Ingredients
2 qt water
1 each carrot, cut up
1 each onion, cut up
1 each stalk celery, cut up
3 each whole peppercorns
2 each whole cloves
2 each sprigs parsley
4 each chicken breasts
Directions
1. Bring 2 quarts water to boil in large saucepan. 2. Add carrot,
onion, celery, peppercorns, cloves and parsley. 3. Add Chicken
breasts. Bring to boil again. Cover tightly, reduce heat to
low and cook without lifting lid for 15 minutes. 4. Turn off heat
and allow to cool in cooking liquid. Keep covered. 5. Lift Chicken
from liquid, remove bones and skin and use as directed
in recipe. 6. If desired, return bones to saucepan and bring
liquid to boil again.
Cover, reduce heat and let simmer 3-4 hours. Cool. To Complete
follow
steps 3-7 of Perfect Chicken Stock Recipe.
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=================== BBS: Ned's Opus Date: 02-28-94 (02:34) Number:
197 From: JOANNE DANZER Refer#: 196 To: ALL Recvd: NO Subj: DAM/WW
Recipes Conf: (7) Dieting
Servings: 1 batch
Perfect Poached Chicken-Dam Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We are able to trace the history of meal recipes far back into the distant past, at least as far as pharonic Egypt, and maybe further still. Having said that, sadly, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in Sumerian 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 people feel exhilarated and blissful. During the time of the Romans a man called Apicius created some documents detailing recipes cooked by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman cooks used many aromatic flavors, including a few that will be familiar to modern chefs for example basil, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy lands, including spices like parsley and basil. The introduction of these new tastes led to an outbreak in publications on food, the majority of which are kept safe in private libraries. The arrival of TV brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Perfect Poached Chicken Dam recipe.
