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Roast Chicken with Boiled Potatoes and Boston Lettuce Salad

Roast Chicken with Boiled Potatoes and Boston Lettuce Salad Recipe

  • One 3½ pound chicken, reserve the liver
  • Salt and freshly ground black pepper
  • 2 tablespoons dry, fruity white wine
  • ¾ cup good chicken stock
  • 1 head Boston lettuce
  • Olive oil
  • A little peanut or walnut oil
  • A dash of red wine vinegar
  • Freshly ground black pepper and good salt
  • 1 or 2 tablespoons clear chicken fat
  • 2 tablespoons natural juice from the chicken
  • 12 to 16 small potatoes
  • Salt
  • 1 tablespoons unsalted butter
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 689kcal (34%)
Total Fat 32g (49%)
Saturated Fat 9g (47%)
Cholesterol 129mg (43%)
Total Carbohydrate 61g
Dietary Fiber 8g
Sugars 3g
Protein 38g
* 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.



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