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
Recipes as an idea can be traced back into history, certainly as far as the ancient Egyptians, and potentially, even further back. Interesting though that is, sadly, these early recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts are some ancient tablets in the Sumerian language which recount 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 `exhilarated, wonderful and blissful`. During the time of the Romans a man called Apicius compiled a few documents detailing recipes prepared by the Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius recounts how the ancient cooks were skilled in the use of many different herbs and spices, including some familiar names like basil, mint and dill. Moving our culinary historical trip onwards, there are a couple of cookery books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are unconnected to the curry that appears on menues today, but rather descriptions of the types of meals enjoyed by the rich people of that period. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in manuscripts on cooking, some of which are now in academic collections. Over the next few hundred years, the wealthy families of the West competed to lay on the most exotic banquets, and because of this the best chefs and their collection of recipes were highly sought after. However, it wasn`t until the 19th century that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, recipe publications are highly popular mostly due to higher levels of literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Chicken Rosemary (Marks) recipe.
