RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.9935
Energy (kCal)	240.616
Carbohydrates (g)	38.7605
Total fats (g)	5.632
Fatty acids, total saturated 20:0 (g)	0.0162
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0903
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0176
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0087
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0213
Riboflavin (mg)	0.3839
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0155
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)	0.2678
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2557
Proline (g)	0.0592
Fatty acids, total polyunsaturated 18:1 t (g)	0.0176
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.4298
Adjusted Protein (g)	0.0000
Cystine (g)	0.0147
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.6248
Copper, Cu (mg)	0.3111
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0729
Total lipid (fat) (g)	5.6320
Vitamin K (phylloquinone) (g)	13.5112
Cholesterol (mg)	10.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0491
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	54.5040
Folate, total (g)	61.9000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0007
Vitamin A, IU (IU)	28.6400
Energy (kcal)	240.6160
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3226
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0111
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0007
Sugars, total (g)	15.2159
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0880
Vitamin C, total ascorbic acid (mg)	17.0168
Lutein + zeaxanthin (g)	12.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0748
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0015
Magnesium, Mg (mg)	58.1560
Fatty acids, total saturated 16:0 (g)	1.1381
Carbohydrate, by difference (g)	38.7605
Vitamin D (IU)	0.0000
Fructose (g)	2.9279
Fluoride, F (g)	2.4200
Aspartic acid (g)	0.2506
Tyrosine (g)	0.0468
Potassium, K (mg)	784.8800
Fatty acids, total saturated 12:0 (g)	0.0029
Vitamin A, RAE (g)	4.2720
Serine (g)	0.0664
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0743
Fatty acids, total trans-polyenoic 22:4 (g)	0.0049
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0412
Fatty acids, total saturated 22:0 (g)	0.0147
Fatty acids, total saturated 14:0 (g)	0.0597
Histidine (g)	0.0417
Isoleucine (g)	0.0510
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0049
Niacin (mg)	6.0886
Water (g)	528.6111
Fatty acids, total saturated 8:0 (g)	0.0022
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0014
Carotene, beta (g)	5.9800
Sodium, Na (mg)	546.8680
Iron, Fe (mg)	2.2117
Energy (kJ)	1004.9800
Ash (g)	3.5109
Caffeine (mg)	0.0000
Glycine (g)	0.0785
Fatty acids, total trans-polyenoic (g)	0.0037
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9862
Fatty acids, total polyunsaturated (g)	1.1071
Vitamin E (alpha-tocopherol) (mg)	0.8929
Sucrose (g)	2.1797
Vitamin B-6 (mg)	0.5164
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0008
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1169
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3134
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)	0.0015
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2405
Folate, food (g)	61.9000
Fatty acids, total saturated 20:1 (g)	0.0446
Fatty acids, total monounsaturated (g)	2.2408
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2148
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0037
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	49.6816
Fatty acids, total polyunsaturated 16:1 c (g)	0.0022
Fatty acids, total saturated (g)	1.5800
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	114.4880
Fatty acids, total saturated 10:0 (g)	0.0110
Galactose (g)	0.0126
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0706
Glutamic acid (g)	0.6146
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)	3.6000
Leucine (g)	0.0886
Folate, DFE (g)	61.9000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0035
Fiber, total dietary (g)	6.5876
Tryptophan (g)	0.0333
Threonine (g)	0.0613
Fatty acids, total polyunsaturated 18:1 c (g)	0.0655
Manganese, Mn (mg)	5.3345
Protein (g)	11.9935
Cryptoxanthin, beta (g)	8.6520
Fatty acids, total saturated 18:1 undifferentiated (g)	1.8542
Betaine (mg)	0.3376
Phosphorus, P (mg)	169.7360
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Arrange a rack in the center of the oven; reheat to 400°. | 2. Trim excess fat from the chicken and season it inside and out with 1 teaspoon salt. | 3. Scatter the onions, carrot, parsnips, sage, cloves, and cinnamon stick in a 6-quart ovenproof pot (such as an enameled cast iron pot); sprinkle over this the rest of the salt, and set the chicken on top of the vegetables. | 4. Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat. | 5. Cook, uncovered, for about 15 minutes on top of the stove. | 6. Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times. | 7. Cover the chicken with a sheet of foil to prevent overbrowning, and roast another 30 minutes. | 8. Remove the foil, and roast another 20-30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender. | 9. Remove the chicken to a warm platter, and surround with the vegetables. | 10. Bring the pan juices to a boil on top of the stove, and cook until reduced by half. | 11. Carve the chicken at the table, and spoon some of the pan juices on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	3 1/2 - 4			0.0	0.0	0.0	0.0
kosher salt	2	teaspoons		-	-	-	-
onion	2		peeled quartered	88.0	20.548000000000002	2.42	0.22
carrot	1	halved	peeled quartered	-	-	-	-
parsnip	2	halved	peeled quartered	-	-	-	-
sage leaf	2	tablespoons		-	-	-	-
clove	4			23.016	5.5045	0.5015	1.092
cinnamon	1			-	-	-	-
stock chicken	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
beer	1 1/2	1/2		-	-	-	-
apple cider	1	cup	unfiltered	-	-	-	-

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

Cooking in progress....

Roasted Chicken With Beer