1 (6 oz.) pkg. stove top
1 stuffing (any brand)
1 1/4 cup water
1/4 cup sauterne wine
12 carrots, scrubbed and cut
1 into 2-inch pieces
1 (4 to 5 lb.) roasting
1 chicken
1 salt and pepper
Directions
Prepare stuffing according to package directions with 1 1/4 cups
water. Set aside to cool. When cool, stir in the wine. Meanwhile, in
a saucepan, cook carrots in small amount of water for 5 minutes.
Drain and place in the crockpot. Rinse and dry chicken; stuff with
dressing. Place on top of carrots in crockpot. Sprinkle with salt and
pepper. Cover pot and cook on low for 6 to 8 hours. Chicken may be
browned in baking pan at 400 for 15 minutes in oven, if desired.
From Crockery Cookery by Mable Hoffman. Submitted By SALLI SCHWARTZ
<102003.3307@COMPUSERVE.COM> (HONN) On 1 JUL 1995 101152 -0500
Servings: 6 servings
Busy Woman's Roast Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
We are able to follow the history of `recipes` far back into antiquity, in fact as far as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these ancient cookbooks were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are some ancient tablets in ancient Sumerian which describe 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 drinkers feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of documents describing recipes prepared by the Romans. In his publication, Apicius recounts how the meals were split into starters, main meal and dessert, something we still use today. He also tells us how the ancient cooks used a wide range of spices, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cuisine, including spices like basil and rosemary. These new spices and herbs was responsible for an eruption in publications on food, many of which are kept safe in private cookery archives. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Busy Woman's Roast Chicken recipe.
