Jacques Pepin recipe for whole oven roasted chicken
- preheat oven to 425 degrees
- prepare chicken by removing wish bone, pull skin flap over whole
- tuck wings under back, clip leg ends
- truss with twine
- melt two tablespoons of butter in medium hot pan
- salt and pepper whole chicken
- lay chicken on one breast, cover that side with melted butter, cook 20 minutes
- remove chicken and rotate to other side for 20 minutes
- remove again place it on 3rd side down, and baste every 4-5 minutes, leave in oven for 20 more minutes
- remove chicken, let rest for 15 minutes, uncovered
- remove most of fat, leaving maybe a tablespoon of fat, de-glaze pan with chicken stock for sauce
- add dash of soy sauce, thicken with potato starch
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 737 | ||
Calories from Fat: 460 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.1g | 68 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 253.2mg | 78 % | |
Sodium 292.4mg | 10 % | |
Potassium 677mg | 18 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 63.5g | 91 % | |
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: 737
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