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Stuffed chicken for 6

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)268.0798
Energy (kCal)2421.0865
Carbohydrates (g)322.09
Total fats (g)69.8965
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut open the chest of a chicken of (1. 5 –1. 8 Kg) and debone the ribs. | 2. Careful not to torn the skin. | 3. An easier way is to ask your butcher to do it! | 4. Filling; 500 gr minced turkey or minced beef. | 5. Cut 1 onion, then fry it slightly brown, let it cool. | 6. Soak 2 pieces of bread in water. | 7. Mince 300 gr of white mushrooms into very small bits. | 8. Mix 3+4+5+6 together, add spices, salt&pepper; to liking (I use meatball spices) Slice 2 big onions in thin rings. | 9. Stuff the chicken with the filling mix, then with the big needle and wire, saw the chicken together again. | 10. Wash approx 1 kg potatoes, keep the skin, and slice them very thinly, like the onions. | 11. In a glass dish put 3 spoons of olive oil, then place the sliced onions, the potatoes add thyme and laurel, blend all together Make some room for the chicken in the middle. | 12. Bake in the oven for 2 hours on 150-160 degrees C. | 13. Check the dish from time to time, moving the potatoes. | 14. The onions will caramelize and the potatoes will soak the chicken’s fats. | 15. If it bakes too hard, cover with aluminium foil, and lower the temperature. | 16. Before serving take the wires away. | 17. Leftovers (if any) are very tasty cold too! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 1/2 - 1 7/8 7/8 - - - -
    turkey 500 -700 minced minced 0.0 0.0 0.0 0.0
    potato 1 - - - -
    onion 3 192.0 44.832 5.28 0.48
    bread 2 pieces - - - -
    white mushroom 300 1871.0665 277.258 262.7998 28.9165
    thyme - - - -
    salt pepper - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    spices - - - -

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



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