Ingredients
1 2-1/2 to 3 lb fryer
1 salt
1 pepper
1 onion salt
1 paprika
1 garlic salt
1 celery salt
1 16-pound brown grocery bag
Directions
Wash chicken and dry with paper towel. Sprinkle chicken with
seasonings, inside and out. Put in bag and twist end of bag tightly.
Place on rack in preheated 400 F oven with pan below to catch any
drippings that leak through bag. Do not disturb for 1-1/2 hours.
Chicken will be tender and juicy with a brown, crisp skin.
Servings: 6 servings
Chicken-In-A-Bag Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can follow the history of written recipes far back into ancient history, at least as far back into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, mostly, these early records were just very basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe found, according to experts in ancient history are some tablets in Sumerian which recount 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 exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents describing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of Roman times were skilled in the use of a wide range of aromatic flavours, including some familiar names such as thyme, fennel and parsley. Later, there were some recipe books which appeared in the 14th Century ; a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the spicy food that is served today, but instead recipes for the types of food prepared by the chefs of the nobility of the period. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from the Middle-East, such as basil and coriander. The introduction of these new herbs and spices led to a surge in books on cooking, the majority of which are now in private collections. For the centuries that followed, the rich and powerful families of the West competed with each other to offer the most exotic meals, and as a result cooks and their recipe collections increased in prestige. Even so, it was during the 1800s that fine cooking and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery books are in great demand, mostly as a result of increased literacy, people having more free time and a general increase in wealth. The arrival of television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken In A Bag recipe.
