Ingredients
1 cup rice
1 chicken
1 package dry lipton onion soup mix
1 can chicken broth
1 can cream of mushroom soup water
Directions
Pour uncooked rice into a 10 inch Dutch Oven. Place cut-up chicken
parts on top of the rice. Sprinkle Lipton Onion Soup mix on top of
chicken. Dilute chicken broth with one can of water. Pour mixture
over the chicken and bake with coals on top and bottom for at least
one hour.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Baked Chicken & Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Rice; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into distant history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, generally, these ancient records were just very simple pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to academics are some ancient tablets in Sumerian which recount 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 `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a few documents which described recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were split into appetizers, main course and dessert, something we still use today. He also informs us how the ancient chefs made use of a good variety of spices, including a few that will be familiar to modern cooks like basil, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from the holy land, including spices such as coriander, basil and rosemary. These new foods and spices led to a torrent in recipe publications, most of which are now in private collections. Over the succeeding few centuries, the upper-class families of Wesstern Europe tried to serve the most extravagent banquests, and consequentially chefs and their recipes were at a premium. Nevertheless, it was during the nineteenth century that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing recipes to help cooks of their time. When we get to the 20th century, cookery publications were increasing in popularity as a result of better eduction, leisure time and having more disposable income. |
We hope you enjoy this Baked Chicken & Rice recipe.
