Chicken in Salt Dough
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 25 min.
Preparation
Calories:
1499
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,499 cal. | (71 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 181 g | (121 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 10.1 mg | (1,263 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 38.7 mg | (323 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 73 μg | (162 %) | ||
| Vitamin B₁₂ | 8.7 μg | (290 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,237 mg | (31 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 574 mg | |||
| Cholesterol | 335 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Roasted Chicken (about 1.5 kilograms)
- 1 kilogram Pastry flour
- 1 kilogram coarse salt (sea-salt)
- 500 milliliters water
- salt
- freshly ground peppers
- 1 tsp chopped rosemary
- 1 bay leaf
- 4 cleaned Chicken liver
Preparation steps
1.
Knead the flour, salt and water into a smooth dough. Place the dough on a floured surface.
2.
Season the chicken with salt and pepper. Place on the dough with the rosemary, bay leaf and chicken liver.
3.
Envelop the chicken in the dough and squeeze the margins to seal.
4.
Cook the chicken in a roasting pan at 160°C (approximately 325°F) for 1.5 hours.
5.
Place the chicken on a work surface and let rest for 30 minutes. Remove the hard crust and carve the chicken.
6.
Serve hot.
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