Ingredients
1 small bunch fresh cilantro** - washed, to, rn in pieces
2 tsp ginger root - peeled, finely choppe, d
2 garlic cloves - peeled and finely c, hopped
1 3 to 4 lb. roasting chicken
1 salt and pepper, to taste
1/2 cup dry white wine, white wine vinegar, or herb vinegar
Directions
*Enright called this recipe "Chicken with Coriander, Ginger and
Garlic" but since coriander usually means cilantro seeds, I've
changed the name to more accurately reflect the dish's ingredients.
**About 1/3 cup.
Tuck 1 tb. cilantro, 1 tsp. ginger and 1 tsp. garlic into the cavity
of the bird. Place chicken and remaining ingredients in a large,
heavy plastic bag; tie securely. (Or place chicken in a large,
shallow bowl with marinade ingredients.) Marinate several hours or
overnight, turning occasionally.
Remove chicken from marinade, reserving marinade. Truss chicken (tie
or skewer wings and legs); place in roasting pan. Strain marinade and
set aside to use for basting.
Roast chicken at 425 F. until beginning to brown (15 minutes), then
reduce heat to 350 F. and roast until juices run clear when thigh
joint is pierced (another 40 to 45 minutes). Baste often during
roasting. Let stand a few minutes before carving.
Enright writes: "This spicy bird is good served with rice and
defatted pan juices. Thicken juices by heating with a little
whipping cream or beurre manie - equal amounts of butter and flour
kneaded into a ball."
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 35. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.
Servings: 4 servings
Chicken With Cilantro~ Ginger & Garlic* Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into ancient history, in truth as far as ancient Egypt, and maybe even further. Having said that, generally, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Later, there are a couple of interesting cookery books from the 14th Century : a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the spicy food that is popular today, but instead recipes for the types of food prepared by the cooks of the rich and powerful. Later on in the 1400s, the Crusaders brought back many new foods, spices and herbs from the East, such as basil and rosemary. These new foods and tastes caused a torrent in cookery books, many of which are kept safe in private collections. The arrival of television brought us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chicken With Cilantro~ Ginger & Garlic_ recipe.
