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Scottish Style Roast Chicken With Oat Stuffing Howtowdie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.6067
Energy (kCal)702.325
Carbohydrates (g)77.7625
Total fats (g)52.4387
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. FOR THE OAT STUFFING: Cook and stir onion in margarine in 10-inch skillet over medium heat until light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crisp, 3 to 4 minutes. | 2. PREPARE OAT STUFFING; Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack; stuffing will expand during cooking.) Tie or skewer drumsticks to tail. | 3. Place chicken, breast side up, in shallow roasting pan. Arrange onions around chicken. Brush chicken and onions with margarine. Roast uncovered in 375 oven, brushing chicken and onions several times with remaining margarine, until chicken and onions are done, about 1 1/2 hours. 6 servings. | 4. Betty Crocker’s New International Cookbook. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 60.0 14.01 1.65 0.15
    margarine 1/4 cup 405.51599999999996 0.5076 0.5076 45.402
    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
    broiler fryer chicken 3 -4 0.0 0.0 0.0 0.0
    onion 6 cut 60.0 14.01 1.65 0.15
    margarine 1/4 cup melted 405.51599999999996 0.5076 0.5076 45.402

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



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