Ingredients
4 lb chicken
4 whole garlic bulbs --
1 unpeeled
1/2 cup vegetable oil
1/2 cup white wine
2 tbsp oregano
1 tbsp salt
1 tsp pepper
1 tbsp garlic -- minced
1 bay leaves -- for garnish
1 oil -- for drizzling
Directions
1. Rinse clay pot with warm water and then soak in warm water for
about 15 to 20 minutes.
2. Wash chicken thoroughly under cold water and remove giblets &
neck and refrigerate for another purpose if desired. Reserve chicken
on a clean platter.
3. Take a large ziplock bag-large enough to fit the entire
chicken-and marinade ingredients in the bag. Put chicken in the bag
with marinade and refrigerate for 2 hours or more. Every hour remove
bag from refrigerator
and make sure all parts of bird are covered with marinade in the bag.
4. After chicken has marinated 2 hours or more, put whole bird in
clay pot with breast side up. Wash garlic gently to remove any dirt
and cut the very top portion of each bulb off with kitchen shears.
Arrange rinsed whole garlic around bird and a few bay leaves if
desired. Drizzle each garlic bulb with up to 1 tablespoon of oil and
gently close lid of clay cooker.
5. Gently put clay cooker in cold oven and turn temperature on to
450. Roast bird for 1 hour and 25 minutes. A 4 pound bird will come
out roasted to perfection at that cooking time.
Recipe By : Paulette Motzko
From: Shermeyer-Gail Date: 14 Apr 97 Mastercook
Recipes (Mailing List) C4
Servings: 4 servings
Clay Pot Chicken Oregano Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We are able to read the history of written recipes far back into antiquity, in fact as far back into recorded history as pharonic Egypt, and possibly even further. In practice though, sadly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a series of ancient tablets in the Sumerian language 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 anyone who drank it feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman cooks used a wide range of spices, including some familiar names for example bay, fennel and asafoetida. As we move on, we find a couple of books which were published in the 1300s ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that is served today, but instead descriptions of the types of meals on the menus of the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from the Middle-East, including spices such as parsley and basil. These new culinary innovations created an explosion in publications on food, some of which are kept safe in academic collections. During the next few centuries, the powerful and wealthy houses strove to serve the most extravagent meals, and as a result chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 19th century that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down the recipes of their peers. By the advent of the 20th century, cook books are starting to become popular as a result of increased literacy, more spare time and disposable income. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on this web site. |
We hope you enjoy this Clay Pot Chicken Oregano recipe.
