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@javierhalamadrid: No todo podían ser victorias en 2026

Javierhalamadrid
Javierhalamadrid
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Region: US
Tuesday 28 April 2026 02:46:45 GMT
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Comments

pedrochachomora
ElMorita😎 :
Si Javier halamadrid me saluda. Me caso por la iglesia con mi señora.
2026-04-28 02:54:53
217
elian.lara747
LARA🥷 :
adonde se fueron los likes
2026-04-28 02:49:42
177
douglas.jos86
Douglas José 😎 :
Que pasoooooooooooooooooooooooooi
2026-04-30 14:45:31
22
delia.delgado22
Delia Delgado :
y porke NO el tiene derecho a abogados claro ke si viva Dios 🙌🙏🥰🥰🥰🥰🥰
2026-04-29 13:00:57
1
desiii142
RD🍀 :
q pasoooo😂🤣
2026-04-28 13:08:53
11
paola247403
user4837642792737 :
Con el pago del IVA en 24% en las compras
2026-04-29 20:43:49
52
vaneskaechenique123
vaneska :
y para aumentar el salario no hay
2026-04-28 11:08:21
12
fernando_davidabreu
Fernando David Abreu :
lo triste es Javier que le permiten pagar los abogados más caros del mundo, con ese dinero se pudieran hacer otra cosas mejores
2026-04-28 12:23:24
27
dylantt180
ディラン :
tengo tiktokfobia 🥀
2026-04-30 05:37:37
3
laconsentida..7
@laconsentida7🇻🇪🇻🇪🇻🇪 :
saludos hermano me gustaría que apoyaras con un repost del video del tema promocional de mi hija broth , ella tiene 7 años y es súper talentosa.
2026-04-28 03:43:23
7
eroyjesusdiazchir0
🏍el titi 🦾 :
2026-05-01 11:42:57
1
maryu15.com
Yuyu🪷 :
Mi mamá cuando le digo eso
2026-04-28 03:32:11
8
detoduzhosq
🍁deto.dounpoco6221🍁 :
Javier tú te pasas jajajajajajajajajajaja
2026-04-30 18:43:06
2
gre19880
1988 :
2026-04-29 13:28:53
1
brayanjgil
Brayan J Gil :
QUE PASOO AHHH?
2026-04-28 23:46:20
3
To see more videos from user @javierhalamadrid, please go to the Tikwm homepage.

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#foryoupage #bewafa #urdushayari #🖤🖤🖤🥀🥀🥀🥀🥀
#foryoupage #bewafa #urdushayari #🖤🖤🖤🥀🥀🥀🥀🥀
#fyp
#fyp


Herb-Butter Roasted Spatchcocked Chicken (full recipe below) INGREDIENTS: Chicken and Dry Brine: - 2-3 lb whole chicken, spatchcocked (see video for explanation) - 3-4 tbsp kosher salt - 1 yellow onion, quartered - 1 lemon, quartered - 1 leek, sliced - 1/2 cup of dry white wine - Olive oil Garlic Herb Butter: - 8 tbsp good-quality salted butter, softened - 1 tsp fresh thyme, minced - 1 tsp fresh rosemary, minced - 1 tsp fresh sage, minced - Zest from 1 lemon - 3 garlic cloves, minced - 1 tsp paprika - 1 tsp chicken bouillon Pan Sauce - 1 tbsp Dijon mustard - 2 tbsp cold butter INSTRUCTIONS: 1. Pat the whole chicken dry with paper towels and place breast-side down with the legs facing you. 2. Using really sharp kitchen shears, but down one side of the spine through the ribs. Repeat on the other side and place the spine in a plastic bag in the fridge until it’s time to roast the chicken. 3. Cut a small incision in between the breasts, and then use your hands to press down on the middle of the chicken to flatten it. 4. Cover the whole chicken in salt and refrigerate uncovered for at least 30 minutes (but ideally, overnight) 5. Preheat oven to 450 degrees F. in a small bowl, mix together the butter, herbs, garlic, spices and bouillon until well combined. Remove the chicken from the fridge and bring it to room temperature. Then spread the butter over the whole chicken (including under the skin). 6. In a deep baking dish, assemble the onions, lemon, leeks, and drizzle with olive oil, pour in the wine, and season with salt and pepper. Place the chicken on top of the veggies. 7. Bake the chicken for 12-15 minutes and then turn down the temperature to 425 degrees F and cook for 40-45 minutes (or until the internal temp of the thickest part of the thigh reaches 165 degrees F). 8. Remove the baking dish from the oven, let the chicken rest on a separate plate under foil for 20-30 minutes. 9. While the chicken rests, strain the baking dish liquid into a pan on the stove. Simmer until it begins to thicken. 10. Turn the heat down to low, whisk in the mustard. 11. Remove the pan from the heat completely, add in the butter and whisk until fully combined. Season with salt and pepper, if needed. 12. Serve and enjoy! m #roastchicken #chickenrecipe #wholechicken #dinnerinspo #weeknightdinner
Herb-Butter Roasted Spatchcocked Chicken (full recipe below) INGREDIENTS: Chicken and Dry Brine: - 2-3 lb whole chicken, spatchcocked (see video for explanation) - 3-4 tbsp kosher salt - 1 yellow onion, quartered - 1 lemon, quartered - 1 leek, sliced - 1/2 cup of dry white wine - Olive oil Garlic Herb Butter: - 8 tbsp good-quality salted butter, softened - 1 tsp fresh thyme, minced - 1 tsp fresh rosemary, minced - 1 tsp fresh sage, minced - Zest from 1 lemon - 3 garlic cloves, minced - 1 tsp paprika - 1 tsp chicken bouillon Pan Sauce - 1 tbsp Dijon mustard - 2 tbsp cold butter INSTRUCTIONS: 1. Pat the whole chicken dry with paper towels and place breast-side down with the legs facing you. 2. Using really sharp kitchen shears, but down one side of the spine through the ribs. Repeat on the other side and place the spine in a plastic bag in the fridge until it’s time to roast the chicken. 3. Cut a small incision in between the breasts, and then use your hands to press down on the middle of the chicken to flatten it. 4. Cover the whole chicken in salt and refrigerate uncovered for at least 30 minutes (but ideally, overnight) 5. Preheat oven to 450 degrees F. in a small bowl, mix together the butter, herbs, garlic, spices and bouillon until well combined. Remove the chicken from the fridge and bring it to room temperature. Then spread the butter over the whole chicken (including under the skin). 6. In a deep baking dish, assemble the onions, lemon, leeks, and drizzle with olive oil, pour in the wine, and season with salt and pepper. Place the chicken on top of the veggies. 7. Bake the chicken for 12-15 minutes and then turn down the temperature to 425 degrees F and cook for 40-45 minutes (or until the internal temp of the thickest part of the thigh reaches 165 degrees F). 8. Remove the baking dish from the oven, let the chicken rest on a separate plate under foil for 20-30 minutes. 9. While the chicken rests, strain the baking dish liquid into a pan on the stove. Simmer until it begins to thicken. 10. Turn the heat down to low, whisk in the mustard. 11. Remove the pan from the heat completely, add in the butter and whisk until fully combined. Season with salt and pepper, if needed. 12. Serve and enjoy! m #roastchicken #chickenrecipe #wholechicken #dinnerinspo #weeknightdinner

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