Ingredients
1 lb to 4 lb chicken
1 fresh parsley
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh chopped parsley
1 tsp dried thyme
1/2 tsp dried tarragon
Directions
Source: MAINPOUL.ZIP
Salt, pepper and paprika
Remove giblets from chicken; save for another use. Rinse chicken and
pat dry. Stuff loosely with fresh parsley. Combine oil, juice,
chopped parsley, thyme and tarragon. Rub mixture all over chicken.
Sprinkle chicken. Sprinkle chicken with salt, pepper and paprika.
Crimp small squares of aluminum foil around wing tips and drumsticks.
(Note:Use foil approved for microwaving. ) Place chicken, breast side
down on a rack set in a baking dish. Do not cover chicken. Rotating
dish midway through cooking, microwave on high 15 minutes. Turn
chicken, breast side up and sprinkle with more paprika, if needed.
Microwave on high 13 to 15 minutes. Let stand 8 minutes before
testing for doneness. Makes 6 servings.
Servings: 6 servings
Chicken Roasted With Parsley Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into history, certainly as far back into history as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient cook books were just basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to academics are some tablets in ancient Sumerian which show the making 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`. As we move into The time of the roman empire around 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he describes how the meals were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient Romans were skilled in the use of a good variety of spices and herbs, including many that are still in use today such as bay, rue and asafoetida. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the holy lands, including spices like coriander, basil and rosemary. These new foods and tastes prompted a surge in recipe books, the majority of which still exist in private libraries. For the decades that followed, the rich and powerful families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and as a consequence, chefs and their collection of recipes were much in demand. However, it wasn`t until the 1800s that cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, testing, and recording recipes to allow everyone to enjoy them. The arrival of television brings us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Chicken Roasted With Parsley recipe.
