Stuffed Whole Chicken with Vegetables
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
1062
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,062 cal. | (51 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 81.9 μg | (137 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 48.2 mg | (402 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 2,356 mg | (59 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 28.5 g | |||
| Uric acid | 651 mg | |||
| Cholesterol | 290 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 medium chicken (trussed)
- 1 cup ground Pork
- 1 cup fresh breadcrumbs
- 1 small onion (finely chopped)
- 2 tsps Dried Sage
- ½ cup butter
- parsley (to garnish)
- For the vegetables
- 4 cups small, new potatoes (washed)
- 3 Tbsps olive oil
- 3 cups carrots (cut into batons)
- 1 ¾ cups Green beans (trimmed)
- ¼ cup butter (melted)
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Potato masher, 1 Can opener, 1 Citrus juicer
Preparation steps
1.
Heat the oven to 190C (170C fan) 375F, gas 5.
2.
Rinse the chicken and pat dry with kitchen paper.
3.
Mix the pork, breadcrumbs, onion and sage, season with salt and pepper and stuff into the cavity of the chicken.
4.
Smear the chicken with the butter, sprinkle with salt and place in a roasting pan.
5.
Roast the chicken for about 1 3/4 hours, basting with the juices every 20 minutes or so. The chicken is cooked when a skewer is inserted into the thickest part of the thigh and the juices run clear. Rest the chicken for 15 minutes in a warm place before serving.
6.
While the chicken is cooking, put the potatoes in a large pan of salted water and bring to a boil. simmer for about 15 minutes or until the potatoes are just tender. Heat the oil in a skillet and saute the potatoes until golden brown. Set aside and keep warm.
7.
While the chicken is resting, steam or boil the carrots and green beans until tender. Drain well and coat with the melted butter. Serve the chicken and the vegetables scattered with chopped parsley.
