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Scottish Roast Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.7851
Energy (kCal)638.809
Carbohydrates (g)92.9689
Total fats (g)35.8367
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare Oat Stuffing: Melt butter in med. | 2. skillet; cook 1 lg minced onion on medium heat, stirring frequently, until light brown. | 3. Stir oats and spices; cook until oats are golden brown, stirring frequently, approx 3-4 min. | 4. For Chicken: Fill wishbone area of chicken with stuffing. | 5. Fasten neck skin to back with skewer. | 6. Fold wings across back; let tips touch. | 7. Fill main cavity lightly with stuffing. | 8. (This will expand while cooking, so don't stuff too much in!) Skewer/tie drumsticks to tail. | 9. Place chicken, breast up, in shallow roasting pan. | 10. Arrange halved onions around chicken. | 11. Brush chicken and onions with 1/4 c. | 12. melted butter. | 13. Leave uncovered; roast at 375. | 14. Baste several times with remaining butter during cook time, approx 1-1/2 hrs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fryer chicken 3 -4 0.0 0.0 0.0 0.0
    onion 6 cut 60.0 14.01 1.65 0.15
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    onion 1 minced 60.0 14.01 1.65 0.15
    butter 1/4 cup 342.0 15.714 10.686 28.8
    oat 1 cup 231.24 62.2468 16.262 6.6082
    salt 1/2 teaspoon - - - -
    coriander 1/2 teaspoon ground 2.682 0.4949 0.1113 0.1599
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    nutmeg 1/8 teaspoon ground 1.4438 0.1355 0.0161 0.0999

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



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