RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	83.3467
Energy (kCal)	1090.8554
Carbohydrates (g)	1.9488
Total fats (g)	80.7632
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6935
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4533
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.8475
Tocopherol, beta (mg)	0.0148
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0453
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)	4.2096
Tocopherol, delta (mg)	0.0000
Arginine (g)	5.2885
Proline (g)	4.1546
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	1.1180
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	53.9477
Copper, Cu (mg)	0.3067
Maltose (g)	0.0000
Zinc, Zn (mg)	6.7509
Total lipid (fat) (g)	80.7632
Vitamin K (phylloquinone) (g)	9.1193
Cholesterol (mg)	408.0009
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	30.3640
Folate, total (g)	136.1880
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3498.6231
Energy (kcal)	1090.8554
Fatty acids, total saturated 16:1 undifferentiated (g)	3.8871
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.1880
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0453
Sugars, total (g)	0.0337
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	12.7227
Lutein + zeaxanthin (g)	3.0905
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1360
Vitamin B-12, added (g)	0.0000
Valine (g)	4.0601
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)	92.4001
Fatty acids, total saturated 16:0 (g)	15.4925
Carbohydrate, by difference (g)	1.9488
Vitamin D (IU)	0.0000
Fructose (g)	0.0013
Fluoride, F (g)	0.1966
Aspartic acid (g)	7.4620
Tyrosine (g)	2.6617
Potassium, K (mg)	876.6086
Fatty acids, total saturated 12:0 (g)	0.0912
Vitamin A, RAE (g)	1051.8909
Serine (g)	3.0001
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.2630
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)	0.0174
Fatty acids, total saturated 14:0 (g)	0.5442
Histidine (g)	2.3888
Isoleucine (g)	4.1158
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	30.1245
Water (g)	302.5710
Fatty acids, total saturated 8:0 (g)	0.0006
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)	1.9325
Sodium, Na (mg)	318.2291
Iron, Fe (mg)	6.1211
Energy (kJ)	4563.3017
Ash (g)	3.6975
Caffeine (mg)	0.0000
Glycine (g)	5.5392
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)	14.1582
Fatty acids, total polyunsaturated (g)	15.8952
Vitamin E (alpha-tocopherol) (mg)	1.9456
Sucrose (g)	0.0001
Vitamin B-6 (mg)	1.5800
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	6.6736
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	4.8856
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)	0.2831
Folate, food (g)	136.1880
Fatty acids, total saturated 20:1 (g)	0.7220
Fatty acids, total monounsaturated (g)	37.4169
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)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.8015
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	21.0962
Vitamin B-12 (g)	5.0320
Calcium, Ca (mg)	57.9790
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	4.8491
Glutamic acid (g)	12.1635
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	1051.7357
Leucine (g)	6.0715
Folate, DFE (g)	136.1880
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)	0.2085
Tryptophan (g)	0.9226
Threonine (g)	3.4514
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.2550
Protein (g)	83.3467
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	32.4280
Betaine (mg)	0.0647
Phosphorus, P (mg)	680.9667
Tocopherol, gamma (mg)	0.1497

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Remove giblets from chicken; discard. Rinse chicken inside and out; pat dry. Cut off and discard excess skin and fat around body cavity. | 2. In a small bowl, mix oil, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. With your fingers, gently loosen skin over breast, being careful not to tear skin. Gently rub thyme mixture evenly over breast meat beneath skin. | 3. Prepare a charcoal or gas grill for indirect heat (the charcoal or gas flame is balanced on the sides, not directly under the cooking area). | 4. Rinse can and shake dry. Pour wine into can, then carefully lower chicken over can until can is inside body cavity. Gently pull legs forward so chicken stands upright on can. | 5. Carefully set chicken and can, in this upright position, on center of grill (not over direct heat). Cover charcoal grill and open vents; close lid on gas grill. Cook until an instant-read meat thermometer inserted through thickest part of breast to bone reaches 160°. | 6. Using oven mitts, carefully remove chicken with can from grill, keeping it upright. Let chicken stand on can for 15 minutes; then, holding a towel around the can to steady it and protect your hands, with a large carving fork, carefully remove chicken from can to a rimmed carving board or clean platter. Carve chicken and serve, adding more salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broiler fryer chicken	1			965.6022	0.5893	83.0962	67.2295
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
thyme leaf	1	tablespoon	minced	-	-	-	-
kosher salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
white wine	3/4	cup		-	-	-	-

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

Cooking in progress....

Wine Steamed "beer Can" Chicken