10 each whole chicken breasts
1 split, boned and skinned
1 salt and pepper
2 cup champange
101 each unpeeled cloves fresh garlic
Directions
Place chicken in ungreased baking pan, 12 x 16 or 18 inches. Sprinkle
with salt and pepper and pour champagne over. Place garlic cloves
around and between chicken pieces. Cover pan with foil. Bake at 350
degrees for 1 1/2 hours. Remove chicken to large seving platter and
place garlic around chicken. Tell guests to such the garlic out of
its skin, that it is deliciously sweet.
Servings: 20 servings
101 Garlic Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
We can trace the history of `recipes` way back into history, in truth as far into history as the early Egyptians, and potentially, even further back. Interesting though that is, sadly, these early cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to experts is a series of clay tablets in ancient Sumerian which recount 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 anyone who drank it feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius compiled a few documents which described recipes cooked by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, something we still use today. This early Roman chef tells us how the chefs of Roman times made use of many different herbs, including a few that will be familiar to modern chefs like thyme, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the East, including spices like rosemary and coriander. These new foods and tastes caused an outbreak in recipe manuscripts, most of which are kept safe in academic collections. For the next few years, the rich and powerful families of Europe tried to offer the most exotic banquets, and as a result the best chefs and their recipe collections became highly prized. However, it wasn`t until the 1800s that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery publications are starting to become popular due to increased literacy, people having increased spare time and disposable income. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this 101 Garlic Chicken recipe.
