Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 lb roasting chicken
- butter or olive oil
- paprika
- chicken stock
- 1/2 cup sherry
- STUFFING
- 4 cup rice cooked al dente
- 4 Italian sausages (sweet or hot) sliced
- 3/4 cup pine nuts toasted
- 3/4 cup plumped raisins
- salt & pepper to taste
- 1/2 cup pitted ripe olives sliced
Directions
Mix all stuffing ingredients together, add salt and pepper to taste. Moisten with some olive oil. Stuff chicken, loosely. Seal chicken; vent and truss. Rub chicken well with butter and/or olive oil. Add pepper and paprika to taste. Place chicken on back in a well greased pan. Bake in preheated 425F oven for 10 minutes. Add chicken stock and sherry. Add any unused stuffing. Reduce heat to 350F and roast about 20 minutes per pound. Turn and baste as usual. Add more stock or sherry if needed.