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French Roast Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)371.2156
Energy (kCal)1813.4046
Carbohydrates (g)17.3577
Total fats (g)17.7193
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat the chopped herbs and garlic into the butter. | 2. Ease your fingers between the breast skin and flesh of the bird and spread the butter evenly over the flesh. | 3. Prick the lemon all over with a fork and place inside the bird. | 4. Put the chicken on a rack in a roasting pan, sprinkle with salt and pepper, and pour the wine and 1 cup of stock over it. | 5. Roast in a preheated 375F oven for 1 1/2 hours or until the juices run clear, basting frequently and adding more stock if the pan becomes dry. | 6. Remove the chicken from the pan and let stand, covered with a foil, for 10 minutes. | 7. Spoon off the fat from the pan, add the remaining stock, and boil, stirring, until slightly reduced. | 8. Garnish the chicken and serve hot, with the juices passed separately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    herb 1/2 cup chopped flat-leafed mixed - - - -
    garlic clove 2 chopped 1613.8703 0.0 359.0408 9.0667
    butter 1/4 unsalted softened 25.4535 0.0021 0.0302 2.8794
    range chicken 4 lbs free 1613.8703 0.0 359.0408 9.0667
    lemon 1 1.2808 0.4116 0.0486 0.0132
    salt black pepper ground 1613.8703 0.0 359.0408 9.0667
    white wine 1/2 cup - - - -
    chicken stock 2 cups 172.8 16.944000000000003 12.095999999999998 5.76
    herb 2 -3 mixed - - - -
    shallot roasted - - - -

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



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