Ingredients
1 no ingredients
Directions
1/2 ts salt
1/2 ts freshly ground black pepper
1 TB paprike -- plus 1/2
: teaspoon
1 roasting chicken -- 5 to 6
: pounds
2 TB melted butter -- or
: vegetable oil
2 heads garlic -- (about 24
: cloves)
1 orange peel -- grated
2 bay leaves
2 sprigs fresh rosemary
3 1/2 c chicken stock
1 TB chopped fresh rosemary
: Freshly ground black pepper
Preheat the oven to 400 degrees. Peel the garlic. In a small bowl,
combine the salt, pepper, and 1 tablespoon of the paprika. Rub the
chicken with the butter or oil and then with the spice mixture. Stuff
the cavity of the bird the garlic cloves, half of the orange peel,
bay leaves, and rosemary sprigs. Truss the legs and place the chicken
in a large bakingdish. The trussed chicken can be refrigerated for 3
or 4 hours, well wrapped. Bring to room temperature before cooking.
Add enough stock to come 1 inch up the side of the chicken. Place in
the oven and bake 1 to 1 1/2 hours, or until a meat thermometer
inserted in the thigh registers 180 degrees. Transfer the chicken to
a cutting board and let sit 10 minutes before carving. Add any
remaining stock to the pan and bring to the boil over medium-high
heat, stirring and scrapingthe cooked bits from the bottom of the
pan. Add the remaining orange peel -- chopped rosemary, and 1/2
teaspoon paprika; season to taste with salt and pepper. Continue to
boil until the sauce is reduced by about one-third, about 5 to 10
minutes. Arrange the carved chicken on a serving platter and pass a
bowl of the sauce separately.
Yield: 4-6 servings
Recipe By : Nathalie Dupree, TVFN
From: Path
~0700 (P
Servings: 4 servings
Copper Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Recipes as an idea can be traced back into ancient history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. In practice though, these, early cook books were just basic hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to academics are a few ancient tablets in 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 having made drinkers feel wonderful. During the time of the Romans a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman cooks used a good variety of aromatic flavours, including a few you will know for example thyme, mint and asafoetida. Moving our culinary historical trip onwards, we have some books which date from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is served today, but rather accounts of the types of meals cooked for the upper classes. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices like coriander, basil and rosemary. The introduction of these new tastes prompted a surge in recipe publications, the majority of which still exist in private libraries. Over the next few hundred years, the rich families of the West strove to serve up the most exotic banquets, and as a result the best chefs and their recipes were much in demand. However, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes of the day. When we get to the 20th century, cooking publications were greatly in demand mostly due to increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Copper Chicken recipe.
