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Roast Chicken With Cracked Peppercorn Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.7948
Energy (kCal)815.67
Carbohydrates (g)112.0638
Total fats (g)37.747
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350 degrees F. | 2. Remove giblets from chicken, and season inside and out with salt and pepper. Place chicken into a roasting pan with vermouth, shallots and garlic. | 3. Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound. | 4. Strain liquid from the roasting pan into a saucepan. Cook over medium-high heat until reduced to about 1/2 cup. Stir in heated cream, and cracked peppercorns. Cook on medium-low heat for 5 minutes until thick, but do not boil. | 5. Carve chicken, and serve with sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 - - - -
    vermouth 1 cup - - - -
    shallot 4 chopped 460.8 107.52 16.0 0.64
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    whipping cream 1 cup heated 350.4 3.552 2.6039999999999996 37.092
    black peppercorn 1 tablespoon cracked - - - -

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



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