Fried Chicken In The 18th Century? 300 Year Old Recipe
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- čas přidán 19. 06. 2016
- New Instagram - @18thcenturycooking
You are in for a treat today! This fried chicken recipe comes from Nathan Bailey's 1736 cookbook, "Dictionarium Domesticum."
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This recipe calls for a marinade that is sure to surprise you. The tartness of the marinade contrasted to the sweetness of the batter really sets this dish off. We highly recommend you try this!
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Warning: Do not watch on an empty stomach. It's 3am and I'm cooking fried chicken.
I was watching it hrs back after dinner and those fried chicken makes me hungry so i had to ransack my fridge for snacks. Lol
My dude, you got some mad dedication right there
Twas 10p.m. got in the car and went to the supermarket knowing they closed at 11:00p.m. Got there and wound up going to a 24hour supermarket. So true. On an empty stomach. BEWARE. Also with the whole marinating process.
Hahahaha 😂
47thstreetsupplyco I just licked my phone b/c I watched this on a empty stomach
We're going on a stagecoach ride to flavortown.
Me too!
Where's my boi Guy Fieri at?
Ye olde Flavourtowne
lol, good sir, lol.
Sir Guy of Flavortowne.
I knew fried chicken was old when my dad's grandmother (My great grandma) gave him the Family Cook book. Some Recipies were dated to 300 years ago like the chicken. My dad uses the book during thanksgiving but he keeps it in a fire proof safe as the booke is well over 100 years old. One of our old relatives compiled the book.
cool story brodie
Make a scan of a book and post it online
please make a backup copy of it...
this recipe made me poop
Make copies of the original, both physical and as word docs! The tradition should stay alive, and be resilient
My kids flipped over this chicken, they unanimously agreed that it’s their new favorite, we paired it with the 18 th century Mac n cheese and all went into a food heaven coma...true story!
What oil did you guys use too fry it? If you can tell me it would be appreciated
@@AnthonyTyler513 use canola oil or Peanut oil, they are the absolute best for deep frying.
FAKE NEWS
@@slimjong-un5743 You must have a learning disability.
@@skandal6703 appreciate the reply
The History Channel should hire this guy and give him have his own TV show instead of that "Ancient Aliens" and "Pawn Stars" crap
yes i agree 100% it whould be way better !
If nothing else, this guy needs a show on PBS' Create channel.
They should definitely do that
***** that works to
noooooo not pawn stars but whatever that other show is they can get rid of
The virgin chef: Fry your chicken until you get that golden brown color
The Chad Townsend: MAHOGANY BROWN
Killian exactly
Black people brown.
@@bigmad3123 unexpected but still funny
@@bigmad3123I actually laughed, now this is hilarious.. I'm really sorry on myself for saying this..
@@elliottfunkhouser4486 Oh now that's spicy
This may be just the best fried chicken ever
Ray Mak hello
Looks delicious !
Nice costume & setting.
Chicken fried in lard is still the healthiest for you.
Lard doesn’t breakdown into unhealthy hydrogenated fat, like most oils when heated way up.
Mark... We finally meet again.
@@_9maggot what him or me
@@sobaldman8375 him xD
"I never measure when I cook, I just use as much as my ancestors tell me to.' takes on a whole new meaning lol
This guy is like everyone's favourite highschool teacher
Mr. Beck. The best American History teacher I have ever had. I went on a trip to Sturbridge Massachusetts to visit a 17th century American Period Colony. Amazing time.
No my favorite teacher was a little Peruvian lady. She taught Spanish.
Feral Cypher mine was too..... did you live in the Cleveland area by chance?
Yeah cause you get fried chicken
THAT'S the guy! I was trying to place him. The teacher that connected the best and nobody disliked him
It's shows like this is why I don't miss traditional TV anymore.
Mark Hoffman ikr? CZcams is pretty much all I watch now! There's tons of great content for whatever you're into.
Yep I even get all my English radio shows on here. Movies too;)
Mark - you are so right. Quiet, informative and entertaining - plus, it's right at your fingertips anythime you want. You can create your own network with just the topics you enjoy. Contrast this channel with anything on 'The Food Channel'
RIGHT ON BROTHER!
Mark Hoffman ii
Greetings from Indonesia, John.
The land where the nutmeg comes
I already make it twice this week, it turned out very good, in the first batches I do the same as your recipe, it was delicious but, i think I can improve it a bit, and that is exactly what I do in the second batches
In my second batches were as follows :
- For the marinating liquid, double the amount of the salt, pepper and the green onions
- For the batter, i use mixed corn starch, potato starch and rice flour instead using regular wheat flour, this will give more crispy and more flaky texture when it gets brown and dry. And I use the marinating liquid and mix it with a bit of water instead using wine, which give the batter more flavorful taste
- Since the seasoning method were wet ingredients, it's very suitable if u're using chicken breast, because this is the part that usually became drier than the other
That's it, sorry for my bad English
Inggrismu bagus ya 👍
Fellow Indonesian!
A fellow Indonesian that also watches Townsends is something I didn't expect to see today!
@@bismanaufa5618 Sama nih! I didn't know there were this many of us watching good ol' Townsends, ahah! XD
Great suggestions to improve the recipe from the guy above btw. Mungkin bakal coba kapan2 c:
@@MonitorMono 👍😀
By far one of if not the best channels I've ever found. No silly cuts. To the point enough with some history lessons. And the energy he gives off, with his obvious passion for historical recipes and whatnot it makes it easy to watch entire videos. I have a long list of things to try. I did made the cheese soup recipe cause I had nothing pretty much and remembered you could just do it with any cheese and bread (edit: it turned out GREAT!). And like a lot are saying, "dont watch on an empty stomach"!! (edit: I would say 100% the best channel to watch while relaxing and eating, even if it's just a bag of chips)
If you like him you’ll love Tasting History. Awesome dude that was inspired by Townsends.
I notice it too, Townsends provides only the most historically accurate information and representations. No forced diversity or pronouns of gender obsession or woke here! I love this channel!
@@stannnleee3440you wanna talk about forced?
Why am I watching how fried chicken was made in the 17th century in the middle of the night?
Same reason I am
Hopefully not for the same reason as I.
Right!? fucking Reddit.....
*18th
next days experiment
Don’t think I’ve ever heard anyone described the color of deep fried chicken as mahogany brown before but I like the sound of that.
Daze Martha Stewart, years ago.
Mahogany is a bit darker than that i think
Cook it until it is poop brown.
@stan d. upnow Mahogany is actually about the color of that chicken. We just, by custom, stain it a very dark brown.
he said light mahogany brown.. mso
Tried this recipe last week and it was a hit with my teens. Hard to believe it is from 1736!
I’m going through the toughest time of my life, and life just seems next to unbearable lately...That said, John Townsend and this channel almost immediately relaxes my heavy mind and soothes me. I even am able to escape in small doses and, dare I say, I even realize that I’m calmly grinning at my screen with a temporary peace of mind. Thank you for that... it means EVERYTHING right now.
they have that power, and i feel very similar when i watch this channel. i just can't thank this people enough for what they do and how they make you feel.
i'm glad its helping you, take care and hang in there =)
Hang in there! This is such a tough time for so many people, you’re not alone.
Echo Narcissis Sending you love at this difficult time. Love from Canada 🇨🇦
I always felt that way , but i just kept fighting , Sending you a postive vibes from Oman !☺
THANK YOU, so very much....sincerely from my heart all of your kind and encouraging words humble me, and I am genuinely and deeply grateful. I’m pushing through. It’s heartwarming to read such things from people who absolutely don’t have to take the time to send such sentiment, and I embrace every word. Thank you.
I couldn't find the written recipe, so I'll put in the comments section for convenience :D
Marinade:
-Juice of two large lemons
-Add equal part of the vinegar of your choice (Malt or cider is preferred)
-1 tsp of salt
-1 tsp of pepper
-2 bay leaves
-1/4 tsp of cloves
-1/2 cup of green onions(or shallots)
Quarter the chicken, or add the individual pieces (e.g breast, thigh, leg) to the marinade. Leave in marinade for 3 hours.
Batter:
-1 1/2 cup of flour
-Add white wine until similar to pancake batter(you could use cider or water instead of wine if preferred)
-3 egg yolks(add more wine if needed)
-1 tsp of salt
-Mix until it's even
Cooking it:
-Fill pot with the oil of your choice
-Heat oil to about 350F
-Fry until a light mahogany brown
Garnish:
-Add extremely dry parsley to the oil
-Fry in small batches
Hope this helped people who wanted to cook this!
mobkiller800 you're my favorite person today
Thank you for taking the time to share this!!!!!!!
You're a Kentucky fried saint!
Can't wait to try this out
Thank you so much for doing this.
This guy may be the nicest man on the planet.
He reminds me of television when I was a kid. Today, I refuse to have cable.
Sure, until you realize he OWNS SLAVES.
OMG! So awesome! That would have been a norm back then too so making that leap of logic is hilarious! :-D
That would not be the norm. Slaves (people) are extremely expensive. Most people did not have slaves.
James M In many places freed slaves would own slaves. One of those things you'll never read in a standard issue history book.
americancivilwar.com/authors/black_slaveowners.htm
That's how my grandmother would fry duck legs lol the fried parsley is amazing!
Hello, How are you doing today? I'm Patrick :)
@@aidennewell4034 aiden newell youre patrick?
@@aidennewell4034 Hey Aiden. You don't look very Patrick.
@@aidennewell4034 im Patrick Bateman
look, i love you.
Just in the most honest, innocent way. Your energy and desire to teach people and your pure joy in doing what you do is so awesome
As a Southerner, I saw "fried chicken" and had the grease heated by the time he was talking herbs
Lol.....right?
Bro i bust out laughing at this
As a northerner, my house is burning down.
Nah not really though, I love making southern foods.
😂
Cast iron skillet and if you don't have any dietary restriction,bacon fat it is amazing,if not use Crisco they make a vegetable shortening very close to lard.thats how we do in tolbotton ga ;)
That chicken looks absolutely incredible!!!
I love your keto food
Make a keto version of this!
Headbanger's Kitchen Fun to see you here
2 of my fav cooking channels interacting. I *stan*
I wonder if almond flour would work with this recipe. 🤔
Jennifer I tried the recipe and my family said it was good (I loved it). But it needed more Cajun taste. So a cooked it again for family and friends. Followed the recipe but adding Cajun seasoning to it. It was a home run not a piece was left. Thanks
1720: exquisite and finely crafted fried chicken recipe with all natural ingredients and process.
2020: pizza roooilllls
Sometimes it feels like my hunt for a decent gf pizza roll or bagel bite in the frozen section may never end.
@@mrs.h2725 I feel your pain. I have Celiac, and all the bread is just not good
Pizza rolls are a product of the 90's commercially. Along side pizza bagels.
I don't think folks who eat pizza rolls in our time frequently would have had the same amount of chicken in 1720. Meat was expensive back then.
OK wow as some one who loves pizza rolls i feel attacked..... oh who am i kidding I know they are horrible for me but I can't help it when you are constantly working 12 hour shifts and being ping pong between shifts you tend to say forget it and go with the junk food.....
Tonight I prepared this for dinner, the second time we've enjoyed it. I realized while battering the chicken that we would have extra batter left over so I reserved some of the batter sliced up an onion and fixed some onion rings. The consensus at the dinner table was that from now on this fried chicken will be served with onion rings. Thank you Jas Townsend for the excellent videos.
GainedSalmon 3 What? That's the absolute weirdest comment I've ever seen.... Seriously, what?
Historical reference...keeping with the 18th Century recipe...Google can be your friend too.
Jonathan Clark
Yum! Great idea! 😋👍
I personally hate onion rings, but that is a great use of the leftover batter and prevents waste. I'll try some par cooked veggies when I make this chicken again. Maybe carrots or broccoli, oh, I bet those baby corns would be good too
What a fantastic idea. I cant wait to try this. I bet fish would be good with this batter. Ill try that as well...
I used it at our FCF (Frontiersman Camping Fellowship) District Trace and won the "cooking contest" for the best tasting and most authentic recipe
how does it taste, esp. compared to modern fried chickens?
We saw where another person commented above about how good this was, so we decided to try it, too. But your comment just cemented the deal. Congrats on the win. Also gonna look up FCF.
Yes! Congrats
Your competition should watch more youtube.
Yea but what did it taste like?
This man makes deep frying food in the woods look so easy
I don't know how I stumbled onto this channel but I'm obsessed with these videos. Cooking and history! Two of my favorite things.
I think one of the reasons I love these videos so much is because they dispel the misconceptions that I think a lot of people have about the quality of food in the past. People didn’t just eat nasty bread and sludge in a pot. They had good food too, and in some cases much healthier food than we have today.
I think people in the 18th century would be appalled by some of the crap we put in our mouths today.
LBazzy you are probably more right than you know.
@@PeaceAndJoy007 lmao who wouldn't?
@@PeaceAndJoy007
Yes especially during the Clinton era
Nothing beats high fructose corn syrup and GMO crops of today, with some Frankenstein hormone infused meat.
This is so relaxing to watch.
Townsends, you are the Bob Ross of our time
Hey hey hey now. Nothing but Mr. Rogers tops ross now. Oh gosh the boring nostalgic-ness of it All
yes!
Try AlmazanKitchen. Found the channel by accident looking up a fondue recipe. It's addictive.
For me its Ainsley Harriott, but i love how this guy represents the past culture exp.
lol what? He doesnt even paint.
This is our favorite fried chicken recipe! The marinade is so special and the batter is sweet and light. Thank you so much for bringing this gem to the 21st century!
Battered fish, turkey and chicken, fried in oil, were frequently on the Creek Indians' dinner table long before Europeans arrived. So were fried hush puppies and tamales. Hickory nut oil was used for frying foods. I has zero cholesterol. Of course, grits and pop corn were also popular.
Seems like that would work really well for a fried fish recipe too.
parsley, wine and lemon suit very good to fish, definetly is a good idea
nice thick chips with a nice piece of fried fish. Stupid fat hobbit!
And shrimp as well
@@notsure6187 I literally died when I read your comment. lmao
Hmmm....chiming in as an expat in Asia here....if fish you would need a different marinate. Or the result would be interesting. The marinate would "cook" most fish, ala "ceviche" or as they call it here, Kilawin. Be careful with watching this video...i have to cook the chicken now in the next few days, lol. He sent me down the rabbit hole!!
This is what the internet was supposed to be , the next best thing to time travel and light speed communication.
Optic fiber literally enables light speed communication
I made this recipe last night right after watching the video :P
Remember your deep frying safety! Fry in as small a pot as will work, as shallow oil as will work, in a pot with a close-fitting lid you can put down on it in case of fire. Never use water to put out an oil fire! Use the best ventilation you can.
I used olive oil to fry in, red onion for the marinade instead of green or shallot (because that was what I had), and added crushed mandarin orange to the marinade also.
I had boneless skinless chicken thighs and breasts, and I cut up the breasts into thirds to arrange better in the small frying pot I was using to reduce how much oil I needed to achieve a certain depth. The amount of oil shown in the video is a LOT. I found that for about 2 lb of breast and 2 lb of thigh, I used about 3 cups of oil. It got a little shallow at the end but the oil bubbled up over the chicken and it didn't stick to the bottom. I just turned them over halfway through. When starting the oil, you might consider putting a bit of batter in there so you can see how the oil affects it as it heats. Clean oil heating up will waaait and then blast a big burble which is annoying, but dirty oil will bubble constantly and be easier to manage. I kept the lid on the pot most of the time to keep oil from spattering onto the range top where it could flare up. The breast pieces were max. 1" thick and those I fried for 5 minutes, while the thigh pieces were often very thin, about 0.5" thick, and those I cooked for 4 minutes. The chicken was cooked all the way through. I think I could have shortened the time a little, but with chicken you want to be sure.
The amount of batter you should make is a little less than the total volume of your chicken + marinade. This way you won't have a ton left over and you can drink that wine instead ;)
I found that the batter slid right off my first test piece of chicken, into the oil. It was hot enough, it just wasn't sticking to the chicken. So from then on I pulled the chicken from the batter, dredged in flour, dredged quickly in batter, and dipped straight into the hot oil. And it worked great. Dip the chicken in a little slowly so the oil hardens up the batter as it goes in, this way the raw batter won't smoosh onto the bottom of the pan.
The dough that separated off in the oil as you go should be skimmed off with each batch. At the end I used some of the leftover oil, all the leftover dredging flour, and some milk to make a gravy, and threw in all the fried dough bits. I've heard this was how KFC originally did their gravy. I also threw on a little chicken bullion to make sure it would have a good flavor. Just make sure you start with a small amount of oil, maybe 1 tbsp per piece of chicken, otherwise you'll end up using all your milk up making a flood of gravy you'll never eat in time. Gravy is a nice way of getting use out of the ingredients left over from cooking that can't just be thrown back on the shelf. If you think gravy is unhealthy (you're right) you should probably stop eating donuts.
I also baked a loaf of bread, and noticed that the marinading time and rising time are about the same, which makes timing things easier: set them up, wait 2 hours, shape the dough to rest another 45 min which is the time you spend getting ready to fry and prepping ingredients for your side dishes, bread goes in for about 20 mins and comes out in plenty of time to be cooled for the meal. You also don't use the inside of the oven for this recipe, so the bread came out and I had a hot but turned-off oven to keep dishes warm in while I cooked.
The fried chicken was tangy and bright flavored, would cook this again!
So stop eating donuts! We laughed out loud at that! We do love pan gravy! ♥️
Instructional cooking and a history lesson all in one! This man should have 10 million subscribers!
Many thanks for this great recipe. It's very similar to some recipes in the Caribbean, and Yucatán (where bitter orange is used). The marinade is very acidic, probably the chickens of the time were running athletes with hard muscles which needed to be tenderized... Marinating three hours is a max, or the chicken will absorb too much of the marinade, and will release lots of water while frying.
Sparkling cold water gives a very crispy batter. Like french fries, it's better to fry the chicken twice. First in a moderate heat oil (160 C or 330 F) until almost cooked, that depends on the size of the pieces. Take out, let cool 10 minutes and fry a second time in hotter oil (180 C 360F) a short time, that gives a juicy chicken that will remain crispy outside.
The parsley has two purposes, first to accompany but most important to clean the oil and take all smells, so the oil will last longer. A trick known by European and Japanese grandmas.
Sheldon Miller Thanks for the laugh! This awesome chain is a heaven of peace and I like it dearly. I cook myself and I love ancient and ethnic cooking.
I actually laughed out loud when I read that :) How about this as a marketing tagline, "CZcamsLand, come for the videos, stay for the insults!"
Ken U
You can add also; Meet our Bigots of all colors and religions. Relearn history with the "Nazi Lovers". Discover the world with the "Conspirationists". Etc etc etc....YT has a fauna of these strange animals as numerous as mosquitoes in the Siberian tundra.
I have a serious complaint; it is the very low quality of the insults, just F words and so on. That is a very poor vocabulary with a total lack of invention. I would like to read more refined insults of the kind "I guess that your mom rocked you too close to the wall when you were a baby."
I wish there was a way to save this comment to try your suggestions out in the future
I learned something new today.
It really blows my mind how anyone can dislike this. Good food and history, this is literally human history.
The Chicken dislike THIS
Louis Edwards I disliked your comment
@@ViktoriousDead most chickens did !
Likes and dislikes determine what videos come up in your recommended, to put it simply they just were not interested.
@@skunkface2019 I just got back from the Food Lion. And brought spegitty home 😄 I hope that is why people disliked ,,, that MAKES sense # good sense thanks😃
We had this food called Po-gyae (g sound as great not j sound) in Korea. It wasn't really frying rather stir frying but used similar ingredients to fried chicken. I love how you enlighten me with hidden European food. I just love history and through your channel I was able to learn how interesting history of food can really be.
You my fine Sir are a National Treasure! Your dedication and hard work on making
our history come back to life is absolutely priceless! God bless you and your staff!
"I'm too drunk to taste this chicken" - Colonel Sanders 1953
Lmao
“I’m too chicken to taste this drunk.”- Colonel Sanders 2018
"Drunk too chicken to taste this I'm. "-
Colonel Sanders 2091
"...." Colonel Sanders 2100
Ricky Bobby lmfao
TFC anyone? Townsend Fried Chicken?
DUDE!!
Jo Burr maybe the funniest thing I’ve ever seen!!!!!!! LMFAOOOOOOOO!!!!!
Its flint lockin good!
@Carol Spencer shut it
@Carol Spencer be kind, your a woman.
Hey everyone! My husband and I made this dish this morning and I can confirm it’s tasty!! I’m surprised I like it because I’m picky but will definitely make it again! It has a nice, mild zing to it.
This was the first Townsend video i watched a few years ago, hooked ever since. Recipes aside, Jon has been such a comforting presence in the past few years.
Just came back to this fried chicken for a bit of nostalgia. Please keep up the great work!
Very different from today's chicken in flavor. I highly recommend it and I am fat so I know good chicken.
Lol
And yeah what does that have to do with the price of tea in China never judge a book by its cover
Your comment is hilarious
never trust a skinny chef haha
squatty mcpottyface but it's mixed reviews on that one I worked in a few restaurants in there just a good chefs and bad chess somewhere skinny somewhere fat I have that one that made me some horrible food one time had a skinny when I made me some really good food and vice versa but I do love good fried chicken I've never met a chicken I didn't like
So lovely to find a program with the classic feel and showmanship that PBS history bits used to have. Like wrapping up with a warm blanket and a book. Thank you for such an enriching channel.
Fluke definitely should be on PBS but he might be making too much money as it is
@Danny Carvajal Way to be "that guy"
These cooking vids give me hope, making me think "when I'll be on my own I gotta try this!" rather than "I won't live past this week"
Peace I leave with you; my peace I give you. I do not give to you
as the world gives. Do not let your hearts be troubled and do not
be afraid.
I'm surprised places like KFC, Popeyes, or any other fried chicken joint never capitalized on this kind of flavor profile for their chickens. They could do it for like a 4th of July promotion of sorts. I really like this approach to fried chicken because it's a lot different from everything that's currently out there.
I made this recipe today. It was by far the best fried chicken I've ever had. In fact, I think the marinade and batter might make for some awesome fried fish!
I love this history with food stuff!
i wouldn't marinade the fish too long though. i overmarinaded some salmon once with just lemon juice and it ruined the flesh. fish flesh is much more delicate than chicken and other meats, and the acids will degenerate the flesh quickly.
@@kelamuni yup; you're only supposed to marinate fish for about a half an hour before cooking, not really anything any longer
If you leave the fish and the marinating for 3 hours you'll have ceviche lol
One of my subs sent me a link to your channel,Townsends, and said I might enjoy it. This Fried Chicken video was the first I watched. I immediately subscribed! I enjoy it very much and am looking forward to watching more of your videos. :)
hi grandma !
Grandma!
Shirley Curry Grannnddmaaaaa
Hey it’s Skyrim Grandma!
This is the nicest CZcams comment ever
This is probably the most perfect example of what this channel is. Perfect combination of history, cooking, and just general positive vibes.
You’re like the Bob Ross of the historical recreation genre.
I made this chicken recipe with thigh meat and cooked in lard at 300-350 degrees. It was fantastic, definitely doing it again.
As if the chicken isn't fatty enough...
Lard....*lard*
great idea, what flavors stuck out most too you ?
@@CowieThomas1997, No it doesn't, that's exactly why the Scots started frying it in lard. To make it worse people now take the skin off and trim the fat away. IDIOTS!
Oh c'mon! An evening of lard fried chicken every blue and purple moon never killed anybody!
You have such a passion for these old receipes. You put so much love and work into dressing the part and even making the setting match the time. Its very wholesome
Says the furry
He actually built a set that looks like a kitchen in an old house.
RadioactiveAcid ew a furry
First batch, absolutely wonderful. I left the second batch in the batter, while the first cooked. The skin was loose when it was done. Flavor, on point.
I used 3 lemons, and 3/5 of the malt vinegar.
A cup and a half of flour needed 2½ glasses of wine, I used cheap chardonnay.
Love it!
I just found your channel a couple days back, I wanna thank you, you have no idea what types of hard times mentally you are helping me getting through along with a couple other channels. Again, thank you so so much
I would love to eat in a 18th century themed restaurant, eating foods like these, enjoying music such this with a host such this wonderful man
Great Business idea!
If it was 18th century restaurant , then only white People would be allowed
T H O T S L A Y I N G S U C C that's bad?
Im going to reep the benifits😳
If I win the lottery I will open a chain of 18th century themed restaurants.
Ok I made this recipe in my kitchen. I did used a cast iron Dutch oven on my stove. I also decided to marinate in the morning and put it in the fridge and turn and mixing 3-4 times during the day. I used malt vinegar, lemon, one shallot, the spices as directed.
Used butter flavored Crisco in my Dutch and fried both sides at about 6 minuets each side (2 Quarter legs, cut in half and skin off)
Then fried the parsley for 7 minuets and sprinkled on top just like your video
OMG....it was pure heaven! It was so delicious. Simply good. Next time I could put a little more spice but the malt vinegar and lemon juice was perfect. Excellent recipe!!!
When I make this I’ll probably put fresh ground pepper & a bit of Cheyenne pepper powder. That would still be an old school recipe. I know Cheyenne was popular, and I think pepper may have been common among the middle/upper middle classes.
Just did it, used orange juice + distilled vinegar in the marinade and reisling with the batter. Was amazed at how the taste of the cloves was so subtle in the meat, that marinate worked good. Kind of reminded me of a old english meat pie. Very interesting recipe.
CRISCO??? Ew. You Philistine. CRISCO is not healthy, and cannot touch butter.
@@mikeappleget482 cayenne pepper, not Cheyenne
I might try this myself
My girl and I tried this recipe last night! Absolutely amazing! Thank you @townsends!! 🥰
Ugh this looks incredible. Everything about this is so different! I really can't wait to give this a shot. These videos always pop up when I'm starved
Makes me very happy to see this video is trending right now. Wonder how Jon and company are reacting to it...
Yeah I've been a subscriber for a long time, always felt Jon and the team deserved more hits. It really is a great channel. Happy for them for sure, gonna have to head out to the Pierceton store soon.
You remind me of the afternoon shows I used to see on PBS, in the best possible way. Shows like New Yankee Workshop, Cooking With Julia, The Joy of Painting, etc. You bring sincerity, enthusiasm, expertise, atmosphere, and it really gets me in the mood to listen and learn no matter what the topic is.
@Captain MufDyven Don't know if you'll see this comment but Twitch has a cooking show channel called "Hungry" that shows Justin Wilson pretty regularly. It's must-watch programming for me.
Ive been watching your channel for years. I still love rewatching old episodes.
Wholesome comment sections are always a good reflection of the content. Respect 🙏
Maaaaan. This channel is straight old school; nostalgic and comforting. Helps me slow things down and just feel good about good food.
Nostalgic? Oldest person on earth righ here folks ^
Amen
You make it a lot more interesting with your enthusiasm. This is better than 99% of the crap they show on the History channel now.
“No real amounts here….except for bay leaves, 2 bay leaves” 😭😂 lol that made me laugh
What an amazing tutorial. Thank you so much. I love cooking these things you show us.
Wow that is Some Mighty fine CFC! !!!!!!? Colonial Fried chicken!!!
Jon MacDonald I get what ye did there.
Colonial Sanders
I see what you did there too
There’s your truly revolutionary, million dollar idea friend.
Made it, loved it, posted it on my German food blog and of course recommended you. Fantastic. Crispy, juicy chicken with a kick of acidity that beautifully matches the warmth of the spices.
Let me thank you for this channel. It's a great insight on 18th centuray cooking. Keep up the great work. Stay safe.
please, stay safe
Great feedback, I’m surprised he didn’t reply to you.
What is your German food blog?
Lemon and lemon zest is a great addition to almost any savory meal. People knew what they were doing back then.
Roughly takes about 16 minutes depending on the heat for those of you wondering. Also because we aren’t in the 18th century use a thermometer lol salmonella sucks. And I honestly recommend trying any food you see on this channel. My kids and I haven’t had a bad meal from them and they are super fun to make. If you’re single and want good food it’s just super cheap so it’s just a win all around
Did they have grape drank back then to go with it?
Fried chicken and history, two of my favorite things
Gustavo Almanza preach
Gustavo Almanza
Couldn't have said it better myself.
I like fried history, too.
wow.
Me and you both brother.
Using twigs to stir like a whisk THIS IS DEDICATION! 😎
I noticed that as well...
usually made from the branches of fruit trees :D
These are special made from trees or bushes from one region and only during a short time every year. He explained this in one of the videos.
Oxford university 1167 takes humans FOREVER to bend some metal into a whisk. Doesn’t seem right.
Loved it, too.
I really enjoyed this. I’m sort of a history buff anyway and it’s always interesting to know how they did things hundreds of years ago and what it would’ve been like to live back then.
Thank you so much for sharing.
I liked, subbed and rang the bell!
I so love a teacher that goes all out in the teaching experience. We so lucky. Thank you, teacher!
Tried this for the second time tonight - it's starting to come together. Added a small spash of apple cider vinegar to the marinade. Tried a tablespoon on the first time and it was WAY too much. Also added a little ginger and MUTMEG to the batter (half teaspoon wasn't really enough - I'll ramp it up next time). Also, used trimmed chicken breast cut to about the size of a McNugget. 6 minutes seems about right on cook time.
I'm having way too much fun watching your vids, learing about the times, trying new things. Thank you SO MUCH for what you do!
Scott Lindstrom Thank-you for your advice and suggestions. I’m planning to make this soon and will bear them in mind.
Ginger and nutmeg are great ideas for the batter and they were readily available in the New England area centuries ago. Sometimes I add ground cloves to marinades. I would try this recipe frying in old school lard as I bet it would taste incredible. Another great marinade for chicken is leftover garlic dill pickle brine, usually the higher quality refrigerated pickle kind.
@@riproar11 Chick fil a brines all of their chicken in their dill pickle brine. They also add a dash of sugar, (and of course the always yummy MSG to their dredge), so give it a go, I think it will be great. I've always been a buttermilk marinade because I'm Southern and that's just what we do. :D
For a crispier outer coating, you can always add a little baking powder, rice flour, or potato flour to a dredge, I would imagine it would work with the batter, as well.
Add some garlic in that marinade, and that ish becomes awesome.
@@blogginsriverbymnl48isabop86 Marinade must always have garlic! I sometimes use several chopped cloves, especially now with social distancing and working from home.
18th century cooking has potential of hydraulic press proportions mate
With the power of Reddit, anything is possible.
This has more long term potential I think. You can watch all the press videos as 4 second gifs now which is a lot of the "pay off" - here it's satisfying watching the whole thing, you can't narrow the experience down to a few seconds
The same thing I thought.
"Zis Fried Chicken iss vedy dangaroos and we must stahp it." *VRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR* *crunching sounds* "As you can zee, za fried chicken was, no mach for da huudralec prez."
+KrispyGaming we mast deal wiv it
Thank you, so relaxing to watch...had some modern “problems” on my mind, and you’re so pleasing to watch, informative and just a blessing to us that have found you. I agree with others that have said you are right up there with Bob Ross and Mr. Rogers 🧡🧡
I made this two or three years ago as a test, to see if the family would like it. it has become the staple fried chicken in the house.
Thank you for the great comment!
@townsends 6 year old video and you all still commenting on it that's what makes you guys so great I found your CZcams after buying hat blanks for reenacting great place to shop.
making people drool since 300 years
especially blacks
@@crashpal Woah!
pretty sure humans ate chicken cooked any old way going back 100,000s of years
The Irish, before that! Fried potatoes too, you're welcome planet earth.
3:35 Love how he uses branches to mix it up, so wholesome
twigs
They try to be as authentic as possible. He cooks in that pot over the fire and uses an old styled cooking fork to move food around.
@@booploops22 I have to say, people back then were so much smarter. They used utensils to move their chicken where today you see them use their fingers and get all messy! Genius, I'm totally using the utensil trick next time!
I use wooden spoons, close enough
@@pagansunite4005 I don't see it as more or less smart... More of a matter of "what am I used to and what am I comfortable with?"... The end result is the same, except in one you wash your hands, and in the other, you wash your tools...
As an amateur chef and avid camper, so many of these recipes are well-suited for campfire cooking and cast iron. Absolutely in love with your content and I want to try so many of them out in the bush 🙏
The acidic marinade also tenderizes the meat.
I bet this is what the Hound would eat.
.... ALL the chicken
The Hound would eat this after his main course of deep fried small children.
all the chikins in this fookin' place.
+Ork Historian This guy doesn't get the joke
Ork Historian he's talking about you smart guy
Just subbed, very original channel, can't wait to see more !
I am glad you found us. Thanks for the comment!
On the June 2nd Q&A you mentioned that Bees live in your oven. What did people used to do to ward off insects from living in their homes. Did they have homemade bug sprays or did they used things like Diogenous Earth?
this comment did not age well
Looks tasty, though the recipe seems a little hoity-toity, a little bit Frenchified compared to American fried-chicken recipes of our times.
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Keep doing these videos. I enjoy your history lessons and your cheerful demeanor. Thank you.
You are very talented and passionate about your work John. Thank you for all that you do, the world needs people like you.
Next up: an 18th century Big Mac.
Deep fried!
Made in seen!
I can safely assume it'd have been much better. And I'm not about the "processed food and chemicals" cliché, I simply do think that spices used in those ages were often exotic compared to our today's simple spicing.
18th century Sushi.
will it have secret sauce
My Daughter and her husband just bought a 1741 house. I think I'll cook this for them! Thanks
Nice. I hope it's not haunted. That's what I would think of anyway.
not haunted? you're doing historical houses wrong! must be haunted!
+gangstervural prank** no better yet social experiment****
+Dominick Maez ***gone sexual
I learn from and enjoy these videos so much. So much enthusiasm goes into every recipe and segment. I wish I could be there to taste a few of the oddballs I'd never make a version of myself.
He brings back history into modern day and makes it so lively and immersive, I never would have guessed they had a fried chicken recipe in the 1700s. Just discovered his channel and absolutely love it, it’s more entertaining than some history shows on TV.
There's an Ancient Roman fried chicken recipe that's around 1700 years older. It's a bit different, but deep frying is 2000 years older than that, so fried chicken recognisable today was almost certainly around for hundreds of years before it got recorded due to the lack of recipes written down, particularly for food not of the wealthy.
Who the Hell downvotes this kind of video? Townsend is fantastic and this side of history is incredibly interesting!
Brandon Davis
clearly, chickens .
Democrats who can't stand to show anything that Whites did in a positive light. They only think of the bad things, not the good.
vegans maybe
@@wilhelmtaylor9863 Funny, I was going to reply with "Russian trolls who feel the need to inject politics into clearly non-political videos".
@@roguishpaladin → You have a better explanation?
It would be so cool if someone opened an 18th century food cafe
He was asked before if he thought of it, sadly he decided not too. He already owns a shop and i believe makes $$ from videos. From what i can understand, having a 18th century cafe wouldnt be very profitable.
Thanks for sharing I love your cooking videos it's soo cool seeing these old time recipes come to life!!
I have been wanting to try this for years and finally mustered up the courage to make it - I must say its straightforward and tastes just as good as it looks! When eating it we tried some ketchup with it (just out of curiosity more than anything else) and found you really dont need it - the marinade does a much better job of adding that flavour. Best of all we used the leftover marinade for a roast chicken the following week and found it works fantastic on that too.
Definately doing this again for guests - thank you so much!
He's as passionate as Steve Irwin is with living animals.
@bobloblaw4life Well, my bad. Would you be feeling better if i edit it right!? Irwin isn't quite dead for me and never will..
@bobloblaw4life Yep, also Anthony Bourdain. I was shook when they died. RIP.
Except he doesn’t abuse the food 😂
@@lewisham Steve never did. With each tv set-ups they did with animals, there's a thousand more saved because of the awareness Irwin family broadcasted.
I'm just picturing Town saying, "Byootie! Look at tha' dalishus mahogany brown culla! Crikey, me nutmeg!" It kinda works...
This video was recommended to me and you know? Did I ask for this? Absolutely not. Did I watch all the way through and then subscribe? Absolutely.
Taylor Fink Saaaame. 😎
The one time CZcams recommendation got it right
Absolutely love you Jon. So grateful I discovered this channel. Thanks to everyone at Townsends for the pleasant journey!
I just discovered this channel and I’m so invested. I love the host. This is awesome!! ❤