Ingredients
3 garlic cloves, peeled & chop
1 dried rosemary leaves
2 1/2 lb frying chicken, washed & dri
1 salt, to taste
1 freshly ground pepper
1/4 cup vegetable oil, or olive oil
Directions
Recipe by: The Classic Italian Cookbook by Marcella Hazan Preheat
oven to 375F
Put all the garlic and half the rosemary into the bird's cavity. Add a
large pinch of salt and a few grindings of pepper.
Rub about half the oil over the outside of the chicken, and sprinkle
with salt, some more pepper, and the rest of the rosemary.
Put the chicken and the rest of oil in a roasting pan and place it in
the middle level of the preheated oven. Turn the chicken and baste it
with the fat and cooking juices every 15 minutes. Cook for about 1
hour, or until the skin is well browned and crisp.
Transfer the chicken to a warm platter. Tip the pan and draw off all
but 1 tbsp of fat with a spoon. Place the pan over the stove burner,
turn on the heat to high, add 1 to 2 tbsp of water, and while it
boils away scrape up all the cooking residue. Pour over the chicken
and serve.
Now that you read all of that, let me tell you how I improvised.
Basically, I used a cut up chicken and did it on top of the stove
covered, rather than roasted . Sauteing the chicken until browned and
then cooking covered until done.
Some good bread for soaking up the sauces, salad, and you're there
Servings: 1 servings
Pollo Arrosto Al Forno Con Rosmarino (Roast C Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
Experts have tracked the existence of recipes back into the distant past, in truth as far back as the Egypt of the Pharoahs, and possibly even further than that. Having said that, these, old recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to historians is a collection of stone tablets in Sumerian which recount 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 `blissful`. As our culinary historical trip moves to more modern times we have a couple of cookery books from the 14th Century ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that is familiar to us all today, but rather descriptions of the types of food enjoyed by the rich and wealthy people of that time. Over the next few centuries, the upper-class families of Wesstern Europe competed to lay on the best banquets, and as a consequence, cooks and their recipe collections were greatly in demand. Nevertheless, it was during the 19th century that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cooking books are highly popular due to more people being able to read, more free time and having more money. The introduction of television brings us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Pollo Arrosto Al Forno Con Rosmarino (Roast C recipe.
