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@bigmoodworks: This turkey is out here dancing to the turkey song like he owns the whole holiday 😂🦃✨ #BigMoodWorks #turkeydance #thanksgivingvibes #funnyai #holidaylaughs

BigMoodWorks
BigMoodWorks
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Region: US
Monday 24 November 2025 00:36:11 GMT
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Comments

beth25672
Beth :
lol
2025-11-27 16:25:02
2
carolyn3063
Carolyn :
Happy turkey day
2025-11-27 16:22:33
1
janet.johnson108
Janet Johnson :
love the dance!
2025-12-14 05:44:50
1
thenunvalak
TheNunValak :
This is absolutely the cutest video!! I am always happy to see your videos ! 🥰🥰🥰
2025-11-24 00:46:25
2
beth25672
Beth :
Thank you Boo , Love
2025-11-27 16:26:20
1
beth25672
Beth :
lol 🥰🥰🥰
2025-11-27 16:25:26
1
i.moody2
🎩I. L. Moody🏴‍☠️ :
❤❤❤
2025-11-27 22:04:09
1
ann.kennedy88
Ann Kennedy :
😁😁🥰🥰🥰
2025-12-15 11:48:47
1
rehamiemiller
Rehamie Miller :
😂😂😂
2025-11-28 07:11:49
1
genn.ex
Geñex❌ :
😁
2025-11-27 04:05:03
1
eminnenis
EMINNENIS :
🕺💃😁
2025-11-24 07:24:37
2
braidhouseorlando
Braid House | Orlando📍 :
🥰🥰🥰
2025-11-24 01:51:35
1
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Chicken Chasseur, the pan sauce way 🍄🍷 Classic French “hunter’s style” chicken, made the way it started out: a sauté with the sauce built in the same pan. Crisp skin, tender meat taken to 80°C, and a glossy mushroom, tomato, wine and tarragon sauce. Serves 2 INGREDIENTS 
600g bone-in, skin-on chicken legs
1 tsp fine sea salt
1 tbsp light olive oil (optional, see step 3)
15g butter + 25g cold butter, cubed
120g chestnut mushrooms, halved or quartered
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 tbsp tomato purée
2 tbsp brandy (optional)
150ml dry white wine
200ml chicken stock
2 ripe tomatoes
1 tbsp each chopped tarragon and parsley
½ tsp black pepper METHOD 
1️⃣ Salt the chicken (no pepper yet, it burns). Pat dry after 10 mins, or dry brine uncovered on a rack in the fridge for 12 to 24 hrs. 
2️⃣ Oven to 200°C (180°C fan). Blanch the tomatoes for around 60 seconds, plunge into iced water, then peel, deseed and dice. 
3️⃣ Sear skin side down until deep golden. Either in hot oil, or my way: a cold stainless steel pan, low heat, no oil, so the chicken fries in its own fat. Be patient; if it sticks, it’ll release once browned. 
4️⃣ Flip and roast until the thickest part hits 80°C. It’s safe at 75°C, but at 80°C the collagen breaks down for more tender meat. 
5️⃣ Turn the oven off, door open until it drops to 50 to 60°C, then rest the chicken on a rack inside, uncovered. 
6️⃣ Pour off all but 1 tbsp fat. Brown the mushrooms in the 15g butter over high heat, hard and fast, to drive off the steam. 
7️⃣ Medium heat: soften the shallots, then add the garlic and tomato purée for 1 min. 
8️⃣ Add the brandy and let it bubble away, then the wine. Scrape up the browned bits and reduce by half. 
9️⃣ Add the stock, tomatoes and the chicken’s resting juices. Simmer until reduced by a third. 
🔟 Off the heat, swirl in the cold butter, then the herbs and pepper. Taste and adjust the salt. Spoon the sauce onto the plate and sit the chicken on top so the skin stays crisp. Lovely with buttered leeks 🍂 Save this for a cosy autumn dinner 📌 #chickenchasseur #pansauce #frenchcooking #chickenrecipes
Chicken Chasseur, the pan sauce way 🍄🍷 Classic French “hunter’s style” chicken, made the way it started out: a sauté with the sauce built in the same pan. Crisp skin, tender meat taken to 80°C, and a glossy mushroom, tomato, wine and tarragon sauce. Serves 2 INGREDIENTS 
600g bone-in, skin-on chicken legs
1 tsp fine sea salt
1 tbsp light olive oil (optional, see step 3)
15g butter + 25g cold butter, cubed
120g chestnut mushrooms, halved or quartered
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 tbsp tomato purée
2 tbsp brandy (optional)
150ml dry white wine
200ml chicken stock
2 ripe tomatoes
1 tbsp each chopped tarragon and parsley
½ tsp black pepper METHOD 
1️⃣ Salt the chicken (no pepper yet, it burns). Pat dry after 10 mins, or dry brine uncovered on a rack in the fridge for 12 to 24 hrs. 
2️⃣ Oven to 200°C (180°C fan). Blanch the tomatoes for around 60 seconds, plunge into iced water, then peel, deseed and dice. 
3️⃣ Sear skin side down until deep golden. Either in hot oil, or my way: a cold stainless steel pan, low heat, no oil, so the chicken fries in its own fat. Be patient; if it sticks, it’ll release once browned. 
4️⃣ Flip and roast until the thickest part hits 80°C. It’s safe at 75°C, but at 80°C the collagen breaks down for more tender meat. 
5️⃣ Turn the oven off, door open until it drops to 50 to 60°C, then rest the chicken on a rack inside, uncovered. 
6️⃣ Pour off all but 1 tbsp fat. Brown the mushrooms in the 15g butter over high heat, hard and fast, to drive off the steam. 
7️⃣ Medium heat: soften the shallots, then add the garlic and tomato purée for 1 min. 
8️⃣ Add the brandy and let it bubble away, then the wine. Scrape up the browned bits and reduce by half. 
9️⃣ Add the stock, tomatoes and the chicken’s resting juices. Simmer until reduced by a third. 
🔟 Off the heat, swirl in the cold butter, then the herbs and pepper. Taste and adjust the salt. Spoon the sauce onto the plate and sit the chicken on top so the skin stays crisp. Lovely with buttered leeks 🍂 Save this for a cosy autumn dinner 📌 #chickenchasseur #pansauce #frenchcooking #chickenrecipes
#fitcheck
#fitcheck

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