Lemon Poularde
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
695
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 29 mg | (242 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 432 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Roasted Chicken (approx 1.4 kg)
- salt
- peppers (from the mill)
- 1 tsp thyme
- ½ tsp fennel seeds
- 250 milliliters chicken stock
- 2 Tbsps vegetable oil
- 2 lemons
Preparation steps
1.
Rinse Poularde and pat dry.
2.
Rinse lemon in hot water, wipe dry and finely grate zest.
Mix lemon zest, 1 tablespoon oil, salt, pepper, thyme and fennel and rub the chicken with it.
3.
Tie legs together with kitchen string and fold wings on back.
4.
Cut remaining lemon into slices.
5.
Place Poularde with the legs up into a greased pan with oil in a preheated oven at 200°C (400°F) for about 1 hour. Fry lemon slices. Occasionally baste back of Poularde with gravy.
6.
Serve chicken with lemon slices with fennel.
