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Minted Roast Chicken With Avocado Recipe
|Roasting chicken||3 Pound (1.5 Kilogram)|
|Mint||1 1⁄4 Bunch (125 gm) (1 Large)|
|Lemon||1 , juiced|
|Butter||1 Teaspoon (Leveled)|
|Double cream||1⁄4 Pint (150 Milliliter)|
Calories 991 Calories from Fat 696
% Daily Value*
Total Fat 78 g119.7%
Saturated Fat 17 g85%
Trans Fat 0 g
Cholesterol 250 mg
Sodium 245.4 mg10.2%
Total Carbohydrates 12 g3.9%
Dietary Fiber 7 g28%
Sugars 0.5 g
Protein 61 g122.4%
Vitamin A 37.5% Vitamin C 49.4%
Calcium 12.9% Iron 30.2%
*Based on a 2000 Calorie diet
Ease the skin away from the flesh of the breast and insert mint leaves between the flesh and skin.
Stuff any remaining mint inside the cavity of the bird.
Sprinkle lemon juice over the chicken and put the rind in the cavity.
Press pats of butter over the top of the bird, then wrap loosely in the foil, leaving room for steam.
Cook for 1-1 1/2 hours at 180°C/350°F/Gas Mark 4 until the chicken is done.
Peel and slice the avocado and place in a saucepan with the cooking juices from the chicken.
Heat gently, gradually adding the cream.
Cook the sauce for about 5 minutes, stirring without breaking the avocado slices.
Divide the chicken into four portions and serve with hot avocado and the sauce.