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    You are in: Home / Recipes / Oriental Roasted Stuffed Chicken Recipe
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    Oriental Roasted Stuffed Chicken

    Average Rating:

    2 Total Reviews

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    • on September 26, 2003

      Great method for roasting chicken. It was SO moist and tender, like butter. The marinade was a bit sweet for my taste but Dh's dinner plate was stacked with chicken bones. He REALLY liked this. When I remarked that I supposed he would give it five stars, he said, "No-20. Is there any more?" We both thought the bok choy was delicious. I braised it with some of the finished gravy and added a few of the roasted shallots and garlic, which I crushed into the braising liquid. I stuffed some of the shallots and garlic cloves inside the chicken but those didn't get done. Only the shallots and garlic cooked outside the chicken were soft and finished. I will definitely use this method again.

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    • on May 17, 2003

      You can use leeks as a roasting rack for the chicken. Place the leeks in the bottom of the baking dish with a little stock. Top with the chicken and roast till the meat is tender as directed. Serve the leek-flavoured chicken with the leeks. Nice variation.

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    Nutritional Facts for Oriental Roasted Stuffed Chicken

    Serving Size: 1 (411 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 664.3
    Calories from Fat 313
    Total Fat 34.8 g
    Saturated Fat 9.9 g
    Cholesterol 172.5 mg
    Sodium 771.7 mg
    Total Carbohydrate 35.9 g
    Dietary Fiber 0.5 g
    Sugars 13.5 g
    Protein 46.6 g

    The following items or measurements are not included:

    dried Chinese mushrooms

    light soya sauce


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