Ingredients
1 stephen ceideburg
3 lb chicken
1 tbsp butter
1 onion, finely chopped
1 clove garlic, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 grated rind and juice of 1 lemon
1/4 cup vermouth
1/4 cup chicken broth
1/2 tsp salt
1 freshly ground black pepper
1 tbsp cornstarch dissolved in 2 tb. cold, water
2 tbsp finely chopped parsley
Directions
A delicately flavored chicken served with rice.
Soak the pot in cold water for 10 minutes. Place the butter inside the
cavity of the chicken. Truss the chicken. Place the onion, garlic,
carrots and celery in the pot. Place the chicken on top of the
vegetables, breast side up. Add the grated lemon rind and juice,
vermouth, chicken broth, salt and pepper. Cover the pot and place in
a cold oven. Heat the oven to 450 degrees F. and bake for 1 1/2
hours. Pour the pan juices into a small sauce- pan. Bring to boiling
point and stir in the cornstarch dissolved in cold water. Stir with a
wire whisk until thickened into a sauce. Cut the chicken into serving
pieces. Arrange chicken on a bed of rice. Cover with the sauce and
garnish with parsley.
From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro
N.C., 1974.
Servings: 4 servings
Chicken With Lemon Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is possible to trace the history of `recipes` way back into ancient history, at least as far as pharonic Egypt, and possibly even further than that. In practice though, mostly, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians is a collection of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by wealthy roman citizens. In his works, he describes how the meals were split into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the chefs of Roman times used a wide range of aromatic flavours, including a few you will know like thyme, rue and parsley. Continuing our culinary historical journey, we find a couple of cookery books from the 14th Century : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are not about the indian curry that is served today, but instead descriptions of the types of meals served to the rich people of those days. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, such as basil and rosemary. These new herbs and spices created an increase in recipe books, the majority of which are kept safe in academic collections. Over the succeeding few hundred years, the powerful and wealthy competed to lay on the best banquets, and because of this cooks and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. When we get to the twentieth century, cook books were highly popular due to higher levels of literacy, people having more free time and having more money. The TV revolution gave us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Chicken With Lemon recipe.
