1 chicken, [3 lb]
1 orange
1/3 cup white wine vinegar
1/4 cup vegetable oil
1 tbsp fresh thyme, chopped
1/4 tsp black peppercorns, coarsely cracked
Directions
With kitchen scissors or chef's knife, cut along each side of
chicken's backbone; remove backbone and trim visible fat.
Tuck wing tips behind back; flatten to 1 layer. Place in shallow
casserole.
Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme
and pepper. Pour over chicken; cover and marinate in refrigerator,
turning often, for at least 4 hours or up to 24 hours.
Reserving marinade, place chicken, skin side down, on greased grill
over medium-low indirect heat. Add soaked wood chips. Cover and cook
for 1 hour, turning and basting with marinade halfway through.
Transfer to direct heat; cook for 10 minutes per side or until meat
thermometer inserted in thigh registers 185F 85C.
Remove to platter and tent with foil; let stand for 10 minutes before
cutting into quarters.
Per Serving: about 455 calories, 41 g protein, 30 g fat, 3 g
carbohydrate good source iron.
Source: Canadian Living magazine [Jul 95] Presented in an article by
Margaret Fraser "More From Your Barbecue: Smoky Grilling"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Bar-B-Q: Golden Chicken Recipe brought to you by Recipe Ideas
Categories: Barbeque; Chicken; Poultry
The History of Recipes
Food historians have traced the existence of recipes back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. However, mostly, these old recipes were just basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are some stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. During the time of the Roman Empire a roman called Apicius created some scripts detailing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main course and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient cooks used a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as basil, fennel and parsley. As our culinary historical trip moves on a few more years we find a couple of cookery books dating from the 14th Century ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are not about the indian curry that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the rich and wealthy people of the period. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from Arab countries, including basil and coriander. These new foods and spices caused a torrent in books on cooking, some of which are now in private collections. Over the following few hundred years, the powerful and rich competed to serve the most exotic banquets, and as a consequence, the best cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cookbooks are highly popular mostly due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Bar B Q_ Golden Chicken recipe.
