The Cooke city-sized Montana restaurant on a quiet street in the suburb of Cooke has a long history.
It opened in 1884 and changed hands several times before being sold to its current owners in 1993.
Its chicken is cooked with a combination of soy sauce, sugar and salt.
There are also plenty of rice dishes, including a fried chicken thigh.
For this week’s dish, I had the chicken thighs and rice dishes cooked at Cooke’s traditional slow cooker.
The recipe involves a blend of both chicken and rice, plus a sauce.
It also includes a few other things, like cornmeal for coating, a bit of cheese and, of course, rice.
Read more: Chicken in the Slow Cooker: How to Make a Taste Like Chicken, from Cooke Montana