Ingredients
1 large chicken
1 stalk celery -- halved, with
1 leaves
1 small onion -- halved
4 sprigs parsley
2 whole cloves
1 carrot -- peeled and halved
1 tsp salt
1 small bay leaf
1/2 tsp thyme
1 water
SAUCE
4 tbsp butter
1 cup chicken stock
1/8 tsp pepper
1/2 cup cream
1/2 cup flour
1/2 tsp salt
1/4 cup parsley -- chopped
Directions
Put the chicken in the crockpot and cover with water. Add celery,
carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a
small square of cheese cloth, add to the pot. Cover and cook on LOW
for 7-9 hrs. Melt 4 tablespoon butter in a medium saucepan. Stir in
flour and cook over low heat for several mins. Gradually stir in
stock. Simmer until smooth. Add salt, pepper, parsley and cream.
Remove chicken from pot, slice and serve with the creamy sauce.
Recipe By : ynnuf@yetti.amigans.gen.nz (Doreen Randal)
From: Date: 05/28
Servings: 1 servings
Chicken With Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and maybe even further. Having said that, mostly, these old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Moving our culinary historical trip onwards, we find a couple of books which date from the 1300s ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the curry that appears on menues today, but rather accounts of the types of meals on the menues of the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cooking, including spices such as parsley and basil. The introduction of these new foods and spices was responsible for an explosion in manuscripts on food, some of which still exist in private cookery archives. The arrival of TV gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chicken With Cream Sauce recipe.
