Can I just wonder why he hasn't made 18th century style Mediterranean cheese board appetizers yet? I want him to make a video about that and I'll be set for eternity.
Hello! Long time viewer, never commented before. But I think I speak for many of us when I say what a charming and uplifting channel! I enjoy the music, the educational content, your excellent ability to articulate what we are making or trying. I get excited when I see new videos. Thank you all for your hard work and the genuine excitement you have. Will continue to share this channel with my family. ❤
@@EdcognitoI have also made several of the recipes and this one with the chicken has become a staple, not just in my house, but in my sister's and some friends' as well. I fix some of the other at least 4 or 5 times a year as well. In some of them I have adjusted them to better suit my taste. For example, I put in more lemon and less salt in this particular dish. That's more of a tweak than a large change, though. Most of the desserts I cut back on the nutmeg a bit, but that's also more of a tweak. Adjusting seasoning is pretty common I've found.
I think it's important to remember that chickens are still a rich man's food at this point in history. It didn't become something common folk would eat on a regular basis until the 20th century. So it being kind of a fancy recipe makes sense.
What was added at the end? The recipe said "Collis", and you said you added something, but it was unintelligible (glug?, lunk?) , and also called it a thin gravy. What was that?
Every day Bilbo Baggins shows us receipes is a good day. Thanks for all the work you put into this! I love all the care you put in the setup, everything from the clothing to the utensiles around the kitchen, it is plain perfect.
Peter August lol Bilbo Baggins. I Iove that, never thought about it but he is like him. One of my all time favorit set of movies. Now that you said that every time I watch him I will think of Bilbo. And every time I watch the movies I will think of Townsend.
"Poulets a la Bonne Amie" literally means "Chickens in good friend style" From this we can assume the french title means "Chickens in a good and friendly/easy style"
What it means is: serve these to your friends. There is a corresponding recipe, which looks and smells identically, and at first tastes fine, then slightly off, gradually worsening the more one eats, finally several hours later produces ghastly indigestion. It is called “poulets a le mauvais enemi.” Unfortunately that version hasn’t been preserved here, although as I recall it includes powdered rat dung.
"Without art," in such a context, means "artless [that's an actual word, meaning "simple and effortless, without pretentiousness"], not fancy/fanciful" - as opposed to various recipes which could end up really overdoing it.
@Holy Hand Grenades recommend you check out "The History Guy" episode on this. The short answer is that at the time of it's final destruction, not that much. Most of the scrolls had been removed decades or centuries before to other collections or libraries. Much of which were indeed subsequently lost, but it 'likeky' wasn't the single cataclysmic event which we often hear about.
You had me at chicken wings. Normally I just season wings with oil, salt, pepper, and Herbes de Provence and bake for 45-50 minutes at 375, but I'm trying this.
I recommend pre-coating them in a mixture of equal parts salt and baking powder, 1 tsp each per lb, overnight beforehand if you have time. Really helps them crisp fantastically in the oven, almost like frying. Makes terrific buffalo wings too with Anchor Bar sauce.
I'll be honest: I couldn't see how that "marinade" was going to come together until the end, but the finished product looks amazing. Thank you for making these videos. They are incredibly soothing.
This is simply the most wholesome thing ever. I love this man. I want to pay you to be my Frontier Poppa for a weekend and teach me things. 1700s Sensai, I will paint your fence.
Its really strange to me that these recipes give me the same feeling of "oh that sounds and looks so delicious" exactly the same as any modern recipes. Food is a special thing.
Jon, you astound me. How in the world did you know I bought a pack of chicken wings today? well, now I have a recipe to use them for... Thank you , Jon.
There's something great about old recipes. I remember cooking one of the oldest recipe that our family had. I've cooked it using a stainless steel pot which is a modern utensil. It taste OK with a simple ingredients But grandma who is 88 years old told me to cook it using a clay pot and it'll taste different, so, I did it using a clay pot and using the same exact ingredients and hey it really tasted better.
This is a great recipe for chicken wings or any cuts of chicken, really. My sister made this about a week ago for herself and her husband and I'm going to make it again tomorrow. It's really tasty. I usually use just diced onion, but I add a really good sprinkle of Pensys air dried powdered shallots for that sweet shallot flavor. This recipe is what inspired me to order a jar of those shallots, since fresh shallots are insanely expensive locally.
I'm a lemon garlic wing gal myself. Lol. Cant do black pepper or red hot sauce yet (mouth surgery any *hot* spice about floors me yet) I also tried just Italian roasted red pepper dressing on my wings oh now thats quite nice too
I tried this recipe today, overall it was successful, the wings are tender and the herbs and mushrooms areflavorful. I didn't put enough salt when marinating the wings and it tastes a little bit plain. Be sure to put enough salt!
I made these yesterday with chicken drumsticks and oh my god it was Delicious!!! I forgot the lemon at the end but that gravy had such a rich flavor, I served it with some white rice and herbs. Ill be making this again next week!
Thanks for showing how to flatten the wing joints! I noticed the horn spoon you are using to eat with: it is one of my favorite purchases from your site.
I'm french, quite a good amateur cook, and I can't remember any receipe that looks like this. So I suppose it didn't make it through time in here, which makes it very interesting... I have to try this!
Townsend I love you so much! My sister and I watch all your videos together and they bring us so much happiness--they also make us more passionate about American History❤️😭 Thank you!!!
I made this tonight! Can't recommend the recipe enough. The mushroom marinade turned out far better than I would have imagined. I let the mixture sit for about an hour with the wings and the flavor was great, especially for so few ingredients. It tastes like it should have double the amount of spices, but I think having the right amount of salt is critical and the lemon just takes it to another level. I also had a small jar of homemade bone broth in the freezer, which added some richness. I cooked the wings and marinade on my modern stove top for about 15 minutes, then transferred the wings to the broiler while the sauce cooked down. I added minced garlic to the sauce while it simmered because I only had a little amount of green onions on hand. Perfect! Thank you for sharing.
Just wanted to comment that I ordered a mask from your site and Lauren (your wife?) was a sweetie! She sent me a picture of the fabric choices and I sent y'all some sunshine from Florida 🌞 Hope it worked!
The whole time I'm watching this I'm thinking "Oh yeah, that's gonna taste good", "yep, that's also gonna taste good". Now I need to cook some chicken and mushrooms with lemon
Maybe this was meant when you have people over (hence the bon amie name ([good friend]) . Cook these up and also prep the chicken, these are good in 15 minutes as a starter and then the whole chicken would be ready for main course ?
Back then they didn't do courses like we do today. Service à la russe as it is called formally only came into use during the 19th century in Western Europe and North America. Before that everything you were serving was just put at he table at once and people could take whatever they wanted in whatever order they preferred.
He discussed this a while ago. It's easier to reach a much larger crowd by doing youtube rather than being held to parameters and told what they can and cannot cover in terms of topics.
Thanks for sharing the recipe. I will definitely try making this. I bet the recipe would work with any cut off chicken, like boneless chicken thighs, skin on!
I would think it would work with about any part of the chicken, even the breast. You might have to adjust the cooking time for larger pieces, but that wouldn't be very hard to do. If you used the breast, cutting it into long slices might be a good idea. They call them "fresh chicken tenders" in my area and charge you for cutting them, so might as well cut them yourself. That's what I do, anyway. It really doesn't take much to cut a chicken breast into those strips about an inch or inch and a half wide and it will save you at least a dollar a package, maybe more.
Well…I made this dish today; and it is indeed spectacular! So delicious and it did fill my kitchen with wonderful aromas! Wow! This recipe is going on the rotation, it was THAT good!
Okay you got me I will probably try this recipe. Because I love chicken wings, and all the other things you're throwing in there with it. The truth of the matter is I can't stand for a long time and I think I could make it to do this one.
By the way, green shallots are the greens that grow from the shallots, same as the greens that grow from oniojns/scallions/chives etc but they are from shallots and actually my favorite of any of those by far. I never knew how delicious they were because never found them in stores until I grew my own and tried them and had so many that I dried them and they tasted "Outstanding" for months and the flavor of these greens are MUCH different than the others, but still, of course, with the slight onion flavor as shallots mimmick. I use shallot greens in everything now, no longer chives, scallions, spring onions or green onions as all the other are a complete failure, in my opinion, in comparison, especially when the shallot greens are dried.
Hey, John, I just wanted to let you know that I bought a knife from you guys this weekend to show my support. I've been watching for years. Please, keep it up!
Your show always brings me joy. Your joyful zest for cooking these traditional recipes is really helping me get through the darker days. Also, you really make me want a hearth-style oven like the one you use in your videos. Nothing beats cooking with wood charcoal! Also, I always keep whole nutmeg on hand because of you! Lol!
Jon I was salivating just watching this. I am certainly going to try this soon. It looked so good I could swear I could almost smell it. Oh the delicious aroma that must make! Thanks so much for sharing yet another wonderful 18th century recipe. Have a delicious day!
we have just finishedmaking and eating those wings fantastic thank you for a wonderful recipe and for having a great channel That's educational and fun we love your videos and can't wait for
Thanks for this recipe. My wife kept making fun of me for watching your channel. But after making this recipe for her (I used drums and thighs over rice with the gravy), she said it's one of the best meals she's had. Thanks Townsend!
I have made these wings several times. They taste truly fantastic. The marinade and even the cooking is maybe much more rustic feeling than modern recipes which look so appetizing while they are being cooked but the final flavor is just amazing and unlike any other chicken I have had. Highly recommended.
made it today!!!! WHOA ok was not expecting it to be this good, I used wild onions instead of green onions because I had no other onions, I will for sure make again!
Tried the 200 year wing recipe. Had to step it up a bit ,cooked 70 wing pieces for the group of us. Added homemade bread w/ramps butter and wild garlic mustard potatoes. Turned out excellent! Thank you
Thank you for your continuous delightful delivery of 18th century food offerings. I'm incorporating many of these seasoning and prep ideas into my own cooking experiments.
This is seriously one of my favorite recipes for chicken. I've served it for a dinner party using chicken thighs and everyone loved it! Thanks for this
How much of each quantity did you use? I am planning to make it, but I am unsure of the quantity. Would 1/3-1/2 cup of each raw vegetable be enough for two chicken thighs?
I wonder how and when people started separating the different parts of meat to prepare and eat. In regards to your realization of mentioning the wings themselves rather than cooking the whole thing. "Who was the first person to ONLY cook the wings?" an inquiring example. Interesting mystery.
I was thinking about that, too. It seemed to me you could only separate the parts of the chicken if you had a lot of them to do at once, or had refrigeration to preserve raw chicken. But one thing that I remembered is when people are roasting chickens, especially back then, the tendency for wings to burn before the chicken is cooked was an issue. There are many ways of trussing the bird or otherwise mitigating this, but I would not be surprised if someone just decided to cut the wings off all the chickens they were roasting to save time and cooked them in some way separately like this.
In my area (American Southern States), cutting up whole Chickens was often done as a matter of shortening cooking times, Hogs were cut up to shorten curing times, and beef was rarely consumed. My father relayed this to many years ago; he grew up without refrigeration. The family Smokehouse is still standing, although it is no longer in use.
My grandmothers and fathers where farmers. They also kept animals and did the butchering themselves. They always used the whole thing. Of course they trimmed some stuff, but everything was used. I guess some parts are just better suited for some things as others. Like making aspik out of pig feet. And you cant store the thing as a whole and most of the time couldnt eat the whole animal. you need to cut it up anyway. Soo.. i guess thats it. Storage and intended use. I am not sure how the meals are called in english, but in germany there is a thing called kesselfleisch and schlachtplatte. The former is made almost directly after butchering and contains organs, meat from the head and belly.
Plot twist if time travel were possible: "International visitor shocks town council with hitherto unheard of herbs and spices, in a most refreshing and interesting take on everyday food."
Wow so great to know that our ancestors cared so much about what we do in the modern day-good homely meals. Makes me feel so connected to past generations of humans regardless of culture 🤍
Love these cooking recipes, thanks for your continuing content. I do suggest adding some sort of drop shadow or stroke behind the text shown on screen, especially when placed in front of a white background like the inside of the building. It will make it easier to read.
Shallots are milder than spring onions, but I agree with you that spring onions are a better choice. Cooked shallots are so bland. What a lovely dish! Thank you for making day brighter! PS: I'm frontline, so I come here to relax and reflect. Once our stores aren't rationing meat, I'll happily try this. Thank you!
Wings are my favorite meal! This recipe kinda reminds me of rotisserie chicken wings! Looks very savory and delicious! I’ll totally make these one day! Thank you! 😊🍗🍗🍗
History father is back... and this time he brought chicken...
History dad? Since when? 🤔
Can I just wonder why he hasn't made 18th century style Mediterranean cheese board appetizers yet? I want him to make a video about that and I'll be set for eternity.
@@joshishere96 most if not all of what I remember seeing him do is British/French/American recipes, might just be his focus?
That sounds mildly intimidating.
History daddy is here for the good of all mankind
Any recipe that survives 200 years must be pretty good
Fingering Things ✔️ what about a recipe for disaster?
Aspic proves you VERY wrong.
Have you tried the Stockfish recipe?
Jerry B
Stockfish can be used in any number of very good recipes.
Haggis
'Nuff said
Hello! Long time viewer, never commented before. But I think I speak for many of us when I say what a charming and uplifting channel! I enjoy the music, the educational content, your excellent ability to articulate what we are making or trying. I get excited when I see new videos. Thank you all for your hard work and the genuine excitement you have. Will continue to share this channel with my family. ❤
I get the feeling no-one actually makes the recipes.
@@reginaldforthright805 I've made several, including some of the pastries and the mushroom ketchup. vOv
Here here
@@EdcognitoI have also made several of the recipes and this one with the chicken has become a staple, not just in my house, but in my sister's and some friends' as well. I fix some of the other at least 4 or 5 times a year as well. In some of them I have adjusted them to better suit my taste. For example, I put in more lemon and less salt in this particular dish. That's more of a tweak than a large change, though. Most of the desserts I cut back on the nutmeg a bit, but that's also more of a tweak. Adjusting seasoning is pretty common I've found.
I think it's important to remember that chickens are still a rich man's food at this point in history. It didn't become something common folk would eat on a regular basis until the 20th century. So it being kind of a fancy recipe makes sense.
“I wonder if the flavor can be enhanced by a dash of nut-“
“NO!”
I still can't believe the bolts got the best of the pack last year.
nutmeg is amazing.
hahaha nailed it
Nutmeg is good, (no contest). But sometimes "more" is NOT better, it is just more.
Stop it. Just stop it right now.
We chickens are proud to be prepared and served with such simple elegance.
Cluck effin' cluck! 🐔
@@libertyann439 watch your cluckin -mouth- beak
Hmm...
What was added at the end? The recipe said "Collis", and you said you added something, but it was unintelligible (glug?, lunk?) , and also called it a thin gravy. What was that?
@@kitnoki Jon added a bit of chicken broth.
Every day Bilbo Baggins shows us receipes is a good day. Thanks for all the work you put into this! I love all the care you put in the setup, everything from the clothing to the utensiles around the kitchen, it is plain perfect.
Peter August lol Bilbo Baggins. I Iove that, never thought about it but he is like him. One of my all time favorit set of movies. Now that you said that every time I watch him I will think of Bilbo. And every time I watch the movies I will think of Townsend.
he defenetly shares some semblance with Martin Freeman
Another oasis in this hardscrabble world, courtesy of the Townsends.
I recommend Far North Bushcraft and Survival as well. Equally interesting and calming to watch.
My daughter introduced me to your channel! It's such a breath of fresh air with all the bad news out there.
Alma Kehler Brown I love this Channel, stumbled on it a few years ago
I totally agree!!! 😄👍
If your interested try watching Far North Bushcraft and Survival. Lonnie's channel is also a oasis of calm and very interesting topics.
Watch his politics video a year or two back. lol
Your Chanel is one of the few sane places these days. Love it.
Jon wears Chanel?
Chanel isn't that old... lol
"Poulets a la Bonne Amie" literally means "Chickens in good friend style"
From this we can assume the french title means "Chickens in a good and friendly/easy style"
"The art of poultry and other ponderings" from Friedrich van Zoll, mastefully blending deep frying with existentialism...
You know what happens to those who assume.
Unless, of course, it means "sit down and devour these with a bunch of good friends."
:-)
What it means is: serve these to your friends. There is a corresponding recipe, which looks and smells identically, and at first tastes fine, then slightly off, gradually worsening the more one eats, finally several hours later produces ghastly indigestion. It is called “poulets a le mauvais enemi.” Unfortunately that version hasn’t been preserved here, although as I recall it includes powdered rat dung.
"Without art," in such a context, means "artless [that's an actual word, meaning "simple and effortless, without pretentiousness"], not fancy/fanciful" - as opposed to various recipes which could end up really overdoing it.
I always say...without books ..what do we have
@@margiemasih982 A lack of knowledge :)
@Holy Hand Grenades gosh dont even mention. that topic always makes me furious
@Holy Hand Grenades recommend you check out "The History Guy" episode on this. The short answer is that at the time of it's final destruction, not that much. Most of the scrolls had been removed decades or centuries before to other collections or libraries. Much of which were indeed subsequently lost, but it 'likeky' wasn't the single cataclysmic event which we often hear about.
Margie Masih You’re watching it now...
You had me at chicken wings. Normally I just season wings with oil, salt, pepper, and Herbes de Provence and bake for 45-50 minutes at 375, but I'm trying this.
That's a long bake time for chicken wings
@@schusta677 not if they're frozen.
I recommend pre-coating them in a mixture of equal parts salt and baking powder, 1 tsp each per lb, overnight beforehand if you have time. Really helps them crisp fantastically in the oven, almost like frying. Makes terrific buffalo wings too with Anchor Bar sauce.
jhusseyIII thank you!
jhusseyIII Thanks!
I could see that dish being served on a bed of rice, so hungry now!
Needs a mug of fine ale, to go with it.
I'll be honest: I couldn't see how that "marinade" was going to come together until the end, but the finished product looks amazing.
Thank you for making these videos. They are incredibly soothing.
This is simply the most wholesome thing ever. I love this man. I want to pay you to be my Frontier Poppa for a weekend and teach me things. 1700s Sensai, I will paint your fence.
Its really strange to me that these recipes give me the same feeling of "oh that sounds and looks so delicious" exactly the same as any modern recipes. Food is a special thing.
Why did I watch this before bed? I am now starving, and not a chicken wing in sight. Thanks John.
Did you get you some?
@@corettaha7855 -- You mean chicken wings?
Jon, you astound me. How in the world did you know I bought a pack of chicken wings today? well, now I have a recipe to use them for... Thank you , Jon.
How'd it go?
There's something great about old recipes. I remember cooking one of the oldest recipe that our family had. I've cooked it using a stainless steel pot which is a modern utensil. It taste OK with a simple ingredients But grandma who is 88 years old told me to cook it using a clay pot and it'll taste different, so, I did it using a clay pot and using the same exact ingredients and hey it really tasted better.
This looks very yummy and wholesome. Not full of junk we don't need, only simple flavors.
Totally agree.
This is a great recipe for chicken wings or any cuts of chicken, really. My sister made this about a week ago for herself and her husband and I'm going to make it again tomorrow. It's really tasty. I usually use just diced onion, but I add a really good sprinkle of Pensys air dried powdered shallots for that sweet shallot flavor. This recipe is what inspired me to order a jar of those shallots, since fresh shallots are insanely expensive locally.
I've been feeling kinda depressed during the quarantine. Watching these videos helps pass some time and cheer me up.
6:04 When the music of approval kicks in
I haven't even watched this yet but I know I'm going to do my best to make it I love me some chicken wings
I'm going to make this in my pressure cooker.
In your pressure cooker, or slow cooker, you will not get the intended result.
@@privatecitizen5264 Yeah you will. You just sear the chicken before you put it in the cooker. I don't exactly have an open fire pit in my kitchen...
@@malenotyalc Use a pan.
I too actually have cooked some of the meals
Always a bright moment to see a new upload on this channel!
It definitely does the heart good.
who need a sauce so hot it melts the back of the mouth this recipe would be perfect for any wing craving for sure
Exactly. Burning is not a flavor.
I'm a lemon garlic wing gal myself. Lol. Cant do black pepper or red hot sauce yet (mouth surgery any *hot* spice about floors me yet)
I also tried just Italian roasted red pepper dressing on my wings oh now thats quite nice too
I tried this recipe today, overall it was successful, the wings are tender and the herbs and mushrooms areflavorful. I didn't put enough salt when marinating the wings and it tastes a little bit plain. Be sure to put enough salt!
I made these yesterday with chicken drumsticks and oh my god it was Delicious!!! I forgot the lemon at the end but that gravy had such a rich flavor, I served it with some white rice and herbs. Ill be making this again next week!
Thanks for showing how to flatten the wing joints! I noticed the horn spoon you are using to eat with: it is one of my favorite purchases from your site.
I'm french, quite a good amateur cook, and I can't remember any receipe that looks like this. So I suppose it didn't make it through time in here, which makes it very interesting... I have to try this!
@@barriemilgate There was a similar dish in England, dating back to the mid 19th C called, Devilled Bones.
My son: Is this how 18th century Buffalonians ate chicken?
Me: yes. Yes it is.
From Buffalo and this is fact. The history of the Wing is taught in 8th grade Wings class.
I guffawed at this comment.
Your kid is awesome...
@@Crazt We learned it in religious education when we were preparing for First Communion.
Cajuns call perennial green onions "green shallots " also.
Townsend I love you so much! My sister and I watch all your videos together and they bring us so much happiness--they also make us more passionate about American History❤️😭 Thank you!!!
Omg Townsend! 💙 We love you! :') (I'm her sister.) Your videos are THE BEST. Ahh, I feel like I'm back in time!
I made this tonight! Can't recommend the recipe enough. The mushroom marinade turned out far better than I would have imagined. I let the mixture sit for about an hour with the wings and the flavor was great, especially for so few ingredients. It tastes like it should have double the amount of spices, but I think having the right amount of salt is critical and the lemon just takes it to another level. I also had a small jar of homemade bone broth in the freezer, which added some richness. I cooked the wings and marinade on my modern stove top for about 15 minutes, then transferred the wings to the broiler while the sauce cooked down. I added minced garlic to the sauce while it simmered because I only had a little amount of green onions on hand. Perfect! Thank you for sharing.
I wonder if 200 years from now there will be a historian trying out snoop dogs wings
We got his cookbook as a gag gift during last year's office Christmas party, and to be honest all of the recipes looked great!
notpopeye duuude try them they are %100 legit!
"Today, we shall be sampling a chicken recipe from the fabled Kenny Rogers' Roasters."
Thank you for these videos. I enjoy them and they are always over far too soon. They've been almost like a good friend over the years.
Ye olde wings.
.
@@felixargyle1285 .
Thank you for posting this Townsends! I was feeling melancholy due to the never ending pandemic lock down. This lifted my spirits!
Just wanted to comment that I ordered a mask from your site and Lauren (your wife?) was a sweetie! She sent me a picture of the fabric choices and I sent y'all some sunshine from Florida 🌞 Hope it worked!
Lauren is his daughter :)
The whole time I'm watching this I'm thinking "Oh yeah, that's gonna taste good", "yep, that's also gonna taste good". Now I need to cook some chicken and mushrooms with lemon
Maybe this was meant when you have people over (hence the bon amie name ([good friend]) . Cook these up and also prep the chicken, these are good in 15 minutes as a starter and then the whole chicken would be ready for main course ?
Back then they didn't do courses like we do today. Service à la russe as it is called formally only came into use during the 19th century in Western Europe and North America. Before that everything you were serving was just put at he table at once and people could take whatever they wanted in whatever order they preferred.
Just out of curiosity, has PBS approached you for any kind of series? Your content seems like it would be perfect!
When brothers think alike
He discussed this a while ago. It's easier to reach a much larger crowd by doing youtube rather than being held to parameters and told what they can and cannot cover in terms of topics.
I'd rather him be on TH-cam so we all can enjoy his show. Not everybody has cable.
I actually am overjoyed when I see uploads from this channel. Each video radiates such positive energy.
Thanks for sharing the recipe. I will definitely try making this. I bet the recipe would work with any cut off chicken, like boneless chicken thighs, skin on!
I use chicken thighs along with wings!
I would think it would work with about any part of the chicken, even the breast. You might have to adjust the cooking time for larger pieces, but that wouldn't be very hard to do. If you used the breast, cutting it into long slices might be a good idea. They call them "fresh chicken tenders" in my area and charge you for cutting them, so might as well cut them yourself. That's what I do, anyway. It really doesn't take much to cut a chicken breast into those strips about an inch or inch and a half wide and it will save you at least a dollar a package, maybe more.
I was thinking the same thing!😂
What did yall use in place of cullis?
Cullis just means stock, so he used chicken stock (chicken broth).
That recipe looks so delicious and so easy to prepare. Thanks for sharing with us Jon.
Now this I can cook, I can find everything relatively easy and at low costs!
Wait till you see what he does with a chicken, some sticks and a piece of string.
I absolutely LOVE the fiddle music
Well…I made this dish today; and it is indeed spectacular! So delicious and it did fill my kitchen with wonderful aromas! Wow! This recipe is going on the rotation, it was THAT good!
"set those aside so all those flavors-"
Me: -get to know eachother?
but that's another show
@Bee H. Oliver Babish and son.
@@kaylawuvscookies Would definitely watch it
I believe it’s referred to as “marry”
I'm waiting for a Townsend and Babish video, would be the shiz
You had me at wings, you had me at wings.
Love you, man! Thanks for the recipe!
Your excitement that comes over when you try your cooked food is infectious and makes me smile 🇬🇧
Having missed the first war of 1812 re-enactment of the year in my area, I am so grateful for your videos. Thank you.
I had tried this and it is over the moon! It’s super easy and is honestly a show stopper at any get together! Thank you for the video!!
Thank you for the happy time travel away from these strange days and back to the 18th century!
Okay you got me I will probably try this recipe. Because I love chicken wings, and all the other things you're throwing in there with it. The truth of the matter is I can't stand for a long time and I think I could make it to do this one.
I didn't know I needed your tiny spatula till I saw it. I need that tiny spatula!!
Dollar store wooden spoons
Your excitement and smile certainly tells us how delicious this recipe is. ❤😊
I love these videos so much. They bring me joy :)
I dearly love these videos. Thank you.
By the way, green shallots are the greens that grow from the shallots, same as the greens that grow from oniojns/scallions/chives etc but they are from shallots and actually my favorite of any of those by far. I never knew how delicious they were because never found them in stores until I grew my own and tried them and had so many that I dried them and they tasted "Outstanding" for months and the flavor of these greens are MUCH different than the others, but still, of course, with the slight onion flavor as shallots mimmick. I use shallot greens in everything now, no longer chives, scallions, spring onions or green onions as all the other are a complete failure, in my opinion, in comparison, especially when the shallot greens are dried.
Thanks for sharing this. Much appreciated and God bless.
Hey, John, I just wanted to let you know that I bought a knife from you guys this weekend to show my support. I've been watching for years. Please, keep it up!
Im fascinated with the recipes. You share them with such enthusiasm. Thankyou
This was fantastic! Thank you for posting this! I love that era!
Your show always brings me joy. Your joyful zest for cooking these traditional recipes is really helping me get through the darker days. Also, you really make me want a hearth-style oven like the one you use in your videos. Nothing beats cooking with wood charcoal!
Also, I always keep whole nutmeg on hand because of you! Lol!
I am always happy to see you in this cozy kitchen. I wish the video was a little longer.
This actually looks really good I love the lemon dynamic it goes so well with chicken usually im sure this recipe is no different
Jon I was salivating just watching this. I am certainly going to try this soon. It looked so good I could swear I could almost smell it. Oh the delicious aroma that must make! Thanks so much for sharing yet another wonderful 18th century recipe. Have a delicious day!
we have just finishedmaking and eating those wings fantastic thank you for a wonderful recipe and for having a great channel That's educational and fun we love your videos and can't wait for
Thanks for this recipe. My wife kept making fun of me for watching your channel. But after making this recipe for her (I used drums and thighs over rice with the gravy), she said it's one of the best meals she's had. Thanks Townsend!
I have made these wings several times. They taste truly fantastic. The marinade and even the cooking is maybe much more rustic feeling than modern recipes which look so appetizing while they are being cooked but the final flavor is just amazing and unlike any other chicken I have had. Highly recommended.
made it today!!!!
WHOA
ok was not expecting it to be this good, I used wild onions instead of green onions because I had no other onions, I will for sure make again!
Another wonderful recipe Master Townsend.
Tried the 200 year wing recipe. Had to step it up a bit ,cooked 70 wing pieces for the group of us. Added homemade bread w/ramps butter and wild garlic mustard potatoes. Turned out excellent! Thank you
I am totally making this! My Mom loves chicken wings, and I'm always in search of new recipes.
Thank you for your continuous delightful delivery of 18th century food offerings. I'm incorporating many of these seasoning and prep ideas into my own cooking experiments.
This is seriously one of my favorite recipes for chicken. I've served it for a dinner party using chicken thighs and everyone loved it! Thanks for this
How much of each quantity did you use? I am planning to make it, but I am unsure of the quantity. Would 1/3-1/2 cup of each raw vegetable be enough for two chicken thighs?
I wonder how and when people started separating the different parts of meat to prepare and eat. In regards to your realization of mentioning the wings themselves rather than cooking the whole thing. "Who was the first person to ONLY cook the wings?" an inquiring example. Interesting mystery.
Refrigeration probably played a good part in separating meat parts, without salt curing them, of course.
I was thinking about that, too. It seemed to me you could only separate the parts of the chicken if you had a lot of them to do at once, or had refrigeration to preserve raw chicken. But one thing that I remembered is when people are roasting chickens, especially back then, the tendency for wings to burn before the chicken is cooked was an issue. There are many ways of trussing the bird or otherwise mitigating this, but I would not be surprised if someone just decided to cut the wings off all the chickens they were roasting to save time and cooked them in some way separately like this.
Probably the butcher :)
In my area (American Southern States), cutting up whole Chickens was often done as a matter of shortening cooking times, Hogs were cut up to shorten curing times, and beef was rarely consumed.
My father relayed this to many years ago; he grew up without refrigeration. The family Smokehouse is still standing, although it is no longer in use.
My grandmothers and fathers where farmers. They also kept animals and did the butchering themselves.
They always used the whole thing. Of course they trimmed some stuff, but everything was used.
I guess some parts are just better suited for some things as others. Like making aspik out of pig feet.
And you cant store the thing as a whole and most of the time couldnt eat the whole animal. you need to cut it up anyway. Soo.. i guess thats it. Storage and intended use.
I am not sure how the meals are called in english, but in germany there is a thing called kesselfleisch and schlachtplatte. The former is made almost directly after butchering and contains organs, meat from the head and belly.
So I just made this (with a few alterations like hot sauce more lemon juice and some more pepper) and it was fantastic will keep this in the ledger!
Plot twist if time travel were possible:
"International visitor shocks town council with hitherto unheard of herbs and spices, in a most refreshing and interesting take on everyday food."
Thank you for your content. It's interesting, historical, and practical
Best show on TH-cam. This is a great looking recipe. The Chicken looked very tender.
4:03 I believe the term is “get to know each other”
Wow so great to know that our ancestors cared so much about what we do in the modern day-good homely meals. Makes me feel so connected to past generations of humans regardless of culture 🤍
Super simple! Definitely going to try this out! Thanks for the quality content 👍
Thank you Jon! I love your channel and I love your enthusiasm!
Love these cooking recipes, thanks for your continuing content.
I do suggest adding some sort of drop shadow or stroke behind the text shown on screen, especially when placed in front of a white background like the inside of the building. It will make it easier to read.
Do you mean the recipes that they flash on the screen?
Some of the best recipes are simple. Also parsley goes great with chicken. Cool recipe.
As a professional, chef, this looks awesome!
Shallots are milder than spring onions, but I agree with you that spring onions are a better choice. Cooked shallots are so bland. What a lovely dish! Thank you for making day brighter! PS: I'm frontline, so I come here to relax and reflect. Once our stores aren't rationing meat, I'll happily try this. Thank you!
Wings are my favorite meal! This recipe kinda reminds me of rotisserie chicken wings! Looks very savory and delicious! I’ll totally make these one day! Thank you! 😊🍗🍗🍗
In French, "Bonne Amie" means "Good friend", so the title translates to "Chicken the good friend way".
Sooo happy to see you back!! 👍👍👍💖
It looks so elegant, for being such a simple recipe, using chicken wings. The flavor combinations are on point. Cheers!
Wow! I’ve never seen such a reaction over a recipe. Thanks, John!
one of the best channels on youtube by far. great video, guys.
Ah yes. The Flavor savior
I cannot believe I love this channel as much as I do!
I swear he and modern history should join up to do a cooking episode both have a amazing love of history and I've learned so much from both men
What a wonderful recreation, you do such a great job on these.