Ingredients
1 broiler-fryer chicken
1 salt and pepper to taste
4 cl garlic
1 tsp dried rosemary
1/4 cup dry white wine
1/4 cup chicken broth
Directions
Preheat broiler. Remove skin from chicken. Season chicken with salt
and pepper. Place in a broiler pan. Broil 5 minutes on each side
until lightly browned; remove from broiler. Place chicken, garlic,
rosemary, wine and broth in a large saucepan. Cook and cook over
medium heat about 30 minutes or until tender, turning once. Guests
invariably like the taste and look of this menu so it is at the top
of my list for enertaining. Serve with "Parsley Potatoes", "Carrots
and Zucchini Juliene" and a salad (Both will be this file) Food
Exchange per serving: 3 LOW/FAT MEAT EXCHANGES CAL: 176 CHO: 75mg;
CAR: 1g; PRO: 25g; SOD: 130mg; FAT: 6g;
Souce: Light and Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Chicken Rosemary (Marks) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to prove the history of recipes far back into history, in fact as far back as the Egyptians, and quite possibly further than that. In practice though, sadly, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a series of stone 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 making drinkers feel blissful and exhilarated. During Roman times 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius describes how the Roman chefs were skilled in the use of many aromatic flavors, including some familiar names for example thyme, fennel and asafoetida. Closer to modern times, we find some interesting books from the fourteenth century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of meals on the menus of the rich. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including basil and coriander. These new culinary innovations created an explosion in cookery books, most of which are now in private libraries. During the succeeding few centuries, the powerful and rich houses strove to offer the best banquets, and consequentially the best cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes of the day. By the arrival of the 1900s, cook books are greatly in demand due to better eduction, people having increased free time and a general increase in wealth. |
We hope you enjoy this Chicken Rosemary (Marks) recipe.
