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Spanish Oven Baked Roast Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.3218
Energy (kCal)599.8747
Carbohydrates (g)20.7436
Total fats (g)55.085
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover the bottom of a 10 X 18 X 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil. | 2. Place cut up chicken in pan skin side up. | 3. Place a bay leaf and chunk of onion under each piece. | 4. Dot chicken with butter pieces. | 5. Mix together tomato sauce, wine vinegar, sherry and crushed garlic. | 6. Pour mixture over chicken and sprinkle parsley on chicken. | 7. Bake uncovered at 250 degrees for 4 t0 5 hours. | 8. Baste frequently. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 cut - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    tomato sauce 1 can - - - -
    red wine vinegar 1/3 cup 15.1367 0.2151 0.0319 0.0
    sherry 1/3 cup - - - -
    onion 1/2 cut 32.0 7.472 0.88 0.08
    garlic 5 cloves crushed 22.35 4.959 0.9540000000000001 0.075
    parsley 1 tablespoon dried 1.368 0.2405 0.1129 0.03
    bay leaf 6 - - - -
    butter 1/8 cup 171.0 7.857 5.343 14.4

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



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