Roast Chicken in Pastry Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,182 cal. | (56 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 189 g | (126 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 44.3 mg | (369 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,252 mg | (31 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 561 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 10 g |
Preparation steps
Combine pastry flour with 50 grams (approximately 1.7 ounces) of salt and about 1/2 liter (approximately 2 cups) of warm water and knead to a smooth dough.
Rinse figs and cut into strips. Peel onion and chop finely. Heat 1 tablespoon of butter in a pan and saute onion until translucent. Combine with figs and thyme.
Rinse chicken inside and out and pat dry. Stuff chicken with fig mixture. Secure opening with toothpicks.
Roll out pastry until 1/2 cm (approximately 1/5 inch) thick on a lightly floured surface. Place chicken on the pastry and wrap chicken into it. Carve any desired pattern on pastry and place on a lined with parchment paper baking sheet. Bake in preheated oven at 180°C (approximately 350°F) for about 1-1 1/2 hours. Remove from oven and serve.
