Stuffed Whole Chickens
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
427
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 427 kcal | (20 %) | ||
| Protein | 19.83 g | (20 %) | ||
| Fat | 32.5 g | (28 %) | ||
| Carbohydrates | 14.09 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.19 g | (7 %) |
more nutritional values
| Vitamin A | 18.75 mg | (2,344 %) | ||
| Vitamin D | 0.21 μg | (1 %) | ||
| Vitamin E | 0.31 mg | (3 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 11.52 mg | (96 %) | ||
| Vitamin B₆ | 0.45 mg | (32 %) | ||
| Folate | 10.04 μg | (3 %) | ||
| Pantothenic acid | 0.72 mg | (12 %) | ||
| Biotin | 2.16 μg | (5 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 14.59 mg | (15 %) | ||
| Potassium | 274.88 mg | (7 %) | ||
| Calcium | 39.84 mg | (4 %) | ||
| Magnesium | 26.27 mg | (9 %) | ||
| Iron | 1.34 mg | (9 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.07 mg | (13 %) | ||
| Saturated fatty acids | 7.98 g | |||
| Cholesterol | 64.62 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 tablespoons
- 1
onion (finely diced)
- 2 cloves
garlic (finely diced)
- 1 cup
Soft Date
- 2 tablespoons
dry white wine
- 2
chicken (approx. 800 g each)
- 1 handful
- 6 rashers
- 1
Preparation steps
1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Heat 1 tbsp oil in a frying pan, fry the onions and the garlic for 1-2 minutes and add the dates. Deglaze with white wine, reduce briefly and remove from the heat.
3.
Season the chickens inside and out with salt and ground black pepper. Stuff with the date mixture and thyme. Tie the chickens with kitchen string and brown on all sides in the remaining oil in a hot roasting tin, then place 3 rashers of bacon on top of each bird.
4.
Add the lemon quarters to the roasting tin and allow to colour slightly, then cook in the oven for 45 minutes. Serve with chunks of baguette or roast potatoes and a fresh salad.
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