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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needle nose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity). | 2. Set it into a small roaster or dutch oven that has a secure lid. | 3. Sprinkle half the Italian seasoning and half the garlic slivers over the chicken. | 4. Put the other half of the seasonings into the cavity. | 5. Put half the tomatoes into the cavity and pour half over the chicken. | 6. Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning. | 7. The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat). | 8. Suggestion -- Serve over pasta and pass parmesan at the table. | 9. Suggestion -- Complete the meal with grilled zucchini, breaded and fried zucchini, or flat, Italian beans that have been steamed or microwaved and some crusty, Italian bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1			965.6022	0.408	77.4748	70.0855
italian seasoning	1	teaspoon		-	-	-	-
garlic clove	2		slivered	-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
red pepper flake	1	pinch	crushed	-	-	-	-

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