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.

@vincentcleaver1925

11 ай бұрын

Now I have to see how much that would set me back; I'm a poor bast@&$ with medical bills

@JasonwithaJay

11 ай бұрын

​@@vincentcleaver1925Around $200

@josedasilva4433

11 ай бұрын

🤣🤣🤣🤣🤣🤣🤣

@joanhoffman3702

11 ай бұрын

Well, if we each send one nutmeg, it’ll add up pretty quick!

@calanon534

11 ай бұрын

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

@salutations5749

11 ай бұрын

I think hes part of a Nutmeg organization too, fwiw.

@ValhallaXYZ

11 ай бұрын

I’m pretty sure he’s bought and paid for by Big Nutmeg.

@this_is_patrick

11 ай бұрын

It's no secret that John is on Big Nutmeg's payroll.

@wbl_unlimited

11 ай бұрын

Get off this man's nutmegs!

@rebeccamartin3744

11 ай бұрын

😂😂😂😂

Townsend should open a boutique restaurant dedicated to the savory cuisine of the 18th century.

@leechowning2712

11 ай бұрын

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.

@jdd3786

11 ай бұрын

That's a cool idea.

@leechowning2712

11 ай бұрын

@@jdd3786 look into your state cottage industry laws. They actually do try to make small businesses work.

@calanon534

11 ай бұрын

He DOES have The Nutmeg Tavern in Indiana.

@Uruz2012

11 ай бұрын

@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.

@Jen-CelticWarrior

11 ай бұрын

Do you use malt vinegar or some other kind?

@JerryB507

11 ай бұрын

@@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.

@Paul_Me_Once

11 ай бұрын

Do you use seed oils or lard?

@fourdayhomestead2839

11 ай бұрын

I can't believe it's been 7 yrs since I started making this chicken. It's my favorite!!

@halwakka504

7 ай бұрын

It took you 7 years!?

The lack of nutmeg has also been bothering me for 7 years! Glad to see it remedied.

@tom-vf1xv

11 ай бұрын

i only really put nutmeg on my brussel sprouts

@zskk

11 ай бұрын

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?

@joshweigel1131

11 ай бұрын

THE CROWD GOES ABSOLUTELY WILD, COMPLETELY APESHIT

@jakebarnes7596

11 ай бұрын

@@joshweigel1131 Never since the Orange Duck episode has the crowd here at Townsends been so electrified! Truly history in the making here!

@joshweigel1131

11 ай бұрын

@@jakebarnes7596 Electrified in the metaphorical sense, Jake? The fans can't help but to feel the nutmeg.

Fried chicken and history, two of my favorite things!

@justsomeguywithkaminasshad7145

11 ай бұрын

👴🏻

@justsomeguywithkaminasshad7145

11 ай бұрын

👴🏻

@asinine4636

11 ай бұрын

@@justsomeguywithkaminasshad7145 WE WUZ CHICKEN FRIERS!

@jessehayes8052

10 ай бұрын

Frfr tho

That chicken looked really fresh considering it is almost 200 years old.

@phoenix15_

11 ай бұрын

😂

@sherrynsnyder1583

11 ай бұрын

🤠

@goobytron2888

11 ай бұрын

It’s the nutmeg

@zirzmokealot4600

11 ай бұрын

My kind of humor

@buffaloblack3993

11 ай бұрын

😂😂😂😂

chibbles is a gallicism, from middle english chibbole, ultimately from latin cepulla which simply meant onion

@j.b.4340

11 ай бұрын

😂and the Spanish, cebolla.

@OnCorLasagna

11 ай бұрын

And from the Pig Latin, "ibbles, chay," which also meant chibbles

@strawmanfallacy

11 ай бұрын

​​​@@OnCorLasagnafrom Purina which is one half of Chibbles and Bits.

@henriqueribeiro8167

11 ай бұрын

I think we call it Cebolinha in portuguese.

@BoxedMusic

11 ай бұрын

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.

@meganlalli5450

11 ай бұрын

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.

@kennethwood2089

11 ай бұрын

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.

@donaldgsweeney

10 ай бұрын

Stay strong, eat chicken

@Gryzz1e

10 ай бұрын

@@donaldgsweeney more trurer words have never been talked

@therealdgh13

9 ай бұрын

Best of luck to you my friend

John is so reliable in bringing us the cosiest foods. And promoting Big 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.

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.

@JerryB507

11 ай бұрын

I recently did a Jamaican Jerk Chicken recipe. Based on the amount of ground Nutmeg it called for, I guessed at one whole 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!

I have heard Chibols, but only because I also watch Max Miller

Here I am, yet again, watching videos of fried chicken recipes from the 18th century…. Never gets old.

It's nice to tune out the modern world with all it's headaches and for a few minutes imagine cooking in the 1700s.

@AdventuresIntoHistory

11 ай бұрын

This!

@moonshinei

11 ай бұрын

…while on a phone, watching on an internet video sharing service

@Nesh108

11 ай бұрын

​@@moonshineiexactly 😂😂

@SteelHex

11 ай бұрын

Except when you know enough history to be aware of 18th century headaches for common people.

@AdventuresIntoHistory

11 ай бұрын

@@SteelHex lol don’t ruin the good feels 😅🤣😅 but facts

Oh man, that freaking crunch. You know the food is incredible when you can literally HEAR the deliciousness.

I love time traveling here

A lard pie crust is still the best...and I remember my grandma's yummy fried in lard chicken!💗

Great to see it again! I can't believe it's been 7 years

This was always a favorite of mine!! Classic Townsends. Thanks John!! 😁

I made it tonight. It was amazing the whole family loved it. Really good 👍

@rosejr2614

8 ай бұрын

Can you post the exact recipe you used and the amount? It doesn’t say the exact recipe. Where do I get verjuice?

@yunk9

8 ай бұрын

@@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.

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.

@kevynhansyn2902

11 ай бұрын

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.

Best fried chicken receipt ever!

Who else thinks he’s awesome?

@dlon9067

11 ай бұрын

Been watching him for years. Love this channel. It's so wholesome and interesting. And his food videos always make me hungry.

@jillhumphrys8073

11 ай бұрын

Hes awesome! It takes a good personality to make these videos enjoyable and he has that.

@jillhumphrys8073

11 ай бұрын

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.😊

@BlackMasterRoshi

11 ай бұрын

me! I'm!

@vulpsturm

11 ай бұрын

Townsends is a national treasure.

This dish I have made and it is soooooooooooooooooooooooooooooooooooooo good.

@Dmisfits

11 ай бұрын

Is it seasoned enough? (enough salt)

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.

@matthewlind3102

11 ай бұрын

thanks I was going to totally ignore the parsley

Its great to see YOU posting some cooking once more !

Looks delicious, now I have a craving for fried chicken.

I really enjoyed all you hard work mading such an educational and fun videos.

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!

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. 🥰💕❤️👍👍

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.

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.😊

Perfect video to watch with morning coffee. Another fried chicken job well done!

Seven Years?! It feels like yesterday! Keep up the good work John! ❤

I love this channel and what you do. Thank you.

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!

Put those scallions in the batter and fry them up too.

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.

@raraavis7782

11 ай бұрын

That's a great idea. The sharpness of the green parts of the onion would be a delightful contrast to the fried chicken.

@OptimusWombat

11 ай бұрын

@@Rob88 that's the beauty of cooking. _It's not baking._ You can substitute to your personal tastes.

@MrKevin486

11 ай бұрын

Yea I feel the onion is kinda wasted in this recipe.

@OptimusWombat

11 ай бұрын

@@Rob88 I have no problem with you being proud of your own ignorance, but why do you need to be passive aggressive about it?

@OptimusWombat

11 ай бұрын

@@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.

nutmeg seems to be used for EVERYTHING!!! LOL!!

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.

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.

Whenever I tune in I get sooo hungry

This was the recipe that started me on this channel many years ago. I’m soo glad you revisited it. ❤️

I have made this at least once a week since your first video came out. Yes we still enjoy it. Thank you John

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.

@isoSw1fty

11 ай бұрын

Yes!

@kairoperu1587

10 ай бұрын

“A blast from the past” would be a great name. 😊

@goldtvlive1017

10 ай бұрын

​@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.

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!

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 :)

You know it's going to be good when the nutmeg comes out 😅. My all time favorite channel

He is the hero we needed

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.

Another outstanding video, Because of you I have been trying nutmeg with all my spice blends.

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.

@hadelidell4285

10 ай бұрын

La recette de poulet frit de Massialot demande bien de la ciboule, pas de la ciboulette

@octaverouge2148

10 ай бұрын

Merci pour ta précision belle inconnue masquée.@@hadelidell4285

Shout out to all my fellow Filipino homies who recognize the marinade ❤

@TravisHyllMusic

11 ай бұрын

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.

@kielbasamage

11 ай бұрын

I didn’t really put two and two together until you pointed it out!

@Kharmitas

11 ай бұрын

@@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.

@RogueHero

11 ай бұрын

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

Great video Sir!! Makes my mouth water!! Gotta try that recipe!!! Cheers, Shannon

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.

I'm gonna make this later in the week:)

Why was dropping the parsley in the oil so satisfying?

I particularly appreciate the music used for the deep-frying sequences in this, and the video right before it!

Love this channel and its content

When im stressed from the business i started i listen to this channel. It brings me a sense of calm and comfort i can't describe. Thank you to all the folks at Townsend, thank you for providing a sense of equilibrium.

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. 😂

@natviolen4021

11 ай бұрын

Not suet?

@WaddedBliss

11 ай бұрын

@@natviolen4021 Suet is used in dishes rather than cooking dishes, although it can be used for that. Lard was much more commonly used.

@FaceEatingOwl

11 ай бұрын

There's one I know that uses beef dripping on Thursdays 👌 Ooooowie.

@WaddedBliss

11 ай бұрын

@@FaceEatingOwl My mum was born in 1942, right in the middle of the war. Til the day she died she loved dripping on toast.

@clogs4956

11 ай бұрын

@@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.

If I ate 1736 fried chicken, I'd probably never go back to KFC.

New Townends video, my Sunday is complete!

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... 🤔

@clogs4956

11 ай бұрын

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 🤭

@christinebenson518

11 ай бұрын

​@@clogs4956That's only true if you don't know what the texture of meat is. I would be able to tell.

@OrthoKarter

11 ай бұрын

i love fried chicken, i just dont eat the inside, not because im vegan, but because the texture is gross imo.

@clogs4956

11 ай бұрын

@@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.

Frying in animal fat is a lot healthier than seed oils

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 fried chicken recipe and I have returned to it again and again. So happy to see you revisit!

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.

@raraavis7782

11 ай бұрын

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.

You’re eating seven-year-old chicken? Lol.

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.

You guys are great, keep up the good work!

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

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.

Much love Townsends and Co.

Love your videos, thank you.

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.

@NK-vd8xi

11 ай бұрын

What about the spice mixtures are West African?

@KrasMazovHatesYourGuts

11 ай бұрын

@@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.

The green onions or scallions are used a lot in the chinese cuisine. Specially in dishes with rice and noodles.

@huskaroar6869

11 ай бұрын

Oh really? Who would have guessed

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.

this is so relaxing to watch.. i love it sm

No joke I rewatched some of his old vids from 7 years ago. This man does not age!!!

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. 😁

Awesome looking fried chicken. This series is amazing. Cheers!

I still make this from your earlier fried chicken from a couple years ago when i fell in love with your channel

That was cool to watch, Learning something new everyday .

Your videos are always so interesting.

I really enjoy your content. Great stuff sir!

Awesome quality content!

Beautifully done ❤❤

Good to see you again Townsends fantastic as per usual learned Actual History from this man than any school.

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.

Yay, Jon! Great job!😊

You have a great choice of both recipe and music :)

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!

New to your channel. The production value and camera work in this is exceptional. Well done. New subscriber.

I love this channel! Ty

Fascinating! I always thought this sort of food was new

nothing warms the soul more than a townsends video