Too Much Butter?? - Butter Boiled Chicken - 18th Century Cooking - Townsends
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- Опубліковано 28 січ 2022
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As a carnivore, this is a thing again...
ok
ok
Instead of seeing it as expensive, take that butter and let it cool down and then cut it into pieces. You'll have seasoned, chicken flavored, clarified butter. That would be bomb
great for sauces for different dishes
Smart thinking
The problem is clarified butter doesn't have any of the dairy parts that make butter butter. It's just the oil.
is that a problem? Just some nice seasoned ghee butter
@@kirkrotger9208 It’s not really a problem. It’s just something that isn’t whole butter. It’s chicken fat and ghee.
One minute we're stirring stale bread with cheese to make 'soup', the next we're boiling a whole chicken in butter. Our ancestors really lived by the 'famine and feast' doctrine.
@DnB and Psy Production andddd nothing's changed.
@@johnasee2049 idk, most people arent living in famine anymore. In the developed parts of the world anyway
@@shalala4571 they weren't going to the moon either..
Edit: meaning, things have progressed, but separation between the elite and the bottom hasn't changed.
@@johnasee2049 ah, i agree with that. Altough it doesn’t bother me
@@shalala4571 Your fellow man stuggling not affecting you is a very odd sentiment.
It’s interesting how this is such an odd concept until you realize it’s just a whole chicken deep fried in butter
Deep frying in processed seed oils that bind to LDL cholesterol and cause plaque to build up in the arteries though?
Completely normal, next to no one gives it a second thought,
I’m in, I’m gonna do a rub on the outside though. Maybe even baste some yolk over it in a really thin layer then bread that sucker till my heart stops just looking at it.
@@Sagesat I thought you could do deep frying with lard ?
@@moonflowerviewing91 Yes you can... Where did I say you couldn't? I'm confused where that came from lol
Looks more poached than fried, but either way, I'd eat it like a lion on a gazelle
Made this with mashed potatoes and a side of greens :) some changes I made: I added garlic to the pot of butter, I reused the chicken flavored garlic butter for the potatoes, and I broiled the chicken for ~ 7 minutes to crisp up the skin. ABSOLUTELY DELICIOUS!!!!! Going to be using the leftovers in chicken and dumplings! If you’re thinking about trying this…DO IT!
I'd probably do the same. Some garlic, onion, and maybe some standard chicken seasonings like thyme or rosemary. They're all fat soluable flavors so they'd give it some great flavor. Ginger would also be good.
Also kind of reminds me of a common Chinese cooking ingredient: scallion oil. They'll fry green and white onions, ginger, and sometimes garlic in oil, then strain and use the oil to cook foods including chicken dishes.
Char broil💯💯💯💯💯💯🔥🔥🔥🔥🔥🔥🙏🙏🙏🙏
You can freeze the butter and use it the next time instead.
@@Ken-fh4jc uhhh…okay? lmfao
@@Ken-fh4jc just drink it all like a true Chad
One thing to note is that pre-industrialisation chickens were A LOT smaller. To get closer to the originally you'd need to up the amount of seasoning.
or use a cornish hen
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
Leave the cult out of this, @@dizo-jp2td
@@dizo-jp2td ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn
@@dizo-jp2tdSatan cheers in glee when you proselytize.
To me, this sounds like a good way to deal with an old stewing hen (or even an old rooster) that really needs a lot of help to not be dry and stringy. Plus the remaining (now flavoured) butter would be good for chicken fried anything.
I bet that's the point of this recipe!
Yeah, that was my thought as well. This is something you can do with an older chicken that’s finished laying, it probably doesn’t work as well with modern roasting chickens since they have a milder flavor, so you want to add more spice/flavor to the modern chicken?
Maybe back in the 18th century, prior to modern hybridization, most chickens were less tender? Just guessing?
@@giddingsrocks Not even a guess, we know that Chickens were kept mostly for their egg laying ability, so by the time you eat them they are old, much older than the chickens we eat today.
@@Ishlacorrin yep. Around me you can get old layers from some of the local farms and they are very very different to normal roasting chickens. Much skinnier, not as plump, and more stringy. Make really good broth though, and the meat works fine in stuff like soups.
For those who don't know, clarified butter (also know as ghee) is basically just oil. But unlike oil, it doesn't stick to what it cooks. So you won't have a super oily taste or texture.
Another really nice use for ghee is when you want to cook with butter but you need to make your pan "smoking hot". Smoking your pan and then adding butter is going to burn those milk solids and give you not just brown butter, but black butter. You don't want that. But if you use ghee, it has a much much higher smoke point (closer to avocado oil) so you can get it pretty hot without affecting the taste.
And yes, normally with butter dishes that you replace with ghee, you want to have a side of it for dipping. No different than butter poached lobster... which comes with a side of butter.
Even with deep frying if done properly very little oil actually gets into the food. Well, less than what most people would assume might be more accurate.
Abe ham ambani nhi ahi my man cant use for cooking
Burnt butter can work with some ingredients..
Pork meatballs get a nice taste to it, if you have charred it a good bit in butter.
Serve with cauliflower in white sauce, seasoned with nutmeg to taste
Not to be ‘that guy’ but clarified butter isn’t ghee. Ghee is taking clarified better a step further. Clarified butter involves removing the milk solids and water from butter, whereas ghee leaves those milk solids in and toasts them to give the liquid a nuttiness prior to removing the milk solids.
Dude, ghee isn't clarified butter. It is far more expensive than butter. Ghee is a thick semi-solid and oily thing made by heating the milk cream. It is nutty in texture and feels like a thick paste
I tried this over the weekend... it turned out exactly as Jon described, not very buttery, quite tender and absolutely delicious. I didn't flour the outside but did the herbal rub instead. The skin was semi-crispy and close to perfection.
I believe the lack of buttery taste is because the milk solids are removed and there is a lot of buttery flavor in it. I find clarified butter rather bland.
I'm getting the urge to what the blues brothers 😂😂.
When I was getting my culinary degree (20 something years ago), I was an apprentice to a French chef and we made something very similar. We "boiled" filet mignon in a "vat" (Big ass 50 QT pot) of butter. It was for a big fancy 12 course dinner for a bunch of rich folks. The meat was beyond tender, even for filet mignon standards, as you could cut the meat with a playdough spoon. Later on in my training, I was on my 2nd apprenticeship, and this time we made duck confit, but in the oven. The method is very similar, as you use a deep massive roasting pan, load up your ducks in the pan, and we used enough butter to where the ducks would be submerged in the butter. With us doing this method, the butter takes on a richer flavor with flavorful notes of roasted nuts. After you roasted the confit, you allow it to harden in a cool place (walk in fridge for us), and this allowed the meat to be preserved within the fat. Ducks are naturally fatty, and it added even more fat and flavor to preserve them in. Thanks for bringing back those memories! If any of you want to try this method, I suggest using cornish hens!
Good suggestion. Thanks!
That's so smart! I love the creativity behind letting the duck rest in the butter/fat and waiting for it to solidify as a way of preserving it.
My dad was a professional chef in the 90s so usually I troll comments like yours but you are 100% right and clearly know what you're doing
The way we did it was to simply take the left over carcasses/legs/wing, rip off every last bit of fat, remove the remaining meat, bones go for a broth, fat gets rendered in water and cooked till dry. Take all of the remaining meat, juniper berries, pepper corns, all sorts of other stuff, and put them in the pot of duck fat turn down the pot of fat to around 140f, let cook from mise en place till close, turn off heat, let meat and fat solidify in the walk in, forget about it for a month. It was amazing.... The duck fat would then be used on toasted ciabatta or some other such use.
Like, nothing went to waste on the ducks, except for the cooked out bones, but they were almost totally dissolved in to the stock at that point, so there was very little left that could be called "bone".
"The meat was beyond tender" - sounds like what people say about sous vide.
Butter boiled chicken with some mashed potatoes and stuffing as sides makes a ideal supper in my book.
Would add some corn on the cob myself.
And make some of the butter you used to boil the chicken into like a butter gravy with a hint of chicken so that you can coat the chicken in even more of that yummyness
Season with a healthy bunch of rosemary, celery seed and savory and you got a winner!
@@zyanidwarfare5634 and add the butter to the mashed potatoes too
I like braised cabbage with my chicken during the winter.
The clarified butter is now mixed with the chicken fat, which would be a fantastic finishing oil for soups!
I've never had chicken poached in butter, but I've certainly had steaks poached in butter, and those were delicious, so I'm IMMEDIATELY planning on trying this on a smaller scale with thighs.
Is it good?
Great idea!
This must have been gross…amber 👀😂😂😂😂
It looks like they deep fried a chicken in butter and I have to say I'm not mad at them for that😍😎🍗
Its more poaching than frying, you at least usually cant get butter hot enough to really fry something.
You can tell it wasnt fried because there really was no crisp on the skin. I think it would still be really tasty but sticking it under a broiler for a few minutes to crisp the skin would probably make it a ton better.
That’s what I call soul food
@@Dudeston or baste it in its fats in a stone or earthen oven
@@Dudeston definitely
I'm so sorry to hear about the loss of your father, Jon. I hope your family finds strength during this tough time. Take as much time as necessary away from the channel, we'll still be here to receive your content with open arms when you are ready.
Absolutely! Well said.
I lost my father a month ago. My thoughts are with you Jon.
@@winghun Rest in peace to your father sir
@@winghun blessings to you and Jon Townsend during this time of loss.
@@winghun my condolences to you
My mom did chicken like this when I was a kid and when you were putting in the spices I new they weren’t enough.
When you lived on a farm and made your own butter the expense was not a concern lol.
Clarified butter (ghee by another name & slightly longer cooking time) is actually inexpensive to make, even if it's incredibly expensive to buy pre-made from the store. You just need low heat, a lot of time, and pre-heated jars to pour the clarified & strained butter into. (I use mason jars, starting from a cold oven, and give them 270F for 10 minutes shortly before it's time to bottle the butter. That's done to sterilize the jars and ensure there's no water, which can cause rancidity issues--the same reason why you carefully simmer and separate out the milk solids from the milk fats.) I tend to buy butter when it's on sale, or from Costco, and can it in 10 ounce jars so that it's easy to get out & use. There are a lot of demos online on UA-cam and other locations; do your research, be safe & clean in your cooking & handling, and enjoy the delights of ghee in your own home. (Best of all, it has a much higher smoke point than regular butter, once the milk solids are removed, so a lot of the butter flavor without as much of the risk of burning it.)
This is a rarely used cooking technique known to classically trained chefs as ‘Poêler’ (steam frying or braising in butter).. used for meats which are at risk of becoming dry/stringy because they are low in fats, primarily game fowl. It was taught in my training in the 1990s but is no longer taught to apprentice chefs in my country (Australia) it may or may not be Dutch in origin but it was certainly once practiced all over the European continent. It can also be done with considerably less butter so that the top half of the bird (at the time, the cook will typically turn it over halfway through cooking..) is steamed. Best.
You’re probably right about that Dutch assumption. From what we’ve seen of the Dutch in that time period, this is right up their alley.
@@brendan5260 hi, thanks. I don’t have any special insight that this is Dutch, it’s what Mr Townsend said at the start of the video is all. Best.
Repent to Jesus Christ
“Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.”
Matthew 6:34 NIV
J
As a french canadian, the fact an aussie correctly spelled "poÊleR" (with accent and "er", as it is the "infinitive" form of the verb) was oddly satisfying; cheers, mate 🇨🇦🇦🇺
I’d definitely see this doing well with foul that is not as tasty as chicken. I’d also experiment with cooking very hard vegetables or typically not-eaten portions such as rinds.
The Dutch made lots of dairy - cheese is made from excess milk/cream, so butter would also be plentiful. It was the chicken that made the dish expensive, as chickens were valuable for their eggs.
Yes this why every Nonno hates chicken. You never eat chicken in old europe
@@JRsmith. Unless you use a very old hen.
@@hecate235 which is also why it calls for boiling it for an hour as an old hen is tough
I've read until they got too old.
The video title is "18th century".. it did not say Dutch or Europe
Wow the moment the video started I was immediately in love with the rooms ambience and the music!
Little did they know that hundreds of years later we’d do chicken “the ocky way”
I’m always amazed at how much people loved nutmeg back then.
You could probably count on one hand how many cook books DONT mention nutmeg.
Nutmeg smells like pepper 🤔
Hey nutmeg is fire dog, don't hate.
In 300 years when some food historian finds the recipes for all the processed food we now eat, they are going to comment on how we put MSG and corn syrup in everything.
Nutmeg is actually both Hallucinogenic and toxic at high doses.
Nutmeg IS amazing. It can give such flavor. I add it to anything that can, it gives a flavor that nothing else can, and nobody knows what it is lol.
This almost seems like an 18th Century version of deep-frying a chicken as is done for turkeys at present-day Thanksgivings.
thought the same
You americans deep fry your turkeys? How does that even fit in the deep frier lol
@@Chadgigington Just fill a big pot with oil. Or use a turkey frier. That's a thing. We manage to burn a fair number of houses down every year in either case.
@@Chadgigington Carefully
Only partially kidding - most folks I know that do it fry them outside, in a large pot filled with peanut oil on a propane burner
edit: The vast majority of folks do cook them in the oven though
Yup...and just like now, that week the 'Town Crier' would have stories about whose hovel burnt down. : D
I like how he reacted more excited when trying baked onions than with chicken with herb spices boiled in butter
I made this just today using a spice rich rub and it is singlehandedly the best chicken I have ever made and ever eaten. The meat was so tender and moist it was just falling right off of the bones
John: "I've no idea what's going to happen to this poor chicken!"
The poor chicken: *deathly, headless silence*
I don't know why that tickled me so much but the delivery was brilliant 😅
Yeah--whatever was going to happen to the chicken happened a long time ago. 😂
@@CthonicSoulChicken are...are you the chicken?
@@garychief2338 Oh no! The chicken is back for revenge!
Sounds like a good holiday alternative to turkey with some extra herbs and spices. Also, the clarified butter can be frozen and used to sauté veggies, potatoes, and toast rice😋
clarified butter can just be kept in a tin. You don't need to freeze it.
@@jobansand not after it's been in contact with the chicken which is what the author of the comment was suggesting
@@jobansand True but I imagine with sooo much butter, mixed with even more rendered chicken fat, it might be prudent to store it in the freezer for long term use!
@@be.A.b Exactly. Once it has those "contaminants" in it so that it isn't just clarified butter it would need to be frozen for long term storage.
slices of roasted turkey then pan fried in butter, are exquisite
I'm going to try this but I'm going to use a cornish hen instead. The butter left over can be used to make a wonderful sauce or frozen in cubes to add in to other dishes later on.
That is a great idea 🙂
in the last two days, i've wateched more of your videos than i have lived in years. your videos are just the best! carry on with thw good job!
I think this must have been a method of cooking older chickens. growing up on a farm in Ukraine we rarely butchered them young, usually it was when they could no longer breed, and by that point the meat would start getting dry or mealy and most of the time went for noodle soup. this might have been a method of tenderizing some older fowl to make it tastier.
I can feel the tasties, juiciest meat of the chicken that you mentioned there. Must be a good & great feast. 🍗👌
@Heartthrob Goswamy What the hell are you talking about? This is a history food channel. Get out of here with that crap.
@Heartthrob Goswamy You will be cooked alive in clarified butter at some point to tenderize your sour thinking
@@highpineapple Don't feed the troll.
@Heartthrob Goswamy ah a weirdo well tell me what you think of this chicken??
It's worth keeping in mind that this technique becomes less expensive the more chickens you cook with it, unless you don't plan on re-using the oil.
EDIT: Leftover oil can be used for the next chicken, or used in other food. It does not need to be discarded after each use. It was painful needing to clarify this.
And they get better every time
But you’re supposed to serve the butter with it I think.
its not expensive at all no matter how many your cook,clarafied butter is available to buy by the gallon indian restraunts use ghee to cook with for all the benefits it has
additionally, you can drink the oil
@@gamercatsz5441 But you wouldn't be serving ALL of the butter with it. Probably enough to fill a gravy boat and I'm thinking they would absolutely have some bread slices or rolls to go with this.
I'm starting to see why the average life span was 19 years old
I started watching this channel around 11 years ago pretty religiously; it's lovely to see how much they've grown from several thousand subs to a few million and have grown in popularity
I imagine the Dutch had a lot of cows, and therefore way more butter than they could easily use. This looks like a real good use for it!
You're pretty much nailed it yeah. That's also where out move of cheese comes from. It even might be the reason why we're so tall, according to some studies.
Still, if this recipe and our cheese is how our cuisine is represented, I'm fine with that. Most of it is rather boring or plain unappetising if you ask me
Or perhaps they reused the clarified butter for multiple purposes.
I was thinking this too! Butter must be super cheap there!
@@A_Casual_NPC well. dairy in general isnt that popular in east asia, and we're known to be shorter on average. The only asians that eat a lot of butter and dairy are our mongolian and nomadic brothers, who are known to be big and burly....hmmmmmmmm, you might be onto something here.
The dutch owned half the world they had an excess of most things if my history is right
Grew up with "butter fried chicken"- mom would flour chicken breast or thigh filets and fry in a skillet of butter over low heat. The little bit of flour gave nice color and crispness.
Same thing in Chicago in the 50's. Mom seasoned the flour with salt and pepper and cooked it in a large cast iron skillet. Remove cooked chicken, drain off most butter add flour and make a roux. Add whole milk or cream and you have white gravy.
I’m about to
Make both these
@@mikedeboer488 stop you're making me fkn hungry dude lol but they do that up north too?
Reminder - the bird was much smaller then, hence a smaller pot.
These videos are so calming. Thank you.
I know expense is something we all tend to gravitate towards with this dish, but I was just thinking about something in regards to that. Wouldn't the chickens of this period have been noticeably smaller than the ones we have now? That could possibly contribute to less butter needing to be used. I'm also willing to bet that the newly seasoned butter would have been used for all sorts of things in the coming weeks after this meal was prepared, as to not waste it.
I'm no historian, so I would love to know what Mr. Townsend and other experts would think of these ideas.
True, and I think the verbiage leaves a lot of room for interpretation as well. "Covered in butter"... just could mean enough to completely coat, no?
A slice of bread with chicken flavoured butter. Now I want to try the recipe just to try the re-use the butter.
@@milanzenka2500 yeah I'd be shocked if they threw away the excess butter.
Would you recommend serving this with a side of butter dipping sauce? What about adding a pad of butter on the chicken after it's served?
@@Steinmetal4 Exactly what I thought too. It seems he went out of his way to read it as 'submerged' in butter rather than covered in butter.
yes please.
their chickens were probably smaller back then. I'm sure this would be great and not too difficult with a Cornish hen.
Oh my God thats an idea do three or 4 in something this size yum
Smaller and tougher. Those even 100 years ago didn't eat broilers at 12 weeks as we do today. You ate a tough laying hen at the end of its productive life.
Or a rabbit
@@troynov1965 It would be great for a tough, dry, lean meat like rabbit.
My dad (85) complains supermarket chickens are small compared to the ones they raised at home for eating when he was a kid (40s and 50s).
What a wonderful video! Also love the length
I can see the angry chef now "call my chicken dry will you !! I'll show you!!" Starts boiling chicken in butter lol
My grandmother used to make this with potatoes and corn as sides. She'd use the butter from the pot to also season the sides 👍
Was it good?
@@chefbezos. Some of the best food I've eaten 😀
I miss her
@@JonnyQuest64 you miss this other guys grandma?
@ Random...I was trying to figure that out too!🐱
20 years experienced cook here, it's basically "confit", just like a duck leg you find in French restaurants. You could've have dry brined the chicken before and the results would've been even better! Cheers!
I'd section the chicken, marinate,.
I'd go skinless.
Fryers\self butcher, is so much cheaper anyhow.
All those fancy names for deep fat fried. Lol
@@AminJones please don’t cook anything after that skinless comment. Lol
Wonderful.
I also agree with one of the comments below about the clarified butter to cook the chicken and keep the clarified butter with the chicken juices for later use.
I use ghee often in cooking, I've made clarified butter myself a couple of times (Though I usually just buy ghee in a jar), I should try this some time.
Very interesting preparation of fowl. It looked good. Thank you for sharing. ❤
True story: About 13 years ago, I was in a college for culinary arts, and as part of a "principles of meat cookery and analysis" class, we all prepared whole chickens using different methods. My friend and I went with a brine and deep fry method. It was, without any exaggeration, the most flavorful, juiciest, FLAWLESS chicken I'd ever tasted.
Anyway, I'm gonna try this in the near future, because I've been chasing that high ever since.
So… brine it and deep fry it? Gotta try this….
Let us know if this works out again! It sounds delicious
Can you tell us the recipe? I want to try this
@@shadowfor1995 I don't remember the whole recipe, but there are lots of guides on how to brine a whole chicken. I think we kept it simple and went with just cold water and a bunch of salt, and an immersion blender to dissolve the salt super fast. After the bird's had its time in the bath, make absolutely sure to dry it THOROUGHLY, inside and out, even under the skin. We had the benefit of a full-size deep fryer, you'll probably use a BIG stock pot or dutch oven.
Best of luck!
Chase that dragon dude
I'm left wondering how much smaller a typical chicken was when the recipe was written. Today's American roasting chickens are approaching the size of small turkeys, so it's not unreal to think that the original recipe is talking about a smallish bird in a modest-size pan, and, hence, not that much butter.
*hybrids
Good thinking
Adding to what you said, I bet this recipe could also work with a quail, that gamey meat soaked in butter would be divine!
This is a good point, actually if I was doing this at home I am way too frugal so this gives me an idea to chop half a chickens worth and add the spices, then strain it out at the end so as to keep the butter "leavings".
Probably go great in rice with some broccoli or steamed greens on the side.
Or maybe fixed up into a gravy, its not that far away from using cream of chicken to make a cheap gravy. Just add flour and a bit of water? (Will have to try this, seriously.)
Doesn't matter about the size of the bird, the butter has fill up to a certain point of the cooking vessel - it is all relative.
I love this channel. Now I'm gonna have to try this.
Very nice, great video ! Thanks 👍!
I'm a professional cook and I can tell you for a fact. There's never too much butter. Totally unrelated, but I'm also Dutch.
is it true Dutch love butter?
@@aquaviii Most of us smear it on their bread in the morning and also use it a lot for cooking, I wouldnt say we love it tho, cheese is what we really love
@@paparoach158 Spread is the word you would normally use for that. "Smear" feels like you just directly used "Smeer" ;)
@@perhapsyes2493 smear isn’t incorrect though.. and would it matter if it were directly translated?
Amen! Being Dutch too, I fully agree
We have had this recipe for hundred years in our country (Iran), called akbar joojeh.
And it's still the main course all around the north
Cool
It looks like it would be delicious to me.
Iranian food bangs!
Just curious, what kind of butter is used? I used to raise goats and made goat milk butter fairly often. It does taste distinctly different than cow milk butter and I was just thinking how good this would taste with game hen and goat butter...
@@SilverScaleMA nowadays cow butter is used mostly, but in the past times it was cooked by sheep butter.
I've tired goat butter, it's very tangy and has a little sourness that i liked.
Looks absolutely delicious. Tender, moist, and flavorful.
No real difference than frying a turkey at Thanksgiving. Thanks as always for the videos.
I don't see why this would fail. We deep fry turkeys in pots of oil now. It's quite a popular method.
Except butter is way more expensive compared to the commonly used fry oil
Butter has a much lower smoke point and therefore doesn't get as hot
@@user-bo3mp8un6c not with clarified butter though.
@@zappli45 idk peanut oil is what we fry ours in. It’s pretty expensive!
@@xKipura It still has a power smoke point than say olive oil or and especially rapeseed oil
Being south asian; we use ghee frequently when cooking. Whether to fry off aromatics or for finishing a dish. Even in desserts!
Ghee is magic. Clarified butter is ghee. This will be amazing.
The other thing you could do is mix in seasoning and spices with the milk solids.
Then after the cooking is done. Rub the butter spice mix outside and pop it into oven for the crunchy skin.
Yeah. I'm guessing Asia was using butter to fry long before the Europeans invaded. Knowing that Europeans took Asian Ideas and reformed them into their culture.
Yeah this kind of doesn't make sense. I spent a lot of time in south east asia and i found it very hard to source any dairy. Milk..cheese..butter. it was either poor quality or non existent.
Now India yes. Ghee and yogurt everywhere!
@@RPI79 ah I don't mean to be rude but perhaps you misread S quisky's comment? They were referring to South Asia (which includes India) and not South East Asia which is a different region.
@@MondayMorningMist You're right. My mind inserted 'east' into it. Also, as an Australian, we always call India the sub-continent. Yes, we know it's still technically asia but we view it differently so we refer to it differently (you can google sub continent, it's a thing).
@@RabbitsInBlack No, Europeans have been making and eating butter for millennia. The Greeks and Romans referred to the northern Europeans as butter-eaters as an insult. Oldest butter found to date is several thousand years old from an Irish bog.
Didn't the recipe say singe the the chicken before putting it in the oil? In that case the flour would have given the outside a nice golden brown sear before it went in.
When you make and eat this your body is bound to vibrate with energy thanking you. Might try this this weekend. I need a Dutch oven.
This is like a cross between duck confit and deep fried whole turkey. It looks so good. I’d love that butter over potatoes and vegetables, and the butter would get infused with the chicken schmaltz and would be amazing to cook with. I might actually try this!
@stoneAnderson: Let us know how it comes out.
This is the most authentic comment I've seen. Three languages, and totally how I would explain it
schmaltz?
@@kushpaladin schmaltz is the word for chicken fat used in cooking. Jewish word. Take some chicken skins and some onions, and simmer that in a pan until all of the water is gone and the skins are crispy. Or omit the onions. Keep in the fridge for months- it’s awesome on roasted vegetables, as a stir fry fat, drizzled in soup, etc. Really good chicken-y flavor too.
@@StoneAndersonStudio It's actually a german word for either clarified animal fat or clarified butter :-)
Years ago I got a recipe from a high-class Italian restaurant for a cut-up fryer baked entirely submerged in butter. It's an expensive proposition, and I was afraid the chicken would be an oily mess inside, but not at all. It was melt-in-your-mouth tender and not the least bit greasy. Also, afterward I had about a year's worth of chicken-flavoured butter that turned out to be all kinds of useful in the kitchen.
Don't be shy...Wanna share that recipe?
@@heavenlyfrosted Well, I posted a link but looks like the Tube blanked the entire reply. So try searching "Evolving Italian -- Most Appealing Is The Sense Of Being Tended To By A Young Chef". This should take you to an archived Seattle Times article from 1993 that has the recipe in it.
I did my recent fried chicken with butter bath - it tastes VERY decadent. I love it. I'm buying all the butter sticks I can for future Fried recipes.
Recipe said singe the chicken prior to submersion. I think the Maillard reaction on the floured skin to brown and crisp it up, is what the recipe is calling for.
I think this is literally the most wholesome content on UA-cam.. never miss a video! I feel like it would just be so much fun just hanging out with you/you guys cooking stuff/building stuff.
THIS.
Definitely this guy helps sooth the world's chaos right now. Nothing better than this guy cheerfully showing us some old fashioned cooking and history
I want to go and work in his store sewing old-fashioned garments.
"Wholesome" does not begin to do justice to a man who would wear 18th century clothing while serving you an entire chicken boiled in butter.
It’s the Anti Reddit. Love this show.
I expect the butter would be used over and over again, just topping up when necessary. The fact that it is clarified suggests it is a way to stop it going rancid, - again, an argument that there would have been a pot just for cooking chickens. I also expect that the fowl would be of the stringy barnyard variety, so extra fat would help (farmyard birds always taste much better, I've had them in years' past in Europe).
The butter technique reminds me of the way the French confit meat (duck and pork) as a preservation method.
Yes, it’s basically ghee which doesn’t go rancid, doesn’t even need refrigeration. Fabulous for cooking, and good for you 😊
The chicken fat mixed in would though so you'd have to be diligent about recycling it
I love his honesty in the end he’s really cool
Good lord, that bloody music is simply ghastly, darling!
Decided to try this last week, came out great re used the butter for.mash potatoes and home made garlic bread.
Re-using the butter for potato mash is a great idea!
Oh bro I’m gonna have to do this
Sound delicious
Glad to hear someone did this. I'm sure the oil would cook out anything unpleasant but my first thought was: salmonella.
@@seankeenanoneil done it again just gotta cook it' down abit at a high temp.
I think doing this with a Cornish hen or quail might have given a better size representation of a 1700s chicken, rather than a factory farmed chicken of today. :) The spices would seem more concentrated as well.
I bet that butter was super tasty!!
I will take a good yard bird over a tasteless chicken house bird.
Yeah! The mass produced chicken are full of steroids and antibiotics
@@datboiderrty Have fun with your surprise gutworms.
@@Vulgarth1 100% they will survive the hot oil treatment. "Sushi"
@@Vulgarth1 gutworms? You do know that you don't eat chicken raw, don't you? 🤣
Clarified butter is ghee. There are dishes in India where meats are roasted in ghee, and then added in curry with loads of spices. Typically goes by the name ghee roast mutton if you ever look it up a menu. It's fascinating to find something similar in a different country. 😊
amazing! thank you chef
I believe the main function of the flour is to absorb as much moisture on the chicken before 'boiling' to avoid big splatter.
Will form a crust.
it’s more likely for texture
I think he was supposed to brown it in the pan first ("singe it" per directions?), but what you said could be it too, and for texture. Honestly I feel like the butter should have been at a lower temperature (butter boiled, not fried) , low enough to not sizzle or splatter
You can mix the flour with dry herbs like prasley.
its to make a crust
I'd say that chicken looks moist and succulent. That definitely turned out really well. Butter really does make everything better. Thanks for the great videos. Cheers!
not quite everything but yeah generally in my price range the more butter the better
not for me, that's way to much butter. also it's boiled which is my least favorite method of cooking meat.
It seems like it wouldn't have much flavor since you aren't really using any seasoning
@@syedsirajuddin6710 and in my opinion, clarified butter doesn’t have that great flavor, I’m guessing most of that comes from the milk solids, this way it’s just oily without flavor..
@@dimwitsixtytwelve Cooking in ghee is not boiling. Way above 100C.
So before all the English Common lands were enclosed, cow's milk was considered quite a cheap nutrient dense food and you could graze a cow on common land and keep yourself in butter - ironically I'm thinking the chicken might've been the pricier thing in this dish than the milk (having had a Jersey who gave more milk than we could drink so butter was a near daily task) - also what should be considered is a modern fowl is completely different in age, taste, etc then an older bird you would've cooked when it was past its laying years.... Which brings up some other questions about whether or not that basically cooking an older bird like this would tenderize it a great deal more.
Now I'm curious....
You are probably right on the money about the birds they would have used. It would have been an old laying hen nearing its expiration date rather then the way we eat chickens which are usually less than a year old.
yeah, in my mind the bird they'd have been cooking would have been 1/2 the size or so. Thus,. less butter to meat needed. Appropriate amount of herbs inside etc.
Don't forget different cows. The Dutch cows produced less milk on average and the grazing would have been different things.
They would raise and eat the young roosters, though. You always hatch out too many roos.
That bird he's using definitely looks like a modern Cornish cross. That wouldn't have been available back then.
I have a memory of reading that cream skimmed from winter milk wasn't particularly appetizing, and if someone took the time/effort to churn it (instead of throwing it out) the resulting butter was very often used only as a preservation medium or for remedies.
I can almost see this recipe starting out as a way to use up an excess of winter cream/winter butter while trying to fatten up an old, lean bird of some sort, and the end result being way better than anticipated.
Butter / fat for confit?
Butter / fat for confit?
i always end up here late at night while doomscrolling and never regret, keep it up
That looks bloody delicious. I'm making this today.
My friend's mother taught her a similar way of cooking chicken breast. You poach the meat in some water and big knobs of butter along with seasoning, and let it simmer till all the water evaporates and you have the cooked meat in this lovely buttery sauce. It makes the meat very tender and moist and I've been using this same method for making chicken sandwiches ever since I learned about it.
That sounds good
That's the same technique for fondant potatoes
well, in my hometown (southern greece, pelloponese), we have a similar traditional dish, chicken boiled inside olive oil
@@loviatar5472 How do you go about doing that?
I think I'm gonna have to try this. I'm normally anti poaching but with the butter and the fact that the water evaporates leaving the stock nutrients and flavor behind... Mmm.
@Townsends I think the reason it may come out a little underwhelming is that you are probably using a modern cornish cross broiler. They are bred to produce A LOT of breast meat and to grow VERY quickly in an industrial setting, usually slaughter at about 6-8 weeks old. In the 18th century that type of bird had not been developed yet. Most of the birds would have been some sort of dual purpose heritage breed, been allowed to forage for their own food, and most of the ones eaten would have been young cockerels or older hens. That would have led to the birds being much leaner with more dark meat- and subsequently more flavor.
And also just smaller so the seasonings would go farther lol
This looks incredible! 🤤
Bring it on! It looks lovely.
You can never have too much butter.
Exactly! Butter is heavenly! Butter saved my life.
unless you want premature death
your heart will say otherwise...
It doesn’t taste like much when it’s clarified tho..
@@bitcoochie4093 Ray of sunshine, eh.
My german grandmother slow cooked her butter chicken wings in a deep cast-iron skillet slowly until the meat nearly fell off the bones. She would often say that it always take much time and patients along with ground fed chicken and butter to make a life long memory of butter wing chicken. I tried this with phesant years latter and the meat fell off the bones into another one of those memories you cannot forget.
❤
I love your look of utter dismay and despair the whole time 😂
Townsends once again gives us signs he's in cahoots with Big Nutmeg
It's like an ancient way of deep frying
I was thinking the same thing. Coated in flour and submerged in oil? That's definitely deep frying.
the only difference is modern frying is used in high temp (above boiling of water) situations good for quick cooking but vaporizes oil and in an open flame kitchen very dangerous. Old frying ie Confit is a slow and low type designed to taste way better so its like the smoking equivalent of deep-frying I.'m surprised as an Alabamian we lost this style of cooking but it probably better for us.
@@wrenbird8352 also the chicken at the time would be smaller and tougher, since diff breed and actual free range ,running chickens. if john compared it with a free range chicken it would would make sense with old frying technique.
When the French do this it’s called confit, pronounced con-fee. Usually they use the fat from the animal they are cooking. Like duck confit. I bet this tastes delicious 😋😛😋
I was just thinking that this is similar to confit, except that the chicken is not salted and cured before cooking.
Confit is preserved. This is a very different process.
not a confit but yes, confit is delicious
Isn’t it usually preserved in the fat it cooks in? (The fat solidifies too)
my mom and dad are french so now I know why my dad does this using the fat of the animal to cook it
Looks very moist and rich tasting! YUMMO!
as a culinary student, in class we learned flouring the chicken helps hold the moisture in so it doesnt leak out mid frying! it also adds a nice little crunchy well goldened skin!
Ah I see you too are trying to kill me, Jon.
lmao
“Too much butter?” That’s quitter talk.
A minute in and I already knew I was in love with this man
in the recipe as you were reading it outloud, it said to sear the bird first. I think the flour would crisp up more from the searing, adding a caramelized flavor from the browning while you fry it.
I have a similar recipe for chicken breast in a modern cookbook called Italian butter covered chicken breast and it makes the chicken breast velvety smooth.
At first it seems a bit wasteful, but I think you could save all of the butter that the chicken was cooked in and re-use it for other things. Chicken and herb flavored butter for biscuits or fresh bread would taste amazing!
Exactly this. I don't see anyone in the 1700s throwing out the 5 pounds of butter it would take to make this. They'd at least strain it and use it to fry something else. Which was probably awesome.
I've cooked goose this way in the past. You also end up with quite a bit of gelatin with this method which also isn't a bad thing.
Hello there
That stuff you get while you're clarifying the butter is what you're supposed to dip in❤
Can you make an episode where you have someone who doesnt know anything about early cooking come help? I would love to be apart of this. So fascinating!
Clarified butter is also called Ghee in India.
Used in Indian dishes a lot.
It can be reused and will give a very distinct flavour, you may or may not like it.
“Can you imagine?!” Yes I can, John. It’s called confits, and it may be one of the best ways to cook any fowl, chicken or otherwise 😂
I'm surprised you're the only one to realize this. Yes it's expensive, but it's also AWESOME. And it was done as a preservation method in some eras as well.
Haha I was looking for this comment! Duck confit is pretty common, it's the first thing I thought of.
Exactly!
It's a little less expensive if you save the fat. You can reuse cleaned confit fat a few times before it turns.
I thought the same lol
I use ghee/clarified butter practically every day. It's so nice to cook with bc of the high smoke point and amazing flavor
Also your clothing from your store is so high-quality
I'm certain that the butter is meant to be reused, so maybe not as expensive as you might think
That's what I was wondering. If they reused it all day, I could see a tavern making a profit on this.
My Mom and aunts reuse there’s after frying chicken 💗
It will make the taste even better
Nothing was ever waste back then.