1 Broiler-fryer chicken
Salt and Pepper to taste
4 cl Garlic
1 tsp Dried Rosemary
1/4 cup Dry white wine
1/4 cup Chicken broth
Directions
Preheat broiler. Remove skin from chicken. Season chicken with salt
and pepper. Place in a broiler pan. Broil 5 minutes on each side
until lightly browned; remove from broiler. Place chicken, garlic,
rosemary, wine and broth in a large saucepan. Cook and cook over
medium heat about 30 minutes or until tender, turning once. Guests
invariably like the taste and look of this menu so it is at the top
of my list for enertaining. Serve with "Parsley Potatoes", "Carrots
and Zucchini Juliene" and a salad (Both will be this file)
Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES CAL: 176 CHO:
75mg; CAR: 1g; PRO: 25g; SOD: 130mg; FAT: 6g;
Souce: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Chicken Rosemary Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Poultry
The History of Recipes
We are able to trace the history of `recipes` way back into ancient history, at least as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, these, ancient cook books were just primitive pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As we move into The time of the romans around 25BC a man called Apicius compiled some documents detailing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius also describes how the early Romans were skilled in the use of a good variety of spices and herbs, including some familiar names like basil, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the Middle-East, including spices like rosemary and coriander. These new spices and herbs led to an explosion in books on cooking, the majority of which still exist in private collections. For the decades that followed, the upper-class families of the West competed to lay on the best banquets, and as a result chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and recording recipes common in their social group. The arrival of television brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chicken Rosemary recipe.
