3 lb chicken pieces
3/4 cup lemon juice
1 flour for dredging salt pepper
1/4 cup vegetable oil
1 tbsp lemon juice
1 lemon, sliced thin
3 tbsp brown sugar
1/2 cup chicken stock
Directions
Combine chicken and lemon juice. Marinate at least 6 hours or
overnight, turning occaisionally. Remove chicken, discard marinade,
reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour
(this step may be skipped). Heat oil in large skillet over
medium-high heat, fry in several batches. Transfer to casserole large
enough to hold chicken in single layer. Combine peel and brown sugar
in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved
marinate, pour around chicken. Bake at 350F 35-40 minutes. Serves 4
(generous portions) or 6. Good served hot, even better served cold.
Great for picnics. Source: The Toronto Sun, Marion Kane posted by
Anne MacLellan
Servings: 4 servings
Lemon Chicken (Kane) Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into antiquity, in truth as far as ancient Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient recipes were just primitive hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to academics are some clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents which described recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the cooks of his times used a wide range of herbs and spices, including a few that are still present in modern kitchens like bay, rue and dill. Closer to modern times, there were two interesting cookery books which date from the fourteenth century : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the spicy food that is served today, but rather descriptions of the types of meals on the tables of the rich and wealthy people of that period. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from the holy land, including basil and rosemary. The introduction of these new herbs and spices led to a torrent in books on cooking, the majority of which still exist in private collections. By the time we get to the twentieth century, cookery books were increasing in popularity mostly due to better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Lemon Chicken (Kane) recipe.
