Ingredients
1 no ingredients
Directions
1/2 c soy sauce
1 c sherry
1 TB paprika
2 garlic cloves
6 chickens -- split in half
1/2 c cooking oil
^^ Marinate 60 mins. Combine the soy sauce, sherry, paprika, garlic,
and hot pepper sauce, and pour over the chicken halves. Let stand for
an hour or two, turning occasionally. ^^ Broiler 35-40 mins. Remove
the chicken from the marinade and brush each piece with oil. Broil,
bone side to the heat, for 13 mins. Brush with the marinade and broil
for 3 more minutes. Turn, and move the chicken a little farther from
the broiling unit to prevent the skin side from blistering and
burning. Brush skin side with marinade and broil for 12 minutes.
Brush again, and continue broiling until tender. Cool the chicken and
wrap in aluminum foil for carrying to the picnic site.
(c) 1966 by Woman's Day Encyclopedia of Cookery. NY: Fawcett, Inc.
[mc-recipe: patH Sep 96]
Recipe By : Picnics by James A. Beard
From: Mastercook Mac
Servings: 12 servings
Cold Broiled Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Grilling; Poultry
The History of Recipes
It is actually possible to trace the history of written recipes back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, in the main part, these early cookbooks were just very basic hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are some ancient tablets in ancient Sumerian describing 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 drank it feel exhilarated. As we move on, we find a couple of cookery books which appeared in the 1300s - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are nothing to do with the indian food that we all know today, but instead recipes for the types of food on the menus of the upper classes of that time. During the following few hundred years, the powerful and wealthy houses competed to serve the most extravagent meals, and as a consequence, cooks and their recipes increased in prestige. Even so, it wasn`t until the 1800s that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cook books are highly popular mostly as a result of more people being able to read, more spare time and a general increase in wealth. The arrival of television gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cold Broiled Chicken recipe.
