RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	28.333
Energy (kCal)	654.6515
Carbohydrates (g)	38.5397
Total fats (g)	48.7204
Fatty acids, total saturated 20:0 (g)	0.1766
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8170
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0706
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0349
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0853
Riboflavin (mg)	0.4860
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0618
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)	2.0631
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2688
Proline (g)	0.3213
Fatty acids, total polyunsaturated 18:1 t (g)	0.0706
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4818
Adjusted Protein (g)	0.0000
Cystine (g)	0.0653
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	14.5560
Copper, Cu (mg)	0.7859
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4031
Total lipid (fat) (g)	48.7204
Vitamin K (phylloquinone) (g)	66.1213
Cholesterol (mg)	5.0400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0060
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1983
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	171.7420
Folate, total (g)	51.8265
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0027
Vitamin A, IU (IU)	1069.9315
Energy (kcal)	654.6515
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6853
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0636
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0027
Sugars, total (g)	6.1093
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	14.7414
Lutein + zeaxanthin (g)	21.5410
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2550
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0060
Magnesium, Mg (mg)	150.8595
Fatty acids, total saturated 16:0 (g)	6.3328
Carbohydrate, by difference (g)	38.5397
Vitamin D (IU)	0.0000
Fructose (g)	0.3621
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.4704
Tyrosine (g)	0.1567
Potassium, K (mg)	1792.8595
Fatty acids, total saturated 12:0 (g)	0.0158
Vitamin A, RAE (g)	144.1255
Serine (g)	0.2204
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2069
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.1650
Fatty acids, total saturated 22:0 (g)	0.0936
Fatty acids, total saturated 14:0 (g)	0.1769
Histidine (g)	0.1066
Isoleucine (g)	0.2122
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0195
Niacin (mg)	13.1612
Water (g)	524.3314
Fatty acids, total saturated 8:0 (g)	0.0119
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0057
Carotene, beta (g)	256.1630
Sodium, Na (mg)	5451.1530
Iron, Fe (mg)	10.7967
Energy (kJ)	2740.0240
Ash (g)	17.6623
Caffeine (mg)	0.0000
Glycine (g)	0.2021
Fatty acids, total trans-polyenoic (g)	0.0148
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	7.4008
Fatty acids, total polyunsaturated (g)	8.3934
Vitamin E (alpha-tocopherol) (mg)	7.3647
Sucrose (g)	0.0389
Vitamin B-6 (mg)	0.3991
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0031
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2695
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0044
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.5424
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)	0.0060
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1328
Folate, food (g)	51.8265
Fatty acids, total saturated 20:1 (g)	0.2566
Fatty acids, total monounsaturated (g)	28.1747
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.8592
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0207
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	66.9273
Fatty acids, total polyunsaturated 16:1 c (g)	0.0087
Fatty acids, total saturated (g)	9.1992
Vitamin B-12 (g)	1.0221
Calcium, Ca (mg)	370.3485
Fatty acids, total saturated 10:0 (g)	0.0470
Galactose (g)	0.0521
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2085
Glutamic acid (g)	0.7472
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.4780
Vitamin E, added (mg)	0.0000
Retinol (g)	108.6280
Leucine (g)	0.3508
Folate, DFE (g)	51.8265
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0141
Fiber, total dietary (g)	13.3552
Tryptophan (g)	0.0504
Threonine (g)	0.1675
Fatty acids, total polyunsaturated 18:1 c (g)	0.2695
Manganese, Mn (mg)	22.0851
Protein (g)	28.3330
Cryptoxanthin, beta (g)	35.9155
Fatty acids, total saturated 18:1 undifferentiated (g)	27.1386
Betaine (mg)	10.1358
Phosphorus, P (mg)	434.5240
Tocopherol, gamma (mg)	0.2995

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place 2 whole garlic cloves and 2 lemon wedges in each hen. | 2. In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper. | 3. Gently separate skin from breast and thigh of each hen and rub meat with herb mixture. | 4. Rub any extra over skin. | 5. Arrange birds on baking sheets lined with parchment paper. | 6. Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through. | 7. Baste occasionally. | 8. Place birds on a platter and transfer pan juices to measuring cup. | 9. To make sauce, remove fat from pan juices. | 10. Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil. | 11. Cook a few minutes. | 12. In a small bowl, combine flour and margarine. | 13. Stir into sauce and cook until just slightly thickened. | 14. Adjust seasonings. | 15. Serve hens with sauce on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
clove	16		peeled	92.064	22.0181	2.0059	4.368
lemon wedge	16			-	-	-	-
cornish hen each	8			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	3		smashed	-	-	-	-
rosemary	2	tablespoons	chopped	4.454	0.7038	0.1125	0.1992
sage	2	tablespoons	chopped	-	-	-	-
tarragon	2	tablespoons	chopped	10.62	1.8079	0.8197	0.2606
thyme	2	tablespoons	chopped	4.848	1.1736	0.2669	0.0806
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
chicken broth	2	cups	fat-free low-sodium	156.24	3.78	22.2768	5.2416
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
purpose flour	2	tablespoons		-	-	-	-
margarine	1	tablespoon	non-hydrogenated soft	101.37899999999999	0.1269	0.1269	11.3505

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

Cooking in progress....

Cornish Game Hens With Herbs