"I'm gonna say this chicken is done and I'm gonna POULET out."..🤣😁

@larryroyovitz7829

3 жыл бұрын

Beat me to it!

@robviousobviously5757

3 жыл бұрын

yup.. my first thought too

@byron7165

3 жыл бұрын

A hen younger than a year is even better. They are known as a pullet.

I'm from south Louisiana... this reminds me of stewed hen (I think that's how we've gotten around supermarket chickens over time). We usually take the lid off at the end of cooking to reduce the liquid in the oven, and give the hen some color. Then you serve it over rice with the reduced liquid as gravy.

Happy Easter Sunday everyone!🐣🐰🙏🏻

Loved "I'm not throwing away that bacon!"

@sylvaindupuis5595

3 жыл бұрын

Never throw away bacon, never! ;)

That sweater is amazing. And the chicken looks great too. My grandmother would deconstruct a chicken like that and serve it in the gravy poured over mashed potatoes. And now I am all hungry...

@ohpotatoesandmolasses

3 жыл бұрын

Jules: Black Lodge Edition

My grandmother is from the Seychelles and is Creole, thank you for posting this recipe I'm going to make it for her!

Happy easter everyone! This is somewhat reminiscent of chicken stew that my grandmother made, the pork, sauce and the vegetables were served on the side so you could take what you wanted. Reducing the liquid and removing the vegetables is a modern invention before no one could not afford to waste. Now I got the urge to make Grandma's stew.

@Beachdudeca

3 жыл бұрын

Agree those Veg and the bacon should have been served:)

That looks super yummy and I'm glad to see you use Fontignac and not Le Creuset ... my cooking snob friends give me grief over not wanting to spend $400 for a dutch oven! For $400 a French chef should come to my house and cook the chicken for me! 😁

As a child from 1946 birth to about 1959, I eat Cheerios and Wheaties or other breakfast cereals or bacon and eggs, pancakes mostly,. As I got older I would eat almost anything that was available. Now I still eat what would be called lunch or dinner food except if I get to McD for sausage, egg, cheese muffin.

Welcome Glen, welcome back to the top of my recommended.

@GlenAndFriendsCooking

3 жыл бұрын

Goodbye @Danny Paterson - I've had enough of your insults.

@MikeTheBarber63

3 жыл бұрын

@@GlenAndFriendsCooking Agree!

@Underestimated37

3 жыл бұрын

@@GlenAndFriendsCooking that kind of language they’re using is just not on! Jules is amazing and the show wouldn’t feel right without her!

@OptimusWombat

3 жыл бұрын

@@GlenAndFriendsCooking Jules is a gem, and I always look forward to her "Hello, Friends" when she arrives.

@Danny-bf9on

3 жыл бұрын

@@dannypaterson888 do you enjoy being a troll get the fuck out of here

i have been watching this channel for a little over a year and the truth is im not really into cooking i just really enjoy the channel itself, Its so genuine that it stands out to me! keep up the amazing work :D

@sylvaindupuis5595

3 жыл бұрын

I'm not into cooking either but I watch this to inspire me to do things that finally I will never do. Well, at least it make me hungry!

I like how Jules always looks like she’s wandered into the kitchen back from work, and just in time for a taste. Great stuff.

"I'm going to poulet out." Sorry, couldn't resist.

I make this recipe all the time. It didn't come from a cookbook, it came from my French great-grandmother who probably followed a recipe in an old cookbook because she always included a bouquet garnis made from various seasonal herbs. The sauce is outstanding when fresh sage is part of the bouquet).

Glenn i have old laying hens on our farm. I am trying this recipe in a Dutch oven. Thanks

Roughly 2 hours is a good cook time for an old hen or rooster. I braised an old rooster in garlic and wine, diced up the meat and used it in something similar to chicken alfredo.

Jules always with perfect timing....'Tasting Time'

Best Sunday content! Always watching from Mexico City. Thanks Glen for every upload.

I’d blitz the vegetables and bacon and add to the liquid and add som cream. That would make an amazing gravy 😊😊😊 oh, and mashed potatoes on the side..

May I complement Jules on yet another spectacular sweater. This “lopi” looks hand made. I suspect Jules is also a knitter. Thanks for another good video. Hope all is well with you folks and your families and friends. Interesting receipe but I will probably pass on attempting this one.

Definitely will try this. Bell pepper is part of the "Holy Trinity" (onion, carrot, bell pepper), so a bit of a surprise that it wasn't in this recipe.

@angellover02171

3 жыл бұрын

Add some.

My word, that chicken looks absolutely terrific! I wish I had a farm nearby that had older, bigger chickens - what used to be called stewing chickens. The flavor of older birds is so much better!

What a great recipe. On the farm we usually had “stewing” chickens that had been around for a while. I’m wondering if the year old chicken mentioned in the recipe might have been referring to a rooster? The non-hybrid chickens at the time this book was published would be good layers at a year of age. Most people wouldn’t want to use a good laying hen for a meal. Modern hens ,commercially, are kept till about two years of age. Poor things! But the old breeds lasted much longer. I’ve raised both and the hybrids actually wear themselves out laying eggs, the heritage breeds mature more slowly and live much longer. Thanks for the great recipe that reminds of times back on the farm.

Find a Vietnamese/ Asian market and look for Ga Di Bo its basically a heritage jungle fowl and would be a lot more like an old farm chicken (I believe the it translates to walking around chicken)

@ldever3

3 жыл бұрын

Gà đi bộ. Walking chicken. The Vietnamese markets I go to don't sell year old chickens. It's the age that determines the flavor.

We have just finished a plate of coq au vin made with our own home grown cockerel and I was about to say that your dish would be similar but you beat me to it 🤣 it's the only way to eat cockerels 😁 and I'm pretty sure I know exactly how it tastes 👍

Don’t ever stop what you do glen, I love this channel !!😊

I just made this for my family and it was a huge hit. So simple and the depth of flavor in that gravy is amazing. I'm gonna have to follow your channel now

Thank you Glen like a lot of people I am sure I look forward to Sunday and your Old Recipie Cookbook Show as well as every other show you put here Bravo, Cheers!!!!

Cookbook tour please.

Happy Easter... This reminds me of "Romertoph" clay pot chicken which we love... thank you.

I think what you mean is this is family kitchen table dinner or supper chicken known as good eats, a kind of hardy comfort food.

I'd add a little more to that pot, like some garlic. And maybe take those solids and blend them up so the gravy is richer.

My Mom made this as her Grandmother taught her. They pureed the vegetables and herbs, added cream and milk for soup. The bacon is grilled a little and some placed on each bowl of soup. The chicken was served over mashed potatoes. That is one French German families take on it anyway.

Does anyone else wave back at "Jules" when she enters and waves to us? Or am I the only goof who does that? If so... I don't mind.

@pastrycrafter

3 жыл бұрын

I do! I love her. She completes the episode.

I bet turkey or other game fowl would be wonderful cooked like this.

One of my favorite cookbooks that’s how I learned how to bake a cake properly.

we made this tonight. blitzed the sauce/veg mix at the end - absolutely amazing!

DEAR SWEET GODS OF ALL THAT IS GOOD & PURE, that looks (and sounds) *DELICIOUS* 🤤🤤🤤

That looks really good and really simple. I hadn’t thought of using bacon on the bottom of a pan when baking or breathing like that before. I’m gonna have to give this a definite try.

Well it doesn't matter what you call it? As long as you call me next time you make it😂? from BIGMICK IN THE UK🇬🇧

Love the look of this - simple straightforward and full of flavour - I can almost taste it now - mmmmm

I make a similar dish but do a mirepoix on the bottom and cover the chicken with bacon grease instead of the bacon in the pot. I don't need to add any stock as the chicken seems to release a lot of liquid and I take the cover off for the last 30 minutes to get some color and thicken the liquid. So good! It was the hit of our Easter dinner tonight with baby carrots instead of chopped carrots to make it fancy for the holiday. Lol

Get a stewing hen. Fabulous flavor and silky gelatine texture and mild thickening

Simply amazing!

Thank you

Looks and sounds delish!

It looks melt-the-mouth delicious!

I love Julie’s hand knit sweaters!!!

Now I know what to make for Easter Dinner! Awesome.

Definitely going to have to cook this.

So yummy and simple ❤️❤️❤️

This would be great for cooking multiple chickens at once.

Wow. I will make this for sure. Looks amazing

Man they're killing it with such exquisite, prolific content. Thanks.

Lately, specialty growers provide capons and older chickens to old-timers and new-foodies who appreciate more collagen and a more 'muscular' flavor in poultry.

looked awesome

Happy Easter Glen & Jules...

Thanks! Happy Easter to you,

Happ Easter to you and yours Glen!

Yum

I love these Glenn. No one at that time could afford to ruin a chicken so you know its going to be the result of tried and true tests. Thanks for this.

Hi Glen! I'm an avid fan of your channel. And I also live in Ontario!

Looks delicious, Glen. I will have to try it 😋. Thank you for sharing!

Hell yeah great content

Glen, it's historic recipes like this that drew me to your channel in the first place. Love all your content, but really loved this video, the recipe is a gem - and I'm going to try it as soon as I can get some good bacon!

Presentation be damned, it's all about that flavor! Sounds tasty.

I would say the boy chickens that were running around and not laying eggs, you dont tend to kill your egg layers at one year. That does look tasty though.

that looks yummy..

Im totally going to makw this using chicken thighs! Im so glad i found this channel tonight! The warcake recipe i believe was from the same cookbook my late grandmother would use when i was a child!

Amazing, tasty eating without crispy skin. Great summary. I'll have to try this since I have a ready-to-go chicken that only needs to be thawed.

From what Jules and Glen say, this chicken recipe will be on our menu in the near future.

Nice👍

Oh, I'm gonna make this one

My dad does something similar except he cuts the Veg a bit more chunky and includes potatoes and lemon, it’s absolutely incredible, especially if he includes a few chicken livers..

Amazing Tasty Eating...ATE!!

It's a great cook book. There was a reprint done in 2002 if people want to buy a hard copy. PDFs of the originals are easily found online if you just want to have it digitally.

I love braised meats. My fave is braised lamb shanks.

Beautiful sweater, Jules!🥰

@goodi2shooz

3 жыл бұрын

I haven't been watching long enough to know who she is other than the lady who comes in and tastes his food.. friend, relative, wife?

@OptimusWombat

3 жыл бұрын

@@goodi2shooz Wife

Yum! I think I’ll maybe cut up that cooked bacon and then mix it and the strained veg with some rice to go along when I make mine.

Perfect for that chowder you made in the other video.

I made this using a tiny 1.1kg chicken picked up from the supermarket , couldn't get a cornfed and you can't buy boilers or steaming chickens close by :( Apart from that kept to the ingredients and method as close as I could, using taragon and parsley and thyme as the herbs. Reduced the gravy in the oven and took the chicken out of the pot to brown while the gravy reduced. It was scrumptious and excellent as a cold meat the following day.

Thanks for doing this. I prepared my Sunday Easter roast using the basics of this recipe. I used chicken breast instead of a whole chicken and my final cook time after adding eh broth was about 45 minutes. I ate the bacon afterwards. Because, bacon.

One of my favorite dishes from New Orleans is Artichoke Heart and Oyster Soup. You should make that some day.

It's funny how 100+ years ago, folks were as concerned about "loss of culture" as they are today. Looking back though, it was just another moment of cultures mixing and changing, as they always do. Makes me wonder how our time will be looked back upon in decades to come.

@honthirty_

3 жыл бұрын

People will laugh.

@OptimusWombat

3 жыл бұрын

@@honthirty_ or cry, depending on how things turn out.

You can find mature chickens for quite cheap at Chinese meat markets or even T&T supermarket. I used to buy them for 2 bucks a chicken for making dog food but they are great for making stock.

Happy Easter everyone stay safe 🙏🐇❤🥂

"DISPATCH" the chicken. now that's a euphemism!

That does look like a fairly strait forward cooking of the bird. I'd consider crisping up the bacon, chopping it and serving it in the veggies or have some mashed potatoes on the side with it through them. I'd know the chickens were also larger in days gone by. Even KFC is smaller portion. I was talking to a chicken farmer who remembers growing bigger birds, but greater demand for smaller ones is now the norm. Birds in store are likely ⅓ to ½ the size as from 30 years ago.

Well done Glen. Nice to see some NO receipts on your show. Hope you had a sazerac after.

It's definitely a function over form chicken recipe

Please follow up and tell us what you did with the leftover bacon and veggie bits! Good stuff as always! 👍👍👍

Bacon makes chicken , rabbit and squirrel taste all the same. Grew up with my parents hiding squirrel and ' pet " rabbits for dinner. Still love the onion and bacon on baked chicken.

Hey Glen! Try buffing a little rain-x into your lens, it might help with the steam on the view into the pot. Love the video! Simple but tasty chicken. I love depression cookbook Sundays lol

I wish they would reprint some of these old cookbooks.

@honthirty_

3 жыл бұрын

Glenn said there is a repository of old cook books. I cant remember which episode that was in.

So there is Chicken a la King and Chicken a la Queen, neat.

Have you ever thought about trying to duplicate Swiss Chalet or St. Hubert Glen? It's what I miss about Canada more than anything.

Here in Norway we can still sometimes find older chickens in the shop. Chicken (kylling) in Norwegian, is a young bird and we call the older birds "høne" (from Hen I suppose).

No far from my home there is a poultry stand where, sometimes you can find an adult hen or at least order one for the next week, a little pricey, but I might order one for these recipe.

Sorta helps that the Acadian Creole cooking from Southern Louisiana came from the people who were kicked out of your area and settled in S. Louisiana. Remember the poem 'Evangeline'?

nice recipe 2.9k like