RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.9021
Energy (kCal)	97.881
Carbohydrates (g)	3.7652
Total fats (g)	9.8096
Fatty acids, total saturated 20:0 (g)	0.0011
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0145
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)	0.0401
Tocopherol, beta (mg)	0.0080
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)	0.2702
Tocopherol, delta (mg)	0.0058
Arginine (g)	0.0364
Proline (g)	0.0711
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1290
Adjusted Protein (g)	0.0000
Cystine (g)	0.0079
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.7177
Copper, Cu (mg)	0.0570
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2308
Total lipid (fat) (g)	9.8096
Vitamin K (phylloquinone) (g)	9.0669
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0121
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	15.3243
Folate, total (g)	2.2428
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1187.9402
Energy (kcal)	97.8810
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0056
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0069
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4395
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1019
Vitamin C, total ascorbic acid (mg)	1.7907
Lutein + zeaxanthin (g)	489.5110
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0283
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)	13.9301
Fatty acids, total saturated 16:0 (g)	0.7959
Carbohydrate, by difference (g)	3.7652
Vitamin D (IU)	0.0000
Fructose (g)	0.1999
Fluoride, F (g)	0.4300
Aspartic acid (g)	0.0916
Tyrosine (g)	0.0159
Potassium, K (mg)	112.8612
Fatty acids, total saturated 12:0 (g)	4.2642
Vitamin A, RAE (g)	59.3932
Serine (g)	0.0221
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0225
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)	0.0011
Fatty acids, total saturated 14:0 (g)	1.4917
Histidine (g)	0.0097
Isoleucine (g)	0.0208
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3348
Water (g)	5.4147
Fatty acids, total saturated 8:0 (g)	0.3004
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)	634.2786
Sodium, Na (mg)	4.4776
Iron, Fe (mg)	1.4915
Energy (kJ)	409.5165
Ash (g)	0.4124
Caffeine (mg)	0.0000
Glycine (g)	0.0266
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)	0.3735
Fatty acids, total polyunsaturated (g)	0.3899
Vitamin E (alpha-tocopherol) (mg)	1.0869
Sucrose (g)	0.0518
Vitamin B-6 (mg)	0.0805
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0182
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0238
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0886
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)	0.0228
Folate, food (g)	2.2428
Fatty acids, total saturated 20:1 (g)	0.0029
Fatty acids, total monounsaturated (g)	1.3524
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)	2.1257
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.4822
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	31.1604
Fatty acids, total saturated 10:0 (g)	0.3361
Galactose (g)	0.0061
Tocotrienol, gamma (mg)	0.0021
Alanine (g)	0.0243
Glutamic acid (g)	0.0881
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	13.9397
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0380
Folate, DFE (g)	2.2428
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)	1.7044
Tryptophan (g)	0.0037
Threonine (g)	0.0170
Fatty acids, total polyunsaturated 18:1 c (g)	0.0443
Manganese, Mn (mg)	0.2631
Protein (g)	0.9021
Cryptoxanthin, beta (g)	143.0322
Fatty acids, total saturated 18:1 undifferentiated (g)	1.3430
Betaine (mg)	0.2690
Phosphorus, P (mg)	21.7449
Tocopherol, gamma (mg)	0.1568

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. To make the rub: In a small bowl combine the rub ingredients. | 2. Remove and discard the neck, giblets, and any excess fat from the chicken. | 3. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. | 4. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. | 5. Open the beer can and pour off half of the beer. | 6. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. | 7. Transfer the bird to the grill, keeping the can upright. | 8. Carefully balance the bird on its two legs and the can. | 9. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. | 10. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. | 11. Let the chicken rest for about 10 minutes before lifting it from the can. | 12. Discard the beer. | 13. Cut the chicken into serving pieces. | 14. Serve warm. | 15. Makes 4 to 6 servings. | 16. My note: This can be cooked in a hot oven if the weather is not amiable to outdoor cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
onion	1	teaspoon	granulated	1.3333	0.3113	0.0367	0.0033
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
kosher salt	1	teaspoon		-	-	-	-
garlic	1/2	teaspoon	granulated	2.086	0.4628	0.08900000000000001	0.006999999999999999
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
chicken	1			-	-	-	-
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
beer	1	can		-	-	-	-

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

Cooking in progress....

Weber's Beer Can Chicken