Ingredients
2 cup bacon drippings (for roux)
6 cup plain flour
7 cup onion, chopped
1 cup bell pepper, chopped
3 cup green onions, chopped
1 cup celery, chopped
3 cup parsley, chopped
1/4 cup garlic, chopped
1 bacon drippins/brown chicken
20 lb baking hens, (see directions
1 water
1 lb mushrooms, sliced
16 cup tomato sauce
8 cup chablis wine
1 1/2 pt stuffed olives
6 tbsp lea & perrins
8 tbsp louisiana hot sauce
1 tsp dried mint, crushed
6 tbsp salt
Directions
The bacon drippings are for browning the chicken. The 20 lbs of
chicken should be cut up in 2-inch-long pieces. Justin likes more
wine in this sauce than some peoples. If you don't wish to use all 8
Cups of Chablis in the sauce, feel free to drink what the sauce don't
take. Make sure you taste your sauce as you add the wine. Me, I likes
it. My wife, she don't. Make a roux. (see the recipe for Justin
Wilson's roux, also posted here). Add onions, bell pepper, green
onions, and celery and saute until onions are tender and clear. Add
parsley and garlic and saute. Brown off chicken while roux is being
made. After onions, etc. are tender, add water to bring roux to a
smooth paste. Add all other ingredients and enough water to cover
well. Bring to a boil, and then cut heat. Cook for about 4 to 6
hours. Serve over spaghetti. This is for a party and will serve 20 to
40 people. You can freeze what you don't eat. From Justin Wilson's
"Outdoor Cooking With Inside Help"
Servings: 30 servings
Chicken Sauce Piquant Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these old cook books were just basic hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe in existence, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which describe 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 those who drank it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main meal and afters, a very modern way of dining. This early Roman chef describes how the chefs of Roman times were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens for example basil, rue and parsley. Later on, there are a couple of books dating from the fourteenth century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they have no connection with the curry that we all know today, but instead descriptions of the types of meals on the tables of the rich and wealthy people of that time. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new spices and herbs led to an explosion in manuscripts on food, the majority of which are kept safe in academic collections. For the centuries that followed, the wealthy families of the West strove to serve the most exotic banquets, and as a consequence, the best chefs and their recipes increased in prestige. Even so, it was during the 19th century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, testing, and recording recipes common in their social group. By the advent of the twentieth century, cooking books were greatly in demand mostly due to more people being able to read, people having increased free time and a general increase in wealth. The introduction of the TV brought us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Chicken Sauce Piquant recipe.
