Pennsylvania Amish Chicken
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INGREDIENTS
INSTRUCTIONS
Halve chickens and set aside. Place herbs in a bowl and combine just enough olive oil to create a wet rub for the chickens. Heat an outdoor grill until coals are red hot. Place chickens on the grill and a brick on top to weigh them down. Cook until meat is cooked through. Continue to use the brick while cooking chicken on both sides. Served with roast smashed potatoes and grilled vegetables. Yield: 4 servings (Courtesy of Cary Restaurant) Posted to MC-Recipe Digest V1 #851 by Bill Webster
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (469g) | ||
| Recipe Makes: 4 | ||
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| Calories: 1051 | ||
| Calories from Fat: 685 (65%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 76.1g | 101 % | |
| Saturated Fat 20.8g | 104 % | |
| Monounsaturated Fat 33.6g | ||
| Polyunsanturated Fat 15.6g | ||
| Cholesterol 345mg | 106 % | |
| Sodium 323.1mg | 11 % | |
| Potassium 887.5mg | 23 % | |
| Total Carbohydrate 0.5g | 0 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 0.2g | ||
| Protein 85.7g | 122 % | |
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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. |
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Calories per serving: 1051
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