Ingredients
2 cup warm cooked rice
1/2 cup dried currants*
1 cup blanched almonds, finely chopped
1/2 cup yellow onion, finely chopped
4 tbsp unsalted butter, melted
1/3 cup fresh basil, minced
1/2 cup fresh parsley, minced
1 egg (if using as stuffing)
1 salt
1 freshly ground black pepper
Directions
* Currants should be plumped in hot water to cover and drain
To make chicken or duck stuffing, place the warm rice in a mixing
bowl. Stir in currants, almonds, onion, butter, basil, parsley, egg
(if using), and salt and pepper to taste. Mix thoroughly. Use to
stuff a chicken or duck for roasting or spoon into a baking dish,
cover tightly with foil, and place in a 350 degree F oven until
heated through, about 30 minutes. Alternatively, heat in a microwave
oven for about 5 minutes.
This is enough to stuff a 5 to 7 lb. bird or serve 6 as a side dish
From: James McNair's Rice Cookbook c1988.
Servings: 6 servings
Chicken Or Duck Stuffing - [1] 49 Recipe brought to you by Recipe Ideas
Categories: Chicken; Duck; Meat; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into distant history, certainly as far back into history as ancient Egypt, and maybe even further. Interesting though that is, sadly, these ancient cookbooks were just very basic hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians is a collection of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. During the time of the Romans a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into appetizers, main course and desserts, something we still use today. This early Roman chef informs us how the ancient cooks made use of a good variety of aromatic flavours, including many that are still in use today like thyme, mint and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices such as basil and rosemary. These new foods and tastes led to an increase in books on cooking, most of which are kept safe in private collections. Over the next few hundred years, the powerful and wealthy competed to serve the most exotic meals, and because of this chefs and their collection of recipes were greatly in demand. However, it was during the nineteenth century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes to help cooks of their time. The arrival of TV gave us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken Or Duck Stuffing [1] 49 recipe.
