Ingredients
2 whole heads garlic
4 chicken legs, skinned
2 tsp grated orange rind
1/4 cup orange juice
1 tbsp chopped fresh basil (or 1 teaspoon, dried)
1 tsp olive oil
1/2 tsp pepper
1/4 tsp salt
Directions
Separate garlic heads into cloves and peel; arrange in 8 inch square
baking dish. Place chicken over top.
Stir together orange rind and juice, basil, oil, pepper and salt;
pour over chicken. Cover and bake in 325øF oven, basting once, for 1
hour or until juices run clear when chicken is pierced.
Pour pan juices and garlic into food processor or blender; puree until
smooth. Broil chicken for 3 to 5 minutes or until well browned on
top. Serve with sauce. Makes 4 servings. Typed in MMFormat by
cjhartlin@msn.com Source: Canadian Living 20th Anniversary Cookbook.
Servings: 4 servings
Citrusy Garlic Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Vegetable
The History of Recipes
Written cooking instructions as an idea can be found far back into ancient history, in fact as far back as ancient Egypt, and maybe even further. However, mostly, these early cook books were just simple hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius also informs us how the ancient chefs were skilled in the use of many different aromatic flavours, including some that we all recognise such as basil, mint and dill. Moving our culinary historical trip onwards, there were some interesting books which appeared in the 1300s ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of food on the menus of the nobility of that time. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as basil and coriander. These new herbs and spices caused a surge in recipe books, most of which still exist in private cookery archives. When we get to the 1900s, cookery books were greatly in demand mostly as a result of more people being able to read, leisure time and being a little richer. The arrival of TV gave us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Citrusy Garlic Chicken recipe.
