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
Written recipes as an idea can be observed way back into antiquity, in truth as far back into history as pharonic Egypt, and possibly even further. In practice though, mostly, these early cook books were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Much later, in Roman times a roman called Apicius compiled a few scripts which described recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, something we still use today. Additionally, he tells us how the chefs of Roman times used many different aromatic flavors, including a few that will be familiar to modern chefs like basil, mint and parsley. Continuing our culinary historical journey, there were a couple of interesting cookery books which were published in the 1300s ; a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that is familiar to us all today, but rather recipes for the types of food prepared for the rich people of the time. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cuisine, such as basil and coriander. The introduction of these new tastes created an increase in manuscripts on food, most of which still exist in private libraries. When we get to the twentieth century, cookery publications are increasing in popularity as a result of higher levels of literacy, more free time and a general increase in wealth. |
We hope you enjoy this Cold Broiled Chicken recipe.
