2 lb broiler-fryer chicken, to
3 lb broiler-fryer chicken, cut into ser, ving pieces
2 cup water
6 whole peppercorns
2 bay leaves
2 tsp salt
3 ripe tomatoes, peeled and cut into, 8 wedges each
1 medium onion, thinly sliced
10 oz frozen lima beans, thawed
10 oz whole kernel corn, thawed
10 oz frozen okra, thawed and sliced into, 1/2-inch piece
Directions
1. Wash chicken and pat dry. 2. Place chicken, water, peppercorns, bay
leaves and salt in a deep, 3-quart, heat-resistant, non-metallic
casserole. Stir to combine. 3. Heat, covered, in Microwave Oven 10
minutes. Stir contents. Heat, covered, in Microwave Oven an
additional 5 minutes. 4. If desired, remove chicken from bone and cut
into 1-inch pieces. 5. Discard bay leaves and peppercorns. 6. Return
chicken to broth and add remaining ingredients. 7. Heat, covered, in
Microwave Oven 10 minutes. 8. Uncover and heat an additional 5
minutes or until chicken and vegetables are tender. 9. Serve in soup
bowls.
Servings: 4 servings
Brunswick Stew Ii Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
Historians have found proof that recipes existed back into the distant past, in truth as far into history as pharonic Egypt, and possibly even further than that. Interesting though that is, generally, these old recipes were just basic pictorial recipes for meal preparation.
Later on, in Roman times 25BC a man called Apicius assembled some documents which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main meal and afters, something that is very familiar to us today. Aspicius also describes how the ancient Romans were skilled in the use of many different aromatic flavours, including some that we all recognise like thyme, rue and parsley. In the fifteenth century, the Crusaders brought back many new foods and spices from Arab countries, such as parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an eruption in manuscripts on cooking, some of which still exist in private cookery archives. By the arrival of the 1900s, recipe publications were starting to become popular as a result of more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Brunswick Stew Ii recipe.
