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Orange Marinade for Fowl

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.148
Energy (kCal)120.743
Carbohydrates (g)27.9195
Total fats (g)0.6294
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First rub fowl, either chicken, duck or game hens, with one fourth of the brandy. Mix remaining brandy, orange juice, liqueur, salt, pepper, ginger, and tarragon. Pour over birds and let marinate. Also use marinade to baste while grilling. | 2. 2 cups. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brandy 1/2 cup - - - -
    orange juice 1 cup 111.6 25.791999999999998 1.736 0.496
    ginger 1 teaspoon 1.6 0.3554 0.0364 0.015
    tarragon 1 teaspoon 1.77 0.3013 0.1366 0.0434
    orange liqueur 3 tablespoons - - - -
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    salt - - - -

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



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