RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0844
Energy (kCal)	352.0888
Carbohydrates (g)	0.4116
Total fats (g)	39.7466
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3918
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	0.4129
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0015
Tocopherol, beta (mg)	0.0297
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)	2.0706
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0013
Proline (g)	0.0035
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0004
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0177
Copper, Cu (mg)	0.0100
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0039
Total lipid (fat) (g)	39.7466
Vitamin K (phylloquinone) (g)	17.3548
Cholesterol (mg)	32.7680
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	59.6700
Folate, total (g)	0.4858
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	393.8037
Energy (kcal)	352.0888
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6240
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0009
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1104
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	2.3408
Lutein + zeaxanthin (g)	0.4858
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0024
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)	2.7233
Fatty acids, total saturated 16:0 (g)	6.3990
Carbohydrate, by difference (g)	0.4116
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0027
Tyrosine (g)	0.0018
Potassium, K (mg)	7.0050
Fatty acids, total saturated 12:0 (g)	0.3575
Vitamin A, RAE (g)	107.5642
Serine (g)	0.0019
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0018
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)	0.0348
Fatty acids, total saturated 14:0 (g)	1.2806
Histidine (g)	0.0010
Isoleucine (g)	0.0022
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0048
Water (g)	122.4369
Fatty acids, total saturated 8:0 (g)	0.1423
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)	24.8365
Sodium, Na (mg)	3.2543
Iron, Fe (mg)	0.1777
Energy (kJ)	1473.1942
Ash (g)	0.0962
Caffeine (mg)	0.0000
Glycine (g)	0.0008
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)	2.9261
Fatty acids, total polyunsaturated (g)	3.3179
Vitamin E (alpha-tocopherol) (mg)	4.2395
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0036
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2445
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0028
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0097
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)	0.0019
Folate, food (g)	0.4858
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	23.3777
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.1606
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	11.6562
Vitamin B-12 (g)	0.0013
Calcium, Ca (mg)	13.7803
Fatty acids, total saturated 10:0 (g)	0.3194
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0013
Glutamic acid (g)	0.0076
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0442
Vitamin E, added (mg)	0.0000
Retinol (g)	105.4720
Leucine (g)	0.0035
Folate, DFE (g)	0.4858
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)	0.1237
Tryptophan (g)	0.0005
Threonine (g)	0.0017
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0013
Protein (g)	0.0844
Cryptoxanthin, beta (g)	0.8833
Fatty acids, total saturated 18:1 undifferentiated (g)	22.4463
Betaine (mg)	0.0270
Phosphorus, P (mg)	1.0907
Tocopherol, gamma (mg)	0.2241

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. WASH and clean the inside cavity of each chicken, and pat dry with absorbent paper. | 2. Rub oil over each chicken. Season each generously with salt and pepper, using your hands to rub the seasoning thoroughly over the chicken. | 3. Tuck the wing tips under the chicken, place a few lemon slices inside the cavity of each chicken, followed by sprigs of herbs. | 4. Tie the legs together with kitchen string. | 5. Place the chickens side by side in a deep casserole dish (one with a tight fitting lid). | 6. See note: | 7. Twist the central stalk of the garlic heads to loosen the cloves, rub away any loose papery skin but don't peel the cloves. | 8. Sprinkle cloves around the chickens, add remaining lemon slices and sprigs of herbs, and drizzle with extra olive oil. | 9. Note: If you do not have a tight fitting lid use sealing paste. | 10. TO MAKE SEALING PASTE blend flour with combined oil and water to form a dough-like paste. With your fingers, spread the paste around the edge of the casserole dish and gently press the lid over the paste. | 11. COOK the chicken in a moderately slow 160c oven for 2 hours. Do not remove the lid. | 12. A green salad is all you need as an accompaniment. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt black pepper				-	-	-	-
lemon	1		sliced	1.2808	0.4116	0.0486	0.0132
rosemary	10 -14			0.0	0.0	0.0	0.0
garlic	4	heads		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
plain flour	1	cup		-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
water	1/2	cup		0.0	0.0	0.0	0.0

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

Cooking in progress....

Oven-Roasted Chicken With Forty Garlic Cloves