Stuffed Whole Chickens

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Stuffed Whole Chickens
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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)
Calorie427 kcal(20 %)
Protein19.83 g(20 %)
Fat32.5 g(28 %)
Carbohydrates14.09 g(9 %)
Sugar added0 g(0 %)
Roughage2.19 g(7 %)
Vitamin A18.75 mg(2,344 %)
Vitamin D0.21 μg(1 %)
Vitamin E0.31 mg(3 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.11 mg(10 %)
Niacin11.52 mg(96 %)
Vitamin B₆0.45 mg(32 %)
Folate10.04 μg(3 %)
Pantothenic acid0.72 mg(12 %)
Biotin2.16 μg(5 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C14.59 mg(15 %)
Potassium274.88 mg(7 %)
Calcium39.84 mg(4 %)
Magnesium26.27 mg(9 %)
Iron1.34 mg(9 %)
Iodine0.75 μg(0 %)
Zinc1.07 mg(13 %)
Saturated fatty acids7.98 g
Cholesterol64.62 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 tablespoons
1
onion (finely diced)
2 cloves
garlic (finely diced)
1 cup
Soft Date
2 tablespoons
2
chicken (approx. 800 g each)
1 handful
6 rashers
1
unwaxed lemon (quartered)
How healthy are the main ingredients?
olive oiloniongarlicchickenlemon

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.