1 whole chicken, 2-1/2 - 3-1/2
1 pounds
1 optional: lemon wedge, about
1 1/4 of medium lemon
1 salt and pepper to taste
1 (see cook's note)
1 optional: 1 bay leaf
1 optional: 2-4 sprigs, fresh
1 thyme
Directions
Cook's Note: If you plan to serve the chicken cut into serving pieces
rather than cutting it up and using it in other dishes, sprinkle the
top of the chicken with seasoned salt, such as Lawry's, to give it
more color.
1. Remove giblets from interior of chicken. Remove fat pads on
either side of the opening to the interior cavity. Wash chicken with
cold water and shake off excess water. Place in a 3-1/2 or 4 quart
crockpot, breast side up.
2. Place lemon wedge and bay leaf inside cavity, if using. Season
top of chicken with salt and pepper to taste. Scatter sprigs of
thyme around chicken.
3. Cook on low power for 7 to 8-1/2 hours.
Nutritional Information (per serving): 205 calories, 7.2 grams fat,
1.9 grams saturated fat, 105 milligrams cholesterol, 116 milligrams
sodium, 32 % calories from fat.
From Orange County Register Food Section.
Servings: 1 servings
Basic Crocked Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Crock Pot; Crockpot; Poultry
The History of Recipes
Written recipes as a concept can be traced far back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, these, ancient cookbooks were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians are a few tablets in the Sumerian language describing 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 anyone who tried it feel `blissful`. Much later, in Roman times a roman called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. This early Roman chef describes how the ancient Romans used many aromatic flavours, including a few you will know such as bay, mint and parsley. Continuing our culinary historical journey, there were two interesting recipe books published in the fourteenth century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that we all know today, but rather accounts of the types of meals prepared for the rich and powerful of the time. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes created a surge in manuscripts on cooking, most of which are now in private libraries. Over the succeeding few hundred years, the upper classes tried to serve up the most extravagent banquests, and consequentially the best chefs and their collection of recipes were much in demand. However, it wasn`t until the 1800s that cooking and recipe 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, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery books are starting to become popular as a result of better eduction, people having increased spare time and having more money. |
We hope you enjoy this Basic Crocked Chicken recipe.
