Ingredients
3 lb roasting chicken
5 fresh rosemary sprigs
1 tbsp butter, melted
1 tbsp oil
1/2 cup white wine
3/4 cup chicken stock
3/4 cup whipping cream
1 salt & white pepper to taste
1 rosemary sprigs, for garnish
Directions
Preheat oven to 400 F.
Put 2 whole rosemary sprigs into cavity of chicken. Truss (skewer or
tie with string) chicken to secure wings and legs. Brush all over
with half the butter and oil. Reserve remainder for basting. Separate
rosemary leaves from remaining stems and place into tucks of wings
and legs, and on top of breast. Place chicken, breast side up, in a
roasting pan.
Roast 30 minutes in preheated oven. Tip pan to let juices flow out
from chicken cavity; baste. Turn heat down to 350 degrees; roast 35
to 40 minutes longer or until juices run clear. Remove chicken from
pan to heatproof platter and keep warm.
Place pan on top of stove. Spoon off surface fat. Bring to a boil,
scraping up chicken bits from bottom of pan. Deglaze by adding wine
and stock and continuing to scrape up bits. Cook, over high heat,
until reduced by half. Pick out any rosemary leaves. Add whipping
cream and reduce over high heat until of desired consistency. (The
longer it cooks, the more flavorful and thick). Season with salt and
pepper.
Serve sauce with chicken, garnished with more rosemary sprigs.
A simple but satisfying dish. Good with rice, glazed carrots and
steamed broccoli.
From Nancy Enright's Canadian Herb Cookbook. By Nancy Enright.
Toronto: James Lorimer & Company, Publishers, 1985. Pg. 98. ISBN
0-88862-788-2. Posted by Cathy Harned.
Servings: 4 servings
Chicken With Rosemary Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written recipes as a concept can be tracked way back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. In practice though, in the main part, these early recipes were just very basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language 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 having made anyone who tried it feel blissful. As our culinary historical trip moves to more modern times there are a couple of interesting recipe books published in the 1300s - one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are not about the indian curry that we all know today, but rather recipes for the types of food eaten by the upper classes of the period. Over the following few centuries, the powerful families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and as a consequence, cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down popular recipes of the day. By the arrival of the twentieth century, recipe books are in high demand, as a result of more people being able to read, more free time and being a little richer. |
We hope you enjoy this Chicken With Rosemary recipe.
