French soldiers in a trench during the Battle of Verdun, 1916.
Colourised by @colorsofhistory, check him out! :)
Today 103 years ago, on February 21, 1916 the infamous Battle of Verdun began.
In early 1916 the Germans planned a massive assault on the symbolic and sentimentally important French fort-protected town of Verdun, with the intention of bleeding France to death, and to provoke the British into prematurely attacking on the Somme.
The Germans would attack on the right bank of the Meuse river, capture the high ground there, and inflict heavy casualties on the French from there in expected counter-attacks. They believed the French would sacrifice everything to keep Verdun in French possession.
On February 21, 1916 the Germans launched the biggest artillery bombardment of the war so far on Verdun: 1 million shells in 10 hours.
Verdun was lightly defended, and the German infantry quickly advanced and had soon captured the biggest fort of Verdun, Fort Douaumont on February 25. The entire French Second Army was sent to Verdun through a single road known as the Voie Sacrée, the Sacred Road.
Due to the massive use of artillery, combined with the thousands of troops on the relatively small battlefield of Verdun, both the French and Germans suffered incredible casualties.
The French called Verdun "the meat grinder". Whole villages were annihilated, and places such as Fort Douaumont, Fort Vaux, Le Mort Homme and Côte 304 would forever be associated with death and destruction. Regiments would after a week on the frontlines suffer over 50% casualties.
The German offensive at Verdun was made a second-priority due to the Russian Brusilov Offensive in June and the Anglo-French Somme offensive in July, draining all the German resources.
The French began going on the offensive at Verdun on October 20. They had pushed the Germans back 7.5 km by December 18, ending the battle.
In the 303-day long Battle of Verdun the French had suffered 377,000 casualties and the Germans 337,000 casualties, of whom 162,000 French and 143,000 Germans were killed or missing.
Запеченные куриные бедра
700 г филе куриных бедер (5-7 штук)
1/4 стакана кетчупа (или австралийский томатный соус, соус барбекю или аналогичного)
3 столовые ложки коричневого сахара, (или 2 столовые ложки меда, кленового сиропа)
1,5 ст. Ложки соевого соуса универсального или светлого (НЕ темного)
1 столовая ложка яблочного уксуса (или другого прозрачного уксуса)
1 столовая ложка оливкового масла
2 ч.л. вустерширского соуса
2 зубчика чеснока, рубленый
1. Смешайте глазурь, поместите курицу в фольгу, выложите 2/3 глазури.
2. Выпекайте 15 минут при температуре 200C / 425F в течение 15 минут, снимите.
3. Достаньте сковороду или гриль сверху источника тепла на расстоянии 20 см от полки. Смажьте 1/3 глазури курицу. Жарить 8 - 10 минут, пока поверхность не станет карамелизованной. Подавать с сковородой. ,