@@mordant221 They could totally sort-of hand different types of food to different presenters, so someone for desserts, someone for pastry, for meat, etc. And then you could tell by the presenter alone what type of food will be made.
Why is this so good? Great pacing, appropriate music, and no jump cuts. Ryan respects the food, the process, and the audience. The camera quality and the editing are wonderful. So good in fact you really don’t even notice until you think about it. The way it should be. I believe if Julia Child were here today and watching this episode, she would have but one word to say- “Bravo!”
I quite disagree. I found most of this video off-putting, the the rice looks just nasty and I miss the added information that John usually gives, ex whether or not he tried this recipe before, and why he did or didn't do something.
@@Ironclad17 similar to a chinese dish my mom always made. Whole chicken (broken down) stewed for about half hour with garlic, green onion, ginger, and a bit of white pepper and sometimes shiitake mushrooms. Served either over rice, or the rice can be cooked with the chicken to make a congee/porridge.
Birds generally have hollow bones which do not contain marrow, they instead make their red blood cells by mitosis rather than having cells in the bone marrow create cells which do not have a nucleus as animals with bone marrow do. However the bones, cartilage and connective tissues do contribute collagen and substances which are dietarily beneficial in trace amounts that would otherwise not be in the food if the bird was not cooked whole.
Boiling rice like you would pasta is actually a slightly faster way of cooking it. The 2-1 ratio of water to rice, bring to a boil and set somewhere warm comes from the high cost of fuel in parts of Asia in the past. It takes more fuel to boil rice until it's done, not to mention uses more water. Same reason woks were the cooking vessel of choice, and items were chopped small before cooking. It all saves fuel. That wasn't really a concern in England or the New World, so rice was just boiled like other grains.
I struggled for years with making rice that didn't turn out as gelatinous goo, while following the printed recipe on the bag. Then a wonderful Homestead Mama taught me to use the pasta method and it turns out perfect.
I wonder if it isn't also partly a continuation of the frumenty tradition in Europe--frumenty being a boiled grain porridge that was eaten often in the Middle Ages with meat and other things (and before that there was Ancient Roman "puls.") Rice shows up in some late medieval recipe manuscripts when it would have been a relatively new and exotic food introduced by the Arabs. Those recipes seem to call for it to be used basically the same way that wheat and other grains they already had were used. When you make them, they cook up into more of thick porridge, kind of like a polenta, and more like how the rice ended up in the video. They didn't have to worry about conserving fuel as much but I think they also just may not have been going for the result that we're more accustomed to with rice, with every grain cooked but separate and not sticky, and no extra liquid, the way it is usually in a lot of Asian/Middle Eastern/South Asian dishes. The Europeans basically just swapped it out for the grains they were already used to and used it the same way. And it would make sense that that technique and aesthetic would have persisted into the 18th century, before Anglo-Americans would have had much influence from other rice-consuming cultures. (This is all pure speculation on my part, natch.)
There's actually a similar thing in Korea called 삼계탕, but they actually just stuff the chicken with rice and make it into a soup. People eat it when they're sick because it's cooked with ginseng, and it's really nice in the winter.
It also kind of reminds me of a Korean 죽 or 닭죽 might be more appropriate, basically rice porridge which is pretty common in slightly different forms and under different names in East Asia
It seems as if the excessive amount of water makes the rice into a porridge which makes the whole meal a lot heavier and filling. I also suppose that the excess water to strain out could potentially be used as a broth or something to make another soup/stew meal after as it will probably contain some thickening starch. I can't imagine that all that water would just be strained and threw away back then, but who knows?
@@notapplicable8957 interesting! I don't know anything about historical cooking, I just randomly stumbled upon this channel and I had a bit of a guess. Question though, why was rice not considered its own dish/side dish even at that time? It's easy to make, filling, compact, and semi-easy to keep from going bad. I assume it was cheap as well. It's like potatos in a sense. But maybe this is just my modern perspective?
People then, and now in other parts of the world drink rice water as a drink, the boiling sanitizes the water. Children especially drink it in India and Asia today.
@@k.s.3748 And it wouldn't be as though contact with the orient and it's foods would be new (see Italians and noodles). At least, not for traders and upper-class. So stands to reason, they'd know somthing about cooking rice, albiet with perhaps European palates in mind. Rice to add thickness to a stew, in lieu of flour.
I can't afford the extra Townsends subscriptions and plus but I sure do love the content. I'm glad you are still putting stuff out here for us commoners. :D
I love watching Ryan no matter what he is doing... cooking, live streaming, or behind the bar. And always love the historical knowledge Townsends always shares!
I believe most average people back then just treated rice like any cereal grain and tended to cook it like a porridge...just my guess They were right about cooking meat with the bone in tho..that's where all the best flavor comes from. Why waste it?
@@angelmartin7310 It doesn't really if you take the bird out whole; I used to cook something similar with a roasted chicken carcass when my boys were small, and it holds together remarkably well, and cooking the whole bird means you can glean a lot more meat off the bones. (I used to call it 'risotto' until they found out about real risotto, it was then relegated to 'rice with bits', as I used to add all sorts of vegetables to it :D )
Meat with the bones are so much healthier for us! It imparts collagen into the broth...bone broth...healthier for our gut, skin etc. This sounds delicious. Thanks Ryan
@@dnmurphy48 We had a poster saying that back on my first afloat unit in the Coast Guard. "Never trust a skinny cook." One of our cooks was skinny as a rail! LOL! He was a mean cook, though.
I love Ryan, it's so awesome to see him get another solo episode. We all love John too! It's really awesome how the spotlight is shared among so many people. It's really a beautiful team.
I am making this ASAP!! That boil rice in lots of water thing was common in US until about the 1950s. There were even giant teaball things just for rice. I think we got the habit from the brits
You probably did. The UK has often been accused in the past of "drowning" rice, because we used to use so much water to cook it and then strained the excess off at the end, rather than using the "right" amount to just end up with plump rice. Things have improved a lot because of the increased exposure to Asian and Oriental cooking styles.
I think it is common except among those who cared when some tv chef declared it sin. Many cooks parrot their advices, and live by them like the gospel. But I don’t blame them. Many of us learned only from the tv chefs, so the loyalty is justified.
@@jcorbett9620 Yes, I used to cook my rice in a big pan didn't realize you were supposed to wash it and it used to come out gooey. Now I've got a rice cooker thoroughly rinse the rice two or three times and enjoy my rice cooker rice a lot more. I'm in England.💝
My mom used to prepare rice like that. The final step was to strain through a colander and place it over a pot of gently boiling water to steam. The rice came out fluffy every time.
We always made this dish with a whole chicken or 2 (butchered on Saturday for Sunday dinner). The spices are different, we used celery and onion. My mother always cooked rice with a large quantity of water and then strained and rinsed it, pasta was done the same way! Going to make chicken and rice tomorrow!!
I personally think the reason it asks for that much water is so you get the texture of rice you got. I think It expects the rice to have a porridge consistency and you’d only get that if you had a lot of extra water that allowed the rice to cook further than it should.
In Asian culture, rice with a ton of water is a soup base that's made for comfort food or in times of low food stores. Rice, water, shredded seaweed and some salt. Awesome video, needs more nutmeg
This is actually very similar to Arroz Caldo, a Filipino dish that essentially combines Spanish Arroz con Pollo (rice with chicken) and Chinese Congee. You just add ginger and scallions to this and you have Arroz Caldo.
This method certainly conserves maximum nutrition, everything gets eaten, all the broth, tendon, broken down cartilage and skin. The bones have nutrients too and maximize the flavor. I can imagine that little serving dish cleaned out, no lefties
200 years ago, the chickens would be closer to a 3 year old stewing hen, and an 8 week old broiler. It may not seem like a big difference but it changes the flavor and texture significantly.
Always great to see Ryan! What a great delivery! It’s like I’m chatting with a friend in my own kitchen, just without all the cheap beer and no Springsteen playing in the background 😉
I'm not from the US and have no real interest in pretty much any of the content your channel makes, but the reason I stay subbed is because I absolutely love to see your passion when making these videos. It's very entertaining to see you following these old recipes and having fun while doing so. Passion for a thing like this is rare and should be treasured.
This channel is truely unique and fascinating! But what I want to point out is that the music in the background is always spot on!! This is a great inspiration for me, being a content creator myself :)
God i love this channel. The genuine enthusiasm makes it. When im down or whatever i put on a townsend video and it always lifts my spirits. Stay awesome yall!!
I am Filipina and it is like our chicken arroz caldo wherein we sauté garlic, onions and ginger, add the chicken, broth and rice then season with salt and pepper and turmeric if you want. Yours has a thicker consistency while ours is more soupy.
To be fair, it went out of fashion a long time ago for some reason. Not all stores carry it. It's the outer part of the nutmeg, so it has a similar taste.
Ryan, do you think you and John could come up with Thomas Jefferson's Fricassee chicken recipe? I think this is one of the recipes he was well known for. Thank you.
@@5roundsrapid263 Yes, that's why people make stock and use it for flavouring other things. No reason to bother cooking bone in chicken pieces, unless you're roasting the whole bird or something.
That much water almost starts to read like a chicken congee or rice porridge. And the great thing about dishes like this is they're super easy to bulk out if you need to stretch the meat. Throw in some beans or stewed veggies and you've got a hearty meal that can feed a BIG family.
Absolutely LOVE that Ryan got his own cooking episode - it honestly was a 10/10 for me!! Loved that he talked about his kids and what he would make at home ❤️ Relatable!
In Italy, rice was boiled and strained like pasta prior to use. As well, in India, rice is boiled and strained before it is added to the chicken in biryani. In Persian cooking as well, rice is first boiled and then steamed in the final dish. It seems that way back when, this must have been the method of choice for cooking rice.
Another outstanding recipe from days gone by. I really enjoy Ryan's cooking segments. He does a fine job with the recipes and exudes a certain joy in what he is doing which makes for good food prepared in an enthusiastic and authentic way. Great job as always in the Townsend's 18th century kitchen.
The variety of rice they had in the 18th century may not be the same variety we have today. Perhaps they had a short grain starchy rice, similar to CAL-ROSE rice, or possibly an ARBORIO type rice, and not the long grain, less starchy rice so familiar to us. Hence, boil in lots of water then drain the starch away. Thanks for the video. Jon
i have known people who cook their rice this way and have even ran across recipes that have called for the rice to be made this way. For sure when making a rice portage it is made this way without straining off the water. Well done Ryan
My man makes this dish for me a few times a month. He cooks the chicken in the rice. The taste is so great. It is good to see how other folks do it but I love the way that my man makes it.
This recipe sounds so delicious and comforting! Hello Ryan, it’s nice to see you on the show :) think I’m going to cook this in the upcoming week, it doesn’t seem to have any ingredients that are hard to get in Sweden (if you ask a butcher for suet in Sweden, they look at you like you’re from a different century).
Cooking with a whole chicken is common in south Korea, they have a ginseng dish. If you think about how expensive this dish used to be, before the dawn of mass chicken farms like today, it makes sense they would want to use every bit of that animal and not waste a thing.
I would call the Townshends experiment with increased variety and more presenters to be a success.
Agreed, I really like Ryan. He has a similar wholesome vibe to the the main host
Ryan is amazing!
Don't get me wrong, I love Jon, but yes more presenters is always interesting.
@@mordant221 They could totally sort-of hand different types of food to different presenters, so someone for desserts, someone for pastry, for meat, etc. And then you could tell by the presenter alone what type of food will be made.
Ryan here is an excellent host.
Awesome to see Ryan getting his own episode! He definitely deserves it!
He's done a few. Yes, they're fun! 👍
He’s done a couple and he’s definitely grown more comfortable making them.
In Townsend's Plus, he has his own show called 'unpacking the pantry'
Love him! !÷
He should have his own channel
Why is this so good? Great pacing, appropriate music, and no jump cuts. Ryan respects the food, the process, and the audience. The camera quality and the editing are wonderful. So good in fact you really don’t even notice until you think about it. The way it should be. I believe if Julia Child were here today and watching this episode, she would have but one word to say- “Bravo!”
John does it well with Ryan.
What does it mean to "respect the food"?
Blah blah blah
Townsends always kills it with the quality and content. You wander your way in and get hooked on the informative facts and food!
I quite disagree. I found most of this video off-putting, the the rice looks just nasty and I miss the added information that John usually gives, ex whether or not he tried this recipe before, and why he did or didn't do something.
Cooking the whole bird means that the bones and marrow are there to give extra flavor to the dish, much like using bones when making broth.
And the nutrition.
It's surprisingly similar to a biryani.
@@Ironclad17 similar to a chinese dish my mom always made. Whole chicken (broken down) stewed for about half hour with garlic, green onion, ginger, and a bit of white pepper and sometimes shiitake mushrooms. Served either over rice, or the rice can be cooked with the chicken to make a congee/porridge.
Birds generally have hollow bones which do not contain marrow, they instead make their red blood cells by mitosis rather than having cells in the bone marrow create cells which do not have a nucleus as animals with bone marrow do. However the bones, cartilage and connective tissues do contribute collagen and substances which are dietarily beneficial in trace amounts that would otherwise not be in the food if the bird was not cooked whole.
@@Square1production ?
Boiling rice like you would pasta is actually a slightly faster way of cooking it. The 2-1 ratio of water to rice, bring to a boil and set somewhere warm comes from the high cost of fuel in parts of Asia in the past. It takes more fuel to boil rice until it's done, not to mention uses more water. Same reason woks were the cooking vessel of choice, and items were chopped small before cooking. It all saves fuel. That wasn't really a concern in England or the New World, so rice was just boiled like other grains.
Very interesting. Makes a lot of sense. Thank you
Fuel still is expensive in some parts of Asia today :(
It also is best at removing arsenic!
I struggled for years with making rice that didn't turn out as gelatinous goo, while following the printed recipe on the bag. Then a wonderful Homestead Mama taught me to use the pasta method and it turns out perfect.
I wonder if it isn't also partly a continuation of the frumenty tradition in Europe--frumenty being a boiled grain porridge that was eaten often in the Middle Ages with meat and other things (and before that there was Ancient Roman "puls.") Rice shows up in some late medieval recipe manuscripts when it would have been a relatively new and exotic food introduced by the Arabs. Those recipes seem to call for it to be used basically the same way that wheat and other grains they already had were used. When you make them, they cook up into more of thick porridge, kind of like a polenta, and more like how the rice ended up in the video. They didn't have to worry about conserving fuel as much but I think they also just may not have been going for the result that we're more accustomed to with rice, with every grain cooked but separate and not sticky, and no extra liquid, the way it is usually in a lot of Asian/Middle Eastern/South Asian dishes. The Europeans basically just swapped it out for the grains they were already used to and used it the same way. And it would make sense that that technique and aesthetic would have persisted into the 18th century, before Anglo-Americans would have had much influence from other rice-consuming cultures. (This is all pure speculation on my part, natch.)
I am ready to savour the flavours and aromas of the 18th century.
I like seeing Ryan do his cooking on the raised hearth.
There's actually a similar thing in Korea called 삼계탕, but they actually just stuff the chicken with rice and make it into a soup. People eat it when they're sick because it's cooked with ginseng, and it's really nice in the winter.
It also kind of reminds me of a Korean 죽 or 닭죽 might be more appropriate, basically rice porridge which is pretty common in slightly different forms and under different names in East Asia
Korean food is great anytime.
Me when reading this sentence,
“There’s actually a similar thing in Korea called _____…..but they actually…”
@Marlaina first is Sam kye tang which is basically chicken soup and the second is dak jook which is a porridge Koreans like for breakfast or when sick
And we are supposed to understand what those squiggly marks mean? Seriously? You could not put the name in American instead of just Asian?
I love Ryan's presentation style. Largely like Jon's, but a bit more subdued and they explain things a little bit differently.
The bones actually help add more nutrients to the other ingredients, especially if they’re allowed to slow cook in the recipe.
I’ve always preferred meat on the bone. The flavor is just on another level.
100% bone in meat makes EVERYTHING better. Beef stew with a bone in chuck roast is another level
@@1970bosshemi 100%. Give me that ribeye with the bone. Ok I’ll take either, but I’ll spend a little extra for on the bone
The rice is a risotto consistency, not that I'm complaining. It all looks delicious.
It seems as if the excessive amount of water makes the rice into a porridge which makes the whole meal a lot heavier and filling. I also suppose that the excess water to strain out could potentially be used as a broth or something to make another soup/stew meal after as it will probably contain some thickening starch. I can't imagine that all that water would just be strained and threw away back then, but who knows?
@@notapplicable8957 interesting! I don't know anything about historical cooking, I just randomly stumbled upon this channel and I had a bit of a guess.
Question though, why was rice not considered its own dish/side dish even at that time? It's easy to make, filling, compact, and semi-easy to keep from going bad. I assume it was cheap as well.
It's like potatos in a sense. But maybe this is just my modern perspective?
If you use a less glutenous rice like basmati you done end up with that pottage texture. So possibly they were using a different rice variety
Right. I think they just ate it that way. The light & fluffy rices came many years later mainly with the instants.
People then, and now in other parts of the world drink rice water as a drink, the boiling sanitizes the water. Children especially drink it in India and Asia today.
@@k.s.3748 And it wouldn't be as though contact with the orient and it's foods would be new (see Italians and noodles).
At least, not for traders and upper-class. So stands to reason, they'd know somthing about cooking rice, albiet with perhaps European palates in mind. Rice to add thickness to a stew, in lieu of flour.
I can't afford the extra Townsends subscriptions and plus but I sure do love the content. I'm glad you are still putting stuff out here for us commoners. :D
You're doing such a great job Ryan! Keep it up.
I love watching Ryan no matter what he is doing... cooking, live streaming, or behind the bar. And always love the historical knowledge Townsends always shares!
I believe most average people back then just treated rice like any cereal grain and tended to cook it like a porridge...just my guess
They were right about cooking meat with the bone in tho..that's where all the best flavor comes from. Why waste it?
I agree but them the tiny bones get in the rice?
@@angelmartin7310 that was my thought as well. You might remove the backbone before cooking, to at least get those bones out of the way.
I concur 😄
We would eat rice hot cereal as kids with milk, sugar and cinnamon.
@@angelmartin7310 It doesn't really if you take the bird out whole; I used to cook something similar with a roasted chicken carcass when my boys were small, and it holds together remarkably well, and cooking the whole bird means you can glean a lot more meat off the bones. (I used to call it 'risotto' until they found out about real risotto, it was then relegated to 'rice with bits', as I used to add all sorts of vegetables to it :D )
My grandmother used to make this all the time, i actually miss it.
Meat with the bones are so much healthier for us! It imparts collagen into the broth...bone broth...healthier for our gut, skin etc. This sounds delicious. Thanks Ryan
I will always trust a large man showing me how to cook.
Conversely I always feel you can never trust a thin chef :)
What a kind way to call a person fat. 😂
Yes.... i'll follow Paul Prudhome before Giada DeLaurentis any day....
@@dnmurphy48 We had a poster saying that back on my first afloat unit in the Coast Guard. "Never trust a skinny cook."
One of our cooks was skinny as a rail! LOL!
He was a mean cook, though.
I dunna trust a skinny cook.
I can never get enough of these videos.
The dish you prepared looks delicious. You're a fantastic cook. You are providing wonderful homemade meals for the family. Love from Korea🇰🇷💕
I love Ryan, it's so awesome to see him get another solo episode. We all love John too! It's really awesome how the spotlight is shared among so many people. It's really a beautiful team.
I am making this ASAP!! That boil rice in lots of water thing was common in US until about the 1950s. There were even giant teaball things just for rice. I think we got the habit from the brits
You probably did. The UK has often been accused in the past of "drowning" rice, because we used to use so much water to cook it and then strained the excess off at the end, rather than using the "right" amount to just end up with plump rice. Things have improved a lot because of the increased exposure to Asian and Oriental cooking styles.
I think it is common except among those who cared when some tv chef declared it sin. Many cooks parrot their advices, and live by them like the gospel. But I don’t blame them. Many of us learned only from the tv chefs, so the loyalty is justified.
It was the same here in Australia.
@@jcorbett9620 Yes, I used to cook my rice in a big pan didn't realize you were supposed to wash it and it used to come out gooey. Now I've got a rice cooker thoroughly rinse the rice two or three times and enjoy my rice cooker rice a lot more. I'm in England.💝
My mom used to prepare rice like that. The final step was to strain through a colander and place it over a pot of gently boiling water to steam. The rice came out fluffy every time.
We always made this dish with a whole chicken or 2 (butchered on Saturday for Sunday dinner). The spices are different, we used celery and onion. My mother always cooked rice with a large quantity of water and then strained and rinsed it, pasta was done the same way! Going to make chicken and rice tomorrow!!
I would watch this guy cook old shoes. 🤣 Always love his episodes!
Lol😂🤣😅😆💓💓.
My guess is his wife and children are such happy people and very well fed😍
I personally think the reason it asks for that much water is so you get the texture of rice you got. I think It expects the rice to have a porridge consistency and you’d only get that if you had a lot of extra water that allowed the rice to cook further than it should.
Terrific presentation Ryan! This channel is so entertaining and informative! The best!
In Asian culture, rice with a ton of water is a soup base that's made for comfort food or in times of low food stores. Rice, water, shredded seaweed and some salt.
Awesome video, needs more nutmeg
That was my thought as well. Congee is almost an 8 or 10 to one ration of water to rice!
Korean Ginseng chicken rice porridge looks like this dish here
love this episode
Love the camera work, so artistic and heartwarming!
This is actually very similar to Arroz Caldo, a Filipino dish that essentially combines Spanish Arroz con Pollo (rice with chicken) and Chinese Congee. You just add ginger and scallions to this and you have Arroz Caldo.
Ahhhh I came down here to see if anyone else would think this!! My go-to sick food n.n
To me it sounds like you are parboiling the rice before it finishes in the stew with the chicken. Great technique to use in this recipe.
4:1 is the ratio used in risotto, but then the water isn't strained off later.
That ratio might also be used to make a Chinese dish called congee.
You know you’ve watched too much* Townshends when those fiddles make your mouth water.
*just enough
Nice Saturday surprise!
This method certainly conserves maximum nutrition, everything gets eaten, all the broth, tendon, broken down cartilage and skin. The bones have nutrients too and maximize the flavor. I can imagine that little serving dish cleaned out, no lefties
200 years ago, the chickens would be closer to a 3 year old stewing hen, and an 8 week old broiler.
It may not seem like a big difference but it changes the flavor and texture significantly.
Always great to see Ryan! What a great delivery! It’s like I’m chatting with a friend in my own kitchen, just without all the cheap beer and no Springsteen playing in the background 😉
I'm not from the US and have no real interest in pretty much any of the content your channel makes, but the reason I stay subbed is because I absolutely love to see your passion when making these videos. It's very entertaining to see you following these old recipes and having fun while doing so. Passion for a thing like this is rare and should be treasured.
My father made something super similar to this before. It really is a hearty and delicious simple dish to warm your stomach and help you sleep
This channel is truely unique and fascinating! But what I want to point out is that the music in the background is always spot on!!
This is a great inspiration for me, being a content creator myself :)
Ryan, another great video - thank you
Love this video, and this channel! Thanks for all this.
God i love this channel. The genuine enthusiasm makes it. When im down or whatever i put on a townsend video and it always lifts my spirits. Stay awesome yall!!
I am Filipina and it is like our chicken arroz caldo wherein we sauté garlic, onions and ginger, add the chicken, broth and rice then season with salt and pepper and turmeric if you want. Yours has a thicker consistency while ours is more soupy.
These videos are super comforting within themselves. Love it!
Thanks so much for another amazing, and informative video! Love you guys!
Well made. Well explained and reminded of the basics. Kudos for you, my man. Thank you.
"This tastes like a chicken and rice dish... that I would make."
You did make it! So that checks out.
Always love the food videos from y'all, love the pacing and continuous flow to it that takes us with the person doing the cooking on a journey.
I've never tried mace before. I don't think it was common in the extended family recipes. Something new to try. Thank you, Ryen.
To be fair, it went out of fashion a long time ago for some reason. Not all stores carry it. It's the outer part of the nutmeg, so it has a similar taste.
Ryan, do you think you and John could come up with Thomas Jefferson's Fricassee chicken recipe? I think this is one of the recipes he was well known for. Thank you.
That's interesting. Even today, we never debone chicken before cooking in Germany, at least in our family tradition.
I grew up in the American South, and my parents and grandparents never deboned chicken. The flavor is in the bones.
@@5roundsrapid263 Yes, that's why people make stock and use it for flavouring other things. No reason to bother cooking bone in chicken pieces, unless you're roasting the whole bird or something.
Absolutely BANGER episode! I love these and its great education! Looking forward to my and keep it up Ryan!
Good night x yes I make a similar dish, whole 🐔 chuck. 😋 Except with barley and mixed pulses. Greetings from chilly old England 🏴
That much water almost starts to read like a chicken congee or rice porridge. And the great thing about dishes like this is they're super easy to bulk out if you need to stretch the meat. Throw in some beans or stewed veggies and you've got a hearty meal that can feed a BIG family.
GREAT VIDEO!! Thanks Ryan. Going to have to try this one at home 😋
Just tried this recipe. It is Amazing! A new family favorite, the sweet herbs and spices blend so splendidly with the savory chicken. 100% recommended
Absolutely LOVE that Ryan got his own cooking episode - it honestly was a 10/10 for me!! Loved that he talked about his kids and what he would make at home ❤️ Relatable!
Love the channel, really interesting to peek through time on such a modern platform
Looks BOMB! Everything you guys cook looks amazing. Thx for the recipes and keep it up👍
This channel is a wonder thank you and the team so much fir what you do!
Thank you , you explain things in such a friendly manner, like a friend came over to cook for you. Great job.
In Italy, rice was boiled and strained like pasta prior to use. As well, in India, rice is boiled and strained before it is added to the chicken in biryani. In Persian cooking as well, rice is first boiled and then steamed in the final dish.
It seems that way back when, this must have been the method of choice for cooking rice.
Another outstanding recipe from days gone by. I really enjoy Ryan's cooking segments. He does a fine job with the recipes and exudes a certain joy in what he is doing which makes for good food prepared in an enthusiastic and authentic way. Great job as always in the Townsend's 18th century kitchen.
This channel is a joy. Thank you, fellas!
Nice vid guys, always a pleasure to watch. Thanks for the content.
Definitely going to try this! Thank you!
Always love these cooking videos. Can't wait to try a new recipe!
I’m impressed. Very good at explaining and delivering a great show
The variety of rice they had in the 18th century may not be the same variety we have today. Perhaps they had a short grain starchy rice, similar to CAL-ROSE rice, or possibly an ARBORIO type rice, and not the long grain, less starchy rice so familiar to us. Hence, boil in lots of water then drain the starch away. Thanks for the video. Jon
i have known people who cook their rice this way and have even ran across recipes that have called for the rice to be made this way. For sure when making a rice portage it is made this way without straining off the water. Well done Ryan
Going to have to try mace and clove together with chicken. Sounds good. Thanks Ryan.
This guy does a great job. What an awesome channel.
Wow gentleman. Y'all are bringing some serious content. Very impressive keep up the good work.
Great job Ryan, that turned out and really looked good. Thanks for sharing with us. Fred
My man makes this dish for me a few times a month. He cooks the chicken in the rice. The taste is so great.
It is good to see how other folks do it but I love the way that my man makes it.
Always good to have you in the kitchen! Great video : )
Next time, Ryan should make a Brunswick stew. It dates 1881 and is one of the the best stews out there
This recipe sounds so delicious and comforting! Hello Ryan, it’s nice to see you on the show :) think I’m going to cook this in the upcoming week, it doesn’t seem to have any ingredients that are hard to get in Sweden (if you ask a butcher for suet in Sweden, they look at you like you’re from a different century).
Quite like seeing this guy getting his own episode. He's genuine, knowledgeable, and endearing.
Absolutely love Ryan's excitement.
Yay!! Thank you posting this!
Thanks Ryan. God Bless and stay safe.
Cooking for chicken with bones adds so much more flavor. The rice looks like rice porridge. Yummy
Ryan did so much better in this video than the first one I commented on! Well done Ryan I had to watch all the way through.
Love this. I will definitely watch more Ryan recipe videos
I love it when Ryan does a recipe! This is a comfort food and his rendition of the recipe makes it so good!
Great job. I appreciate your approach, technique and open mind. It seems really awesome to discover those flavors of old. Thank you! 🙂
I’m seriously signing up for plus membership as soon as I start working again. Wish me luck, y’all. It’s hard times for a few of us loyal members.
Cooking with a whole chicken is common in south Korea, they have a ginseng dish. If you think about how expensive this dish used to be, before the dawn of mass chicken farms like today, it makes sense they would want to use every bit of that animal and not waste a thing.
5:30 excellent explanation about the ratio! I feel like I learned a lot in that. Thanks 😊
I agree Ryan! they probably didn't know to wash their rice before cooking back then so it ended up sticky and starchy. this looks great!
This was just fun to watch.
Jolly good show!
Really enjoyed this! Will try it. Thanks!
Mace and clove with chicken. Interesting. Never would have tried that combination on my own, but I’ll give it a try now! Thanks Ryan!
seasoned chicken and rice from 200 years ago is legendary and has always been an idol,, nice to meet you,, good luck always,,
Sir Your and your's team mates work is fantastic .man !
Well done. I really enjoy Ryan’s episodes. Bon Appetite everyone
I could listen to a channel of just the background music. Would make the work day more jaunty.