys the wagyu with the savings from his chicken
😂
we all know that the white stuff is better
@@ihavekalashnikovyoudomath9275
He saves money by not buying vegetables or snacks.
Only meat.
Maybe he WILL die before the age of 50 by catastrophic heart failure.
But he will die happier, fuller, and richer.
Maybe not richer.
@@CabbageSandwich he does exercise to counteract it
I remember the first time I noticed a difference in what kind of oil is used to fry fish, it was Thanksgiving and my cousin brought a big batch of Black Crapie and Bluegill. He fried it in peanut oil and my god the taste was soooooo good compared to frying it in regular vegetable oil.
Ditch vegetable oil from your pantry immediately. Use avocado oil, butter, olive oil, peanut oil, ghee and tallow for cooking. Vegetable oil sucks ass and is harmful
Chick-fil-A fries their chicken in peanut oil too.
Yes.
The great thing is peanut oil is super easy to make. Peanut is naturally high in oil, so you just grind it to a pulp and make 100% peanut butter, with no additives. Put that in a jar, put the lid on and let it sit in the pantry for a month or so, voila peanut oil
vegetable oil is the king ngl.
"If you have any Wagyu A5 leftover". sure i got that every day
Right?! I'm like "Oh ok let me just go get that out of my cupboard real quick" 🙄
They didn't use A5 anyways.
And the fat is available by itself for an affordable price. It's reusable too.
😂😂
Who dosent have Wagyu A5 leftover😂😂
Seeing Guga nearly in tears at the flavor of the wagyu-fat fried chicken - one of the most wholesome things on the internet. Seeing him living the dream like that and sharing that happiness with the internet is just what this world needs more of.
I agree
I am very happy for anyone who's successful in life, very good for him!
guga’s adorable and wholesome my guy
Some fat guy eating fried chicken ye so wholesome
@@icegaming2862 you have gaming in your name, therefore your opinion is invalid
I have used pork and duck fat for frying and both have substantially better flavor profiles than using the corn, vegetable, soy, or canola oils for frying. If you want to make your own meat oils, you only have to save the fats that drip off the meats when you cook them for other recipes. Pork fat is the easiest to collect when you use a lot of bacon and pork for various dishes. Whenever you prepare duck, you will definitely collect the melting fat from cooking the bird.
If I don't use grapeseed oil, I use duck fat. I try to be healthy, but every now and then I love the crisp fry and the smooth flavor duck fat yields.
Love how happy you get about this stuff, so genuine! Brings a smile to my face
"You can make it at home if you have leftover Japanese waygu."
*stares poorly
gets me everytime he says it.
I mean who doesn’t have 100’s of dollars worth of meat to render into tallow?
you would be surprised how cheap is wagyu fat. I found a place in UK that sells it at 6£ a kg! A BARGAIN!
I was looking for this comment.
😂😂😂😂
Best French fries I ever tasted was when ordering Steak-Frites in northern France, they were fried in pure duckfat.
That sounds amazing.
It is. There is a local restaurant that has a duck sandwich and exclusively makes it's fries in duck fat. Amazing!
I'm french and that is ! We also cook duck above potatos because the fat falls on potatos and cook it
I call them belgiumm frys
@@JXEditor belgium has the best frys
I love food. I love seeing this guy experiment with food and I love him appreciate the food he cooks. Really nice channel, no joke. Keep it going Guga!
I just gotta say get more entertainment from your channel and better cooking tips in the past 5 or so years than I had in a lifetime of tv. Thanks guga.
Find yourself someone who is as excited about you as Guga is about the Wagyu chicken
This🖤
thats impossible noone is as excited as Guga
Goals
Sooooooooooooooo....... forever alone.
rip
Just find yourself a Guga
this channel is fittingly like comfort food. love these.
I don't usually look forward to anything on RUclips because I just watch whatever is on my recommended. But not for Guga - I am always expecting an upload every week.
Love you Haedox love your content
Hope your mental health is getting better
oh hi i think i watched one of your mc book vids beforr
Mate, why do I see you more these days?
*Mix 1:1, 1:2, and 1:3 Wagyu to Duck Fat for the ULTIMATE FRIED CHICKEN CHAMPIONSHIP!*
*I can feel my arteries hardening already!*
Wow!! That is amazing, thank you for doing this experiment!!
Love Guga, he is always asking the real questions and answering them for us.
Guga: "Cooking things in duck fat makes them taste better"
France: "Duh."
deauxh*
Duhck*
Coin!
Dax
@@Dino-qt1mc lmao
If you eat fried chicken with a fork and knife, you’re a psychopath.
Yeah, unless it's like a super flattened fried chicken
@@herrforehead3745 or if it's karaage(i mean you could eat it with toothpick or just fork)
@@herrforehead3745 fried chicken pancakes.
or precut into slices
I eat rice with hand
In britain there are still places you can get fish and chips fried in dripping (beef tallow). It makes all the difference.
Very good for roast potatoes, too.
I seriously love you guys. Really great video.
Guga’s doctor: *uncontrollable sobbing*
Why
Nothing wrong with animal fat
Healthier than vegetable oils
@@dukeofistria5712 *fried* chicken in *lard* and other animal fats seem pretty unhealthy to me lad.
Also just look at the channel
@@arealhuman3677 he got the fats from a healthy source, people in Alaska eat vastly more saturated fats and are healthy
MSG is the worst, but its all unhealthy, moderation is key!
@@arealhuman3677 never heard of keto or carnivore diet? Check it out
"The wonderful thing about this is you can make it at home if you have any leftover Japanese Wagyu A5"
Leftover. Wagyu.
LEFTOVER. WAGYU.
Trimmings.
@@janedoe4929 What are these "trimmings" you speak of?
@@hadmatter9240
It's some kind of rich people joke we're too poor to understand.
Ahhhhh yesssss the TRIMMINGS of WAGYU
@@hadmatter9240 wagyu too much fat, cut some off
Now do it with all three fats at once
Just seeing a gigantic hunk of lard melting in a big cast iron skillet makes me think of my great aunt. I can remember going over there with my dad, carrying a couple bags of groceries. She was well into her 90s, couldn’t drive, sight wasn’t that great, could barely hear but still independent and sharp as a razor.
We’d drop off the groceries, take care of whatever needed done around the house: painted, cut grass, whatever. 90 minutes later, you’d smell the aroma of chicken from down the block and there’d be a table full of fried chicken and biscuits that would feed a section of Marines. After she passed, we tried recreating her recipe, but there was some kind of magic we just couldn’t replicate, even using those same ancient cast iron pans. It’s that magic that only 80 years of practice can bring, I guess.
RIP Aunt Nila….your chicken is still legendary.
it looks like hes having a religious experience with the second chicken, hes on the verge of crying tears of joy
i wish i could be as passionate about food as guga
So now this make me wanna try with bison tallow hmmmmm
It’s so good Guga went from ‘let’s be civilized’ to hooting and hollering with a full mouth.
I'm sure most of his food could make most of us pretty excited when indulging into it
Every once in a while I make something so good that I have that reaction. If you keep at it, as your skills grow, you'll find this passion when you least expect it.
The wholesome feeling of how happy they are about the chicken crust ☺
I know!
Love al your testing and your resipe one thing for sure some of them are going on my plate this summer
This is great as always
"I'd pick the fuc- duck"
That's how you know the chicken was good people
thank god im not the only one who heard this lol
I immediately scrolled down hoping to see this as soon as I heard that
That's how you know the chicken was good "everybody" XD
"You want fries with that?"
Yes, we do want a video of you making fries with 10 different fats.
Exactly McD used to use beef tallow for fries I want to see the difference!
Dude I enjoyed this video so much!
Can’t wait to try this! ❤❤❤❤
imagine a restaurent where they sell all of guga's experiments
That makes my mouth water. 🖖🙂💕
correction: Guga's GOOD experiments. I don't wanna eat moldy dry aged crap lol.
No Pepto bismo steak tho plz lmao
He wouldn't even need a menu, just sit down and see what he has tried today.
That's when you are served Wagyu A5 dry aged in a kiviak.
"Duck fat... makes all the difference." - Santino D'Antonio
Gets killed by John wick
@@marcelluswallace9811 He is no longer John Wick. The Baba Yaga has returned!
@@kurtcrafton u right
Literally what i thought of when i saw the thumbnail lool weird
Underrated comment 😂💯
There are many things in life that require a hands-on approach if you want it to be done right.
Enjoying fried chicken absolutely is one of those things, you go Guga!
You guys are the reason the cooking recipe will change in a good way perhaps
Spoiler: Everyone who cooks with duck fat knew it was going to be the duck fat fried chicken.
I would NEVER use my precious duck fat for fried chicken... what a waste.
Duck fat is way too good for fried chicken...
@@madsusmonday6776 If you like your fried chicken fried in duck fat. Then fry those fatties in your precious duck fat! My advice (:
@@juda9954 I’ll try it out :)
@@madsusmonday6776 What is it good for then?
Frying with lard used to be more common than using oil when I was a kid.
all the fried foods i ate before i was like 16 used lard.
Turns out it's actually healthier than using oil too, it has The same level of good fats as olive oil and in a much higher smoke point so it doesn't break down into free radicals as easily so it's safer for cooking at high temperatures
And that was a good thing but now we’ve been conditioned against it because lying health Nazis made it their number 1 enemy even when it’s better than car oil.
@@TD-ug4mg source?
@@TD-ug4mg there is no way
Man! I wish I could be there on one of your experiments! The fried chickens made me so hungry! I almost ate my phone!!!
makes me want to cry because KFC used to cook chicken in Tallow and it was so so good back in the early 80s. It was something to look forward to and we had it every Friday night in the summer. When they switched the oil it just ruined it. I'm so glad you fried your chicken in these different fats and find that frying in REAL fat makes the flavor the best you can possibly get. It makes ALL the difference and our home fried chicken is always done in Tallow. Cheers!
The same thing happened with theater popcorn: It used to be done in coconut oil, but now it's not, and it was never the same.
My Austrian grandmother allways cooked her "Backhändl" in lard. The chickens were always from her own yard, fed homegrown corn. Lard from her own pigs. Absolutely unbeatable soul food!!
So macht ma des. Sauber. Glad you got to know some good ol' traditions🥰
In México pork lard is GOD, from wheat tortillas to the humble fried beans it makes all better.
@@Jesus-qv5sw quesito y su chile de vinagre
@@Jesus-qv5sw chulada
Okay that sounds waaaaaaaay better than what ypu can get at many restaurants
Guga: "After the legs are done, I like to jump to the breasts" LOL
I can relate to that.
@@Adultguj sadly I cannot...
You see I'm what you call a weeb
Nah son.. the legs and thighs are where it's at... sorry... I think we're still talking about chicken.. right?
@@MedalionDS9 not anymore
Lol
This reminds me of my grandmother teaching me how to pick, put down and clean a chicken from the coup here in Puerto Rico. Man, Guga is a beast in the kitchen period!
I always love Duck as I mostly order the dish at almost every Thai and Chinese restaurant I see the dish at. Hearing about Duck-Fat fried chicken makes my mouth water even more. 🐓🦆🤤🍽
Guga: “ Mau Mau can you tell by the smell?”
Mau Mau: **face plants into chicken**
Lol
"Nope"
explain mau mau
@@geraldwu5753 the other guy, I have no clue how to spell his name so
@@benduffin5727 If you turn on subtitles, its shows Maumau for his name, so you're pretty much dead on. Assuming the subtitles have the correct spelling anyway.
Guga: "Fat... Regardless of what you might say, it is delicious!"
Guga's cardiologist: (eye roll)
"Here we go again..."
Lol, he’s probably on metoprolol.
Actually no
Guga gets like 15 Christmas cards from area cardiologists each year...
@@zlmdragon. depending on what kind of carbs and your activity level they’re really good for you, and sugar is a type of carb
@@zlmdragon. sorry but I just realized that you said that fat isn’t the issue and oil is, by the way oil is a type of fat, don’t tell people what is good or bad if you don’t know yourself
Love you made a convert out of, it's it, Mo mo? Gotta eat fried chicken with your hands! Great show, thanks guys!
Would be nice to see a clarified butter one as well but as always with your videos AMAZING
"You can make it at home if you have any leftover Japanese Wagyu A5..."
Until that day comes, I shall live vicariously through these videos.
I like how he saves money on chicken by cutting it himself, and the next minute he's talking about deep frying in A5 Wagyu fat.
@@Mrtheunnameable he didn’t use A5 Wagyu fat he used the Wagyu beef tallow in the can. It’s cheap.
Guga: "Now all it needs is a bit of time."
Me: What about rosemary?
...go put your nose in the corner.
I laughed
I made that same joke in my head when it came up in the vid and snorted on my own. I’m not surprised that i’m not the only one lol
Boooo👎🏾
🤦🏻♂️
I love Guga videos. this man is a national treasure.
I need the song you played when the chicken was being fried, it was some HEAT
I expect Raid Shadowlegends to advertise in funeral homes next. "Now before we bury your loved one, have you taken down the Demon Lord yet? Crushed the Ice Golem?"
Where is angle is he still dry aging
Buried people are just dry aged man.
It would've been nice to include a control group using non-animal fat, like peanut oil or something.
EDIT: jfc I guess I should’ve clarified that I’m not against animal fat or anything. I was just saying that peanut oil (or vegetable oil) is common for fast food fried chicken and it would be interesting to compare them side by side to animal fat. You know, like a CONTROL GROUP.
Guga does meats, and vegetable oil and peanut oil are more commonly used than these unhealthier, yet traditional fats nowadays
@@travisdockery6434 Animal fats are typically healthier - they are lower in PUFAs.
@@tylerwmbass really? How come food services don’t use them anymore?
@@travisdockery6434 Because they cost more. That's literally all.
@@travisdockery6434 Cost….typically. If you want to use non-animal oils for frying look for things that are low in polyunsaturated fats - they are more prone to oxidation and they oxidize LDL in our body. Saturated fats tend to drive up HDL too which is beneficial.
This guys voice is just like so cool and calming and i have no idea why.
was hoping you guys would pick the duck fat, it's what i always like searing my sous vide steaks in! super high smoking point so i can get it super hot and just adds that last layer of complexity to the flavor! love the stuff!
Guga : "if you have the time"
I have a lot of time guga, I just don't have any of the ingredients 😂
Same. I have so much time that I don't have any of these.
Omg I burst out laughing 😂😂
@Max Powers if you live anywhere near a farm where they keep pigs, they would probably give you lard for free or extreamly cheap if you asked for it, pigs have so much fat. My grandparents live on a farm and they slaughter like 2 pigs a year and the whole family fries everything in lard (and we eat fried meat once or twice a week) and there's still so much of it left over at the end of the year
Unless you're retired or a stay at home parent, get a job it eats a lot of your time. Just saying. Medically impaired people do count for this comment.
you should make a "That is PHENOMENAL" shirt
I would buy it, right away... Hahahaha
He should make a “I know it doesn’t look that good right now, but WATCH THIS” shirt
And a “let’s do it” shirt.
@@somedude2468 Change it to "I know I don't look that good right now, but WATCH THIS". I would snap purchase lol
Guga we watch u all the time we love u guys sometime ago we made onion rings in duck fat it was amazing u should try it keep up the great work
One ironic thing I've found is that a great oil for fried chicken is coconut oil, particularly if you are a purist and want the chicken flavor to be forward, without a strong addition from the oil itself.
We indonesians are obsessed w coconut oil! And yes our chickens are wonderful
Wait, lemme guess. . . all the fried chicken "tastes amazing, everybody."
Hahhaha
[first part of title].....and this happened!
LETS DO IT 🤣
Not all
Hahahha
In Denmark we use duck fat on our bread for when we eat stuff like herring and mackerel. we usually put it in the fridge so it's spreadable though
I'm french, we use duck or geese fat to fry potatoes, not deep fry, just slices of potatoes in a little of duck fat, it's amazing :D
@@krankarvolund7771duck potatoes
@@krankarvolund7771 confirmed, duck fat fried potatoes possibly/probably from foie gras leftover grease is a treat and a leftover. Waist not want more.
Duck fat home fries are the best.
Virkelige? Hvor køber man det hen og hvad heder det på dansk?
Guga crying from the deliciousness on the second one is the best part
Guga's reactions made me so happy for some reason ahaha i want that chicken now
Guga, always remember..."Practice makes permanent."
It's not a practice if you keep doing the same mistake tho
Anything one does repeatedly to improve is practice, even if one is doing it the wrong way. If one practices throwing a baseball and does not utilize good technique, he is practicing it the wrong way, but making it permanent muscle memory. Therefore, practice makes permanent.
I practiced to tie a neck tie and I haven't done it for 3 years since I got it right, now I'm clueless again
@@SoundsofNature56614, lol!
@@Truth_chan_studio It is, you're just practicing the wrong movement. Growing up my piano teacher (who became a grandma figure to me as well) also always said that "practice doesn't make perfect. Practice makes permanent."
When Guga bit into the Wagyu I swear his eyes teared up
I love when the food is so good that makes guga cry of happiness
Guga looking like he's gonna cry after eating the second chicken
Guga try dry ageing steak in either mustard or honey mustard (if possible) if you haven't already! Would be interesting.
He did the honey a couple videos ago
@@Darthwarrior that's way different than honey mustard.
@@Darthwarrior Yeah I seen that one, thats what give me the idea of honey mustard or mustard alone.
@@Darthwarrior There are also different types of mustard, Dijon is my favourite and it makes delicious honey mustard which goes absolutely amazing with steak!
I think he's done mustard before?
Thank you guga for this episode. I know there was a lot of cleaning to do :D
Guga: The lard does not smell bad, it's just strong
Also Guga: The lard smells unpleasant, I don't like it 🤣
I love duck fat, I use it to roast my potatoes in my recipe and it's delicious !!
I have roasted potatoes and shallots in foie gras fat which is AMAZING.
12:35 Guga cries over how good his own food is. Love it!
Double dipped buttermilk brined egg wash, oil adds a smidge in my experience but love and care in prep will always win.
i just love listening to you talk, especially when you say 'steak'. You have a wonderful speaking cadance
i was trying to pin point his accent.. i`m still split between spanish and portuguese
There should've been a control chicken fried in regular oil to see *HOW BIG* a difference the different fats made
"Once both legs are removed, I like jumping into the breast"
To all the young kids that dont understand as 22 y/o just warning dont ask anyone what the comment means but I AM GOING TO SAY I WAS LAUGHING AT DIS COMMENT
It is fumny
LMAO
I see that Guga is more of a breast guy
@@lilypads3033 mmm? i like the thick thighs
Holy moly! Now I need to try one of these! Prolly the pig fat one, as it's the cheapest to start with. Thank you Guga! Cheers to you!
Add cornflake crumbs into the mix and the crunch is phenomenal. Also double fry it. Also if you haven't, try roasting potatoes in duck fat.
rather than the watching the food, i come here to watch the bond between guga`s friends and family and guga`s reaction. Its so much fun and heartwarming to see.
Lord have mercy, fried chicken is my favorite food, period, and this episode is just killing me!!! And yes, fried chicken is meant to be eaten with your hands!! Utterly fantastic episode, Guga! I just ordered a can of duck fat to make my chicken this weekend.
How did the duck fat fried chicken work for you?
If it turned out well for you, you might be able to find duck fat cheaper at any nicer grocery or grill shops if there are any in your area.
At least here, it's cheaper than decent tallow or leaf lard.
My mum used to render the fat from geese in winter. There are few things better than bread with some rendered goose fat on it with just a touch of salt and a cup of coffee. German heaven.
how was it?
How was it?
Thank God! I've been NEEDING a replacement for seed oils!!!
na moral melhor canal do youtube ❤
I need to stop watching these just before bed; one of these days: I'm gonna be drooling so hard, dreaming of this food, that I drown in my sleep!
same
Guga is having more fun with the edits than ever. Just wish he’d edit in the exact amount of ingredients on the screen instead of the description xD
HEY GUGA, I KNOW YOU READ THE COMMENTS... Do this ☝️😁
Get this up guys, could be a great addition to add while he have the sliding sideway food presentation part of the video.
The ingredients and measurements aren't even in the description!
Stop being lazy and check the description sheesh 😂
@@hawaiiboiskeezah8084 the problem is he doesn’t always put it in the description at all shEEeEEeeEEEeEesh
Just one thing left to say: „we love guga and his Family“ - keep goin 😍💪🏼
One of the traditional dishes of the Veneto region is called bigoli d'anatra, which is a large spaghetti that is made with duck fat, with duck ragu. It's delicious.
Alternate title: guga has a breakdown over fried chicken
I use duckfat primarily to make duck confit. The first time, I started with duck fat in a jar from my local grocery store. Each time I make duck confit, the duck renders additional fat. I strain the fat and re-use, and the volume increases with each use. This leaves me with plenty of extra duck fat for other uses, while still maintaining the 1-2 quarts needed to make confit.
so it tastes better each time?
@@klypto Actually, I think it tastes about the same every time. Once you pour the duck fat through a fine cheese cloth, it is indistinguishable from "virgin" duck fat. The extra fat you accumulate each time you cook duck leaves you more fat to roast potatoes, cook an omelette, or any other dish where you might normally use some type of vegetable oil. Less than 100 years ago, vegetable oil was not readily available, and EVERYBODY cooked with some sort of animal fat, be it duck, goose, pork, beef, clarified butter, etc. Despite what you may hear from biased sites, all of these fats are fairly equal to vegetable oils with respect to overall health. The only fat I will not use for cooking is lamb. While I regularly cook rack of lamb for my family, I use an extreme Frenching technique to remove nearly all fat. IMO, lamb has a horrible smell, but a wonderful taste. I liken it to truffles, which are horribly offensive to the olfactory nerve, but absolutely delectable to the taste buds.
How are you storing this?
@@bryanlednik7807 I pour it back into the glass jars that the fat originally came in, and keep it at the back of the fridge. I just opened a jar that has been in the fridge for about 8 months, and it is just fine. I know you can also freeze it, but I have more room to spare in my fridge than in my freezer. It is also nice to have on hand for roasting potatoes, without having to defrost a container.
This reminds me of the idk how many year old soup
Lol when you split the picture when you decided to use your hands instead of being civilized I was dying🤣🤣🤣
Loved this video.
I'd like to think that when Guga found out he was gonna be a dad, his reaction was at least as excited as the wagu deep fried chicken taste test, but it's so hard to imagine anyone getting as excited about anything ever happening in the entire timeline of the universe.
He almost cried lmao
Go Guga: Teach it: Preach it! Fried foods are good. All oil is not bad: some are better than others, though. This helps to cook with bona fide crispness and taste.
An air fryer is another name for an oven: Same thing.
He said the duck was the best, but his body definteily said something else!
Gotta love guga’s reaction when he’s pleasantly surprised by his experiments
I’m curious to see another experiment where you put duck, wagyu and a 50/50 mix of duck & wagyu to see if mixing the fats is good as well.
I agree, Guga. All walks of life around our globe eat chicken with the hands. Finger licking good!
I ABSOLUTELY LOVE, how they always HAVE to pick the best one, it's little things like that in this show that will always make the viewer that much happier and even confident in which to pick to trial first.
One of my favorite things with duck fat was this local restaurant near where I live made their "duck fat fries". Oh man, fries made in duck fat are amazing. Especially their poutine was great.
Are you talking about Victoria’s
@@marquesburman1380 nah, there's a place in Huntington WV called The Pedler. It's a barcade/brewery that has amazing burgers and fries.
@@DeckDogs4Life oh ok I work at a gastro pub and we have the same thing. Confit and duck gravy sure does soak up liquor
My family makes duck fat roast potatoes every Christmas and they are too good.
@@boarbot7829 it’s about to be Christmas tonight
The music and editing is hilarious
Whenever Mamao is around, Guga says his name a million times LOL he loves saying Mamao