Stuffed Whole Chicken with Vegetables

Name: Stuffed Whole Chicken with Vegetables
Total time: 2 h
Yield: 4
Ingredients: 1 medium chicken (trussed); 1 cup ground Pork; 1 cup fresh breadcrumbs; 1 small onion (finely chopped); 2 tsps Dried Sage; 0.5 cup butter; parsley (to garnish); 4 cups small, new potatoes (washed); 3 Tbsps olive oil; 3 cups carrots (cut into batons); 1.75 cups Green beans (trimmed); 0.25 cup butter (melted)

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Health Score:

79 / 100

Difficulty:

easy

Difficulty

Preparation:

2 h.

Preparation

Calories:

1062

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

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)

How healthy are the main ingredients?

carrot potato Green beans Pork olive oil Sage

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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

Heat the oven to 190C (170C fan) 375F, gas 5.

Rinse the chicken and pat dry with kitchen paper.

Mix the pork, breadcrumbs, onion and sage, season with salt and pepper and stuff into the cavity of the chicken.

Smear the chicken with the butter, sprinkle with salt and place in a roasting pan.

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.

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.

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.

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