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
We can track the history of written recipes back into antiquity, in truth as far back as the Egyptians, and possibly even further. Having said that, in the main part, these ancient cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian 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 anyone who tried it feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef tells us how the chefs of Roman times were skilled in the use of many spices, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. During the following few hundred years, the powerful and wealthy strove to serve the most exotic meals, and because of this chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, cook books were greatly in demand mostly as a result of higher levels of literacy, more spare time and being a little richer. The revolution that is television gave us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chicken Roasted With Parsley recipe.
