Ingredients
2 tbsp butter
1 tbsp flour
3/4 cup chicken stock
1/4 cup light cream
1 salt
1 pepper
Directions
1. Pour the frying fat from the pan, replace it with the butter,
melt, then stir in the flour. When bubbly, stir in the stock and
cream, and cook until sauce thickens. Season with salt and pepper.
2. Serve the sauce separately to spoon over the chicken pieces at the
table.
Servings: 8 servings
Annie Mae Jones' Old-Fashioned Chicken Gravy Recipe brought to you by Recipe Ideas
Categories: Chicken; Gravies; Poultry
The History of Recipes
Academics have found proof that recipes existed way back into history, certainly as far back into recorded history as early Egypt, and maybe even further. Interesting though that is, in the main part, these old records were just primitive pictorial instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are some tablets in ancient Sumerian which recount the baking 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 `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main meal and afters, a very modern way of dining. Additionally, he informs us how the Roman cooks used a wide range of spices and herbs, including a few that will be familiar to modern cooks like bay, fennel and asafoetida. Closer to modern times, there were a couple of recipe books which were published in the 1300s : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that we all know today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of that period. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices such as parsley, basil and rosemary. These new foods and tastes led to an increase in recipe publications, some of which still exist in private cookery archives. During the following few hundred years, the rich and powerful families of the West competed to serve the most extravagent meals, and because of this the best cooks and their recipe collections were at a premium. However, it was during the nineteenth century that haute cuisine and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and publishing recipes of the day. By the time we get to the 1900s, cookery books are highly popular mostly as a result of higher levels of literacy, more leisure time and having more disposable income. |
We hope you enjoy this Annie Mae Jones' Old Fashioned Chicken Gravy recipe.
