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Grilled Chicken Legs with Gubbins Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)358.9815
Energy (kCal)16472.79
Carbohydrates (g)45.1233
Total fats (g)1651.7592
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. ----GUBBINSSAUCE----. | 2. Make the sauce in the top of a double boiler over gently simmering water that should be low enough not to touch the base of the top pan. | 3. Melt the butter, stir in the mustard, the vinegar and lastly the cream. | 4. Season with salt and pepper and keep the sauce hot over the simmering water. | 5. ----CHICKEN----. | 6. Brush the chicken drumsticks with oil, season them with salt and pepper and cover the ends of the leg bones with kitchen foil. | 7. Broil under a hot broiler (or grill them outdoors) for 20 minutes, turning occasionally. | 8. Test by piercing with a skewer at the fattest part of the leg, if a colourless bead of liquid falls it is done, if rose-red it needs a little longer. | 9. When the chicken legs are done serve them immediately with the Gubbins Sauce poured over them. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken drumstick 8 15945.6 28.6296 347.1792 1602.8952
    oil - - - -
    salt pepper - - - -
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    english mustard 3 tablespoons - - - -
    tarragon vinegar 2 tablespoons - - - -
    heavy whipping cream 4 tablespoons 204.0 1.6440000000000001 1.704 21.648000000000003
    salt pepper - - - -

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



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