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 possible to follow the history of `recipes` way back into antiquity, in fact as far back into recorded history as the early Egyptians, and possibly even further. Having said that, mostly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history is a series of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the romans around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and desserts, a style of dining still practiced today. This early Roman chef describes how the Roman chefs used a good variety of spices and herbs, including many that are still in use today for example basil, rue and asafoetida. Later, there were a couple of books dating from the 1300s - a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that is popular today, but rather accounts of the types of food prepared for the nobility of the time. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the Middle-East, such as coriander, basil and rosemary. The introduction of these new foods and spices led to an explosion in recipe books, many of which are now in private cookery archives. By the time we get to the 20th century, cookery books were starting to become popular due to increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Lemon Roast Chicken recipe.
