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40 Clove Garlic Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.3916
Energy (kCal)172.2808
Carbohydrates (g)8.2686
Total fats (g)14.4132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 160 degrees celcius. | 2. Separate the garlic into cloves, but do not peel them. | 3. Remove excess fat from chicken cavity and neck and discard. | 4. Cut the lemon in half and squeeze the juice from one half. Rub the chicken all over with the lemon juice and place 1/2 the lemon into the cavity of the chicken. | 5. Season the chicken inside and out and put a sprig of tarragon in the cavity. | 6. Heat the butter and oil in a large flameproof casserole dish and brown the chicken on all sides over a moderate heat. | 7. Pour the brandy and ignite. When the flames die down, tuck the garlic cloves around and under the chicken and pour over the wine. | 8. Cover the casserole and cook in the oven for about 80-90 minutes. | 9. You can serve the chicken as is with the clear juices and garlic cloves, or make a wonderful creamy garlic sauce. | 10. This is made by pushing the cooked garlic through a sieve over a bowl, get all the pulp from the garlic and mix in with the juice from the chicken -- discarding the garlic skins and lemon pieces. | 11. This chicken is best served with potato and root vegetables with the creamy garlic sauce poured over the top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    head garlic 5 - - - -
    chicken 2 1/4 - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    tarragon 2 sprigs - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    brandy 1/4 cup - - - -
    white wine 1 cup - - - -
    salt pepper ground - - - -

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



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