Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1054
Calories
45g
Protein
37g
Fat
144g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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
- 1 whole chicken
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups barley
- 3 cups chicken broth
- fat removed from whole chicken (a few tablespoons of the trimmed fat)
- 2 tablespoons butter
- 2 shallots, sliced thin or chopped
- 2 sweet potatoes
- 1 cup dried cranberries
- 1 1/2 cups brussels spouts, ends removed and split in half
- 1 cup cinnamon toasted pecans (toasted with 1 tablespoon butter, 1/2 tsp cinnamon and 1/4 cup brown sugar)
- 2 whole oranges
- 2 tablespoons butter
- chicken grease from the roasted chicken pan
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thevintagemixer ·
Recipe sourced from
openrecipes