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
It is possible to follow the history of written recipes way back into antiquity, in truth as far back into history as the Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these ancient records were just very simple hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the roman empire 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were split into appetizers, entrees and dessert, something we still use today. Aspicius tells us how the Roman chefs were skilled in the use of many different herbs and spices, including some that we all recognise for example bay, mint and parsley. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as parsley and basil. The introduction of these new herbs and spices created a surge in recipe publications, most of which are kept safe in academic collections. The introduction of the TV brings us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Beer Be Cued Chicken Perdue recipe.
