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Suggest a better descriptionWipe chicken inside & out with damp cloth. Season inside of chicken. Rub outside well with butter, placing tarragon inside. Place chicken breast side up in roasting pan with half the chicken stock. Cover with buttered paper & roast 1 hour at 400, basting every 20 minutes. Remove paper last 15 minutes for browning. When cooked, remove from oven & carve. Reserve any juices. Keep chicken hot. Reduce juices from roast pan & chicken until brown & sticky. Add remaining stock & chicken with slaked arrowroot. Mix in cream, adjust seasonings & keep hot. Put grapes in gravy & pour all grapes & half the gravy over prepared chicken. Serve remaining gravy separately. Serve warm with potato cakes & a green salad. MAUREEN JONES From
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 168 | ||
Calories from Fat: 147 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 43mg | 13 % | |
Sodium 249.6mg | 9 % | |
Potassium 114.6mg | 3 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.9g | ||
Protein 2.4g | 3 % | |
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: 168
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