I love this series. Maybe you could do a behind the scenes one day, showing how you choose a recipe from the book and how you research information about it.
There is nothing more comforting than a baked/roasted chicken. My mother made one every Monday night for dinner. I bet that sauce would be good on some egg noodles.
I'm a native french speaker and I don't know better than you what the term "root" refers to, other than "the root vegetables you have on hand at the moment". And your translation seems pretty accurate for me, except for a detail : "un bouquet garni de toutes fortes (in fact "sortes") de fines herbes" translates to "a bouquet garni of all sorts of fine herbs".
I think Glenn and yourself, have interpreted the choice of Vegetables, correctly. Remember, that pre war Europe, most people were on tight budgets and exercised frugal tendencies. Why call for any specific vegetables, when any one grown in your garden, or cheap at your local market, would do?
@@michaelreid8857 This was not a recipe made for peasants, this is for bourgeois households in the cities who were the rising class at this time, a large part of the early French Revolution was influenced by this new class who were often wealthier and more numerous than the nobility but resented being legally lesser on account of their blood.
Super big fan of the channel. That being said, you’re doing a disservice to those who want to follow along with the recipe. While I understand the book may not have cooking times, I think telling the viewers how long you cooked your chicken at 350 for would really help. At 350, this is easily the longest bird I’ve ever cooked and it still wasn’t done. Like I said above, I love the channel.
"It's not even May yet"... Video posted May 30th... I swear that Glen is currently in Mexico after making 100 videos in February and setting all of their go live times.
Glen is a video producer for things like commercials. Hence why he has RED cameras 'just laying around'. Those are super expensive if you don't have a job that actually used them.
@@oldage001 My comment is obviously a joke as Canadians cannot travel internationally at this time without having to face harsh quarantine and financial issues upon returning home for any travel.
So true that N/A like crispy skin but with the right recipe the flavors speak for themselves. Looking forward to the origin of Coq au Vins, yummy! So easy to make yet don't make it often enough.
Funny. I've been making this for years and never knew this much about it.I too could give a hoot less about browning and/or crisping the skin with this recipe for the flavor is more important to me...
Honestly, when covering the bird you’re cooking I infinitely prefer just putting the herbs on top and around rather than in. It only seems to get a benefit when you’re cooking uncovered since it’s steaming from the inside. When it’s covered it’s just perfuming everything. Something I learned a ways back that stuck in my brain.
I don't think that's an ugly chicken at all! A very similar recipe to this is a staple in my repertoire, nice to see the origins of it. Except I've never cooked it breast down, might try that next time, thanks for the tip. 👍
The beginning of the recipe: instead of putting the herbs in the bird, Glen says nah, "I'm going to do as I'm told." Toward the end of the process: instead of using a seive "like the recipe book tells me to," Glen says (f-it) "I am going to use a stick blender." 😀 Love yah, Glen! Keep doing what you do!
Is is similar to a capon? - just checked and it's the female equivalent of a capon. My family got a capon many years ago for Thanksgiving. It was definitely more flavor than a regular chicken. www.cooksinfo.com/poulards
I'm fascinated by these old varieties of poultry that have largely gone out of fashion in favour of the modern chicken. I'd love to see you cook a poularde and a capon and compare the flavour.
Légumes racines: beets, parsnips, turnips, rutabagas, carrots. Celeriac could work too. Not sure how available it must have been back then. Love your videos !!
When I was young, my Grandfather would make sure that there was always a couple of capons on the farm. They were a fair size bigger than the old hens and head and shoulders better flavoured. Even though I like an old hen. I found a capon at a market in London (Ontario) several years ago. It was delicious. They aren’t common though. For anyone interested in getting chicken that is miles more delicious than what you’ll find at the supermarket; try Riverside Acres in Millbank, Ontario. (Won’t help you if you’re not in Southwestern Ontario.) Pricey, but the flavour of an 8 pound free range hen can’t be matched in your local Loblaws. Awesome recipe, and strikingly similar to my Grandmother’s chicken stew. It was ugly too.
I made this exactly as you did except I used a blended Spanish white wine. It turned out very nice indeed! Next time I think I would leave out the parsnip and use another carrot. Also, I would be very tempted to stuff the herbs into the chicken. Very nice dish thanks. It is also a good starting point for a dish to play with eg. adding Garlic and black pepper etc. I think I will play with this! Thanks!
Chicken and Turkey cooked breast down usually gives the moistest meat. I often flip it 3/4s of the way through and then uncovered the last 35 minutes or so to brown when doing it that way. I remember once covering the breast in red wine soaked cheese cloth with lemon slices below the cloth to retain moisture are darken the skin in that last half hour/45 minutes for thanksgiving turkey.
Possibly an early recipe for Cassoulet? With Very similar ingredients ie = what the people had or raised on their land? So many versions of this dish on every continent going back to medieval times. I am also a collector of old cooking books
From what I've always understood 'coulis' refers more to texture. It could be a finished sauce, like the one in this recipe, or the form of an ingredient like 'coulis de tomates'(crushed tomato).
I would love to find an English copy of that book. I'm from New Orleans, so I wonder if there was an edition released for Louisiana, whether English or french.
Hello Glenn thank you for posting this recipe, my father and are going to make it today! 😀 We never would have heard about this recipe without you. I'll report on flavor once we know!
I was thinking much the same. Pull the meat from the bone, arrange on some of the sauce, then pour over the rest on to the serving dish and serve... With some champ or buttery mash potatoes...
Reading the recipe in French, I immediately thought of turnip, but maybe they meant beetroot. Turnip is navet, but beetroot has been called racine. I also wonder if a good old fashioned 18th century feather flaming wouldn't also tighten up the skin like pouring boiling water on it would.
Your translation was good about the roots, but might need correction about the herbs. The recipe said a "Bouquet garnis" of "any kinds of herbs", not "strong" per say. The print is a bit misleading, the word is "sortes" (kinds) not "fortes" (strong) (those old "s" :D ). But as always, looks really tasty and I love the history about the books and recipes.
Would have been interesting to see this done in the new firepit as the recipe called for it to be cooked over hot ash but as long as it's cooked I guess it doesn't really matter :)
Looks delish - almost had just that yesterday, save we used cream instead of wine! But that's a very old English chicken dish - but I do like cooking the chicken breast side down - maybe people could try a capon? 🙃🦘🐾👍
I probably would have added some little red/yellow potatoes to pan and cooked them with it... one pot meal... this looks amazing... and perhaps I’d use celery instead of parsnips... either way... yum!!!
Hi Glen, as a French I will try to give an accurate transaltion of the recipe at 4:56. Please forgive my english, since there are a lot of technical words that I don't really know the right translation and I'm also not a professional cook. Poêler la poularde au beurre. => Roast the hen in butter A mi-cuisson, ajouter 100g de lard de poitrine coupé en dés, 20 petits oignons et 20 petites carottes tournées. => When half cooked, ad 100g of pork belly lard sliced in dice, 20 small onions/spring onions (I didn't find a right translation for this one) et 20 small "turned carrots" (as I understood this "carotte tournée" a specific way to peel the carrot) Faire cuire ensemble en arrosant souvent. => Cook together while basting often. Dresser la poularde et ses garnitures dans une cocotte; l'arroser avec son fond de cuisson déglacé au vin blanc et fond de veau lié. => Prepare the hen and its side dish in a dutch oven; baste with its baking base deglazed with white wine and veal stock. Also in France a "bouquet garni" must have thyme and bay leaves at least, and then you can add any herb you like: parsley, sage, rosemary... And sometimes the whole bouquet garni is rolled and tied in the green part of a leak. Great flavor! Really hope it helped! If you need other translations I'd be more than happy to contribute to your amazing work, since I learned so many thing on your channel.
That is fantastic. Thank you for sharing. Lard makes everything better! Too many people in the modern world are afraid of animal fat. We need to change that. It's a lot healthier for you than Crisco.
A friend of a friend raises "American Bresse" chickens. They are good dual purpose birds and the old hen I was given made an excellent stew. I may have to ask about getting a pullet to fatten up myself. I have the 32nd printing (1972) of an English version of Larousse Gastronomique. Excellent reference work.
Two questions, were did you get the enameled dutch oven, and were did you get those awesome oven gloves. The chicken looks great!! Asparagus was early here just east of Edmonton AB as well.
LeCreuset makes enameled ovens like Glen uses. Google LeCreuset and purchase online. I did that. They are wonderful pans and I have used mine for decades. In the USA, they are available from Williams Sonoma.
I believe that his is a Le Crusset model, they are not cheap but they are very well crafted and if you buy one you get the problem of deciding to what of your children or nephews you are going to inherit it. My fondue set is older than me.
Hi Glen As for root vegetables, the author would probably refer to turnips, parsnips, carottes and beetroots as those would have been readily available all year long in France in those years. As for the Nouvelle-France version, we can probably add radishes (not the one we have in our supermarkets) to the list.
@@GlenAndFriendsCooking Ah, the pronunciation threw me off a bit. Then a quick look into the "Bibliothèque Nationale de France" (France National Library) names the author as Joseph Menon. He also authored other similar books. gallica.bnf.fr/services/engine/search/sru?operation=searchRetrieve&version=1.2&maximumRecords=50&collapsing=true&exactSearch=true&query=(dc.creator%20adj%20%22Menon%20%20Joseph%22%20or%20dc.contributor%20adj%20%22Menon%20%20Joseph%22)
As someone training to be a Rare Books Librarian, it stresses me out so much that you have these gorgeous antiquarian books so close to your food! Totally find to handle them with clean, bare hands, but you can't even have pens and capped water bottles in rare book rooms in libraries! And you just have them out on your counter while making all this delicious food! I just started watching your videos and love them so far but aahh!!!
I hear what you are saying - but books, especially cook books are meant to be used and enjoyed. Locking some away in a rare books library is great for preserving a few copies; but if they aren’t seen and used then really what’s the point?
@@GlenAndFriendsCooking Au contraire! What I do is make books accessible. In a library, they are able to be viewed by anyone who requests them in a safe manner for the book, then stored in a manner that extends its life and keeps it in the best condition possible WHILE being used. The best method to preserve a book for the longest time is to expose it to no light ever, but you're right that would be totally pointless. So books like the Gutenberg Bible in the Library of Congress are in special cases in special holders, and the pages are flipped daily so that no one page is exposed to light for too long, but the public gets to see it every day. Books are absolutely meant to be used and enjoyed, and I have no umbrage with a well-loved copy of a book (usage marks are some of the most fascinating and useful pieces of research for a book historian!), but such beautiful books being so close to the food still stresses me out!
It seems funny that Glenn has to explain what Chablis is. Time was that Chablis was served at every brunch, cocktail party, fish or pasta dinner. That time was 1975, but still.
Im 12 hours too late. I made Sam the cooking guy lemon chicken new recipe which has crispy skin. I didnt add the lemon. Glens way to spatchcock is best imo. ❤
I remember when we would get a production line going to slaughter the old hens. Occasionally one would struggle and slip out of your hand after you chopped off the head. That was unpleasant. my Grandparents would lecture us as to how wasteful we were being because we didn't save the feathers we plucked. That is one of those things I don't want to repeat if I can help it.
Was that the lecture or the slaughter of the hens? Because although I've never slaughtered hens I have been to a slaughter house and I guess you should be aware of the way an animal is killed if your going to eat it!
Back in the fifties, in Australia, we only had chicken twice a year, Christmas and Easter. It was too expensive to buy and we would chop the head off one of the old hens. One got away from me. I'd been holding it while Dad beheaded it. It ran around in circles in the backyard until it ran out of blood and it's heart stopped. Dad was yelling and I didn't know what I was supposed to do. There was blood everywhere. It did save hanging it to drain. There were eight of us and one old hen.
@@jennytmaher When my mother popped of the heads of the chickens she tossed them in a metal trash can with a lid so the chicken could do it flopping in a closed container.
Nothing like 'Farm Cooking'! I would imagine that turning the bird over at the 1/2 way mark would make the transfers a bit easier/and or using my Thermoworks Smoke which will allow me to insert a probe to track the internal temp. I'll give this a go the next time the family comes over.
Now I want to compare a Petit Chablis, a Cali chardonnay, and a northern Michigan chardonnay. I'm thinking Leelanau Cellars near Traverse City, at the 45th parallel.
Glen, at 0:52 you referenced an 1825 edition published in Montreal. That confuses me. The date imprint in the book you have is 1759 (MDCC LIX). So, there could be an 1825 Montreal edition. But the recipe is from 1850s? It still looks like a fantastic recipe.
I got my dates confused - the cookbook I hold up is from 1759. I have later printings of this book from the 1850s as well, and the first was printed in 1750 in Paris.
Here in Quebec we might have two things that could be used as a Poularde that is available at some butcher shops. One is "Poules à bouillir" which are larger chickens used to boil and the other are "Chapons" which is basically the same process as poulardes but the male version. (castrated rooster and fed a rich diet)
Doesn't that title page say 1759, not 1859? (MDCCLIX... only 2 C's) I may be mistaken... we don't use roman numerals much these days. (Years in movies... Super Bowls... Rocky V etc.)
It does say 1759 - I have multiple copies of this cookbook, printed about 100 years apart and I confused the two... Roman Numerals; who thought that was a good idea?
“Smells fantastic, looks horrible. I think it’s gonna be great.”
Gotta love Glen’s take on things. 😂
I love the old cookbook show.❤👏👏👏👏🍾
Ahh... My favorite way to spend a rainy Sunday.
I love this series. Maybe you could do a behind the scenes one day, showing how you choose a recipe from the book and how you research information about it.
At our house we say “ it’s ugly but it eats good”. Gonna try this one.
Always enjoy all the history that goes along with the cooking.
wow that chicken looks super moist, and I bet that was 🤤
There is nothing more comforting than a baked/roasted chicken. My mother made one every Monday night for dinner. I bet that sauce would be good on some egg noodles.
Winner winner chicken dinner
I'm a native french speaker and I don't know better than you what the term "root" refers to, other than "the root vegetables you have on hand at the moment".
And your translation seems pretty accurate for me, except for a detail : "un bouquet garni de toutes fortes (in fact "sortes") de fines herbes" translates to "a bouquet garni of all sorts of fine herbs".
-------, sage, rosemary and thyme.
what is he saying when he says "couse" or "cooz" ? tym!
I think Glenn and yourself, have interpreted the choice of Vegetables, correctly.
Remember, that pre war Europe, most people were on tight budgets and exercised frugal tendencies.
Why call for any specific vegetables, when any one grown in your garden, or cheap at your local market, would do?
@@cut-- At what time of the vidéo ? At 5:57 I hear "thyme, rosemary and sage" quite clearly.
@@michaelreid8857 This was not a recipe made for peasants, this is for bourgeois households in the cities who were the rising class at this time, a large part of the early French Revolution was influenced by this new class who were often wealthier and more numerous than the nobility but resented being legally lesser on account of their blood.
Super big fan of the channel. That being said, you’re doing a disservice to those who want to follow along with the recipe. While I understand the book may not have cooking times, I think telling the viewers how long you cooked your chicken at 350 for would really help. At 350, this is easily the longest bird I’ve ever cooked and it still wasn’t done.
Like I said above, I love the channel.
Great show. Here in western Quebec my asparagus was about one week earlier than usual. Recipe looks delicious. Thanks"
First time hearing about poularde. I must say, as a self-proclaimed foodie, that would've been awesome to watch.
"It's not even May yet"... Video posted May 30th... I swear that Glen is currently in Mexico after making 100 videos in February and setting all of their go live times.
HA!
Real job?
Glen is a video producer for things like commercials. Hence why he has RED cameras 'just laying around'. Those are super expensive if you don't have a job that actually used them.
@@HiVizCamo he mentioned in previous videos that RUclips is a hobby because the channel doesn't earn him enough to even cover the cost of ingredients.
@@oldage001 My comment is obviously a joke as Canadians cannot travel internationally at this time without having to face harsh quarantine and financial issues upon returning home for any travel.
I like that you show the pages of the recipe
Your translation of two roots is perfect. I speak french and loked it up. Even downloaded it. I understand it as two root vegetables also.
You say ugly, I say.... gimme. That looks fantastic!
So true that N/A like crispy skin but with the right recipe the flavors speak for themselves. Looking forward to the origin of Coq au Vins, yummy! So easy to make yet don't make it often enough.
I have to make these, my wife is going to love it, she is not French but for a farming background and always believe that over complicated my dishes.
I'll bet some wild rice would go fantastic with that sauce.
I think I have an idea for dinner, super easy recipe and looks fantastic!
So very interesting to see these antique recipes being demonstrated.
Funny. I've been making this for years and never knew this much about it.I too could give a hoot less about browning and/or crisping the skin with this recipe for the flavor is more important to me...
The skin had good color here and there. The loss of looks comes more from the tearing of the skin.
I just watched this on RUclips. Not only do I need to go buy a roasting hen, I need to go ahead and put a garden in my yard at this house now. Much
A history channel, and a cooking channel. This sounds like a lovely meal.
God, my wife and I love Jules, and had to pause, couldn't stop laughing watching her reaction to how the bird looks... love you guys!
Honestly, when covering the bird you’re cooking I infinitely prefer just putting the herbs on top and around rather than in. It only seems to get a benefit when you’re cooking uncovered since it’s steaming from the inside. When it’s covered it’s just perfuming everything. Something I learned a ways back that stuck in my brain.
yup will definitely try this one. Very close to my Grandmere’s chicken. She was raised in NICE
Oh, I am making that chicken dish. Salivating right now over that coulee!
I don't think that's an ugly chicken at all! A very similar recipe to this is a staple in my repertoire, nice to see the origins of it. Except I've never cooked it breast down, might try that next time, thanks for the tip. 👍
I bet that chicken and sauce could be the base to the best pot pie ever.
The beginning of the recipe: instead of putting the herbs in the bird, Glen says nah, "I'm going to do as I'm told."
Toward the end of the process: instead of using a seive "like the recipe book tells me to," Glen says (f-it) "I am going to use a stick blender." 😀
Love yah, Glen! Keep doing what you do!
I have always been a fan of crispy skin, but now I prefer moist meat and this recipe delivers on that.
Poulard is widely available here in Spain, great for Christmas and reasonably priced.
Is is similar to a capon? - just checked and it's the female equivalent of a capon. My family got a capon many years ago for Thanksgiving. It was definitely more flavor than a regular chicken. www.cooksinfo.com/poulards
Looks amazing! Roast chicken is already great, cooked with wine its on a whole other level!
Toujours les meilleures recettes !
I'm really interested in the French recipe thanks for posting this one. I love chicken to be honest.
A very interesting cooking show made the old recipe come back to life again.
Subscribed and enjoy cooking I Food Leveling
I'm fascinated by these old varieties of poultry that have largely gone out of fashion in favour of the modern chicken. I'd love to see you cook a poularde and a capon and compare the flavour.
Sounds like hen torture
Légumes racines: beets, parsnips, turnips, rutabagas, carrots. Celeriac could work too. Not sure how available it must have been back then. Love your videos !!
Perhaps availability (or lack there of), is why no specific vegetable, is called for?
I think I'll be making this! Thank you!
When I was young, my Grandfather would make sure that there was always a couple of capons on the farm. They were a fair size bigger than the old hens and head and shoulders better flavoured. Even though I like an old hen. I found a capon at a market in London (Ontario) several years ago. It was delicious. They aren’t common though. For anyone interested in getting chicken that is miles more delicious than what you’ll find at the supermarket; try Riverside Acres in Millbank, Ontario. (Won’t help you if you’re not in Southwestern Ontario.) Pricey, but the flavour of an 8 pound free range hen can’t be matched in your local Loblaws.
Awesome recipe, and strikingly similar to my Grandmother’s chicken stew. It was ugly too.
the bress chicken is quite amazing.
I made this exactly as you did except I used a blended Spanish white wine. It turned out very nice indeed! Next time I think I would leave out the parsnip and use another carrot. Also, I would be very tempted to stuff the herbs into the chicken. Very nice dish thanks. It is also a good starting point for a dish to play with eg. adding Garlic and black pepper etc. I think I will play with this! Thanks!
Love your videos!
Oh, that looks lovely! Yummy and comforting 😊
Chicken and Turkey cooked breast down usually gives the moistest meat. I often flip it 3/4s of the way through and then uncovered the last 35 minutes or so to brown when doing it that way. I remember once covering the breast in red wine soaked cheese cloth with lemon slices below the cloth to retain moisture are darken the skin in that last half hour/45 minutes for thanksgiving turkey.
Looka great I will make this one
Possibly an early recipe for Cassoulet? With Very similar ingredients ie = what the people had or raised on their land? So many versions of this dish on every continent going back to medieval times. I am also a collector of old cooking books
From what I've always understood 'coulis' refers more to texture. It could be a finished sauce, like the one in this recipe, or the form of an ingredient like 'coulis de tomates'(crushed tomato).
I would love to find an English copy of that book. I'm from New Orleans, so I wonder if there was an edition released for Louisiana, whether English or french.
Hello Glenn thank you for posting this recipe, my father and are going to make it today! 😀 We never would have heard about this recipe without you. I'll report on flavor once we know!
Reminds me a bit of what I call chicken fricassee, except mine has the chicken in pieces. Makes the same kind of delicious sauce, though.
I was thinking much the same. Pull the meat from the bone, arrange on some of the sauce, then pour over the rest on to the serving dish and serve... With some champ or buttery mash potatoes...
Reading the recipe in French, I immediately thought of turnip, but maybe they meant beetroot. Turnip is navet, but beetroot has been called racine. I also wonder if a good old fashioned 18th century feather flaming wouldn't also tighten up the skin like pouring boiling water on it would.
this is so freaking delicious, and easy, it's going on my menu foever.
Your translation was good about the roots, but might need correction about the herbs. The recipe said a "Bouquet garnis" of "any kinds of herbs", not "strong" per say. The print is a bit misleading, the word is "sortes" (kinds) not "fortes" (strong) (those old "s" :D ).
But as always, looks really tasty and I love the history about the books and recipes.
Would have been interesting to see this done in the new firepit as the recipe called for it to be cooked over hot ash but as long as it's cooked I guess it doesn't really matter :)
Maybe we can ask Townsend's really nicely.
👍 definitely trying this one
We used to buy hens for Thanksgiving. I’d love to roast a popular demand.
Oh yeah. THAT looks great. I'd put that sauce over rice or mashed potatoes.
Looks delish - almost had just that yesterday, save we used cream instead of wine! But that's a very old English chicken dish - but I do like cooking the chicken breast side down - maybe people could try a capon? 🙃🦘🐾👍
Thank you
Ugly delicious. Go great with a baguette and some sturdy greens I imagine.
Not ugly when pale. Just pale and keeping it together 😁🍗🍜
I probably would have added some little red/yellow potatoes to pan and cooked them with it... one pot meal... this looks amazing... and perhaps I’d use celery instead of parsnips... either way... yum!!!
Hahaha I stuck my finger in the coolie
Sounds naughty for a minute there
Hi Glen, as a French I will try to give an accurate transaltion of the recipe at 4:56. Please forgive my english, since there are a lot of technical words that I don't really know the right translation and I'm also not a professional cook.
Poêler la poularde au beurre. => Roast the hen in butter
A mi-cuisson, ajouter 100g de lard de poitrine coupé en dés, 20 petits oignons et 20 petites carottes tournées. => When half cooked, ad 100g of pork belly lard sliced in dice, 20 small onions/spring onions (I didn't find a right translation for this one) et 20 small "turned carrots" (as I understood this "carotte tournée" a specific way to peel the carrot)
Faire cuire ensemble en arrosant souvent. => Cook together while basting often.
Dresser la poularde et ses garnitures dans une cocotte; l'arroser avec son fond de cuisson déglacé au vin blanc et fond de veau lié. => Prepare the hen and its side dish in a dutch oven; baste with its baking base deglazed with white wine and veal stock.
Also in France a "bouquet garni" must have thyme and bay leaves at least, and then you can add any herb you like: parsley, sage, rosemary... And sometimes the whole bouquet garni is rolled and tied in the green part of a leak. Great flavor!
Really hope it helped! If you need other translations I'd be more than happy to contribute to your amazing work, since I learned so many thing on your channel.
That is fantastic. Thank you for sharing. Lard makes everything better! Too many people in the modern world are afraid of animal fat. We need to change that. It's a lot healthier for you than Crisco.
I bet thats delicious 😋
I don't know but that skin looked good enough to me. Not super dark but that's not a bad thing. Definitely something I'm going to try though!
A friend of a friend raises "American Bresse" chickens. They are good dual purpose birds and the old hen I was given made an excellent stew. I may have to ask about getting a pullet to fatten up myself.
I have the 32nd printing (1972) of an English version of Larousse Gastronomique. Excellent reference work.
Happy Sunday
Two questions, were did you get the enameled dutch oven, and were did you get those awesome oven gloves. The chicken looks great!! Asparagus was early here just east of Edmonton AB as well.
I can't speak for Glen's gloves, but I have a pair of "Ove' Gloves" and I absolutely love them.
The gloves, I've been searching for oven gloves with good reviews, but alas...Glen, what brand are yours?
LeCreuset makes enameled ovens like Glen uses. Google LeCreuset and purchase online. I did that. They are wonderful pans and I have used mine for decades. In the USA, they are available from Williams Sonoma.
I believe that his is a Le Crusset model, they are not cheap but they are very well crafted and if you buy one you get the problem of deciding to what of your children or nephews you are going to inherit it.
My fondue set is older than me.
The Dutch oven is a www.fontignaccollection.com and the gloves are 'Ove Gloves with the steam proof layer.
I have for years been doing birds upside down. Just does so much for that white meat even turkey if I am not deboning it. =)
Put the sauce on a jasmine rice.. roast chicken is my favorite of all…
"Smells fantastic, looks horrible, it's going to be great!" :)
Hi Glen
As for root vegetables, the author would probably refer to turnips, parsnips, carottes and beetroots as those would have been readily available all year long in France in those years. As for the Nouvelle-France version, we can probably add radishes (not the one we have in our supermarkets) to the list.
The authors nom de plume is Menon
@@GlenAndFriendsCooking Ah, the pronunciation threw me off a bit. Then a quick look into the "Bibliothèque Nationale de France" (France National Library) names the author as Joseph Menon. He also authored other similar books.
gallica.bnf.fr/services/engine/search/sru?operation=searchRetrieve&version=1.2&maximumRecords=50&collapsing=true&exactSearch=true&query=(dc.creator%20adj%20%22Menon%20%20Joseph%22%20or%20dc.contributor%20adj%20%22Menon%20%20Joseph%22)
How about next week for the old cookbook show we go all the way back to 1967? I'm sure living in Toronto, that seems like a very long time ago.
It was soooooooo long ago! But we'll never give up.
As someone training to be a Rare Books Librarian, it stresses me out so much that you have these gorgeous antiquarian books so close to your food! Totally find to handle them with clean, bare hands, but you can't even have pens and capped water bottles in rare book rooms in libraries! And you just have them out on your counter while making all this delicious food! I just started watching your videos and love them so far but aahh!!!
I hear what you are saying - but books, especially cook books are meant to be used and enjoyed. Locking some away in a rare books library is great for preserving a few copies; but if they aren’t seen and used then really what’s the point?
@@GlenAndFriendsCooking Au contraire! What I do is make books accessible. In a library, they are able to be viewed by anyone who requests them in a safe manner for the book, then stored in a manner that extends its life and keeps it in the best condition possible WHILE being used. The best method to preserve a book for the longest time is to expose it to no light ever, but you're right that would be totally pointless. So books like the Gutenberg Bible in the Library of Congress are in special cases in special holders, and the pages are flipped daily so that no one page is exposed to light for too long, but the public gets to see it every day. Books are absolutely meant to be used and enjoyed, and I have no umbrage with a well-loved copy of a book (usage marks are some of the most fascinating and useful pieces of research for a book historian!), but such beautiful books being so close to the food still stresses me out!
I don’t share your pronouncement of it being ugly. Looked very nice to me. And I agree taste is most important. Surprised there’s no garlic in it!
It seems funny that Glenn has to explain what Chablis is. Time was that Chablis was served at every brunch, cocktail party, fish or pasta dinner. That time was 1975, but still.
do you have any idea what kind of oven or cookware they were using back then?
Im 12 hours too late. I made Sam the cooking guy lemon chicken new recipe which has crispy skin. I didnt add the lemon. Glens way to spatchcock is best imo. ❤
I remember when we would get a production line going to slaughter the old hens. Occasionally one would struggle and slip out of your hand after you chopped off the head. That was unpleasant. my Grandparents would lecture us as to how wasteful we were being because we didn't save the feathers we plucked. That is one of those things I don't want to repeat if I can help it.
Was that the lecture or the slaughter of the hens?
Because although I've never slaughtered hens I have been to a slaughter house and I guess you should be aware of the way an animal is killed if your going to eat it!
PS: I was going to use the word abboughtwour but I couldn't spell it😆
@@rowanhawklan9707 Just remember that it is related to the word "abate". :-)
Back in the fifties, in Australia, we only had chicken twice a year, Christmas and Easter. It was too expensive to buy and we would chop the head off one of the old hens. One got away from me. I'd been holding it while Dad beheaded it. It ran around in circles in the backyard until it ran out of blood and it's heart stopped. Dad was yelling and I didn't know what I was supposed to do. There was blood everywhere. It did save hanging it to drain.
There were eight of us and one old hen.
@@jennytmaher When my mother popped of the heads of the chickens she tossed them in a metal trash can with a lid so the chicken could do it flopping in a closed container.
Nothing like 'Farm Cooking'! I would imagine that turning the bird over at the 1/2 way mark would make the transfers a bit easier/and or using my Thermoworks Smoke which will allow me to insert a probe to track the internal temp. I'll give this a go the next time the family comes over.
I have but one word: Dumplings!
Poularde, the wagyu of chicken.
Would a capon be reasonable replacement for a poularde?
How long were the first and second cook times?
Now I want to compare a Petit Chablis, a Cali chardonnay, and a northern Michigan chardonnay. I'm thinking Leelanau Cellars near Traverse City, at the 45th parallel.
Glen, at 0:52 you referenced an 1825 edition published in Montreal. That confuses me. The date imprint in the book you have is 1759 (MDCC LIX). So, there could be an 1825 Montreal edition. But the recipe is from 1850s? It still looks like a fantastic recipe.
I got my dates confused - the cookbook I hold up is from 1759. I have later printings of this book from the 1850s as well, and the first was printed in 1750 in Paris.
Is that somewhat coq au vin. Old style?
How long was it in the oven each time?
Here in Quebec we might have two things that could be used as a Poularde that is available at some butcher shops. One is "Poules à bouillir" which are larger chickens used to boil and the other are "Chapons" which is basically the same process as poulardes but the male version. (castrated rooster and fed a rich diet)
An unoaked chard from Oregon would also sub. Same cool climate and latitude as Burgundy.
Doesn't that title page say 1759, not 1859? (MDCCLIX... only 2 C's)
I may be mistaken... we don't use roman numerals much these days. (Years in movies... Super Bowls... Rocky V etc.)
It does say 1759 - I have multiple copies of this cookbook, printed about 100 years apart and I confused the two... Roman Numerals; who thought that was a good idea?
I can’t even get a proper poussin here in Florida, just a Cornish game hen… I can usually get a frozen capon but not a poulard.
Glen cooks like he wanted the loyalists to win during the revolution.
I can't imagine trying to spay a chicken in the 1700-1800s. That can't have had a high success rate. But it looks delicious!
“Smells fantastic looks horrible” pretty much sums up my cooking
What was your cooking time?