Comments by "Julie N." (@julien.4617) on "A Spring Dinner from 1823 |200 Year Old Chicken| Historical ASMR Cooking" video.

@show_me_your_kitties Go fishing?
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@kimberluna2226 I'm sure someone re-wraps it at some level. It isn't as hygenic, so regular stores won't use it, but some use freezer paper plastic lined.
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@athia37 I know fiddleheads were found only in some parts, and were in the darker words and cut in soring. What are ramps?
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The old rule of thumb used to be, if it's hard before cooking, soak it!
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They seem to live just outside of town which is on a river (so lots of trading). Ron isn't a farmer in the "middle of nowhere." His main occupation is woodcutter, so they buy most food. I am surprised Justine and Ron don't keep at least a kitchen garden, though. Justine loves her spices, and they are pretty easy to grow and dry.
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I would imagine it would make a difference if they just butchered or not. I wasn't so much surprised to see 2 meats (3 with the bacon) as to see chicken as one of them. If you had other meat, I can't imagine butchering a chicken too. Sometimes they preserved several chickens at once (especially in the fall) like the young cockerals and poor laying hens, but usually chicken was the only meat, unless there was an accident so it didn't go to waste. If you had a new butchered cow, deer, etc. you would use that meat fresh first. There was a lot of it. I guess if she buys all her meat...but that's expensive. Is there a butcher?
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Or visit Justine right at suppertime! (lol) But I would...
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She follows the receipts.
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