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
Bbq: Golden Chicken Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Chicken; Poultry
The History of Recipes
Written cooking instructions as a concept can be traced way back into the distant past, certainly as far as ancient Egypt, and maybe further still. Interesting though that is, generally, these ancient records were just very basic pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius compiled a collection of documents which described recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times used a good variety of spices, including many that are still in use today such as bay, rue and parsley. Moving on, there are two interesting cookery books which were published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these have no connection with the indian curry that is served today, but instead descriptions of the types of meals served to the rich people of the time. Later, in the 15th century, the Crusaders brought back many new foods and spices from Arab countries, including spices like coriander, basil and rosemary. These new herbs and spices caused an outbreak in recipe books, some of which are now in academic collections. During the following few centuries, the powerful families of Europe tried to serve the most extravagent meals, and as a consequence, the best chefs and their recipes were much in demand. Even so, it wasn`t until the 1800s that cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and recording popular recipes of the day. By the advent of the 1900s, cooking books were increasing in popularity as a result of more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Bbq_ Golden Chicken recipe.
