1 chicken whole
1 dash salt
1 dash pepper
1 tsp oregano
2 cloves minced garlic
2 tbsp butter
1/4 cup water
3 tbsp lemon juice
Directions
Wash chicken,pat dry, season with salt and pepper. Sprinkle
1/2oregano and garlic inside cavity. Melt butter in large frying pan.
Brown chicken on all sides. Transfer to crock pot. Sprinkle with
oregano and garlic. Add water to fry pan, stir to loosen brown bits.
Pour into crock pot. Cover. Cook on LOW 8 hours. Add lemon juice in
the last hour of cooking. Transfer chicken to cutting board. Skim
fat. Pour juice into sauce bowl. Carve bird. Serve with some juice
spooned over chicken
Servings: 4 servings
Lemon Roast Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Meat; Poultry
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into antiquity, certainly as far back as the ancient Egyptians, and possibly even further. Having said that, sadly, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered, according to food historians are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Progressing into Roman times around 25BC a man called Apicius compiled a collection of documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient Romans made use of many different aromatic flavours, including many that are still in use today like bay, rue and parsley. Later on, there are a couple of interesting recipe books dating from the 1300s ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian food that is served today, but rather accounts of the types of food prepared for the nobility of the period. Later on in the 1400s, the Crusaders brought back many spices and herbs from the holy lands, including spices such as parsley and basil. These new foods and spices prompted a surge in recipe publications, the majority of which are now in private libraries. For the centuries that followed, the powerful families of Europe competed with each other to lay on the most exotic banquets, and consequentially chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, cooking books were in high demand, mostly due to better eduction, more spare time and having more money to spend. The introduction of the TV brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Lemon Roast Chicken recipe.
