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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity). | 2. Set it into a small roaster or dutch oven that has a secure lid. | 3. Sprinkle half the garlic and half the oregano over the chicken. | 4. Put the other half of the seasonings into the cavity. | 5. Put half the liquids into the cavity and pour the other half over the bird (you want to wash some but not all the seasonings into the pot). | 6. Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning. | 7. The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat). | 8. Suggestion -- Serve over plain rice, pilaf (try Recipe #213303 ), or couscous. For a vegetable I'd go with a mixed green salad with olives and feta in it or a spinach salad. If I needed to use a hot veggie green beans with butter and sesame would be good. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1			965.6022	0.408	77.4748	70.0855
garlic clove	1		crushed	-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
mint	1	pinch	dried	-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44

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