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
It is quite possible to trace the history of transcribed cooking instructions back into the far past, at least as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, these, early recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language 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 wonderful and blissful. Progressing into The time of the romans around 25BC a man called Apicius created a few documents describing recipes prepared by the Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and afters, a very modern way of dining. Aspicius also tells us how the cooks of his times used many aromatic flavours, including many that are still in use today for example basil, mint and asafoetida. During the next few hundred years, the rich families of Wesstern Europe competed with each other to offer the most exotic banquets, and as a result chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and recording recipes common in their social group. By the advent of the 1900s, cooking publications are in great demand, due to increased literacy, more spare time and being a little richer. |
We hope you enjoy this Chicken Rosemary recipe.
