1 fryer
1/2 package onion soup mix
1/2 cup water
1 salt & pepper to taste
1 jar apricot preserves (8oz.)
1/2 bottle russian dressing
Directions
Cut fryer into quarters. Spread in Corning Ware dish. Salt and
pepper to taste. Sprinkle onion soup mix over chicken. Dab the
apricot preserves over the chicken by Spoonsful. Cover with Russian
dressing and pour water over top. Cover and bake for 2 hrs. at 300
F. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A
Servings: 4 servings
Russian Style Barbecued Chicken Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Chicken; Poultry; Russian
The History of Recipes
We can track the history of written recipes way back into history, in fact as far back into history as early Egypt, and quite possibly further than that. Having said that, these, old cook books were just simple hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to academics are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the chefs of Roman times made use of many different spices, including a few that will be familiar to modern chefs for example bay, mint and asafoetida. Later on, there were some books which appeared in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian food that is served today, but instead recipes for the types of meals eaten by the rich people of the time. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from the holy land, including parsley and basil. These new culinary innovations caused an eruption in recipe manuscripts, the majority of which are kept safe in private collections. For the next few years, the rich and powerful families of Europe strove to serve up the most extravagent meals, and consequentially the best cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing the recipes of their peers. By the advent of the twentieth century, cookery publications are greatly in demand mostly as a result of better eduction, people having increased free time and having more disposable income. The introduction of the TV brings us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Russian Style Barbecued Chicken recipe.
