RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.1722
Energy (kCal)	78.9825
Carbohydrates (g)	2.0602
Total fats (g)	2.648
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0284
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
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)	0.1183
Tocopherol, beta (mg)	0.0000
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)	0.1522
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0005
Proline (g)	0.0005
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)	0.0001
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.7960
Copper, Cu (mg)	0.2553
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5145
Total lipid (fat) (g)	2.6480
Vitamin K (phylloquinone) (g)	0.0000
Cholesterol (mg)	2.5200
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)	0.1540
Folate, total (g)	10.6415
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	29.2380
Energy (kcal)	78.9825
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1514
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0002
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.8820
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.7167
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0018
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)	5.9985
Fatty acids, total saturated 16:0 (g)	0.5875
Carbohydrate, by difference (g)	2.0602
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0014
Tyrosine (g)	0.0003
Potassium, K (mg)	433.1740
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	1.4630
Serine (g)	0.0005
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0006
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0257
Histidine (g)	0.0002
Isoleucine (g)	0.0016
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.6301
Water (g)	232.2368
Fatty acids, total saturated 8:0 (g)	0.0002
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)	11.4040
Sodium, Na (mg)	1565.0470
Iron, Fe (mg)	1.1263
Energy (kJ)	331.2100
Ash (g)	4.6326
Caffeine (mg)	0.0000
Glycine (g)	0.0006
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)	0.5059
Fatty acids, total polyunsaturated (g)	0.5597
Vitamin E (alpha-tocopherol) (mg)	0.0252
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0530
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)	0.0010
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)	0.1052
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)	0.0154
Folate, food (g)	10.6415
Fatty acids, total saturated 20:1 (g)	0.0254
Fatty acids, total monounsaturated (g)	1.1888
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	23.6880
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.7930
Vitamin B-12 (g)	0.5040
Calcium, Ca (mg)	17.8495
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0006
Glutamic acid (g)	0.0013
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0019
Folate, DFE (g)	10.6415
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)	0.1054
Tryptophan (g)	0.0007
Threonine (g)	0.0011
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.5143
Protein (g)	11.1722
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.9867
Betaine (mg)	0.0000
Phosphorus, P (mg)	151.8550
Tocopherol, gamma (mg)	0.0000

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. Preheat oven to 400. | 2. Wash and dry chicken, and remove giblets. | 3. Baste (or rub) whole chicken with olive oil. | 4. Mix salt and pepper to taste, and all other spices, in small bowl, and then rub over entire chicken (leave a small amount of spice mixture remaining). | 5. Put leftover spice mixture, and 4 indiviudal garlic cloves, inside cavity of chicken. | 6. Place chicken in large roasting pan (without rack). | 7. Take apart remaining garlic bulbs (leaving skins on) and place garlic cloves all around chicken. | 8. Pour chicken broth over all. | 9. Cover with foil and bake for 1 hour, then remove cover, and bake for 35 to 40 mins, until chicken is browned. | 10. Remove chicken from oven and let cool for a few minutes. | 11. Carve chicken, while heating up french bread (if you like your bread warmed). | 12. Serve chicken pieces and french bread, with roasted garlic cloves. | 13. Squeeze roasted garlic (which will squeeze nicely right out of the skins) onto slices of french bread and/or onto chicken pieces, as you eat it (we love to squeeze garlic right onto our chicken, as well as onto the bread). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		-	-	-	-
rosemary	1/2	teaspoon	0.4585	0.0724	0.0116	0.0205
thyme	1/2	teaspoon	0.40399999999999997	0.0978	0.0222	0.0067
sage	1/2	teaspoon	-	-	-	-
garlic	4	heads	-	-	-	-
salt pepper			-	-	-	-
olive oil	4 -6	tablespoons	0.0	0.0	0.0	0.0
chicken broth	1	cup	78.12	1.89	11.1384	2.6208
french bread			-	-	-	-

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

Cooking in progress....

Oven-Roasted Chicken, With Roasted Garlic and French Bread