Fried Chicken From 1736 - Comfort Food Origins - 18th Century Cooking
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- Опубліковано 15 лип 2023
- Comfort Food Origins is a series that searches for beginning roots to modern day staple dishes. Fried Chicken Is a dish that has always excited us on this channel. Join us as we step back In time not only to the year 1736, but also in the history of the Townsends channel to see just how delicious this fried chicken really is!
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Don't forget everyone. There's a lot of ways to support this channel, but the best way is to just send Jon a 20lb bag of nutmeg.
Now I have to see how much that would set me back; I'm a poor bast@&$ with medical bills
@@vincentcleaver1925Around $200
🤣🤣🤣🤣🤣🤣🤣
Well, if we each send one nutmeg, it’ll add up pretty quick!
That or buy stuff from his store. The roachbelly knife I got is amazingly good. Feels great in the hand, cuts well, I need to give it a sharpening/edge polish soon, but it's held up great with constant use for several months.
this channel is keeping entire nutmeg orchards financially stable
I think hes part of a Nutmeg organization too, fwiw.
I’m pretty sure he’s bought and paid for by Big Nutmeg.
It's no secret that John is on Big Nutmeg's payroll.
Get off this man's nutmegs!
😂😂😂😂
Townsend should open a boutique restaurant dedicated to the savory cuisine of the 18th century.
As the internet makes it easier to find each other (think the costuber network) we should do more things like this. Townsends sells the things we need.
That's a cool idea.
@@jdd3786 look into your state cottage industry laws. They actually do try to make small businesses work.
He DOES have The Nutmeg Tavern in Indiana.
@leechowning2712 that very much depends... Want to have a dairy farm? In Minnesota tou had better plan to sell raw milk to your neighbors as "animal feed" or foot the bill for a modern milking parlor and take whatever wholesale price you happen to get. 20 miles away in Wisconsin, you had better plan to make cheese to sell since that's allowed with minimal inspections but all other dairy must be commercially processed.
In my experience, live animals and baked goods are about the only small businesses not subject to piles of regulations.
I've been making this fried chicken and 1796 steak pie for seven years. It just never gets old. Just a fantastic channel.
Do you use malt vinegar or some other kind?
@@Jen-CelticWarrior I've used malt vinegar, apple cider vinegar and regular white vinegar, haven't noticed a great difference in taste. I do this fried chicken every couple of months.
Do you use seed oils or lard?
I can't believe it's been 7 yrs since I started making this chicken. It's my favorite!!
It took you 7 years!?
The lack of nutmeg has also been bothering me for 7 years! Glad to see it remedied.
i only really put nutmeg on my brussel sprouts
what's bothering me is the fake sample they reuse every time. really, all the other sounds were fresh and in sync with the vid. why not this one?
THE CROWD GOES ABSOLUTELY WILD, COMPLETELY APESHIT
@@joshweigel1131 Never since the Orange Duck episode has the crowd here at Townsends been so electrified! Truly history in the making here!
@@jakebarnes7596 Electrified in the metaphorical sense, Jake? The fans can't help but to feel the nutmeg.
That chicken looked really fresh considering it is almost 200 years old.
😂
🤠
It’s the nutmeg
My kind of humor
😂😂😂😂
Fried chicken and history, two of my favorite things!
👴🏻
👴🏻
@@justsomeguywithkaminasshad7145 WE WUZ CHICKEN FRIERS!
Frfr tho
chibbles is a gallicism, from middle english chibbole, ultimately from latin cepulla which simply meant onion
😂and the Spanish, cebolla.
And from the Pig Latin, "ibbles, chay," which also meant chibbles
@@OnCorLasagnafrom Purina which is one half of Chibbles and Bits.
I think we call it Cebolinha in portuguese.
In French, "ciboule" is a plant between chives ("ciboulette") and spring onions ("cébette"). Chibols sounds similar.
Several years ago I read a reader's comment concerning KFC--that the colonel used allspice. I love allspice so I gave it a try. I've never looked back. The first time I bit into that chicken, it immediately transported me back to my childhood and the original original KFC. It was the warming side missing. I bet it would be great here, too ... Not as strong as a clove and a bit more warmer than nutmeg.
Allspice is often substituted for nutmeg. Jon has mentioned this in numerous videos as well, that nutmeg was more expensive and mace (part of the nutmeg but not the best part) was a little less expensive with allspice (not nutmeg but similar flavor) cheapest of all. At least that was the price structure in the 18th century.
This might be my favorite channel right now. Going through some rough personal stuff at the moment, and having this delicious and educational distraction as been really helpful at keeping me mindful.
Hear you loud 'n clear! No one ever said LIFE would be easy--but, it's so darn BEAUTIFUL if you take the time--like you just did. Peace and blessings from Ohio.
Stay strong, eat chicken
@@donaldgsweeney more trurer words have never been talked
Best of luck to you my friend
John is so reliable in bringing us the cosiest foods.
And promoting Big Nutmeg.
I just tried this recipe out with a lot of other dishes and the fried chicken was my absolute favorite part!! I thought the vinegar flavor would be overpowering but it's not at all - it's actually perfectly subtle! The fried parsley and the green onions enhances the flavor profile so much. If you are thinking of making this recipe, DO IT! It's insanely delicious! Thanks for the video, Townsends!
It's nice to tune out the modern world with all it's headaches and for a few minutes imagine cooking in the 1700s.
This!
…while on a phone, watching on an internet video sharing service
@@moonshineiexactly 😂😂
Except when you know enough history to be aware of 18th century headaches for common people.
@@SteelHex lol don’t ruin the good feels 😅🤣😅
but facts
Where would we be without nutmeg? Jon, you have given me a whole new perspective on that humble spice. I now enjoy it it my morning coffee. Beautiful recipe. In cooking school they emphasize presentation. This is a wonderful dish that never gets old. Keep the recipes coming.
I recently did a Jamaican Jerk Chicken recipe. Based on the amount of ground Nutmeg it called for, I guessed at one whole Nutmeg.
Thank you Townsends for enriching us with such culture and educating us on old age cooking, etc. The person who created this recipe must have been ahead of their time.
Who else thinks he’s awesome?
Been watching him for years. Love this channel. It's so wholesome and interesting. And his food videos always make me hungry.
Hes awesome! It takes a good personality to make these videos enjoyable and he has that.
My husband is Phillippino and 1 thing i learned is soy sauce and vinegar are their salt and pepper. Vinegar makes so many things taste so good, and it doesn't taste like it has vinegar in it. So this recipe does not surprise me like it would have a few years ago before i married my Pinoy boy.😊
me! I'm!
Townsends is a national treasure.
Great to see it again! I can't believe it's been 7 years
Here I am, yet again, watching videos of fried chicken recipes from the 18th century…. Never gets old.
Oh man, that freaking crunch. You know the food is incredible when you can literally HEAR the deliciousness.
This was always a favorite of mine!! Classic Townsends. Thanks John!! 😁
I vividly remember watching this the first time. It was definitely my first Townsends video. So glad I found it! I just wish I had realised how much I love food history before I started taking the wrong prerequisites in college. Love your channel, one of my happiest places online. I also love that I am also here in Indiana so your outside videos are like home.
Same here Stacey, I cooked it once and it was just that damn good. But I was the only one that ate it though.
But I was not disappointed. This newer/older recipe I'll have to try as well.
A lard pie crust is still the best...and I remember my grandma's yummy fried in lard chicken!💗
I made it tonight. It was amazing the whole family loved it.
Really good 👍
Can you post the exact recipe you used and the amount? It doesn’t say the exact recipe. Where do I get verjuice?
@@rosejr2614 He explains in the video verjuice is substituted with vinegar. He recommends malt vinegar but I used cyder vinegar.
Just follow the recipe its amazing, will be making it again at Christmas as a mega treat.
Its great to see YOU posting some cooking once more !
I made it the first time around and everyone that tried it loved it and I thought it was the best I had ever eaten and the parsley really sets it off.
thanks I was going to totally ignore the parsley
I love time traveling here
ive been watching since that video, and its such a beautiful thing for you to come back to this. The nutmeg part was too funny. Thank you Townsends!
I love this channel and what you do. Thank you.
This looks great. Only change I'd make is putting the white parts of the onion into the marinade, and then instead of using parsley as a garnish I'd use the green parts of the onion.
That's a great idea. The sharpness of the green parts of the onion would be a delightful contrast to the fried chicken.
@@Rob88 that's the beauty of cooking. _It's not baking._ You can substitute to your personal tastes.
Yea I feel the onion is kinda wasted in this recipe.
@@Rob88 I have no problem with you being proud of your own ignorance, but why do you need to be passive aggressive about it?
@@Rob88 not my fault that you don't have the skill, experience, or imagination to actually cook, and you're only able to blindly follow recipes like a drone.
Best fried chicken receipt ever!
Thanks for revisiting this recipe, i appreciate the care youve taken to expand upon the history of the recipe and how your filming and audio has improved. I think you are building a video series that will stand the test of time, like the Woodwright's Shop or This Old House.
Finding that video 7 years ago when I started watching your channel was awesome and I went back and started watching all your videos from before that, even your original mushroom ketchup video. I absolutely love your channel Jon and I wish you and your family continued success :)
I have heard Chibols, but only because I also watch Max Miller
This dish I have made and it is soooooooooooooooooooooooooooooooooooooo good.
Is it seasoned enough? (enough salt)
Since I saw your last video on this, it has been my main fried chicken recipe, I absolutely love it. I used your video as my main source when making it. Love your channel so much.
It is nice to see where so many things started for this channel revisted. I think that video was the first one of yours that i watched.
Seven Years?! It feels like yesterday! Keep up the good work John! ❤
Verjus is also good to add when jelly or jam making since it is high in pectin and helps jelling process. I wonder if it would give the marinade a nice consistency if it was warmed to serve with the chicken. Apparently chibbles is an archaic term which means coarsely ground grain or cereal. My mom used the term to mean I should add a little bit of bread crumbs or dried crumbled dough to something for thickening or flavoring… she was born in the early 1900s; I haven’t heard anyone else use that term before. Thanks for reminding me of her. I still miss her after all these years. 🥰💕❤️👍👍
Great video! always enjoy watching this before bed so i can dream with some delicious food like this. I love the historic accuracy of it as well. Keep it up!
Love this channel and its content
Perfect video to watch with morning coffee. Another fried chicken job well done!
I absolutely love this channel! ❤ I had my own restaurant 9 1/2 years (years ago) and I enjoy watching how recipes and preparing foods have /haven't changed in hundreds of years.😊
I really enjoyed all you hard work mading such an educational and fun videos.
I've had some real good fried chicken before, but nothing that looked so beautiful and so well seasoned from the inside out. I can't wait to try this one out myself.
Looks delicious, now I have a craving for fried chicken.
When life is so hard zoning out to your channel is a nice escape. Thanks for the content and making us have a place to run away to.
Love your videos, thank you.
I make this recipe frequently. I love how you have the tang of the lemon juice and vinegar with the sweetness of the white wine. I use balsamic vinegar because I don't have malt vinegar. Love it!
You should open your own time period themed restaurant with traditional foods. I would absolutely love to go to a sit down meal with my family a taste the past. That looks amazing, as usual.
Yes!
“A blast from the past” would be a great name.
😊
@kairoperu1587 There's a pizza shop next to me with that exact name. They have old 80s memorabilia all over and a vault with arcade games and such. Very cool I'd love if he did something similar but with his 18th century style! Would definitely try his food.
This was the recipe that started me on this channel many years ago. I’m soo glad you revisited it. ❤️
Shout out to all my fellow Filipino homies who recognize the marinade ❤
For real! Using vinegar, bay leaves and onions is very similar to many Filipino recipes. No doubt a bit from the Spanish influence over the centuries, which derives from Roman, and a lot of older European recipes were derived from Roman influence. What we think of as modern British and New England foods are bland but centuries ago they seem to have used more herbs and spices.
I didn’t really put two and two together until you pointed it out!
@@TravisHyllMusic The contemporary image of British food is heavily influenced by the cultural impacts of the Great Depression and World Wars, both in terms of what foreigners saw of British food and what generations of British people grew up eating and learning to cook. Their prewar culinary tradition was more or less uprooted by thirty or forty years of intermittent rationing and austerity forcing people to simplify their diets down to the most basic and samey things possible to stretch funds and ration stamps, since as an island nation they couldn't import food reliably during a time of submarine warfare and global trade disruptions.
Im not even Filipino but when i saw the recipe it instantly reminded me of the adobo chicken i made a few days ago lol
Whenever I tune in I get sooo hungry
You guys are great, keep up the good work!
Your videos are always so interesting.
Put those scallions in the batter and fry them up too.
Chibols looks like the french word ciboulette, wich is a plant that has the same taste as onions ( a bit more delicate) and you only eat the green part. French dude here. I saw the similarity.
La recette de poulet frit de Massialot demande bien de la ciboule, pas de la ciboulette
Merci pour ta précision belle inconnue masquée.@@hadelidell4285
I have made this at least once a week since your first video came out. Yes we still enjoy it. Thank you John
this is so relaxing to watch.. i love it sm
You know it's going to be good when the nutmeg comes out 😅.
My all time favorite channel
Who among us (aside from vegetarians and vegans) does not like them some good friiiied chicken?!?
I'm going to try this one for sure. I bet that marinade would work with pork as well... 🤔
When it’s marinaded, coated in batter and deep fried, it’s difficult to distinguish between Chicken of the Woods and real chicken.
Honestly.
- a vegetarian 🤭
@@clogs4956That's only true if you don't know what the texture of meat is. I would be able to tell.
i love fried chicken, i just dont eat the inside, not because im vegan, but because the texture is gross imo.
@@christinebenson518 jk, mate.
I am nearly-vegetarian because I can't stand the taste and texture of most meats, but I do do chicken and, if a pheasant happens by, I'll grab the red currant jelly.
New to your channel. The production value and camera work in this is exceptional. Well done. New subscriber.
The original fried chicken video is what got me into this channel, so I'm glad for the updated version. Hope you remake the baked beans video as well.
Frying in animal fat is a lot healthier than seed oils
He is the hero we needed
I particularly appreciate the music used for the deep-frying sequences in this, and the video right before it!
I still make this from your earlier fried chicken from a couple years ago when i fell in love with your channel
If I ate 1736 fried chicken, I'd probably never go back to KFC.
I'm gonna make this later in the week:)
Another outstanding video, Because of you I have been trying nutmeg with all my spice blends.
You have a great choice of both recipe and music :)
You put parsley to fry and I accidentally did that with sage fresh Sage that I had and my daughter has been wanting to do it again ever since she absolutely adored it, I think you should try that, considering that you used nutmeg why not try fresh Sage instead of parsley... You change the recipe so why not change it with nutmeg so why not with one other thing, fried sage instead of parsley.
Fresh sage leaves fried crispy in butter are a classic in Italian cuisine. A real revelation, when you eat them for the first time!
I could see that going really well with the chicken.
Why was dropping the parsley in the oil so satisfying?
I really enjoy your content. Great stuff sir!
Awesome quality content!
In the UK we used lard for frying in chip shops right up to the 1980s, as well as using it at home. Vegetarians weren't invented then. 😂
Not suet?
@@natviolen4021 Suet is used in dishes rather than cooking dishes, although it can be used for that. Lard was much more commonly used.
There's one I know that uses beef dripping on Thursdays 👌 Ooooowie.
@@FaceEatingOwl My mum was born in 1942, right in the middle of the war. Til the day she died she loved dripping on toast.
@@WaddedBliss loved pork dripping spread thick on toast made at the open fire. Add a bag of pork scratchings and you’d got a little feast.
Then the health police came along.
I’ve seen several Caribbean chicken recipes where chicken bites or pieces are marinated before frying, most often with a seasoned lemon juice base. I’ve marinated chicken before baking it. Can’t go wrong with chicken. I think Nicholas Cresswell and Dr. Hamilton were eating extremely well: chicken and bacon. Yummm
Great video Sir!! Makes my mouth water!! Gotta try that recipe!!! Cheers, Shannon
New Townends video, my Sunday is complete!
You’re eating seven-year-old chicken? Lol.
Crush your green onions into paste for your marinade! Leaving them in little salad chunks won't do anything to flavor your chicken.
In the modern day you'd blend your marinade; back then they'd mortar and pestle it.
I love this fried chicken recipe and I have returned to it again and again. So happy to see you revisit!
thanks guys, i have been waiting for this video ! Just wanted to ask you if you ever heard of the city of Heidelberg in south germany ? Its a whole 17. and 18. Century city with a huge castle and hundreds of historical buildings. That would be a amazing place for you guys to visit and make a video, if you walk the streets there you really feel like beeing in the 18. century
Heidelberg is beautiful ❤️
@@meganlalli5450 i grew up there and still live here. Most beautiful city in the world
Thank you for doing this again, Ive meant to do this recipe since it was the first video of yours I ever saw and made the subscribe. Ill make this before the summer is out.
The green onions or scallions are used a lot in the chinese cuisine. Specially in dishes with rice and noodles.
Oh really? Who would have guessed
Like I said with the original video: what's fascinating here is that this recipe is like a time capsule of the evolution of modern fried chicken. You can definitely see some of the elements we associate with the dish in the 21st century, but there are also things like verjuice, chibols and lemon that you typically don't associate with a marinade for fried chicken (mostly because they didn't have access to some of the modern spices and seasonings, like chilies), and the breading in particular is a lot lighter. However, the use of frying with lard is very clearly something that can be traced to the Scots, while a lot of spice mixtures (even this one) can be traced to West Africa, though with a distinctly European twist.
What about the spice mixtures are West African?
@@NK-vd8xi The type of fried chicken that we have here in the US, the modern form that would proliferate via KFC and otherwise, has its origins in West Africa. There, they would fry their chicken in palm oil with a breading and spice mixture made up of dried black pepper, seeds, vegetables and fruits.
Much love Townsends and Co.
That was cool to watch, Learning something new everyday .
7 years!? I remember when it came out. I was one who found this channel before of thay video. Keep them coming!
I love this channel! Ty
Fascinating! I always thought this sort of food was new
Good to see you again Townsends fantastic as per usual learned Actual History from this man than any school.
Beautifully done ❤❤
18th century fried chicken was also the first video which introduced me to townsends like 2 years back. Since then I have been hooked on. 😁
nothing warms the soul more than a townsends video
Yay, Jon! Great job!😊
Weird to think that when the original frisnd chicken episode was uploaded was the time i first foujd this channel and its now seven years since then, SEVEN YEARS!
And the channel has stayed awesome ever since, its just gotten better!
I've lost count how many times I've watched the first fried chicken video. I've made it a few times and never regretted it. So delicious.
No joke I rewatched some of his old vids from 7 years ago. This man does not age!!!
That looks amazing!!
Rarely miss a new video. Just visited Conner Prairie again (near Indianapolis) and couldn’t help thinking of you as we strolled through the 1836 Prairie Town. New to this area and a visit to your store is on our shortlist. Good stuff!
New to Indiana? Adventures with Roger is a great channel about the southern part of the state. I have lived here most of my life and his videos have inspired me to pay more attention as I go! No affiliation, just a channel I found and enjoy.
Thanks for the reply. I have caught a couple of Roger’s videos and completely agree. We’re enjoying Indiana far more than we expected we would. Love the people, the parks, and all of the history so respected and well preserved. Cheers!