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Alsatian Roast Chicken Recipe
|Roasting chicken with liver||5 Pound (1 Chicken)|
|Vegetable oil||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Parsley||2 Tablespoon, finely chopped|
|Chives||2 Tablespoon, finely chopped|
|Butter||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 6048 Calories from Fat 4256
% Daily Value*
Total Fat 474 g729.4%
Saturated Fat 155.2 g775.9%
Trans Fat 0 g
Cholesterol 2579.8 mg
Sodium 2083.7 mg86.8%
Total Carbohydrates 17 g5.8%
Dietary Fiber 1.8 g7.3%
Sugars 13.1 g
Protein 408 g816.1%
Vitamin A 195.8% Vitamin C 96.4%
Calcium 64.8% Iron 150.1%
*Based on a 2000 Calorie diet
Wash chicken and pat dry with absorbent paper.
Rub cavity with salt and set aside.
Saute liver in oil in small skillet until browned; drain and mince.
Soak bread slices in milk, then squeeze and separate with fork.
Combine liver, butter, parsley, chives, 2 of the egg yolks, bread, salt, pepper and thyme in a mixing bowl; mix thoroughly.
Stuff cavity lightly with mixture; skewer the openings closed, and truss and tie the legs.
Place fowl on a rack in an uncovered shallow roasting pan.
Bake 2 1/2 - 3 hours (30-35 minutes per pound) or until tender and golden brown.
While fowl is roasting, combine remaining egg yolks with melted butter.
Add salt and pepper to taste.
When fowl is almost done, remove from oven and brush with this mixture.
Remove skewers and string; serve chicken on heated platter.