Try this Roast Chicken Stuffed W/fresh Mushrooms recipe, or contribute your own.
Suggest a better description1. Wipe chicken with a damp cloth. Dry well. Then rub lightly with salt, inside and out. Preheat the oven to 350 degrees. 2. Slice mushrOoms and ginger root. Cut scallions, stalk and leaf, in 2-inch sections. 3. Heat oil. Add ginger root; stir-fry a few times. Add scallions and mushrooms; stir-fry until softened, but not browned. Remove from pan and let cool. 4. Stuff bird with scallion-mushroom mixture. Sew up securely or skewer: then truss. Place bird in a roasting pan. 5. Combine sugar, soy sauce, sherry and stock and pour over bird. Roast, basting frequently, until done (about 1-1/2 hours). 6. Carve chicken and arrange with stuffing on a serving platter. Keep warm. 7. In a saucepan, slowly reheat 1/2 cup of chicken drippings. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve. From
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 63 | ||
Calories from Fat: 21 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 769.2mg | 27 % | |
Potassium 37.1mg | 1 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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