Ingredients
1 large chicken, cut up
4 heads of garlic,
1 (broken into cloves)
1 tsp oregano, thyme, savory
1 large bouquet garni
1 flour for dough
Directions
1) Separate the garlic cloves without peeling them, but discard loose
papers.
2) Put everything except the bouquet garni and flour into a
casserole. Mix
well with your hands. Force the boquet into the center, packing the
chicken around and filling the cavities with the garlic cloves.
3) Prepare a dough of flower, water and a dribble of oil. Roll it into
a long cylindrical band on a floured board. Moisten the edge of the
casserole and press the band around the edge of the pot. Press the
lid
tightly on top.
4) Cook in a 350 F oven for 1 hour and 45 minutes. Break the seal of
paste
at the table when serving.
Typed for you by: Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120
Servings: 4 servings
Chicken With 40 Cloves Of Garlic Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
It is actually possible to trace the history of recipes way back into the far past, certainly as far as the Egyptians, and potentially, even further back. In practice though, mostly, these ancient cookbooks were just basic pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a series of tablets in ancient Sumerian which describe the making 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. As we move into Roman times 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by wealthy Romans. He describes how the meals were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of his times used a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as basil, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. The introduction of these new tastes created a surge in publications on food, the majority of which still exist in private collections. The revolution that is television brings us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken With 40 Cloves Of Garlic recipe.
