Ingredients
2 tbsp flour
1/3 cup water
1/2 tsp basil leaves
1/2 tsp thyme leaves
1/2 tsp seasoned salt
1 each medium onion
2 each baking potatoes
4 each medium carrots
1 each red or green pepper
1 each 3 to 4 lb. roasting chicken
1 seasoned salt, pepper
1 paprika
Directions
SHAKE FLOUR IN COOKING BAG. PLACE IN 9" X 13" X 2" BAKING PAN. ADD
WATER BASIL AND THYME LEAVES AND SEASONED SALT. SQUEEZE BAG TO MIX.
CUT ONION, CARROT AND POTATO INTO PIECES. (CUT CARROT DIAGONALLY 1/4"
THICK AND POTATO INTO 8 WEDGE SHAPED PIECES). BRUSH CHICKEN WITH OIL
OR BUTTER AND SPRINKLE WITH SEASONED SALT PEPPER AND PAPRIKA. PLACE
CHICKEN IN CENTER OF BAG. PLACE VEGETABLES AROUND CHICKEN. CLOSE BAG
WITH SUPPLIED NYLON TIE AND TUCK END UNDER BAG. NONE OF THE BAG
SHOULD HANG OVER PAN EDGES. NOTE: DO NOT ALLOW OVEN TEMPERATURE TO
EXCEED 4000F. AS BAKING BAG WILL
Servings: 4 servings
Chicken With Vegetables (Oven Bag Baked) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Written cooking instructions as an idea can be observed way back into ancient history, at least as far back into recorded history as the early Egyptians, and quite possibly further than that. In practice though, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Continuing our culinary historical journey, we have a couple of interesting books dating from the fourteenth century - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian curry that is served today, but instead descriptions of the types of food enjoyed by the rich people of that time. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new foods and tastes led to an outbreak in publications on food, some of which still exist in academic collections. During the following few centuries, the wealthy families of the West competed with each other to serve up the best banquets, and because of this cooks and their recipes were much in demand. However, it was during the 1800s that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes common in their social group. By the advent of the 1900s, cooking books were in great demand, due to higher levels of literacy, more free time and having more disposable income. Like it or not, the introduction of TV brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken With Vegetables (Oven Bag Baked) recipe.
