Stuffed Whole Chicken Roast

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Stuffed Whole Chicken Roast
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
386
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie386 kcal(18 %)
Protein13.19 g(13 %)
Fat9.54 g(8 %)
Carbohydrates59.54 g(40 %)
Sugar added0 g(0 %)
Roughage1.14 g(4 %)
Vitamin A294.78 mg(36,848 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.74 mg(6 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.07 mg(6 %)
Niacin4.56 mg(38 %)
Vitamin B₆0.17 mg(12 %)
Folate42.4 μg(14 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.02 μg(0 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C6.06 mg(6 %)
Potassium253.67 mg(6 %)
Calcium32.82 mg(3 %)
Magnesium23.24 mg(8 %)
Iron1.13 mg(8 %)
Iodine0.42 μg(0 %)
Zinc0.34 mg(4 %)
Saturated fatty acids5.61 g
Cholesterol41.17 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
chicken (approx. 1.4 kg)
1 ¼ cups
1 handful
baby Spinach
¼ cup
1 teaspoon
sweet paprika
3 tablespoons
melted butter
2 cups

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Mix the rice, spinach and raisins together and season with salt and ground black pepper. Stuff the chicken with the mixture and place in a roasting tin.
3.
Stir the paprika and a little salt into the butter and brush the mixture all over the chicken.
4.
Pour a little stock into the chicken and into the roasting tin. Cook in the oven for around 1 hour 15 minutes, basting the chicken with the remaining butter mixture now and then and adding more stock as required.