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Rhubarb Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.3961
Energy (kCal)400.9356
Carbohydrates (g)97.7057
Total fats (g)0.9341
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 375 degrees F. | 2. Place the cornflour, sugar, rhubarb and water in a saucepan. | 3. Mix well then bring to the boil, stirring, over medium heat. | 4. Continue to cook for about 2 minutes, until clear and thickened. | 5. Remove from the heat, add lemon juice, mix well then set aside to cool. | 6. Place chicken in a shallow baking dish. | 7. Brush with butter and season with salt. | 8. Bake, uncovered for 30 minutes. | 9. Remove the chicken from the oven and spoon the rhubarb sauce over the top. | 10. Sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb 9 ounces cut 53.5805 11.5836 2.2963 0.5103
    sugar 3 ounces 339.3434 84.8784 0.0 0.0
    cornflour 1 tablespoon - - - -
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    lemon juice 2 teaspoons 2.2367 0.7015 0.0356 0.0244
    chicken quarter 4 - - - -
    butter melted - - - -
    salt - - - -
    cinnamon 1/2 teaspoon - - - -
    nutmeg 1/2 teaspoon 5.775 0.5422 0.0642 0.3994

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



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