RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.76
Energy (kCal)	64.0
Carbohydrates (g)	14.944
Total fats (g)	0.16
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0064
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0432
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0064
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1664
Proline (g)	0.0192
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1520
Adjusted Protein (g)	0.0000
Cystine (g)	0.0064
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8000
Copper, Cu (mg)	0.0624
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2720
Total lipid (fat) (g)	0.1600
Vitamin K (phylloquinone) (g)	0.6400
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.0000
Folate, total (g)	30.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3.2000
Energy (kcal)	64.0000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0032
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.7840
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	11.8400
Lutein + zeaxanthin (g)	6.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0336
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	16.0000
Fatty acids, total saturated 16:0 (g)	0.0544
Carbohydrate, by difference (g)	14.9440
Vitamin D (IU)	0.0000
Fructose (g)	2.0640
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.1456
Tyrosine (g)	0.0224
Potassium, K (mg)	233.6000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0336
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0400
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0064
Histidine (g)	0.0224
Isoleucine (g)	0.0224
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1856
Water (g)	142.5760
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1.6000
Sodium, Na (mg)	6.4000
Iron, Fe (mg)	0.3360
Energy (kJ)	265.6000
Ash (g)	0.5600
Caffeine (mg)	0.0000
Glycine (g)	0.0400
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0208
Fatty acids, total polyunsaturated (g)	0.0272
Vitamin E (alpha-tocopherol) (mg)	0.0320
Sucrose (g)	1.5840
Vitamin B-6 (mg)	0.1920
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0624
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1968
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0736
Folate, food (g)	30.4000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0208
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	9.7600
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0672
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	36.8000
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0336
Glutamic acid (g)	0.4128
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0400
Folate, DFE (g)	30.4000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.7200
Tryptophan (g)	0.0224
Threonine (g)	0.0336
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2064
Protein (g)	1.7600
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0208
Betaine (mg)	0.1600
Phosphorus, P (mg)	46.4000
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> English
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat over to 350°F. | 2. Remove giblets, and rinse chicken. Dry chicken completely with paper towels (important). Place in a shallow roasting pan. | 3. Rub with 2-3 tablespoons of olive oil, and with the salt, onion powder, and pepper. | 4. Remove skin from an onion, cut in half, and place into microwave safe dish into microwave on high for 3-4 minutes, or just until soft. | 5. Place half the onion in the chicken cavity, and put the other half pulled apart in pieces all around the chicken in the pan. | 6. Roast chicken uncovered in the oven for 1 hour and 45 minutes to 2 hours. | 7. Insert meat thermometer. Temperature should be around 180°F (If you see red or pink juices coming out, it is definitely still raw). | 8. Once fully cooked, remove chicken from pan, saving pan drippings and let the chicken rest for at least 10 minutes. | 9. Skim fat from pan drippings, and place pan on stove top on medium heat. (If there is a lot of juice, you may want to pour some off). | 10. Slowly heat the juices and whisk in flour to desired gravy thickness. If the gravy becomes too thick, just thin it out with water. Add more onion powder if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	3 -4		0.0	0.0	0.0	0.0
olive oil	2 -3	tablespoons	0.0	0.0	0.0	0.0
onion	1		64.0	14.944	1.76	0.16
salt			-	-	-	-
pepper			-	-	-	-
onion powder			-	-	-	-
flour	2 -3	tablespoons	0.0	0.0	0.0	0.0

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

Cooking in progress....

English Roast Chicken and Gravy