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Roast Chicken, Bread Stuffing, and Braised Vegetables


Roast Chicken, Bread Stuffing, and Braised Vegetables Recipe

Ingredients:
  • 8 slices white bread
  • 2 stalks celery
  • 1 small onion
  • 4 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ teaspoons dried sage or 1 tablespoon chopped fresh sage
  • ½ cup chicken broth or water
  • 2½-pound chicken, split in two
  • Vegetable shortening for greasing the pan
  • Salt and pepper
  • 4 carrots
  • 2 onions
  • 8 small red potatoes
  • 3 tablespoons butter
  • ¼ cup water
  • Salt and pepper
  • Kitchen Timer
  • Tongs or a Fork
  • Large Bowl
  • Paring Knife or 8-inch Serrated Knife
  • Cutting Board
  • Small Bowl
  • Medium-Sized Skillet
  • Large Spoon
  • Measuring Spoons
  • Measuring Cups
  • 13-by 9-by 2-inch Baking Pan for the Chicken
  • Vegetable Peeler
  • 1- to 1½-Quart Casserole Dish (With Lid) for the Vegetables
  • Small Saucepan
  • Pot Holders
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 989kcal (49%)
Total Fat 49g (75%)
Saturated Fat 21g (104%)
Cholesterol 184mg (61%)
Total Carbohydrate 94g
Dietary Fiber 10g
Sugars 12g
Protein 45g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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