RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.7409
Energy (kCal)	236.6008
Carbohydrates (g)	11.6417
Total fats (g)	20.7172
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1582
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
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)	0.0774
Tocopherol, beta (mg)	0.0148
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)	0.5668
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3972
Proline (g)	0.1239
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0545
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2417
Copper, Cu (mg)	0.2483
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7034
Total lipid (fat) (g)	20.7172
Vitamin K (phylloquinone) (g)	8.1270
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)	29.8350
Folate, total (g)	15.1858
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	11.0217
Energy (kcal)	236.6008
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1910
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0887
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1104
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	2.3408
Lutein + zeaxanthin (g)	0.4858
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1503
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)	14.9933
Fatty acids, total saturated 16:0 (g)	2.1701
Carbohydrate, by difference (g)	11.6417
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2496
Tyrosine (g)	0.1127
Potassium, K (mg)	68.5700
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.4942
Serine (g)	0.1466
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1426
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)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0180
Histidine (g)	0.0792
Isoleucine (g)	0.1157
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8932
Water (g)	5.0455
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)	0.1325
Sodium, Na (mg)	12.1783
Iron, Fe (mg)	0.5162
Energy (kJ)	989.9792
Ash (g)	0.7704
Caffeine (mg)	0.0000
Glycine (g)	0.1837
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)	4.4208
Fatty acids, total polyunsaturated (g)	4.5824
Vitamin E (alpha-tocopherol) (mg)	1.9438
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0258
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)	0.0862
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)	0.1125
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)	0.1942
Folate, food (g)	15.1858
Fatty acids, total saturated 20:1 (g)	0.0521
Fatty acids, total monounsaturated (g)	12.5705
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)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.2977
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.8748
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	64.4433
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1411
Glutamic acid (g)	0.6000
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0442
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2075
Folate, DFE (g)	15.1858
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)	1.5907
Tryptophan (g)	0.0586
Threonine (g)	0.1115
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2241
Protein (g)	2.7409
Cryptoxanthin, beta (g)	0.8833
Fatty acids, total saturated 18:1 undifferentiated (g)	12.3076
Betaine (mg)	0.0135
Phosphorus, P (mg)	114.5467
Tocopherol, gamma (mg)	0.1120

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Scatter potatoes and chopped garlic in a large slow cooker and sprinkle with salt and pepper to taste. | 2. Remove the neck and giblets from the chicken cavity; discard. | 3. Trim away any excess fat. | 4. Sprinkle the chicken inside and out with salt and pepper to taste. | 5. Put the whole garlic cloves, thyme, and lemon halves inside the cavity and place the chicken in the slow cooker. | 6. Rub it all over with olive oil. | 7. Cover and cook on LOW for 6 hours, or until the chicken is tender and the temperature in the thickest part of the thigh measures 165° on an instant-read thermometer. | 8. Remove the chicken and potatoes from the slow cooker and cut the chicken into serving pieces, reserving the lemon halves; cover and keep warm. | 9. Skim the fat from the pan juices. | 10. Place the chicken juices in a small saucepan and bring to a simmer. | 11. Squeeze the lemon halves (carefully; they are hot) into the juices. | 12. Add the cornstarch mixture and cook, stirring, until slightly thickened; stir in the butter. | 13. Drizzle the pan juices over the chicken; serve hot with the potatoes. | 14. *Note: may add vegetables like red onion, leeks, carrots, mushrooms, parsnips, rutabaga, or turnips with the potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4		peeled sliced boiling	-	-	-	-
garlic clove	2		chopped	-	-	-	-
garlic clove	4		peeled	-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
chicken	1			-	-	-	-
thyme sprig	3 -4	sprigs		-	-	-	-
lemon	1		cut	1.2808	0.4116	0.0486	0.0132
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cornstarch	1	tablespoon	blended	30.48	7.3016	0.0208	0.004
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2

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

Cooking in progress....

Sunday Roast Chicken With Potatoes, Lemon, and Thyme