Ingredients
3 1/2 lb chicken
1/3 cup dijon mustard
2 tsp soy sauce
1 tsp gingerroot, minced
1 cl garlic, minced
2 cup chicken stock
4 tsp all-purpose flour
Directions
Remove giblets and neck from chicken. Rinse and pat chicken dry
inside and out. Tie chicken legs together with kitchen string; tuck
wings under back. Place, breast side up, on rack in roasting pan.
Combine mustard, soy sauce, gingerroot and garlic; brush all over
chicken. Pour in 1-1/2 cup of the chicken stock. Roast in 325F 160C
oven, basting every 30 minutes, for 2 hours or until juices run clear
when chicken is pierced and meat thermometer inserted in thigh reads
185F 85C. Transfer chicken to platter; tent with foil and let stand
for 10 minutes before carving. Meanwhile, skim fat from pan juices.
Sprinkle flour over juices; cook over medium-high heat, stirring for
1 minutes. Pour in remaining chicken stock; cook, stirring until
thickened. Pour into warmed gravy boat and serve with chicken.
Servings: 4 servings
Prairie Roast Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into distant history, certainly as far back into history as pharonic Egypt, and possibly even further than that. Interesting though that is, in the main part, these early records were just basic hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians are a few tablets in ancient 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 anyone who tried it feel blissful and exhilarated. Moving our culinary historical trip onwards, there are two interesting recipe books from the fourteenth century : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the spicy food that is familiar to us all today, but instead descriptions of the types of meals on the tables of the rich and powerful of that period. Over the next few hundred years, the powerful families of Europe tried to offer the best banquets, and because of this the best chefs and their collection of recipes were greatly in demand. However, it was during the nineteenth century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and publishing recipes of the day. When we get to the 20th century, cooking books were starting to become popular due to higher levels of literacy, people having increased leisure time and having more money. |
We hope you enjoy this Prairie Roast Chicken recipe.
