I would also like to know. Pepin used stock regularly. (And infact has a great stock recipe.) The exception was onion soup where he wanted to emphasize the flavor of the onions vs the beef stock.
There are more recipes for Hühnerfrikassee as houserules for monopoly. Ours is with white wine and lemon juice in the sauce and bound with roux. Then white asparagus, mushrooms, carrots and peas in the sauce, alloyed at the end with egg yolk and cream. But I've also eaten it with cauliflower, broccoli and corn.
I would take the leftover sauce and use it as a base for creamy pasta casserole. Add some meat and veg, maybe some cheese on top, mix in some noodles. Yum!
@@cynthiafisher9907no worries! Sometimes I get overwhelmed with how many channels I follow - tho it's been a bit slow over the holidays... Which is fine, really, I'm not doing anything. Since the "you know whatzit " going around, we stayed home & didn't worry about it. We're middle aged & childless so it's not that big a deal to us. Anyway, thank you again for the recommendation. I cook more if Glen's recipes than anyone else's.
We still have traditions for making firikasse here in Norway, both chicken and lamb. I make it as dinner several times a year. But we make it with a bit thicker saus and a lot more root vegetables in it, and we serve it with potatos
@@quintessenceSL yes its great, its the two things we make fricassee with, but some also do veal or other poultry. But its a lot more to our fricassee than the one in the video. root vegetables and heavy stock for once, i like to add a bit white wine
I made the chicken recipe from a few weeks ago. I added chicken broth and Poultry Seasoning. It was delicious. Will try this recipe next time I cook chicken. Thanks for all the work you put into the channel. Much appreciated.
The idea of Chicken Fricassee - by that name - is very much alive and well on the Iberian Peninsula, the Spanish-speaking Caribbean, and among Caribbeans living on the North American continent. It was a staple when I was a kid and, really, one of the only ways my mother could get me to eat chicken on the bone. Years later, I was delighted to find it on a menu at a very exclusive Parador in Portugal. I ordered it and what I was served was almost exactly what my Puerto Rican mother used to make. Such comfort food!
Lovely recipe and fricasse sounds more attractive than smothered. We used to have chicken fricasse at school served with fried bread it was always very tasty. Really enjoy these old recipes thank you.
I had always wondered what a Fricassee was, after always hearing it as a kid in those Bugs Bunny cartoons. Though the way its prepared here reminds me of a chicken francese, is it a related dish?
Yum, yum. My parents served chicken fricassee at annual neighborhood holiday gatherings as you could keep it in a crockpot and it held so well. . I always added peas and carrots to my fricassee, and yes, always use broth/stock!
The white sauce or cream gravy used to be referred to as "sop". At least according to my Southern Baptist Grandma before she passed. The phrase, "sop up with a biscuit" comes from that delicious white gravy that is made from the fried chicken or rabbit drippings thickened in a cast iron pan....
My grandmother said that as well and was from Italy. But when she came here and the depression they did a lot like that. It was like a meal for another meal. =)
The only problem with this show is how hungry it makes me! This recipe looks great. I would probably shred the chicken into the sauce for toast and gravy later, too.
I did the smothered chicken recipe yesterday from the other week. Was beautiful added thyme, pepper, onions, carrots and chicken stock instead of water. Was very easy to make.
This looks actually very good I always wondered what chicken fricassee was I read like historic novels and things and it was a mention in there almost always. That extra sauce looks like it would make a good cream base for a noodle casserole of some kind with some meat and veg. Or as far as that goes just on toaster biscuits for breakfast or light lunch. I'm 67 and my grandmother's cooked almost exclusively with just salt and pepper and their food was actually excellent, I think I can do better now with a little more variation and spices but for good food they are really not needed for excellent food yeah put them in there. I really love these old cookbook Sundays,
been watching you for a long time it is always interesting to watch. ùi am 65 so you remind me of a lot of things. Keep up the good work. I am from Québec I am glad you enjoyed the festival, come again !!!
Hello. My first time here... new subscriber .. I stumbled upon your channel on facebook. I was so intrigued with your old cookbook recipes and I've been watching them all day... I love that you used chicken thighs with skin on... nowadays its all skinless breasts which we all know will be so dry and nobody wants to eat pulled chicken ...some chefs are hopping on the "healthy train" and its always skin off and the thighs are my favorite part ... This looks like something I had as a child... hearty, filling, and for a big family, easy to make.
Wow! In my native country, Puerto Rico, Fricasee of Chicken is actually still very common. We call it Fricasé de Pollo. The overall technique is similar but there are some differences. I love Fricasé!
You're the best Glen. Thanks for doing this twice. I'm going to make this tonight for dinner. I have thawed thighs. I can hardly wait!!! Hugs to you both.
Similar recipe came from my Grandmother many years ago. My mom made it and I make it. We called it ,´Southern Fried Chicken’ and after browning it went into the oven. Heavy cream was added after baking. As well, sliced onion was added to the dish. It is a most flavourful chicken dish. My mother-in-law made chicken fricassée which was stove top and no cream added. It was delicious as well.
Looks delicious- pure chickeny goodness. My bet is that while the chicken stock makes a big difference, the white pepper plays a big part. I learned over quarantine (watching so many cooking videos) that it’s white pepper that gives hot and sour soup its particular type of wonderful “hot.” I now have a pepper grinder devoted to only white pepper.
I love that the recipe asks to get the butter a little brown before adding the chicken. Brown butter being the latest trend in the foodie world. Nothing's new. And thanks for your common-sense butter chat. Salted butter is all I use, even in baking ... to my taste buds, it doesn't taste all that salty. Depending on what I'm making, sometimes I will adjust salt levels elsewhere. Love your Sunday morning videos. I'll ask again, how does someone go about getting an old cookbook to you? I have one I'd like to pass along.
Yes, before refrigeration people would put 2 ounces of salt or more for every pound of butter to help it keep longer, then they’d have to soak it for an hour before using it. Today most European butters are 1.5% salt by weight and American style butter is 2 to 2.5%, the way I account for it is that when I make cakes I just don’t add the pinch of salt that I usually would.
Don't get freaked by the fricassée! I often make a version of this with the addition of shallots and mushrooms and minus the egg yolks, but I'm going to try adding the egg yolks now I've seen this.
Sounds very similar to something that my Danish grandmother used to make. My mother had a more American approach to it. Just goes to show the longevity of a good recipe!
I am always amazed by the number of different types of measurement there were in the world. Even more please that the metric system has nearly taken over.
In Cajun cooking a fricassee is still very common. Uses the trinity of onions, bell pepper and celery along with garlic. Cooked in a dark roux, served over rice. Amazingly good.
Hey Glenn, every time I hear the word fricassee it makes me chuckle as I can hear W C Field’s voice, not sure if anyone recalls the skit where he orders the chicken fricassee off a menu and elongates the eeee in typically classic W C style, absolutely hilarious! The next time I heard it was in first year at the Stratford chef school and I was pretty excited to learn just WTH a fricassee was, needless to say I loved the dish and still make it today! I wanted to mention to you as well that as a former chef and a big food enthusiast I really appreciate all the historical research you do, I learn something new every show 👍👍👍 keep on rockin ;)
I know it’s silly since I eat lots of chicken (and eggs) but that horrifies me just a little. It’s clearly hypocritical of me and a product of my total city separation from the actual source of my food.
There's a practical reason for it, as well. If you had too many young chickens, well, you might not be able to afford to feed them through the winter. So it's either eat them or risk losing your entire flock.
Glen, To get unsalted butter from salted butter. Put the salted butter into a bowl of iced water and refrigerate overnight. The iced water will draw the salt out. This was how it was done back in the day. I teach student chefs this simple technique. Gill is pronounced Jill.
Great looking chicken Glen. I'm a little torn. I want to try this one but the smothered chicken one looks really good too! Guess I'm going to have to try them both. Love the old cookbook series you have going!! Keep it coming!!
Don't forget Fricassee of Squirrel! My dad made that after several successful hunts for us. Unfortunately, he often overheated the cast iron skillet, and it got a bit "blackened" but I made it once with a bit more control, and it was delicious, especially with a little Tawny Port to deglaze the pan.
“If at first you don’t fricassee, Fry, fry a hen.” Whenever I hear or think of fricassee, I immediately go back to childhood memories of the book, Caddie Woodlawn, written by Carol Ryrie Brink, I believe.
Fricassee (frikasse in danish) is a classic dish in the book we use at culinary school here. But our fricassee is very different. You start out by boiling the meat (chicken, veal or lamb are the most common) when It's done you make a sauce with the cooking liquid, chop up the meat, add peas, diced carrot and chopped green asparagus. Finish with cream and an egg yolk. Serve with boiled young potatoes. It's a wonderful dish to make in the summer when you have fresh young veggies
As a historian I love and hate your videos at the same time. It hurts my heart seeing the books being handled with bare hands while cooking, but I love that they are being used
Good looking chicken! My Cape Breton-er husband remembers the home made butter. Very, very salty, but they loved it. He said they'd spread it on the rather bland home made cheese for a real treat.
My grandparents raised cows in the early part of the last century. My grandmother made butter most often with a sort of soured or fermented cream. She called it "sweet butter" if she used regular cream. My granddad liked "clabbered" milk, so there was usually plenty around. Maybe nowadays he would enjoy yogurt! :)
In his 1939 novel "Some Buried Caesar ", Rex Stout used the term 'fricassee', so it must have been in general use at that time. Stout grew up in Kansas, IIRC, but was well traveled.
Another great video. I enjoy your videos because it can also be a short history lesson about the recipe you are doing. Keep up the great work. One problem I have with 95% of all TV, UA-cam cooking shows is the size of the recipes. They are all geared towards 4 to 6 servings. I would like to see some recipes for 2 people with little or no leftovers. I would likt to see you come up with a couple of smaller portion dinners.
fricassee is pretty popular in germany, but usually the chicken is diced and it's served in a bowl, basically as a thick soup (with added veg), with some bread(roll) on the side
@@countrystyle5076 Hmmm ... Are you thinking US cup, UK cup, or something else? :-) Google says 1/2 pint = 1 cup = 300ml, but my measuring cup = 240ml. Having said that, my cup is a Yorkshire cup so who knows. LoL.
1 US cup = 236 mL (8 US Ounces) Though in practical terms it's rounded up to 240 mL. 1 'Commonwealth' cup = 250 mL 1 pre Metrification Imperial cup = 227 mL (8 Imperial Ounces)
I never expected the tempered egg mix to act like a sauce thickener! Glad to see it worked. So it didn't turn into a savory custard? That might actually be good!
My grandmother's version-- the day after we have fried chicken for dinner, put the leftover chicken in a heavy skillet with any leftover gravy, cream or milk, and salt and pepper. The breading on the chicken is the thickener. Simmer until the gravy is thickened and the chicken is very tender. Serve with rice, potatoes
Our smothered chicken does the first basic step, cooking chicken till almost done. Then we cover it with layers of mushrooms sautéed onions with a slice of your favorite melting cheese. Some use Swiss, pizza cheese etc. served with baked Or mashed potatoes. I can eat it on its own.
hey glen im a dairy worker at a grocery store fun fact theres only two butters that have a higher salt content then all the others which is kerrygold irish butter and vital farms brand butter well in the states anyway
As rude adolescents, we called it “fricken chickasee”.
😂 That's hilarious!!
I hear "smothered chicken" and I see Glen holding a pillow over a chicken's head.
Ah, yes. I saw that chef who says to use water instead of chicken stock, too. I'm with Glen on this one. It DOES make a difference.
Who was this chef please? When Glen said that it blew my mind and I went to the comments to investigate haha!
@@squirrellydan4987 Perhaps Jacques Pepin. In one of his TV episodes he used water where I would have expected stock
I would also like to know. Pepin used stock regularly. (And infact has a great stock recipe.) The exception was onion soup where he wanted to emphasize the flavor of the onions vs the beef stock.
Who is this chef?
Here in Germany, chicken fricassee is a classic. You can buy it frozen as a ready meal here, but it usually also contains carrots, peas and asparagus.
white asparagus... chicken is also usually cubed, and rice as a side
There are more recipes for Hühnerfrikassee as houserules for monopoly. Ours is with white wine and lemon juice in the sauce and bound with roux. Then white asparagus, mushrooms, carrots and peas in the sauce, alloyed at the end with egg yolk and cream. But I've also eaten it with cauliflower, broccoli and corn.
no carrots no peas and for dam sure no asparagus
I would take the leftover sauce and use it as a base for creamy pasta casserole. Add some meat and veg, maybe some cheese on top, mix in some noodles. Yum!
Or carbonara?
@@cynthiafisher9907 do you mind sharing who the channel is?
@@cynthiafisher9907no worries! Sometimes I get overwhelmed with how many channels I follow - tho it's been a bit slow over the holidays... Which is fine, really, I'm not doing anything. Since the "you know whatzit " going around, we stayed home & didn't worry about it. We're middle aged & childless so it's not that big a deal to us.
Anyway, thank you again for the recommendation. I cook more if Glen's recipes than anyone else's.
The never ending search for the right prep bowl continues apace.
This was Abraham Lincolns favorite meal cheers from Pennsylvania Blessings 👍👍👍🙏🙏🙏🇺🇸🇺🇸🇺🇸
"... so, got a clump, about this big ... and we'll see where that gets us ..." That's why I love this channel.
We still have traditions for making firikasse here in Norway, both chicken and lamb. I make it as dinner several times a year. But we make it with a bit thicker saus and a lot more root vegetables in it, and we serve it with potatos
With lamb... that sounds wonderful.
@@quintessenceSL yes its great, its the two things we make fricassee with, but some also do veal or other poultry. But its a lot more to our fricassee than the one in the video. root vegetables and heavy stock for once, i like to add a bit white wine
Yes, I believe that early in the video Glen even mentioned that it was a sort of stew.
@@charleslayton9463 yeh, fancy French word for stew i belive,
I made the chicken recipe from a few weeks ago. I added chicken broth and Poultry Seasoning. It was delicious. Will try this recipe next time I cook chicken. Thanks for all the work you put into the channel. Much appreciated.
Willing to bet this would be amazing served with rice, steamed veggies and a side salad.
The idea of Chicken Fricassee - by that name - is very much alive and well on the Iberian Peninsula, the Spanish-speaking Caribbean, and among Caribbeans living on the North American continent. It was a staple when I was a kid and, really, one of the only ways my mother could get me to eat chicken on the bone. Years later, I was delighted to find it on a menu at a very exclusive Parador in Portugal. I ordered it and what I was served was almost exactly what my Puerto Rican mother used to make. Such comfort food!
Lovely recipe and fricasse sounds more attractive than smothered. We used to have chicken fricasse at school served with fried bread it was always very tasty. Really enjoy these old recipes thank you.
I had always wondered what a Fricassee was, after always hearing it as a kid in those Bugs Bunny cartoons. Though the way its prepared here reminds me of a chicken francese, is it a related dish?
'I knight thee; Sir Loin of Beef', now bring me my Hasenpfeffer!
Hahaha!! Yes!!!
EXACTLY what I was
thinking too!!
My only memories of Chicken Fricasse are the musings from Looney Tunes!!! ❤ 🐔 ❤
Whenever Glen said the word fricassee, I could help but think of how Daffy Duck would say it.
Thank you! I was trying to remember which cartoon I heard it in!
💦👅 💦
I love these old recipes!
You should teach a college course in food history. I always appreciate the history that goes along with the recipe.
Yum, yum. My parents served chicken fricassee at annual neighborhood holiday gatherings as you could keep it in a crockpot and it held so well. . I always added peas and carrots to my fricassee, and yes, always use broth/stock!
The white sauce or cream gravy used to be referred to as "sop". At least according to my Southern Baptist Grandma before she passed. The phrase, "sop up with a biscuit" comes from that delicious white gravy that is made from the fried chicken or rabbit drippings thickened in a cast iron pan....
That's why I imagine there was so much extra sauce you'd take your crusty bread/our biscuit and just smother it with the drippings 🤤 gravy
My grandmother said that as well and was from Italy. But when she came here and the depression they did a lot like that. It was like a meal for another meal. =)
Learned something new...the whole time i thought "sop" meant "soak"...when the phrase was used.
The only problem with this show is how hungry it makes me! This recipe looks great. I would probably shred the chicken into the sauce for toast and gravy later, too.
Great recipe. I grew up having chicken fricassee with mushrooms and jarred artichoke hearts. This brings back memories!
I did the smothered chicken recipe yesterday from the other week. Was beautiful added thyme, pepper, onions, carrots and chicken stock instead of water. Was very easy to make.
This looks actually very good I always wondered what chicken fricassee was I read like historic novels and things and it was a mention in there almost always. That extra sauce looks like it would make a good cream base for a noodle casserole of some kind with some meat and veg. Or as far as that goes just on toaster biscuits for breakfast or light lunch. I'm 67 and my grandmother's cooked almost exclusively with just salt and pepper and their food was actually excellent, I think I can do better now with a little more variation and spices but for good food they are really not needed for excellent food yeah put them in there. I really love these old cookbook Sundays,
been watching you for a long time it is always interesting to watch. ùi am 65 so you remind me of a lot of things. Keep up the good work. I am from Québec I am glad you enjoyed the festival, come again !!!
I grew up in New England and turkey fricassee was a staple of my elementary school's cafeteria. Nostalgia city here.
Cooking AND history...two of my loves. 😁🥰🥰
Hello. My first time here... new subscriber .. I stumbled upon your channel on facebook. I was so intrigued with your old cookbook recipes and I've been watching them all day... I love that you used chicken thighs with skin on... nowadays its all skinless breasts which we all know will be so dry and nobody wants to eat pulled chicken ...some chefs are hopping on the "healthy train" and its always skin off and the thighs are my favorite part ... This looks like something I had as a child... hearty, filling, and for a big family, easy to make.
Welcome @whiterox, this channel is the best on UA-cam with its usefulness and diversity of recipes. You're gonna luv it here!
@@sennest Thanks for the warm welcome...
I love that Jules knows you're doing what you love and asks you all the right questions to keep your mind going. Recipe looks fantastic. :)
I love seeing your videos pop up on my feed. You make cooking look fun and informational
2 small chickens = 2 Cornish game hens... YUM!!!
Wow! In my native country, Puerto Rico, Fricasee of Chicken is actually still very common. We call it Fricasé de Pollo. The overall technique is similar but there are some differences. I love Fricasé!
You're the best Glen. Thanks for doing this twice. I'm going to make this tonight for dinner. I have thawed thighs. I can hardly wait!!! Hugs to you both.
Similar recipe came from my Grandmother many years ago. My mom made it and I make it. We called it ,´Southern Fried Chicken’ and after browning it went into the oven. Heavy cream was added after baking. As well, sliced onion was added to the dish. It is a most flavourful chicken dish. My mother-in-law made chicken fricassée which was stove top and no cream added. It was delicious as well.
Looks delicious- pure chickeny goodness.
My bet is that while the chicken stock makes a big difference, the white pepper plays a big part. I learned over quarantine (watching so many cooking videos) that it’s white pepper that gives hot and sour soup its particular type of wonderful “hot.” I now have a pepper grinder devoted to only white pepper.
It looked like "lamb stones" rather than "lamb bones" to me. Lamb testicles is my reading. I absolutely love your show, and watch every episode.
I love that the recipe asks to get the butter a little brown before adding the chicken. Brown butter being the latest trend in the foodie world. Nothing's new. And thanks for your common-sense butter chat. Salted butter is all I use, even in baking ... to my taste buds, it doesn't taste all that salty. Depending on what I'm making, sometimes I will adjust salt levels elsewhere. Love your Sunday morning videos. I'll ask again, how does someone go about getting an old cookbook to you? I have one I'd like to pass along.
Yes, before refrigeration people would put 2 ounces of salt or more for every pound of butter to help it keep longer, then they’d have to soak it for an hour before using it. Today most European butters are 1.5% salt by weight and American style butter is 2 to 2.5%, the way I account for it is that when I make cakes I just don’t add the pinch of salt that I usually would.
Love it. This dish in a varied form, has deep meaning to my family heritage.
I always find your recipes interesting along with the food history. This one I plan on making for the family. Probably with biscuits. Thank you.
I will love to try this method, lemon and chicken are a match made in heaven! Thanks Glenn, as always!
Thank you shared this recipe I like it very yummy and tasty food 😋
Don't get freaked by the fricassée! I often make a version of this with the addition of shallots and mushrooms and minus the egg yolks, but I'm going to try adding the egg yolks now I've seen this.
I would love to read your recipe without eggs. I am allergic to egg yolks and trying to find a replacement for them, without loosing flavor is hard.
Sounds very similar to something that my Danish grandmother used to make. My mother had a more American approach to it. Just goes to show the longevity of a good recipe!
This is reported to be the favorite meal of Abraham Lincoln. I also love it.
I am always amazed by the number of different types of measurement there were in the world. Even more please that the metric system has nearly taken over.
Could you "spike" the Beurre Mainie with a good curry powder and have a version of sorts of a butter chicken
Yes!
That sounds delicious! I'm going to steal that idea.
FYI the word is "manié" from the word "main" meaning hand. Manier (verb ) meaning handle, manipulate..
And this was the french moment of the day.
Funniest moment for us "Not the little marshmallows?"
In Cajun cooking a fricassee is still very common. Uses the trinity of onions, bell pepper and celery along with garlic. Cooked in a dark roux, served over rice. Amazingly good.
Yay! I'm early...the only thing good about being up this early on a Sunday. :D
Hey Glenn, every time I hear the word fricassee it makes me chuckle as I can hear W C Field’s voice, not sure if anyone recalls the skit where he orders the chicken fricassee off a menu and elongates the eeee in typically classic W C style, absolutely hilarious! The next time I heard it was in first year at the Stratford chef school and I was pretty excited to learn just WTH a fricassee was, needless to say I loved the dish and still make it today! I wanted to mention to you as well that as a former chef and a big food enthusiast I really appreciate all the historical research you do, I learn something new every show 👍👍👍 keep on rockin ;)
Love this recipe! Oh and peepers aren't the little fluffs but rather the in between size before they are grown, and still tender.
I know it’s silly since I eat lots of chicken (and eggs) but that horrifies me just a little. It’s clearly hypocritical of me and a product of my total city separation from the actual source of my food.
There's a practical reason for it, as well. If you had too many young chickens, well, you might not be able to afford to feed them through the winter. So it's either eat them or risk losing your entire flock.
I had chicken fricassee a lot growing up in germany in the early 2000s. Served on rice and also involving peas and carrots.
The sauce looks delectable. Thank you!
Glen, To get unsalted butter from salted butter. Put the salted butter into a bowl of iced water and refrigerate overnight. The iced water will draw the salt out. This was how it was done back in the day. I teach student chefs this simple technique. Gill is pronounced Jill.
Thank You Robert, cheers from Pennsylvania Blessings 👍👍👍🙏🙏🙏🇺🇸🇺🇸🇺🇸
Grew up on Rabbit Fricassee. My grandmother from Indiana always made it. It was always served with mashed potatoes and hominy.
Peeps. Love it. lol
I'd never be able to explain it but our area cooked a lot of fricassee chicken.
Stock definitely adds the flavor.😋
Awwww! Not the peepers! They just hatched!
Great looking chicken Glen. I'm a little torn. I want to try this one but the smothered chicken one looks really good too! Guess I'm going to have to try them both. Love the old cookbook series you have going!! Keep it coming!!
Don't forget Fricassee of Squirrel! My dad made that after several successful hunts for us. Unfortunately, he often overheated the cast iron skillet, and it got a bit "blackened" but I made it once with a bit more control, and it was delicious, especially with a little Tawny Port to deglaze the pan.
“If at first you don’t fricassee,
Fry, fry a hen.”
Whenever I hear or think of fricassee, I immediately go back to childhood memories of the book, Caddie Woodlawn, written by Carol Ryrie Brink, I believe.
I loved that book! Haven’t thought of it in years. I remember that quote. I think I drove my parents crazy saying it over and over for weeks. 😂😂
I make my stock, and it adds flavor!
"Not the little marshmallows?" lol, that's a good one! 😂😂😂
So much fun to watch, again. I love those old recipes and the effort to find out about them.
Greetings from the far north of Germany!
Would love to see that dish garnished with marshmallo Peeps.
😅😅😅
Slightly better idea: dumplings.
So wrong yet so right…
Fricassee (frikasse in danish) is a classic dish in the book we use at culinary school here. But our fricassee is very different. You start out by boiling the meat (chicken, veal or lamb are the most common) when It's done you make a sauce with the cooking liquid, chop up the meat, add peas, diced carrot and chopped green asparagus. Finish with cream and an egg yolk. Serve with boiled young potatoes. It's a wonderful dish to make in the summer when you have fresh young veggies
For some reason when you said smothered chicken I flashed a mental picture of you smothering a chicken with a pillow! 🤣🤣🤣
Good eats
Yum. add mushroom, rosemary, and left-over ham cubes ;-)
As a historian I love and hate your videos at the same time. It hurts my heart seeing the books being handled with bare hands while cooking, but I love that they are being used
I'm not a historian, but my heart hurts too 🙁
Good looking chicken! My Cape Breton-er husband remembers the home made butter. Very, very salty, but they loved it. He said they'd spread it on the rather bland home made cheese for a real treat.
My grandparents raised cows in the early part of the last century. My grandmother made butter most often with a sort of soured or fermented cream. She called it "sweet butter" if she used regular cream. My granddad liked "clabbered" milk, so there was usually plenty around. Maybe nowadays he would enjoy yogurt! :)
Like it nice video
When Julie gets home from work?! You mean you don’t wake up early on Sunday morning and make these recipes?! I’m so disappointed!😂
Thif if AWEFOME! Thankf!
In his 1939 novel "Some Buried Caesar ", Rex Stout used the term 'fricassee', so it must have been in general use at that time. Stout grew up in Kansas, IIRC, but was well traveled.
I recall it showing up in a classic Bugs Bunny cartoon as well.
Good spot! I remember that book, and all of Stout's recipes,,,, good memory.
Yup, looks delicious. More Cessna videos please!
Nice
My mom used to make a killer tomato friccase that she would cook all day.
Another great video. I enjoy your videos because it can also be a short history lesson about the recipe you are doing. Keep up the great work. One problem I have with 95% of all TV, UA-cam cooking shows is the size of the recipes. They are all geared towards 4 to 6 servings. I would like to see some recipes for 2 people with little or no leftovers. I would likt to see you come up with a couple of smaller portion dinners.
You’re very good Glen
I was always taught to cook the flour out before putting in liquid
Good Sunday
fricassee is pretty popular in germany, but usually the chicken is diced and it's served in a bowl, basically as a thick soup (with added veg), with some bread(roll) on the side
lol, It's like I have a lisp when I try to read that old world English! 🤪
Lovely method
I'm always amazed when you fry stuff 2 feet from your vintage cookbooks,, seems like they're getting a good dosing of oil mist..
Here in the UK we pronounce Gill as 'Jill' and it equals a half-pint. :-)
So... 1 cup....
@@countrystyle5076 Hmmm ... Are you thinking US cup, UK cup, or something else? :-) Google says 1/2 pint = 1 cup = 300ml, but my measuring cup = 240ml. Having said that, my cup is a Yorkshire cup so who knows. LoL.
1 US cup = 236 mL (8 US Ounces) Though in practical terms it's rounded up to 240 mL.
1 'Commonwealth' cup = 250 mL
1 pre Metrification Imperial cup = 227 mL (8 Imperial Ounces)
@@GlenAndFriendsCooking I'm sure 4 ml will not affect a recipe too much as NOTHING in cooking is that exact.
so delicious!
Needs some sort of egg noodle, spaetzle, dumpling or drop biscuit maybe. Yum
Hey Glen/Jules love these time period recipes- how do I purchase those grey bowls please? Are they part of a dinner set?🇦🇺❤️
Don't know where Glen got his, but they look very similar to ones a friend of mine got at Ikea, called fargklar.
This sounds fabulous
Here in Brazil we call this dish "fricassê de frango" like fricassee chicken, it was a common meal at my college Cafeteria
Love me some fweet butter
Looks delicious, great video!
I never expected the tempered egg mix to act like a sauce thickener! Glad to see it worked.
So it didn't turn into a savory custard? That might actually be good!
My grandmother's version-- the day after we have fried chicken for dinner, put the leftover chicken in a heavy skillet with any leftover gravy, cream or milk, and salt and pepper. The breading on the chicken is the thickener. Simmer until the gravy is thickened and the chicken is very tender. Serve with rice, potatoes
Do you have a recipe for Cornish hens other then roasting them from an earlier cookbook ?
Our smothered chicken does the first basic step, cooking chicken till almost done. Then we cover it with layers of mushrooms sautéed onions with a slice of your favorite melting cheese. Some use Swiss, pizza cheese etc. served with baked Or mashed potatoes. I can eat it on its own.
Fricassée is a term still widely used in Québec.
Great work Glen, I'm liking the apron and would like to know where you acquired it? Thanks!
hey glen im a dairy worker at a grocery store fun fact theres only two butters that have a higher salt content then all the others which is kerrygold irish butter and vital farms brand butter well in the states anyway