French Roast Chicken
|Prepared stuffing/Null||1⁄4 Cup (4 tbs) (Null)|
|Softened butter/Null||4 Ounce (Null)|
|Giblets/Null||1⁄4 Cup (4 tbs) (Null)|
|Stock/Water||1⁄2 Pint (Null)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
Fill chicken with prepared stuffing, spread legs and breast with softened butter.
Place in baking dish with giblets and stock or water.
Roast in moderately hot oven, Mark 6, 400°F., until chicken is well browned and tender, basting and turning frequently, and adding extra water or stock if this reduces too much.
Transfer cooked bird to hot serving platter.
Strain pan juices into saucepan, skim well, bring to the boil, cook 1 or 2 minutes, season to taste, strain
Serving size: Complete recipe
Calories 3788 Calories from Fat 2381
% Daily Value*
Total Fat 266 g409.8%
Saturated Fat 107.7 g538.6%
Trans Fat 0 g
Cholesterol 1392.8 mg464.3%
Sodium 1975.1 mg82.3%
Total Carbohydrates 9 g3%
Dietary Fiber 1.1 g4.5%
Sugars 1.6 g
Protein 322 g644.8%
Vitamin A 204.3% Vitamin C 14%
Calcium 21.5% Iron 86.1%
*Based on a 2000 Calorie diet