I have made this so many times and can you believe I learnt a new trick today. I once burnt my peas pudding bag onto the bottom of the pot cause it sinks of course especially if you put the veg on top of it which I usually do. Never thought of tieing it onto the pot handle. What a great tip!!! And you cook it all just like your parents with the apple in the dressing, and they make best dinner. I love watching your videos. Keep up the good work.
This video reminds me of the time when I had gone to Newfoundland to visit my great granny & 3 great aunts keeping company with my granny, mum, my 3 aunts & 2 uncles....granny was missing her mum back in Newfoundland & great granny had made Jiggs Dinner 😊 How I miss her😢 & miss her cooking 😢
My mother is from Cornerbrook/Gambo. She has passed bug I absolutely loved her food. She had no recipes- everything was in her head. So happy to find you! 😊
I split my time between Quebec and Ontario, I always see cured naval beef in the groceries on the Ontario side. Glad I googled it, looks amazing, makes me wanna head east and try the real thing!
Yes I know lol but saying cooked dinner on youtube will have people confused. I didn't get a chance to explain the difference in the video. It's not that deep lol
Great video I don’t use flour to thicken my gravy ever. Instead, I purée some of the vegetables with more onions to thicken my gravy. The gummy flour doesn’t suit me well. Thanks for a great recipe. Will be making it soon.
Growing up , I watched my grandmother tear the bread apart , we never had the gadgets of today , to bad cause I’m sure it would have made life easier. 😉 I’m just wonderin? The savoury was that something you always used? We only ever had poultry seasoning, now I find they use that a lot? I’m currently living in NB after having lived in Ont for the to long! Geezus what I wouldn’t give for a night of old times…😥 My grandma made the best doughballs, and homemade bread. We use to have blubbery grunt . Thanks for sharing your video , 😁
Hi! Cooking a whole chicken will always vary depending on the size of the chicken and how hot your oven is, there's no way for me to tell you an exact time. I always recommend using a thermometer to be sure!
@@SamAndFengCooking I preheated the oven at 350 then I put my chicken in and it was a small country ribbon chicken )the ones you get in the bag) and after a half hour I took the lid off and an hour later the chicken wasn’t cooked it was very wet.
I don't think I have ever cooked a full chicken before. I think I will do a smaller version of this with a reconstructed chicken roll instead, with the skin of the chicken and the meat from the thigh.
I have made this so many times and can you believe I learnt a new trick today. I once burnt my peas pudding bag onto the bottom of the pot cause it sinks of course especially if you put the veg on top of it which I usually do. Never thought of tieing it onto the pot handle. What a great tip!!! And you cook it all just like your parents with the apple in the dressing, and they make best dinner. I love watching your videos. Keep up the good work.
Thanks!! 🤗 I actually thought tying it was already a thing haha the apple in the dressing is the best!
I make jiggs all the time, actually making it right now. ! Your instructions are great for someone that’s never made it before.
This video reminds me of the time when I had gone to Newfoundland to visit my great granny & 3 great aunts keeping company with my granny, mum, my 3 aunts & 2 uncles....granny was missing her mum back in Newfoundland & great granny had made Jiggs Dinner 😊
How I miss her😢 & miss her cooking 😢
You had me at "The More You Know"!!!! lol 'Loves it!"
Missed my home province food and decided to look up recipes. You just got a new sub!
Thanks I washed this video to remaind how to n make it. I didn’t make for a while. So yummi 😮
Well I never knew what peas pudding was, I knew the children’s rhyme, but now I will make it. thanks for this great post.
great job have me cravin for salt meat now could eat a bucket
My mother is from Cornerbrook/Gambo. She has passed bug I absolutely loved her food. She had no recipes- everything was in her head. So happy to find you! 😊
i have never made jiggs dinner, but this video is very easy to follow. Going to find one peas pudding bag first!!
thanks I wanna try this so
We just did the salt beef or ribs and veggies for our jiggs dinner.
Fantastic meal followed by hash leftovers the next day.
Good video.
I split my time between Quebec and Ontario, I always see cured naval beef in the groceries on the Ontario side. Glad I googled it, looks amazing, makes me wanna head east and try the real thing!
Yes you have to try it!! I'm in Ontario and the salt beef here comes from NL! So you can try the real thing haha
@@SamAndFengCooking cool, yes i noticed the Nfl logo on there👌
buy chaulkers brand
Excellent clarity ! Thanks a million!!!
I have never had a jiggs dinner, or peas porridge, but I'm wild about corned beef and cabbage. So it's a good bet I'll like this too.
If it's inside the chicken it's stuffing, if it's cooked separately it's dressing. Cheers!
That looks absolutely amazing. Where does one find a lady that can cook like this nowadays:)))
Thanks for making and sharing your video:)
newfoundland or an asian wife.
If you include any meat besides salt beef, it then ceases to be a Jiggs dinner, it’s now a cooked dinner/ Sunday dinner. Jiggs dinner is saltmeat only
Yes I know lol but saying cooked dinner on youtube will have people confused. I didn't get a chance to explain the difference in the video. It's not that deep lol
Says who ?
Great video
I don’t use flour to thicken my gravy ever. Instead, I purée some of the vegetables with more onions to thicken my gravy. The gummy flour doesn’t suit me well.
Thanks for a great recipe. Will be making it soon.
Interesting! I've never seen that done before
What part of the Island are you from? I am born and raised on the West Coast - Stephenville area!
Awesome! I'm from Twillingate!
Omg I’m from stephenville . Smith/ Fulford
The yellow turnip/rutabaga is also called a swede. :-). The more you know!
Friggs sakes, now I gotta go get the ingredients.
Growing up , I watched my grandmother tear the bread apart , we never had the gadgets of today , to bad cause I’m sure it would have made life easier. 😉
I’m just wonderin? The savoury was that something you always used? We only ever had poultry seasoning, now I find they use that a lot? I’m currently living in NB after having lived in Ont for the to long!
Geezus what I wouldn’t give for a night of old times…😥
My grandma made the best doughballs, and homemade bread.
We use to have blubbery grunt .
Thanks for sharing your video , 😁
Wow I'm sure hers tasted so good!! We always use savory these days!
So I followed the steps but my chicken didn’t brown up at 350 degrees. It was almost like it wasn’t cooked.
Hi! Cooking a whole chicken will always vary depending on the size of the chicken and how hot your oven is, there's no way for me to tell you an exact time. I always recommend using a thermometer to be sure!
@@SamAndFengCooking I preheated the oven at 350 then I put my chicken in and it was a small country ribbon chicken )the ones you get in the bag) and after a half hour I took the lid off and an hour later the chicken wasn’t cooked it was very wet.
@@OutdoorWarrior ah that's odd! I think it should be cooked by then or at least starting to brown, how long did it take in the end?
@@SamAndFengCooking about 3 hours
Partridge berry pie ! Yes by '
I don't think I have ever cooked a full chicken before. I think I will do a smaller version of this with a reconstructed chicken roll instead, with the skin of the chicken and the meat from the thigh.
Don't forget beets potato salad , partridge berry pie , and egg potato salad ...yummmmmm
I love New Found Land. ♥
The Newfies learned this from the Portuguese!
Mmmmmmkay🤣🤣
Cabbage takes longest to cook? You have to be kidding, its going to be falling to bits way before the carrots will be even getting soft
THIS IS NOT JIGS DINNER 🤮🤮🤮🤮🤮🤮🤮🤮🤮
Yes it is jigs dinner. Not sure what your cooking.