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Chicken Stovies - Traditional Scottish Recipe

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)88.7778
Energy (kCal)1140.7062
Carbohydrates (g)9.1679
Total fats (g)81.7196
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut chicken into serving pieces. | 2. Slice potatoes in medium thick rounds. | 3. Melt 1 heaped tablespoons. | 4. of butter in a skillet or saucepan. | 5. Brown chicken joints lightly on both sides and then remove them. | 6. Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken. | 7. Dot each layer with little knobs of butter. | 8. Repeat layers until all ingredients are used, ending with a layer of potatoes. | 9. Pour stock over the potatoes, shallots and chicken. | 10. Cover with buttered greaseproof paper, then with lid. | 11. Cook in oven at 275F/135C for about 2½ hours. | 12. Add a little hot stock or water after about an hour or so, if liquid dries up too much. | 13. Sprinkle generously with chopped parsley 5 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broiler fryer chicken 1 965.6022 0.5893 83.0962 67.2295
    shallot 12 sliced - - - -
    russet potato 2 1/2 - - - -
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    chicken stock giblet 2 cups boiled - - - -
    salt pepper - - - -
    parsley 3 tablespoons chopped 4.104 0.7216 0.3386 0.0901

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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