Ingredients
1 perdue chicken, halved
1 can beer
1 tbsp dark molasses
1 tbsp onion juice
2 tbsp lemon juice
1/2 cup catsup
1 tsp salt
Directions
Make sauce of beer, molasses, onion juice, lemon juice, catsup and
salt. Marinate chicken in sauce overnight. Cook on outdoor grill
approximately 1 hour or until done, turning and basting with sauce
every 10-15 minutes.
Servings: 4 servings
Beer-Be-Cued Chicken-Perdue Recipe brought to you by Recipe Ideas
Categories: Beer; Chicken; Poultry
The History of Recipes
Academics have proved the existence of recipes far back into history, in truth as far back into history as the ancient Egyptians, and maybe further still. In practice though, sadly, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a collection of clay tablets in ancient Sumerian which recount 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 `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Additionally, he describes how the ancient cooks made use of a good variety of herbs and spices, including a few you will know for example bay, mint and parsley. In the 15th century, people returning from the crusades brought back many new spices and herbs from the East, including coriander, basil and rosemary. These new culinary innovations prompted a surge in books on cooking, some of which are kept safe in private cookery archives. Over the next few centuries, the powerful and rich houses tried to serve the most exotic meals, and as a result the best cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down the recipes of their peers. By the arrival of the twentieth century, cook books were increasing in popularity mostly due to increased literacy, more leisure time and a general increase in wealth. The introduction of television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Beer Be Cued Chicken Perdue recipe.
