Ingredients
11 lb (4 med) cut up fryers
3 tbsp parsley flakes
4 tsp salt
2 tsp basil
4 qt cold water
4 med carrots, peeled &chopped
1/2 tsp pepper
Directions
Combine all ingredients in a large kettle or Dutch Oven. Cover and
cook over high heat until water boils. Reduce heat and simmer until
meat is tender, about 1 1/2 hours. Remove from the heat. Strain broth
and refregerate until fat can be skimmed. Cool the chicken and
remove the bones and discard along with the skin. Put chicken into 6
1-pint containers with 1/2 inch space at top. Pour skimmed chicken
broth into six more 1-pint containers leaving 1/2 inch space at top.
Seal and label containers with contents. Freeze and use within 3
months.
Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth.
Servings: 1 servings
Chicken Mix Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry
The History of Recipes
Experts have tracked the existence of recipes way back into the distant past, in truth as far back as ancient Egypt, and maybe even further. Interesting though that is, sadly, these old recipes were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of documents which described recipes cooked by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he tells us how the Roman cooks made use of many aromatic flavors, including some that we all recognise such as thyme, fennel and asafoetida. In the 15th century, the Crusaders brought back many new spices and herbs from the holy lands, including spices such as basil and coriander. These new foods and tastes prompted an increase in cookery books, most of which are kept safe in academic collections. By the arrival of the twentieth century, recipe books are starting to become popular mostly due to better eduction, increased leisure time and being a little richer. The introduction of television brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chicken Mix recipe.
